Need a great breakfast for mom that is easy and delicious? Try this recipe. You can leave your eggs whole or beat them with your vegetables and cheese.  Serve with a side of roasted red potatoes, steamed asparagus and fruit salad.  You can substitute the shallots with a small red or sweet onion, use your favorite vegetables, if you don’t have sour cream, substitute plain yogurt. The possibilities are endless. You can’t mess this up. Makes 6

Ingredients:

• ¼ cup finely chopped shallots
• 2 cups of any vegetables you love, suggestions: chopped mushrooms, chopped red pepper (or jarred roasted red peppers)
• 1 tablespoon of olive oil or coconut oil or butter
• ½ cup of your favorite shredded cheese
• 2 tablespoons of sour cream or yogurt
• 6 slices of Virginia Ham
• 6 large eggs
• Salt and pepper to taste
Directions
Preheat oven to 400 degrees
1. Melt and heat your butter, or coconut oil, or olive oil in a large pan on medium heat
2. Sauté your favorite vegetables, and the chopped shallots until soft. Stirring often.
3. If adding spinach, slice it into small pieces – add last after your vegetables are softened just to wilt it. You don’t want mushy spinach.
4. Spray your muffin tins with baking spray, this recipe makes 6
5. Line each muffin cup with a slice of ham, ends will stick up and hang over the sides.
*If making scrambled egg cups: using an egg beater or fork, beat your eggs with 2 tablespoons of milk, a pinch of salt and pepper, divide your sautéed vegetables in each of the muffin cups and pour egg mixture into each cup using a ladle. Sprinkle a tablespoon of shredded cheese on top of each cup.
*If leaving eggs whole, divide the sautéed vegetables among the 6 muffin cups 

1. Crack one egg into each cup, sprinkle with a dash of salt and pepper
2. Sprinkle a tablespoon of shredded cheese on top of each cup
3. Bake for 15 minutes until eggs are set and cooked to your likeness