These egg and ham muffin cups are just something different and easy to make for breakfast and to entertain the kids with on the weekend.
- Deli ham slices
- Grated cheddar cheese
- 6 eggs
- Sun-dried tomatoes
- Black pepper
Crack your eggs into a bowl, season with salt and pepper and add in some chopped up sun-dried tomatoes. Pour in some of the sun-dried tomato oil for a punch of flavour too.
Now add in a handful or two of grated cheese and beat the ingredients together.
Grease a deep muffin tin, and lay a slice or two of ham in each of the grooves to create a pocket. Now evenly divide the egg mixture into each of the muffin slots, over the ham. Transfer the tin to the oven and bake at 180C for 10 – 15 minutes, making sure the egg cooks throughout.
Once they are fluffy and cooked, remove them from the oven and sprinkle some extra cheese over the top. Remove them from the tins and enjoy.