Muffin-Tin Breakfast

This clever one-pan breakfast uses a single muffin tin to bake two things at once: eggs cradled in turkey ham cups on one side, and golden muffins on the other. Everything goes in at the same temperature and comes out at the same time.

Turkey ham slices curl naturally into the muffin cups, forming little edible bowls that hold each egg as it bakes. The ham edges get slightly crispy while the egg whites set and the yolks stay soft, giving you a built-in protein breakfast with zero extra pans to wash.

Fill the remaining cups with your favorite muffin batter to round out the meal. Blueberry, banana nut, bran... whatever you’re in the mood for. The whole thing bakes together in under 20 minutes.

Kitchen Tips

• Press the turkey ham slices firmly into the cups so they hold their shape. If they pop up, the egg will leak underneath.
• For runny yolks, pull the tin at 15 minutes. For fully set yolks, go the full 20. Check one egg by giving the tin a gentle jiggle.
• Grease the ham cups lightly even though the ham itself has some fat. This prevents sticking and makes cleanup easier.
• Fill muffin cups only ⅔ full as directed. Overfilling means the batter rises into the neighboring egg cups.

Variations

• Cheesy egg cups: Sprinkle shredded cheddar or Swiss over the eggs halfway through baking for melty cheese tops.
• Veggie egg cups: Add a spoonful of diced bell peppers or spinach into each ham cup before cracking the egg in.