Deconstructed Omelet muffins

I was flipping through my RR magazine, and saw these in an advertisement for Cabot cheese. I don't usually have Cabot cheese on hand (for cheddar and the like I usually just get the generic), and I didn't have egg substitute because, well, I like real eggs. But they looked like something tasty to take to a brunch potluck of the like, so I thought I'd try my hand at them with ingredients that I'm likely to have. I like to think of them as more like deconstructed omelet cupcakes or muffins than ham-egg-cheese cups. Better name, yes?

Deconstructed Omelet Muffins

• 6 slices Black Forest Ham


• 4 eggs


• 2 Tbs milk


• 1 cup shredded cheese


• 1 1/2 slices of bread


• chives


• salt and pepper

Preheat oven to 400 degrees. Lightly grease 6 cupcake tins (1/2 a regular muffin sheet) with cooking spray.

Scramble eggs and milk. Place 1 slice of ham in each tin - edges will stick out the top. Rip your 1 1/2 slices of bread into 6 pieces total, put one piece in the bottom of each, then pour eggs evenly among all. Salt and pepper to your taste, and put a pinch of cheese on top.

Cook approximately 15 minutes. Use a small spatula to remove from muffin tins. Garnish with chives.

Serves approximately 4-6