Ham and broccoli egg muffins

I was looking for a low-carb, healthy breakfast option using my leftover ham from Easter. This turned out delicious, simple, and very versatile.

Ingredients
1 cup roasted broccoli
1 cup cooked ham
4 eggs
2 oz grated Asiago cheese
3 tbsp milk
3 tbsp flour
salt
black pepper
butter

Preparation
Preheat oven to 350F. Butter 6 standard muffin cups.

Whisk the eggs, milk, and flour together.

Finely dice the ham and broccoli. Mix in with the egg mixture and cheese. Season with salt and pepper. Distribute into the muffin cups.

Bake at 350F for about 25 minutes, until edges are golden brown. Cool on cookie racks. Serve warm.