I am always looking for new things to make that are portable and low carb. Sunday morning I woke up thinking about making eggs in the oven in cupcake cups or a muffin tin with some low carb throw-ins. They turned out nicely and they are approved by my youngest, Jaden, as being extremely yummy!

I am planning on taking some of these to work with me this week for breakfast, if they last that long. *wink*

I also think this will be an ideal recipe for my daughter, Cat, to try...and anyone else who wants to keep some grab-and-go food on hand!

Egg, Ham and Cheese Take-a-Longs

1 C diced ham
1 dozen large eggs
1 C shredded cheese

Preheat oven to 350° F. Line muffin tins with cupcake liners, or grease the tins liberally with bacon grease, lard, or tallow if you do not wish to use the liners.

Place enough diced ham in each liner to cover the bottom.
Break one egg into each cup over the ham.
Season the tops of the eggs with salt, pepper, and garlic.
Top with shredded cheese.
Bake in a 350° F oven for 15 minutes for a less done yolk, 20 minutes for a more solid yolk.

Allow to rest for 3-5 minutes.
These were baked for 20 minutes. Serve warm,
or place in storage bags or containers
to refrigerate or freeze for later !
Change the recipe up a bit by using bacon, sausage, prosciutto, or corned beef instead of ham. Substitute or add seasonings to please your own tastebuds. Most of all, enjoy!