This low carb breakfast meets up in the blink of an eye—truly, you just need 20-ish minutes! On the off chance that you like your eggs excessively runny, you should pull them from the broiler a moment before you believe they’re prepared. You’ll have to allow them to rest for somewhat in the biscuit tin before taking them out (they’ll be HOT), and during these couple of moments, the eggs will keep on cooking marginally.
Ingredients
Chopped fresh parsley, for garnish
Freshly ground black pepper
100 g grated cheddar
Salt
12 large eggs
12 slices ham
Cooking spray, for pan
Directions
- Preheat oven to 200ºC and grease a 12-cup muffin tin with cooking spray. Line each cup with a slice of ham and sprinkle with cheddar. Crack an egg into each ham cup and season with salt and pepper.
- Bake until eggs are cooked through, 12 to 15 minutes (depending on how runny you like your yolks).
- Garnish with parsley and serve.
