Breakfast Egg Custard

Egg custard is a light cake made with eggs combined with various ingredients from sweet to savory and served as a main meal like quiche or dessert. My version of egg custard is made without crust. I invented this recipe to get rid of the leftovers that need to go from making chicken roulade, ham or bacon. This quick and easy recipe when whipped up in the morning will make a very good and healthy breakfast.
 
Ingredients:
2 eggs
1/4 cup flour
1 cup combination of: chopped ham, cooked spinach, mushroom.
1/2 cup buttermilk*
1/4 cup cheese (any kind of cheese)
1/2 tsp salt
1 tbs chopped chives
Butter or cooking spray
Directions:
Preheat oven to 350°
Spray or butter 4 medium muffin tins. Set aside
Blend all the ingredients in a blender. Pour into the prepared muffin tins.
Bake in preheated oven for 15 to 20 minutes.

*Add 1 tsp lemon juice in 1/2 cup of milk (if buttermilk is not available)