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Good Morning and welcome to Meal Make-over Monday!  I have been thinking about Easter Brunches and how to make a healthy addition to my spread.  So, here are my Baked Egg Cups!  They are easy and delicious...and of course, good for you!  I hope you give them a try!

Happy Early Easter,

Albany

Baked Egg Cups on the Go

Ingredients:

Few slices of Deli Ham

Eggs

Cilantro or any garnish you like

Season Salt (to taste)

Non-stick cooking spray

To customize:  onion, green pepper, cheese, etc.

Directions:

Generously spray your muffin tin with oil before placing the ham inside so it doesn't stick. This makes it much easier to remove the bolts after the whole recipe is done. Line a muffin tin with a single piece of deli ham. I have tried using spiral cut ham but it is sometimes too thick. As you line the muffin tin, you may have to put little 1 inch slits in the top of the ham so that it lays flat like a bowl.

Bake at 400° for 10 minutes.

Remove the ham lined muffin tin from the oven.  Crack one egg into each ham bowl.  The Littles like to stir it up so that it's more like scrambled eggs. I leave it whole more like a poached egg. You can then top it with whatever toppings you like. I always put a little season salt on mine and cilantro. The Littles love cheese. Hubby likes onions and bell pepper. This is where you can have fun.

Once you have the egg and all your desired toppings inside the cup, place the pan back in the oven for an additional 10 minutes at 400°.

Once baking is done, remove from the oven and let sit for 3 to 5 minutes to cool a bit before you try to remove the ham bowls from the muffin tins.

These refrigerate well and I often take them to work the next day or let the Littles use them for a quick breakfast when I am low on time and cannot be their "short order cook".