Line each cup of a 6-cup muffin tin with 1-2 slices of thinly sliced ham to create a cup.
Whisk together eggs, milk and salt and pepper, and cheese together. Divide this mixture evenly between each muffin cup.
Bake for 12-15 minutes or until eggs are fully set.
Allow to cool for 5 minutes, remove from muffin tin, and serve.
Video
Notes
Ham: Depending on how your ham is sliced, you may need 2 slices of ham to fully create a muffin cup.Cheese: Use cheddar, Colby, or Swiss for these egg cups. Optional Fillings: Feel free to add olives, spinach, peppers, onions, etc to the egg cups if desired. Add 1-2 tablespoons of desired filling to the muffin tins over the ham before pouring in the egg mixture. Storage: Once the egg cups are baked as directed, allow them to cool to room temperature. Place into an airtight container and refrigerate for up to 4 days. To serve, heat in the microwave for 30-45 seconds. Alternatively, you can freeze these egg cups for up to 3 months. Once baked and cooled, place the cups on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag. To serve, remove from the freezer and heat in the microwave on a heat-safe plate for 1 minute or in a 350-degree oven for 10-15 minutes, or until just warmed through.