Eggs Rosettes

Inspired by Nik over at http://bariatricfoodie.blogspot.com/ I made a version of her eggs rosettes.
My recipe includes:


2 eggs
1 oz feta cheese
1 oz reduced fat cream cheese
splash of milk
10 thin slices of virginia baked ham
Diced veggies (I used orange bell pepper, onion, and roma tomato)
cooking spray
S & P to taste

Chop veggies up.  Spray pan with cooking spray.  Saute peppers and onions till translucent and then add tomato. 

 Meanwhile, crack eggs into bowl and add milk and cream cheese. Whisk away!  The cream cheese is a bit difficult to get incorporated into the egg, so you really gotta whisk it, whisk it real good!  Once you have it all whisked up, add the feta cheese and the veggies into the egg mixture.

 Once that's done, shape two slices of ham together and form into muffin pan to for a "rosette" shape.  Fill each rosette with egg mixture (well fill them about 3/4 full).

 Bake at 350 for about 30 minutes and wha-la!

These things are crazy good.  The egg mixture is super creamy and smooth and the ham gives the most delish flavor! I had a good amount of egg mixture left (I think one egg would be enough  for the recipe) so I nuked it for a couple minutes and had the scramble along with one of the rosettes! Yuuuuuuuummm-O!