Ham & Egg Muffins, Sans Muffin

In 6 1/2 years of cooking for B, I've never made something that made as big of a splash as these ham & egg "muffins".  Not only are they super delicious and perfect for grab-n-go breakfasts, but he can slip them right in between two halves of an English muffin and have his own healthier version of the McDonald's one!  (He's not following the same diet plan that I am, so it's nice for him to have options).

Someday this picture will be updated and improved...

These are adapted from a pin I saw on Pinterest (where else...), so I can't claim credit.  Actually there are a million of these pins floating around on there, so really, who can?  I've also seen them called "cups".

Anyway, here's the lowdown, with variations posted below:

12 eggs (or 24 egg whites, but it's better with yolks....trust me)
2 handfuls spinach
12 slices good quality deli ham
S/P

Preheat oven to 400.  Grease muffin pan (I use a silicone type).  Place one slice of ham at the bottom of each well, smoothing up sides. Press a few spinach leaves at the bottom, then crack one egg into each "cup".  Sprinkle S & P on top, throw in oven, and bake for about 12 minutes.  Giggle the pan a bit toward the end of cooking time; if whites aren't set, cook for another couple minutes.  You do want the yolk to be a bit on the runny side though, which as B says, is the best part.  Of course if you don't want to run the risk of salmonella, cook them a few minutes longer.  Or just wash your eggs with soapy water before cracking to reduce risk.
When they've cooled completely, remove from pan and wrap individually before refrigerating.   Reheat each in the microwave for about 1 minute on high.


Variations:
1-2 T diced pre-sauteed ham cubes sprinkled at the bottom of each cup instead of sliced ham (creates more of a "layered" muffin than a "cup")
Crumbled bacon
Chopped, pre-sauteed onion
Finely chopped peppers