Scrambled Eggs in Ham "Cups"

Does everyone's family conversations revolve around food? During dinner we start talking about our reservation at the "it" restaurant that just opened, or more importantly, what we're going to have for breakfast the next day.

So... first blog post, which I didn't include over on http://my1stwordwaschocolate.blogspot.com/ is scrambled eggs baked in a ham "cups". I made these little delights for breakfast on Christmas morning.

Preheat oven to 375F. Fill muffin tins with ham slices. Whip up 1-2 eggs per cup (plus some salt and pepper), add filling (cheese, green onion, artichoke hearts, wilted spinach, garlic, chives, etc). Pour the eggs over the filling and bake until just set, approximately 18 minutes.

I found the eggs in the middle of the pan cooked much slower than the ones along the outer edge of the muffin tin. If you're only making a couple, I'd suggest using the outer edge of the tins for consistency.

Cheers!
Liz