Mornings are tough for us.  Saying "we are not morning people" is an understatement.  During the school year, we have to be out the door with the boys and on our way to school early, like by 7:15 to try to make the morning news and not be tardy.  Breakfasts have to be fast in our house and these ham & egg muffin cups are one of our favorites.  

I can put this together pretty quickly and pop it in the oven before the boys get up and by the time they are ready we have an easy and delicious breakfast.  

Plus they LOVE these simple ham and egg muffin cups!  My boys will eat these any time of day.  This has been one of our summertime favorites since the boys have been home from school and seem to eat all day long.  

One thing I have learned from making these so many times is that you want to use muffin liners.  It is no fun scrubbing egg out the little crevices in the bottom of muffin a pan.  My favorite muffin liners are the "If you Care" brand and parchment liners like "Paper Chef" Culinary baking cups.  I recently bought a box of parchment baking cups at Kroger for $1.99 so they are affordable.  I like these because they don't stick to the egg muffins and don't transfer color to the pan.  I used decorated muffin liners once when making these and they transferred some color to my muffin pan.  You may still get some egg in the pan, but it won't be bad when using paper liners.  My mother-in-law just gave me a scrub daddy (from Shark Tank, my affiliate link at bottom of post) which works really well at getting any leftover egg out of the pan.  

These are so easy to make!  Simply place ham inside the muffin cup then crack an egg into each cup. Sprinkle with fresh ground salt and pepper then garnish with fresh herbs or spinach leaves.  I used dill and basil from our herb planter in this batch.  

Enjoy these perfectly cooked ham and egg cups on busy mornings or any time of day.  Good enough for guests, easy enough for everyday.  

These ham and egg muffin cups are great reheated too, although we don't usually have many leftover. You can refrigerate leftovers and pop them in the microwave for a yummy snack.  

Ingredients for 12 ham and egg muffins:
Muffin liners (my favorite are parchment liners)
12 slices ham (round shape fits in the muffin cups easily, but any works)
1 dozen large eggs
Fresh ground salt and pepper
Fresh herbs or spinach leaves to garnish (pictured, basil and dill)

1.  Preheat oven to 350 degrees F.  
2.  Line muffin cups with paper liners.
3.   Place a ham slice and an egg in each muffin cup.
4.   Sprinkle with salt and pepper
5.  Garnish with fresh herbs or spinach leaves (optional)
6.  Bake for 20 minutes until eggs are set.  

Happy Father's Day to all the amazing Dad's out there!  My husband and I have two of the best Dads you could ask for and they are amazing Grandpas to our boys.  We are blessed!  I also want to send a little shout-out to my wonderful husband.  The boys and I love ya and we're so thankful to have you in our lives!   

Today I am re-sharing an old post that I recently updated.  We love these simple, frugal, hearty mouthwatering good potatoes!  Roasted to perfection...crispy golden edges...soft tender bites of yum.  

I love how easy these potatoes are to prepare and with a house full of hungry boys that's a good thing for this busy mom.  I try to limit processed food and these are an easy option that taste way better than store bought frozen potatoes or fries.  

These are perfection and so simple.  You can easily change the flavor by changing the seasonings and potatoes go with just about everything.  Kids love them too.  I have always used olive oil to make these until recently I reviewed Malaysian red palm oil.  I made this batch of potatoes with a mix of olive oil and red palm oil which was delicious.  

You have a lot of flexibility when making such a simple dish so you can really get creative and have fun with this or just enjoy the simplicity of crispy, tender, salted potatoes.  Leftovers are really yummy reheated with shredded cheese melted on top.  

Ingredients:
5-6 Russet Potatoes 
Olive oil or Palm oil
Salt
Freshly ground pepper
Garlic powder

1.  Cut potatoes into chunks and place in a single layer in a 12 inch iron skillet or a 9 X 13 baking pan. Toss with  oil and sprinkle with salt, pepper, and garlic powder.  Don't forget, you can change up your seasonings if you like.  

2.  Bake uncovered in a 375 degree oven for about an hour or until potatoes are fork tender and lightly browned.  Stir them halfway through the cooking time to help them brown evenly.  

One of my favorite things about summer is grilling and one of my favorite things to grill is cabbage.  

Our relatives Don and Ruthie shared how they make grilled cabbage with us a few years ago and we have been making it ever since.  

This is so simple...a head of cabbage, butter, a little onion if you like, and salt and pepper.  

You simply wrap it all in foil and grill till tender and caramelized on the edges.  

Simply delicious...buttery tender cabbage with caramelized edges.  

This simple, delicious recipe for grilled cabbage is as easy as it gets.  You can grill a whole cabbage or cut it in half and grill two sections.  I started cutting it in half to try to cook a little faster and to get more caramelized edges.  

You will need:

1 head cabbage
butter
onion (optional)
salt and pepper
foil

Cut out the core of the cabbage.  Cut a deep whole into the center of the cabbage so that you can stuff butter and onion into the cabbage.  

Salt and pepper the inside and outside of the cabbage.  Stuff butter and small onion chunks into the center of the cabbage.  I use 1/2 stick butter or more.  You want to use enough butter to give it flavor and moisture.  

Fold foil up around cabbage and seal it before putting it on the grill.  Grill directly on the grill rack at a low to medium heat for an hour or more until the cabbage is tender.  You can turn the heat up at the end if needed to cook meat along with the cabbage.  I don't turn the cabbage or flip it because I want to keep all of the butter inside.