Ham and Egg Cups
24-36 pieces of thinly sliced ham (I like black forest ham best.)
Preheat oven to 350 degrees. Lightly grease muffin tins. Place two or three slices of ham in each cup spreading out to cover the whole cup. Gently press into cup. Crack one egg in each ham cup. Sprinkle with salt and pepper to taste. Bake in oven for 20-25 minutes. Less time for softer eggs, more time for firmer eggs. (My family prefers firmer eggs.)
My kids eat them just as they are. Husband and I like to toast English muffins and eat them as part of a breakfast sandwich. I have never tried to make them ahead but I think you can as an easy make ahead breakfast sandwich filling.
From the combox:
Kathy says "If you did want to freeze these, you would want to scramble the eggs and then bake, cool & freeze. Egg whites get rubbery upon reheating if the eggs are not mixed (scrambled)."