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Sometimes a hearty breakfast hits the spot. But when you have three small kids underfoot like I do, it has to be fast. I love assembling these ham, egg and cheese cups because they’re easy and the kids can help — which translates into insurance that they’ll at least try one. In this case, they usually devour them.
“Line” the cups of a muffin pan with low-sodium (non-MSG) ham slices. Add a quarter slice of wheat bread, then break a whole egg in. Sprinkle with salt, pepper and cheese, then bake them for 15 to 18 minutes at 400 degrees F.