• Preheat oven to 400 degrees. Lightly grease a 12 muffin pan or use muffin liners. Divide the onion, green pepper, and ham evenly over the 12 muffin tins. Add the cheddar cheese evenly on the top.
• In a medium sized bowl whisk the eggs, half and half, salt and pepper, and green onions. Pour over the top of the cheese and fill the liner until almost full.
• Bake for 20-22 minutes or until set. Remove and serve warm or let cool and store in the refrigerator or freezer.

• Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
• Combine rice and measured water in a medium saucepan (about 2 quarts)
• Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 40 minutes.
• When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
• Use a fork to fluff the rice just before serving.

Tips on cooking rice:

• Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
• Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
• Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
• Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.
• Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.