Ham 'n Egg Cupcakes

A slice of boiled ham is carefully formed into a cup in a muffin pan and filled with a mixture of seasoned egg, cheese and olives, then baked.

Ingredients:

• 6, 1-oz slices boiled ham
• 6 medium-size eggs
• 1 tablespoon milk
• 1/4 teaspoon seasoned salt
• 1/8 teaspoon black pepper
• 1 tablespoon minced green onion
• 2 tablespoons finely chopped green pepper
• 2 tablespoons chopped ripe olives
• 1 teaspoon fresh marjoram, minced, or 1/2 teaspoon dried marjoram
• 1/3 cup grated cheddar cheese
• Assorted fresh fruit, if desired

Directions:

Spray a 6 cup muffin tin with nonstick cooking spray. Carefully line each muffin cup with 1 slice boiled ham, forming a cup of ham. In a medium bowl beat eggs, milk, salt and pepper until frothy. Fold in green onion, green pepper, olives, marjoram and cheese until well combined. Spoon about 1/2 cup egg mixture into each "ham cup" and bake at 375 degrees for 20 to 25 minutes or until eggs are slightly puffed and set. (If browning too much, place a loose sheet of aluminum foil over top of pan.) Run knife around sides of "cupcakes" to loosen; carefully remove to serving platter, lifting out with narrow spatula or fork. Serve with assorted fresh fruit, if desired.

Number of Servings: 3 or 6

Notes from the Cook: I created this recipe about 25 years ago in order to persuade my son to eat eggs for breakfast when he was a little boy. It worked. He loved them and still does.