Morning Ham and Egg Cups

These egg cups are incredibly easy and delicious. Make these for your guest at brunch or for a simple breakfast or snack to have in the house. You can make all 12 and simply put them in a ziplock bag and into the fridge for those busy days you rush out of the house without time to prepare something for breakfast.

Makes 12

-12 pieces of hard salami or thinly sliced Canadian bacon

-3 eggs

-2 tablespoons milk (use lactose free if you need it)

-1 Roma tomato, cut into small pieces

-1/2 avocado, cut into thin slices

Pinch of salt and pepper

Optional: hot sauce

(egg cup in muffin pan)

Preheat the oven to 400 degrees F.

Cut a slice into the salami-half of the circumference (from one edge to the center). Spray a small muffin pan with non-stick olive oil spray. Take the two sides of the slit and pull one over the other, forming a cone with the salami. Place it into the muffin cup. Do this for the remaining 11 pieces of salami. Bake salami for 6 minutes.

By baking the salami first it makes the edges crispy and allows the meat to release its flavors, which then gets carried into the egg.

Meanwhile, whisk the eggs with milk and add a pinch of salt and pepper. Pull out the salami and pour the egg inside each cone. Add about 1 teaspoon of tomato. Bake for about 8 minutes or until egg has solidified. Place avocado on top and serve.

 They're about two bites worth of deliciousness. Enjoy!