Preheat oven to 350°F. Using a paper towel, wipe the bottoms and sides of six muffin pan cups with olive oil. Line each oiled cup with one slice of ham, press and fold so it looks like a muffin cup. Drop some spiralized and cut vegetables into each cup. (We spiralized it all and will cook the leftover noodles another day.)
Crack an egg into each cup. Sprinkle with salt and herbs. Optional: Top with fresh herb leaves or slices of grape tomato.
Bake for 15 mins.
These refrigerate well and can be eaten warm or cold for a convenient “grab and go” meal. Whole 30 compliant. (Recipe♦473)