If you’re working with a very salty ham, skip any added salt and let folks season at the table. You can use any good melting cheese you have on hand—cheddar gives a sharp, homey flavor, Swiss is a bit nuttier, and Monterey Jack melts very smoothly. For a richer bake, stir in an extra egg or two, or use a mix of whole eggs and a few extra yolks. To stretch the recipe for more people without adding carbs, pour the mixture into a slightly larger dish and add a couple more eggs and a small handful of cheese, then bake a few minutes longer. If you prefer individual portions, divide the ham, egg, and cheese mixture into well-greased muffin tins and bake 15–20 minutes, checking early so they don’t overcook. A pinch of dried mustard or a small sprinkle of smoked paprika stirred into the eggs can add a quiet depth of flavor without changing the simple, 3-ingredient spirit of the dish. Leftovers reheat nicely in the oven or a skillet over low heat, and they make an easy, protein-packed breakfast or lunch the next day.
