This recipe was part of a great brunch my daughter served me a while back.
 
Serves 4 – makes 12 small muffins

8 mild sweet piquante peppers
6 mushrooms
3 shallots
Fresh spinach, a handful
8 eggs
20 pecan nuts, chopped
 
4 slices prosciutto ham
 

1. Oven at 200C
2. Chop peppers, mushrooms, shallots and spinach and place in greased muffin tins.
3. Pour whisked eggs on top (fill up to max 2/3 of the tins)
4. Top with the pecans.
5. Bake in oven 12-15 minutes or until slightly browned.
6. Place one muffin on the serving plate, the ham on top and then the other two muffins on top.