Make Ahead Muffin Tin Breakfast

I'm sure there are variations on this recipe all over the web. It's simple, fast, and (most importantly) delicious, which has made it very popular when it comes to families looking to avoid the morning rush and drive thru. I love it because it's a way to ensure my husband eats before his early morning shifts when I'm still tucked into bed. I also like my version of this recipe because it adds a little more than just egg to a quick breakfast, which can get boring. So here we are: my version of the make ahead muffin tin egg.

Ingredients
Large Eggs
Black Peppered Ham Lunch Meat, thinly sliced
Frozen Potatoes O'Brien
Shredded Cheddar Cheese
Salt and Pepper
Cooking Spray

Directions
1) Preheat oven to 350 degrees.
2) Spray your muffin tin with the nonstick cooking spray.
3) Lay one piece of ham into each muffin tin, ensuring that the meat covers the bottom and the sides as best as possible. (Think of it as a cupcake wrapper.)
4) Add a few pieces of the Potatoes O'Brien to the bottom of each ham cup. Five or six pieces of the potatoes and vegetables should be enough.
5) Sprinkle the cheese over the potatoes. Add as much or as little as you want, just be sure to leave room for the egg!
6) Crack one egg into each muffin tin, covering the cheese while trying to stay within the confines of the ham. (Don't worry if the ham slouches into the cup a little and egg spills out. It'll still be delicious!) I also take a fork and break the yolk at this point. It's not necessary, but my husband prefers it when it isn't intact.
7) Add salt and pepper to taste. Remember though that the ham adds some already!
8) Fold any excess ham over the top of the egg. If there is too much meat hanging out over the side, it'll get crispy and burned long before the eggs are fully cooked.
9) Cook in the preheated oven for 15-20 minutes.
10) Remove from the oven and let cool on a counter for 30 minutes. Run a butter knife around the edges of each cup to ensure they aren't stuck. Remove each egg and store in a container in the fridge for future busy mornings!

Notes
You can use any type of lunch meat you prefer, just as long as it's thinly sliced. You can also use any type of cheese, depending on your taste.
The eggs can easily last a week when stored in the fridge.
When you're ready to eat, you can enjoy them cold or place them in the microwave for 1 minute. You can also add them to a warm English muffin for an easy breakfast sandwich.
If you're vegetarian like me, just leave out the meat. These work just as well without it.

Do you have any easy make ahead recipes that make your life easier?