Baked Ham & Veggie Egg Cups

Are you looking for an easy and healthy breakfast option for your family?  This one is a hit in our household. Ham and veggie egg cups are a low carb grab-and-go breakfast that are perfect for a busy morning.  They come together in less than five minutes and are packed with flavor that each family member will love. They are super versatile as you can add any toppings of your choice. My kids love to add their favorite veggies and this makes them even more excited to eat them. It's also easy for those little hands to get involved in laying out the ham, cracking the eggs, and adding the toppings!

INGREDIENTS:

• Thinly sliced deli ham (I cut the slices in half)
• Large eggs (as many egg cups as you want to make)
• Variety of veggies (chopped into small pieces)
• Shredded sharp cheddar cheese (or cheese of choice)
• Salt
• Pepper
• Cooking spray

DIRECTIONS:

1. Preheat the oven to 374. Lightly mist muffin tins with cooking spray. Press a slice of ham into each cup of the muffin tin, arranging the edges to form a ham cup.
2. Crack one egg into each ham cup.
3. Top each cup with veggies of choice and shredded cheese.
   
4. Place the muffin tins in the oven and bake for 15 minutes until the eggs are set and cheese is melted.

You can eat the egg cups immediately or can let them cool and store them in an air-tight container in the fridge (or freezer). Our family likes to make a large batch at the beginning of the week to enjoy all week long! Pop them in the microwave and you are good to go! Enjoy!

As you can tell by my pictures, I had little helpers in the kitchen with me today!  You can make these look nice and fancy, or make them like we did! Either way, they will taste AMAZING!

With Full Hands and an Open Heart- Kansas