Ham and Egg Cups

Day 1 Recipe

Here's a recipe that's great for a quick and easy breakfast on the go.  When we make these, I wake up excited for breakfast, and they never last too long!  And no one said you can't have breakfast for dinner, or lunch, or snack. . .

Ready to go in the oven!

Ready to eat!

Adapted from: Stacy's Primal Pantry

Ingredients:

• 12 slices uncured ham (lunch meat)
• 12 eggs
• salt and pepper to taste
• favorite seasoning 

Directions:

1. Preheat oven to 375 degrees.  Get a muffin tin ready.
2. Lay one large ham slice into the muffin cup and pinch the sides until it fits.  Note: if your slices are on the smaller sides, use two and overlap them.  Make sure not to tear the ham.  Repeat until all the cups are filled.  
3. Crack and pour an egg into each ham-lined cup.  Be careful not to break the yolk.  Season with salt and pepper or your favorite seasoning (see below for tips on the seasoning).
4. Bake at 375 degrees for 10-15 minutes or until yolk is almost set.  I like my yolks to be runny.  If you want them to be more solid, add a few minutes on to the cooking time.  
5. Remove them from the oven and eat, or place in a container and refrigerate.  I put one layer of egg cups in the container, then place a layer of aluminum foil and then another layer.  

Couple of tips:

• Experiment with the seasoning.  My ABSOLUTE FAVORITE is called Lake Shore Drive Seasoning from the Spice House in Chicago, IL.  However the Savory Spice Shop on South Blvd. has similar options.  I use this seasoning on so many things.  It's amazing and has a flavor all its own.
• Make a bunch.  Make a whole bunch.  These egg cups last for a while in the fridge and I've read that they work well in the freezer.  But mine never make it that long. . .