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Has anyone else had trouble sleeping lately? I have! No matter how tired and exhausted I am, and whatever time I go to bed (usually between 10-11pm), I can’t fall asleep before 2am! It’s crazy, and very frustrating just laying there. Despite the little sleep, I still have to get up to get kids ready for the day, get Wonder Woman to the bus, make breakfast, all of that fun daily stuff. I’m just getting more tired, but still unable to sleep sooner. So if I seem a bit more grammatically incorrect or my spelling is struggling, please just know that I’m running on low (well, lower) energy than normal. Hopefully I’ll get my body back on schedule soon and can catch up on my ZZZZs!
My kids really love eggs, but I seem to run out of ways to serve them that keep their interest. These ham cups are just so fun and cute, they gobbled them up quick! It was interesting to see their differences, though. One would eat the egg first, then the ham. Another would eat all the ham around the edge, then move onto the egg. The silly little things you notice of your kids!
Ingredients – per cup:
1 Slice ham, preferably thick (I used 3 slices thin lunchmeat ham)
Sprinkle of diced green onion
Salt and pepper, to taste
Optional: diced mushroom, tomato, green peppers
Preheat oven to 400 F.
In a sprayed cupcake pan, line each slot with the ham.
Mix the other ingredients together in a bowl, then divide among the ham cups.
Bake for about 15 minutes, or until edges of ham slices are turning crispy and eggs are the desired done-ness.