I love these for SO many reasons. Not only do they make an easy, delicious breakfast, they are perfectly portable, protein-packed and store well, making them a great snack. They also go we with a side salad for a quick lunch or dinner option.
- 12 slices of natural sliced ham
- 12 free range eggs
- Butter or coconut oil
Preheat oven to 400 degrees. Grease a muffin tin with butter or coconut oil. Place one piece of ham in each cup, pressing down slightly. Crack an egg in each cup (you could also mix them first then pour a little into each cup, if you prefer scrambled eggs). Top with seasoning of your choice – could be as simple as some ground pepper and sea salt, or try a different combination of flavours:
- Chopped green onion, chili powder, garlic powder, ground pepper
- A drizzle of sriracha in each cup, topped with cilantro
- Bacon bits and chopped bell pepper
- A little feta and sundried tomato
Bake for 15 minutes, checking to see that the tops of the eggs are solid. Let cool for a few minutes before removing from pan (using a spoon gently will help).
If you can keep them around without eating them all, these generally last if sealed and refrigerated for up to 4 days.