Baked Eggs & Turkey Ham

We have all read the studies, protein consumed at breakfast reduces hunger.  Protein consumed at breakfast if you are a diabetic helps to keep your blood sugar steady.  We have also heard time and time again that children who ate a healthy breakfast did better in school.  Last, but not least, on this breakfast issue, research  shows people who eat a sugary breakfast tend to consume more at lunch.

What working mom has time to cook, much less clean up after breakfast and get to work on time?  My friend Tammy had the answer.  Her baked eggs and ham recipe.

1 non-stick muffin tin
Non-stick cooking spray
1 egg
1 slice of turkey ham (2 if it is sliced thin)
A pinch of fresh cracked black pepper is optional


Preheat oven to 350 degrees.
Spray the muffin tin with the non-stick cooking spray.
Place the turkey ham into the muffin tin where it forms somewhat of a cup.  Break your egg in the turkey ham and bake.  You can also scramble the egg if you prefer.

For a hard center bake for 15 minutes
For a softer center bake for about 10 minutes and broil until the top of the egg is "set".

Consume with a slice of wheat toast and coffee.  Put that salt shaker down, the salt in the turkey ham is all you need.  For persons not watching their waist line you can top with the shredded cheese of your choice.

I pop my egg in right before I shower, by the time I am out, my breakfast is done.  You can even take it to work and consume it on your morning break.

You can make one or as many as your oven can hold.  It makes the perfect "camp" breakfast.  Put in the biscuits, make the eggs, put them in during the last 10 to 15 minutes of the biscuit's cooking time.  Scrambled, whole, all the eggs, along with the biscuits are cooked at the same time and the cook can also enjoy a hot breakfast.  The clean up is a breeze too.