Preheat oven to 400℉ and grease a muffin tin.

Take two slices of ham and press into a muffin pan cavity to make a fluted cup. The edges of the ham will protrude well above the edge of the cavity. Repeat to make seven more ham cups.

Divide the chopped bell peppers between the ham cups.

Add the eggs, heavy cream (or the Greek yogurt for the PSMF version), nutritional yeast, broth (if using), Egg White Protein, sea salt, black pepper, and Italian seasoning in a jug and blend well with a stick blender until completely smooth.

Carefully fill each ham bowl with the egg mixture.

Place the muffin tin in a center rack of the oven and bake for 15 minutes. Do not overcook, as the ham will become dry and tough.

Use a spoon to lift each ham and egg cup out of the pan and serve.