Baked Eggs and Peppers in Ham Cups

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2 Tbsp. unsalted butter
¼ cup diced red onion
1 cup diced red bell pepper
½ cup diced mild green chile
Salt and pepper to taste
½ cup grated Monterey Jack cheese
1 Tbsp. chopped cilantro
12 slices Black Forest ham
12 large eggs
In a medium skillet, melt the butter over medium heat.  Sauté the onion, pepper, and chile until tender, about 10 minutes. Remove from heat and stir in salt, pepper, cheese, and cilantro.
Fit 1 slice of ham into each of 12 lightly oiled muffin cups.  Divide pepper mixture among cups and crack 1 egg into each one. Bake in the middle of the oven until whites are cooked, but yolks are still soft, about 15 minutes. Carefully transfer the cups to serving plates.

Makes 12