Take them to go or eat them at home.
We love these mini ham and egg cups as an appetizer to our big Easter brunch.
What You’ll Need:
Salt and pepper
Optional: shredded cheese, fresh chives
What to Do:
Preheat oven to 350°. Cover a muffin tin in cooking spray, which will help the ham cups to not stick.
Cut your tomatoes into thin slices that will fit in the muffin slots.
In each slot, start to layer your ingredients: Start with a layer of ham, add a slice of tomato, crack in a fresh egg, and if you’d like, top with shredded cheese.
Bake for 5–7 minutes or until the whites of the eggs have cooked and the yolk is starting to bake. Remove from the muffin tin,