Broke-Ass Kitchen: Baked Egg Cups

Anyone reading this already knows that eggs are a broke-ass’s best friend. Two of those yolky wonders will run you about $.30, keep you full for hours, and are one of the few foods that are almost perfect just the way they are (Just like you! Awwww). Heck, even renowned chef Wylie Dufresne touts his fandom of the egg far and wide so much that the Internet says people call him The King of Eggs, and has even tested Top Chef contestants on their ability to cook them on season #5.

But this is not about them, or The King, or the Internet. This is about my wonderful grandmother and the recipe she emailed me this summer. Honesty corner: It’s inspired by one she saw on Rachael Ray, but I hope you’ll try it anyways.

Broke-Ass Kitchen: Baked Egg Cups

Ingredients: Cooking spray, a muffin tin, 6 thin slices of ham,  1/4 cup shredded mozzarella cheese, 3 large basil leaves shredded, 6 eggs (feel free to swap in different cheeses and herbs!)
Cost: About $6-$8
Time: 30 minutes
Soundtrack: Iron and Wine’s The Shepherd’s Dog (A perfect anytime album for a perfect anytime dish)
The plan: Preheat oven to 375 degrees, then coat 6 cups of a muffin tin with cooking spray. Lay a slice of ham in each one, then sprinkle half of your cheese and basil allotments into each one. Then, crack an egg into each cup and top with remaining mozzarella and basil. Bake at 375° until set, about 15 minutes, then let rest for 5 minutes. Season with pepper and run a knife around the edge of the cups to remove. Enjoy your egg-cellent dish! (Yep, I went there.)

Photo Credit: Kate Sears