With lots of protein and virtually no carbs, this simple but tasty breakfast is a great way to start the day. You can even make it ahead of time and simply warm it up in the microwave if you’re pressed for time in the mornings.
Ham and Cheese Breakfast Cups
- 6 large eggs
- ¼ t salt
- ¼ t pepper
- 3 T chives, chopped
- ½ c milk
- 4 oz. shredded cheddar cheese
- 4 oz. ham, cut into ½-inch or smaller cubes
- 1 t butter
Preheat the oven to 350°. Use the butter to grease the cups of the muffin tin — make sure all the surfaces are coated or the eggs will stick. (You can use your fingertips for this; just make sure you’ve washed your hands thoroughly before you begin.)
Crack the eggs into a medium mixing bowl. Add the milk, salt, pepper, chives, and half the cheese; whisk them till thoroughly combined. Divide the ham evenly between six wells of the muffin tin. Then do the same with the egg mixture. Top with the remainder of the cheese and a sprinkle of chives.
Bake till the eggs are set; about 15 minutes. You can test for doneness by inserting a table knife or tooth pick into the center of one cup. If it comes out clean, it’s done. If the eggs stick to it, they need to bake a bit longer. Baked eggs of any sort will expand and “rise” rather like bread while cooking. After they cool slightly, this extra loft will subside.
When done, let cool for about 2 minutes, then run a butter knife around the edge of the muffin cup to loosen the egg mixture. Lift out with a spoon and place on a saucer or plate to serve.