I LOVE these! I fix a batch every weekend. Several go in the fridge, several in the freezer. Pop one in the microwave to heat and eat as I’m driving. One of these, or one of the omelet muffins go in Steve’s lunchbox every morning.
Preheat oven to 350 degrees
1 cup finely chopped mushrooms
1 cup finely chopped shallots
12 large egs
12 ham slices
Saute the onions and mushrooms over medium heat for a couple of minutes. I use coconut oil, just enough to coat the bottom of a non stick skillet.
Spray muffin pan with coconut oil
I use sliced ham, lunchmeat type, that comes in circles. Cut a wedge, like a pie shape, from each circle so that the sliced ham will fit into the muffin cup. The ham will line the muffin cup like a edible cupcake liner.
Spoon the mushroom/shallot mixture evenly into the ham cups.
Crack one egg into each ham cup on top of the mushroom/shallot mixture.
Salt and pepper to taste.
Bake for about 15 minutes or until the eggs look set. I like the eggs a little runny, you make prefer them more cooked.
I wrap individually in PressNSeal after cooling to store in either the refrigerator or freezer.