Coming up with new ideas for breakfast on Whole30 isn’t always easy. I have learned a big part of the success on this program is to plan, plan, plan. This breakfast is easy to prep (about 5 minutes), and takes less than 10 minutes to cook. Couldn’t be easier on a busy morning while you get ready for work.
3 pieces boiled ham (no nitrates or sugar allowed)
Heat oven to 425 degrees. Using a non-stick muffin pan, lightly spray each cup with Pam and wipe it around with a paper towel.
Cut/tear the ham in half and place the half-piece in each muffin cup and then press down firmly. Break an egg into a small dish and then slide the egg into the muffin cup on top of the ham. Sprinkle with salt/pepper and chopped scallion.
Cook in a 425 degree oven for about 8-10 minutes until the whites are cooked, but the yolk will still be runny when you cut into it. If you don’t like runny yolks, bake these for 12 minutes and the yolk will be cooked, but not hard.
Serves: 6 servings