A delightful twist on the classic breakfast sandwich, combining fluffy biscuits, savory ham, and cheesy egg patties for a satisfying morning treat.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated for even cooking.
Lightly grease a muffin tin with non-stick spray.
Use a paper towel to evenly spread the spray.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
Whisk thoroughly to ensure the eggs are well combined.
Pour the egg mixture evenly into the muffin tin compartments.
Fill each compartment about three-quarters full.
Bake in the preheated oven for 12-15 minutes, or until the eggs are set.
Check for doneness by gently pressing the center of an egg cup.
Sprinkle shredded cheese on top of each egg cup immediately after removing from the oven.
The residual heat will melt the cheese perfectly.
Allow the egg cups to cool slightly before removing them from the tin.
Run a knife around the edges to help release them.
Split the biscuits and layer each with a slice of ham and an egg cup.
Warm the biscuits slightly for easier splitting.
Wrap each sandwich in foil and freeze for later use, or enjoy immediately.
Label the foil with the date for easy tracking.
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