Baked Egg Muffins

These are easy to make and very tasty. They are low carb and filling. 
You have numerous options for what to put inside, but just make sure your ham lining is a drier ham. Or if normal sliced ham, dap with paper towels to remove the moisture. You want the eggs to roast, not steam.
I’ve also made them with smoked salmon, cream cheese and chives and they are wonderful.
Olive Oil 
6- Eggs
6 slices of Parma or other dry Ham
6 Tbsp grated Parmesan, Gruyere or other cheese. 
Roasted Peppers, sliced. 
Salt and Black Pepper
6 cup non stick Muffin Tin
Baking sheet
Preheat oven to 400F, while you prepare the muffins. 
Grease the tin with a bit of olive oil. Line the individual muffins with the ham. A bit on the bottom and some around the sides. Add in the grated cheese and roasted peppers. 
Gently crack the egg into the tins, trying not to let it overflow. Sprinkle with salt and black pepper and top with a little more grated cheese, if desired.

Place on a baking sheet and into the oven for 15-17 minutes. You will know they’re done when they don’t jiggle with a slight shake of the baking sheet. 

Remove from oven and let them rest for a minute and gently remove with a spoon by loosening around the edges. Serve immediately.

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