Hot breakfasts taste so much better than that cold bowl of soggy cereal. There's something about the smell of sizzling eggs, ham and cheese grilling away that makes you instantly start salivating. Even better? This breakfast is fast, delicious and simple with only three ingredients.
AND after a light renovation on our Bacon & Egg Cups recipe from From Pulled Pork to Peach Pie, you can even use some of that tasty leftover ham from Christmas.
HAM & EGG CUPS
PREP TIME: 10 minutes
COOK TIME: 30 minutes (including re-grilling ham)
RECOMMENDED PELLETS: Hickory or Oak
SERVES: 6 (makes 12)
12 pieces of ham (leftovers are perfect!)
1 cup shredded Cheddar or other cheese
Salt and pepper, to taste
Fresh chopped chives or cilantro, for garnish (optional)
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Spray the wells of a muffin tin with cooking spray. Cut the ham to be sized just a little bigger than each muffin well. Arrange the ham slices directly on the grill grate and cook for 5 to 10 minutes per side, or until nice grill marks appear. Leave the grill on.
Coil a slice of ham in each muffin well to form a little cup for the egg.
Break an egg into each well and lightly season each egg with salt and pepper.
Bake for 12 to 15 minutes, or until the eggs are cooked to your liking.
Top with cheese the last few minutes of cooking, if desired.
Carefully remove the ham and egg cups and serve immediately with some fresh chopped chives or cilantro.