Egg Muffins

• 6 slices Cold Cuts (I Used Smoked Chicken Breast But Smoked Salmon Or Other Meat Would Be Great))
• 6 whole Eggs
• 1/2 whole Tomato, Sliced
• 2 stalks Green Onion, Chopped
• 1 dash Freshly Ground Black Pepper, To Taste
• 6 slices Cheese (I Used Old Cheddar)

1. Preheat oven to 300 F.
2. Grease each muffin cup. Use a 6-muffin muffin tin.
3. Press 1 cold cut (or salmon) into the bottom of each muffin cup. Crack an egg into each cup (don't worry about keeping the yolk intact). Top with a tomato slice, and then sprinkle some green onion into each one. Ground some black pepper into each one. Bake until clear egg whites become white.
4. Remove from oven and add some cheese onto the top of each one. Bake again until cheese has melted and eggs have risen slightly. Remove each egg "muffin" carefully with a fork & enjoy!

cuts, eggs, tomato, stalks green onion, freshly ground black pepper, cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/egg-muffins-2/ (may not work)