Ham & Egg to Go

Sunny Yukon's Note:

Simple recipe for breakfast, or add a salad for a lunch or dinner. Leftovers are great for breakfast on the run, or a snack to go. Packs well in the lunch box and picnic basket too.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6

Yield: 6.0 muffins

• 6 ham slices (or 3 large slices cut in half)
• 5 large eggs
• 1 tablespoon sour cream
• 1 dash salt
• pepper
• 1 tablespoon cheddar cheese , grated

Directions:

1. Preheat oven to 350°F.
2. Line 6 muffin cups in a tin with the ham to create a crust.
3. Beat eggs, sour cream, salt and pepper together. Pour into each muffin cup.
4. Bake until the egg as set, 20-25 minutes.
5. Sprinkle with grated cheese.
6. Options: Add some chopped onion or red pepper, try different cheeses.
7. Leftovers can be cooled and wrapped in wax paper for lunchboxes and snacks.