Mom threw together these savory bites when the pantry was practically bare. Just 4 ingredients. Serve up the easiest crispy morning protein without breaking the bank.

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Sprinkle the shredded white cheese evenly over the tops of the eggs, making sure each cup gets a good pinch. Try to keep most of the cheese on the egg surface rather than the bare muffin tin to minimize sticking and encourage a melty cap.
Place the muffin tin on the middle rack and bake for 12–15 minutes, or until the ham edges are browned and crisp, the cheese is melted and lightly golden, and the egg whites are just set. For runnier yolks, start checking at 11–12 minutes; for firmer yolks, let them go closer to 15–17 minutes.
Remove the pan from the oven and let the ham cups rest in the tin for 3–5 minutes; this helps them firm up and release more easily. Run a small knife or offset spatula around the edges, then lift each cup out and transfer to a foil-lined tray or serving platter. Serve warm, or cool completely and refrigerate in an airtight container for up to 3 days. Reheat briefly in a 325°F (165°C) oven or toaster oven until warmed through and edges crisp again.

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