Muffin tin? Check. Eggs? Check. Ham? Check. Shredded cheese? Also check. These are very easy to make, and can make your morning routine (or whenever you want a portable meal) easier and faster if you make these in advance. I have typically filled up the whole muffin tin, and would reheat two of these for breakfast throughout the week. I make these sunnyside-up style, but if you cook them for longer, they’ll have less runny egg yolks. Also keep in mind that the microwave will also cook egg yolks further.
I don’t recall exactly when I got inspired for these, but they came about from not having consistent luck when it came to making breakfast style egg cups and always getting some stuck in the tin. I’ve seen these reposted across several sites and magazines over the years since I first made these, since at the time I was living in a college dormitory and needed quick fixes on my walk across campus to my car before work.
Ingredients:
Eggs
Ham (I use “black forest” or “honey ham”, pre-sliced from the deli)
Shredded cheese of choice
Salt
Pepper
Muffin tin
Layer 2-3 slices of ham per cup, careful to cover all sides of each cup. The ham has some liquid in it, which will prevent the eggs from sticking. If you prefer less runny yolks or dislike the sight of sunnyside-up style eggs, take a moment to whisk the egg, cheese, and salt and pepper in a bowl before pouring some into each cup.
I personally prefer to use shredded pepper jack cheese, but other cheeses such as a mild cheddar or mozzarella will work just fine. After the ham, stack in a layer of cheese, crack an egg on top, and sprinkle with salt and pepper. Bake at 325 for about 10 minutes for runny eggs, 12 for slightly, 15 for fully cooked yolks. If you scramble them, a 12 minute cook time will also work.
The Family Cookbook 