Baked Ham and Eggs in a Muffin Tin

​An easy way to make a lot of eggs at once is to bake them in the oven. Ham and Eggs in a muffin tin baked in the oven are an easy make-ahead meal that is the perfect grab, heat, and go. Make-ahead meals always make life a little easier, especially on those busy mornings. Breakfast, in our little homeschool, sets the tone for our day. If my kids do not eat a well-balanced meal, filling their tummies full of good protein and carbs, they stay in the kitchen all day begging for food.

Making these ahead and popping them in the freezer creates a handy, healthy, grab-and-go breakfast. After you have baked the sandwiches, allow them to cool. Place egg cups on a sheet pan and put them in the freezer for about two hours. Once frozen, you can put them in a large freezer bag, seal them in a vacuum freezer bag, and place them back in the freezer. When you are ready to grab your egg cup from the freezer, wrap it in a paper towel and pop it in your microwave for 45 seconds or until desired warmth. You can also reheat them in an oven or toaster oven by preheating them to 350 F, placing them in a baking dish, and cooking them for about 10 minutes. 

Ingredients: 
12 eggs
12 slices of ham (thick sliced, thin sliced, or Canadian bacon)
Grass-fed butter

​1. Preheat oven to 425° 
2. Coat the muffin tin and sides with grass-fed butter.
3. Place 1-2 slices of ham in each tin and crack an egg into each well. 
3. Season with salt, black pepper, and paprika if you like.  Omit the salt if the ham is salty.
4. Bake for 7-8 minutes for soft, 9-10 minutes for semi-soft, and 11-12 minutes for firm centers.