Ham & Egg "Muffins" Recipe

Since we got chickens, we've been cooking a lot of egg dishes. And by "we" I mean me, although I will say my husband is brilliant at eating them. I have been experimenting with these "muffin" style eggs, and I have to say, I am in love. They are so easy that anyone can make them, and they are delicious!

Also, I am obsessed with things that are in muffin form, or miniature form, so this all really works out for me. I can get pretty intricate in the kitchen, so I enjoy when something is simple and straightforward, and that is what this recipe delivers.

To begin, Pam (or grease) your muffin tins. I am making four of these for two of us, but you can make as many as your little heart desires. Or your big heart. 

Next, line your muffin cups with your lunchmeat. I used ham. 

Then, crack your eggs into the ham cups and pop the whole thing into the oven (which should be preheated to 375 degrees) and you are going to bake them for 10-12 minutes for runny yolk, 15 for non runny yolks. But you want the yolks runny, right? I mean who doesn't want their yolks runny? 

Sprinkle with salt and pepper and serve with toast. 

YUMTASTIC. Eggscellent. And also, let's take a moment to appreciate that I made these eggs and still burned my toast. UGH. But I blame my toaster...it has a mind of it's own. I need a new toaster. So if anyone wants to gift me one, I'm down. 

Ham & Egg "Muffins" 

Time: 15 minutes start to finish | Serves 2 (easily increased) | Difficulty: Easy 

You Will Need:

4 slices of ham 

4 eggs

1 muffin tin 

Pam or butter to grease tins

Method: 

Preheat oven to 375 degrees. 

Grease your muffin tin. 

Place ham in four of the muffin tin cups. Crack eggs into ham-lined muffin cups. 

Place in the oven and bake for 10-12 minutes for runny yolks, and 15 minutes for non-runny yolks. 

Salt & pepper and serve with toast!