Baked Egg Cups ****

I try to make these once a month or so, since the boys (including hubby, lol) love them so much.  This time around, I tried them with Egg Beaters.  Still winners.  I made half of them with the southwestern-style egg beaters, and hubby and the 11-year-old actually said they preferred the flavor addition.  The 9-year-old is still loyal to the standard, though.  The Egg Beaters make them even healthier plus super duper simple.  You can get by with less egg in each cup that way too.  This will be my favorite way to cook them from now on!

Photo from The Simple Delights

BAKED EGG CUPS
(luckymommyto2boys ~ Amy ~ via TheSimpleDelights)

12 Eggs
12 thin slices of deli ham (round)
1/2 Cup of your favorite cheese, shredded
1/2 Cup diced scallions
Fresh cracked Sea Salt and Pepper

Preheat the oven to 400.  Spray a muffin tin with cooking spray.  Lay a piece of ham in each hole creating a little ham cup.  Crack one egg into each hole and sprinkle with salt and pepper.
Bake the eggs for about 12 minutes…until the white is firm and the yolk is still nice and runny.
Carefully remove each egg from the muffin tin and top with grated cheese and scallions.  Serve hot!  Yield: 12

Previous reviews:
7/17/12 ~ My kids adore these.  It's a constant battle with them to find something they both will eat and enjoy for school morning breakfasts.  This one absolutely fits the bill.  The 6-year-old looked into the oven when he got up and immediately said, "Yay! You made my favorite!"  Plus, according to the original poster's calculations, each cup is only 100 calories.  Woo hoo!  Mine were probably a little more, since I used a cheddar cheese blend, but it's probably not too much more, considering how little you use on each one.  I normally cook mine for about 15 minutes, to give the yolk time to firm up enough not to be runny (and therefore messy), but it still allows them to have the over-easy taste to them.  Score!