Quick and Easy Egg Muffin Cups

This is a recipe I adapted from one of Maria Emmerich's books.  It is a really versatile recipe, one you can have a lot of fun with.  Not only are they easy to make and a great protein packed meal to keep on hand...they taste good too!  I especially like making extra and having breakfast ready on busy mornings.

Here is the recipe; you can adapt to fit your taste and style.  

You will need these items: 

• Muffin tin
• Farm Fresh, Free-Range Eggs (use smaller sized eggs if possible) 
• Sliced ham or turkey (Applegate & Hormel have nitrate free)
• Optional Filling Ideas:  cooked ground beef, cooked ground sausage, onions, chives, salsa, peppers, pickled jalapenos, bacon pieces, cheese, sliced sausage or kielbasa, etc!
• Spices and seasonings

To prepare: 

Spray your muffin tin with oil and line each cup with your sliced meat.  Next will be your filling items you choose...just drop in what you want, since these are muffin sized cups, you only need small amounts to fill each cup.  Next is your eggs.  I find it easier to crack my eggs in a small dish and slide into the cup, but you can crack right into the tin.  Last, I season each cup and bake in a preheated oven at 400 degrees for 10-13 minutes, depending on how cooked you want your yolk.  I find they are easy to slide right out of the pan, but if you have a lot of filling or used large eggs, it is easier to loosen the cup with a spatula and remove.