Ham and eggs are baked in a muffin tin and served atop English muffins for this delish dish that’s a favorite at the bed and breakfast.
12 thin slices of honey ham
grated Parmesan cheese
fresh or dried chopped oregano
6 English muffins, split in half
Preheat oven to 350°.
Spray three 6-cup muffin pans with pan spray.
Line the four corner cups of each tin with a slice of ham.
Crack one egg into each ham-lined muffin cup.
Top with a sprinkle of Parmesan cheese and oregano.
Bake for 10 to 12 minutes.
Toast the English muffins. Place one baked muffin egg on top of each muffin half, two to a serving.