I start each summer off with high hopes and big plans. We make summer “bucket lists” – essentially outlining the fun things we want to do before summer ends. In reality, I spend the last one to two weeks of summer cramming in as much activity as I can so I don’t suffer the post-summer mama guilt that seems to haunt me at the end of each and every summer.
To try to make up for my lack of ability to actually check off every item on our summer bucket list, I start each school year being super on top of things at breakfast time. There’s no cereal, bagels or pop tarts… only home cooked, hot of the stove or out of the oven breakfasts. This lasts for, oh, about one week then we are back to our typical grab whatever you can and rush out the door mornings. Tell me you can relate… please!
I make a version of these handy little egg cups wrapped in bacon, but thought I’d try them without the bacon and instead adding a little bit of chopped ham. Friends… these are so incredibly easy, I promise. Send your kids off with these delicious, breakfast goodies in their bellies and you’ll feel like a parent who has their stuff together, even if you are only faking it.
Recipe: Ham and Egg Breakfast Cups
These can be placed in the refrigerator after they are baked and reheated in the microwave for a quick and easy breakfast on the run!
- 12 eggs
- 1 cup chopped deli ham
- 2 ounces shredded cheddar cheese
- salt and pepper, to taste
- Preheat oven to 350°
- Spray a muffin pan generously with Pam cooking spray
- Crack one egg into each hole of the muffin pan, using a fork to gently break the yolk.
- Sprinkle each egg with ham, salt, cracked black pepper and cheese.
- Bake for 20 minutes.
- Pop out of muffin tins and serve.