This past weekend my amazing friend from college, Cara, came to visit from Austin, Texas! It was so awesome to see her and we all had such a good time catching up in person. On Saturday morning, I made these baked ham and egg cups and they were quite a hit.
Here's how I did it:
Lightly grease the number of cups you plan to make. Then, add a large piece of ham, pressed into each cup. Scramble about one to two eggs less than the number of muffin tins you plan on filling. I made 7 ham and egg cups, so I scrambled 5 eggs. Pour your egg mixture into the muffin tin, filling about halfway. The eggs will rise up quite a lot. Try not to allow any egg to leak outside of the ham "liner." Also, do not worry about how large your pieces of ham are, because if you look how big mine are, then scroll to the final picture, the ham bakes down quite a bit.
Then, add your toppings. I was very plain, only adding pepper-jack cheese and a few spices. You could add onion, tomato, peppers or whatever else you like on top of your eggs, in addition to your favorite spices.
Finally, bake for 12-15 minutes. Just check the done-ness by wiggling the pan a little. If the middle of the cups move, leave them in for a little longer. If you use a white cheese, it will blend in once melted. See?
Pop out of the tin and serve with your favorite breakfast foods. Our choice on Saturday was Michelle's famous crisp-edge pancakes. Some bacon would have made breakfast pure bliss. (It was pretty close though, as usual.)
I don't have a picture of a singular final product (out of the tin) because apparently we were too eager to scarf them down. I altered this recipe just a smidgen because I like my eggs scrambled, although you could just crack one egg into each cup if you do not want them scrambled.