I’m sure I’m not the only mom who is always looking for some breakfast variety, and something that packs a protein punch and gets the kids off to a good start! I cook a hot breakfast every day, not by choice but by necessity. I tried this recipe yesterday and it was the biggest hit we’ve had in awhile. Fairly quick and easy, seemed to refrigerate and reheat well, and relatively healthy!
Ham and Egg Cups
12 Very thin ham slices (I use Hormel Naturals, which is nitrite free)
Maple syrup (optional)
Salt and pepper
Oil muffin tins (unnecessary if they are nonstick, I suppose).
Line each one with a slice of ham.
Pour a little maple syrup in the bottom of each ham “cup,” if you wish. About ½ teaspoon.
Break an egg into each ham cup.
Salt and pepper the tops.
Bake at 400 for 20 minutes.