DIRECTIONS
1
Preheat the oven to 425°F.
2
Spritz the 12 cups of a stick-resistant muffin tray with cooking spray.
3
Press a ham slice into each muffin cup to form a bowl, noting it will be larger than the cups. (Note: If your ham slices are large, trim to 5-inch diameter for best results. Use ham slices of standard thickness; if thin, they can tear and egg mixture can leak out of the ham cups)
4
In a blender, add eggs, cheese, pinch of sea salt, and 10 of the basil leaves; cover and puree on high speed until egg mixture is an even color and frothy, about 1 minute. (Note: Mixture will have just a hint of green. It’s OK if small flecks of fresh basil remain.) Pour into the ham cups.
5
Bake until egg mixture just begins to brown and ham edges are crisped, about 15 minutes.
6
Garnish with remaining basil and serve while warm.
7
Notes: An alternative way to prepare this dish is to simply add the cheese and basil into the ham cup; crack one whole egg into each, bake!