Easy Breakfast.

Most of my breakfasts are vegetable egg scrambles or warm ups of the left overs from the night before.

This recipe is simple and is easy to make on days you feel like you want something a little fancy.

There are two ways to assemble them.

Ham and Egg Cups

serves 3

6 slices of ham.
6 eggs
3/4 cup shredded cheese
dash of salt
dash of black pepper

Heat oven to 375
Grease the cups of a 6 cup muffin tin.

Scrambled Version:

Place a slice of ham over a cup, press down to make a pocket. Repeat.
Beat the eggs, add the cheese to the eggs.
Pour into the ham pockets.
Season with salt and pepper

The other way:

Place a slice of ham over a cup, press down to make a pocket. Repeat.
Sprinkle a little of the cheese into the pocket.
Break an egg into each pocket.
Sprinkle with the rest of the cheese.
Season with salt and pepper

Bake for 15 minutes.


Roast beef might be a good substitute.

Nutrition Facts
Amount Per Serving
Calories 350
Total Fat 24 g
Total Carbohydrate 2 g
Dietary Fiber 0 g
Sugars 1 g
Protein 30 g 60 %