Make Ahead Egg Cups | Easy Grab-and-Go Breakfast Idea

Ham and Cheese Egg Cups Recipe
Serves: 12
Ingredients:
12 eggs
½ C half and half
6 slices deli ham, cut in half
¾ C shredded cheese (I used a mix of gruyere and swiss)
Chives, fresh or dried finely chopped
1 tsp. kosher salt
½ tsp. ground black pepper
Preheat your oven to 400 degrees. Spray a 12-cup muffin pan with cooking spray. Line a baking sheet with parchment paper and place the muffin pan on top. This will help to avoid any spillage in your oven.
Whisk the eggs, half and half, salt and pepper till combined.
Line each muffin cup with a ½ slice of the ham. I like to go completely around the edges with some hanging out so it will get crispy.
Using a ladle, fill each cup about three quarters of the way full. Next add in about one tablespoon of the shredded cheese. Finish with a sprinkle of chives. Keep building your egg cups.
Place the baking sheet on the middle rack. Bake for 18-22 minutes. The middle should be almost set. It will jiggle slightly. There will be carry over cooking when you take them out of the oven. Let them cool in the pan for 5 minutes. Enjoy!
Note: These will stay good in your refrigerator for up to 5 days in an airtight container. These also freeze well for up to 3 months.