Ham & Egg Cups

On weekdays I don’t usually cook breakfast.  Mornings are crazy and everyone just fends for themselves, usually grabbing a granola bar, fruit or cereal.  And then I have some slight mom guilt because I’m not feeding them right.  But some mornings I actually plan ahead and make something easy that doesn’t interfere with the routine much.

These ham and egg cups are a great quickie breakfast.  They are so easy it barely qualifies as cooking.  And I don’t know about you, but I always feel better when I start my day with a little protein. Plus, you can make a bunch at a time, or just make one or two, depending on how many people feel like eating real food.

For these I used a roasted red pepper tapenade that I happened to have in the fridge, but you could really use any sauce of your choice (or no sauce).  Try pesto, salad dressing, hot sauce, marinara, salsa…you name it.  So many variations!

Baked Ham & Egg Cups

For each cup:

2 thin slices of ham
1 tsp. roasted red pepper tapenade
1 egg
Salt & pepper
A sprinkle of parmesan (or cheese of your choice)

Spray a muffin tin (or you can use ramekins) with cooking spray or rub with a little oil (just spray as many wells as you plan to use).  Press ham into the well, making a little ham shaped bowl.

First the ham.

Place a teaspoon of tapenade in the bottom of the bowl.  Crack an egg into the well.  Top with salt, pepper and cheese.

Ready to go in the oven.

Bake at 400˚ for 10-14 minutes, depending on how done you like your egg yolk.  Remove from oven.  Use a butter knife to lift the egg cup out of the tin and onto a plate.

Cooked and ready to eat. Just slide a knife down the side and lift it out.

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