This is one of my breakfast favorites. It is simple and tasty. This dish is gluten free, but meat-tastic.
You will need: a muffin pan (six cup is preferred), 30 minutes (10-13 minutes prep, 17-20 minutes cook time), and the below ingredients.
6 slices of ham; medium-thick Black Forest is awesome
½ an onion*
half a dozen mushrooms*
salt and pepper
oil or butter for greasing the muffin pan and sautéing
Step 1: Turn oven on to 350°.
Step 2: Heat a small skillet to medium. Add a small amount of oil or butter to the skillet. Dice onions and sauté until translucent. Chop mushrooms and cook with the onions for another five minutes (until they are just starting to go soft).
Step 3: Oil your muffin pan and tuck the ham slices into the oiled cups.
Step 4: Place a ¼ to a ½ cup of the onion mix into the ham ‘cup,’ top with a cracked egg, and a little salt and pepper.
Step 5: Place in the pre-heated oven for 17-20 minutes. The egg white should be fully cooked when the dish is done. Let sit for a minute, plate, and enjoy!
*I use many different fillers for this one. I happen to enjoy mushroom and onion the best, but other veggies work too. A little cheese also tastes great in the ham cups. I like to experiment, and suggest you do the same.
And there you are, a quick and easy, gluten-free breakfast. Thanks for reading!