When I get a new breakfast recipe I "really" love, it becomes a frequently served item. So I just wanted to share this recipe with you. To be sure I am making it with farm fresh eggs from my daughter's chickens.
HAM AND EGG CUPS
Prep: 20 minutes -- Bake 18 minutes at 350F -- Stand 3 minutes
8 thin slices deli-style cooked ham
1/4 cup shredded mozzarella cheese
Ground black pepper
8 tsp. basil pesto (recipe says optional - I would say "definitely")
8 cherry tomatoes or grape tomatoes, halved
Preheat oven to 350F. Coat eight 2 1/2 inch muffin cups with cooking spray. Gently press a ham slice into each prepared muffin cup, carefully ruffling edges of the ham. Divide cheese among the ham-lined cups. Break an egg into a measuring cup, and slip egg into a muffin cup. Repeat with the remaining eggs. Sprinkle with pepper. Spoon 1 tsp. pesto onto each egg. Top with tomato halves. Bake for 18 to 20 minutes or until whites are completely set and yolks are thickened. Let stand in muffin cups for 3 to 5 minutes before serving. Carefully remove egg cups from muffin cups. Makes 8 cups.