Ham, Egg and Cheese Cups

I had my eye on these Prosciutto Egg Cups from the moment I opened Nichole's email submission for the recent Breakfast Swap. The name alone grabbed me but then I read her post and saw how easy they were to make and I was sold.

I've actually been making these for a few weeks now but I didn't want to post about them until after the swap reveal. Since I don't keep prosciutto on hand I subbed regular deli ham. It worked just fine. I've experimented with various cheese as well, based on what we have easily accessible in the fridge. I always have American cheese for Baby Girl so I used that once. In this version I used a fun cheddar-like cheese we got after sampling it at the supermarket. Use whatever you like and have on hand.

What makes these stand out for me is the Italian seasoning. The first time I made these and took my first bite I was floored by the flavor. Silly me had forgotten about the Italian seasoning I'd just sprinkled on a mere 17 minutes earlier. That surprise flavor elevates these to another level.

I've yet to make these in advance and reheat them, but I'm sure they would do so beautifully. Thanks for submitting this awesome recipe, Nichole!

Ham, Egg and Cheese Cups
Adapted from Arepas to Zwetschgen via The Cookaholic Wife

Non-stick cooking spray
6 slices prosciutto or ham
Shredded cheese (mozzarella, cheddar, American, Swiss, etc.)
Dried Italian seasoning
6 large eggs
Salt and pepper

Preheat the oven to 375. Liberally spray a muffin tin with non-stick cooking spray.

Arrange each slice of prosciutto (or ham) in the muffin tin, covering the bottom and coming up the sides. Add a pinch of so of the cheese and a dash of the Italian seasoning. Crack one egg into each muffin cup and sprinkle with salt and pepper.

Bake for 15-18 minutes. 15 minutes will result in a semi-runny egg and 18 minutes will result in a fully cooked egg. Allow to cool in the pan for 2 minutes, then run a butter knife around the edge of each cup and gently remove the eggs from the muffin pan.