This low-carb breakfast is comes together in no time—seriously, you only need 20-ish minutes! If you like your eggs super runny, you might want to pull them from the oven a minute before you think they’re ready. You’ll need to let them rest for a bit in the muffin tin before taking them out (they’ll be HOT), and during these few minutes, the eggs will continue to cook slightly.
INGREDIENTS:
Cooking spray, for pan
12 slices ham
1 c. shredded cheddar
12 large eggs
kosher salt
Freshly ground black pepper
Chopped fresh parsley, for garnis
DIRECTIONS :
- Preheat oven to 400º and grease a 12-cup muffin tin with cooking spray. Line each cup with a slice of ham and sprinkle with cheddar. Crack an egg into each ham cup and season with salt and pepper.
- Bake until eggs are cooked through, 12 to 15 minutes (depending on how runny you like your yolks).
- Garnish with parsley and serve.
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Source:delish.com