ham and cheese egg cups (a high protein meal prep breakfast)

0 Preheat oven to 400 degrees. Grab a silicon muffin tin or a metal one and line it with foil liners. Paper liners will get soaked! If you have a really good non-stick pan that will work without liners.
1 In every other muffin spot, press a slice of ham into each one (the [wprm-ingredient text="6 slices ham" uid="0"]). You'll have to be gentle and do some bending and folding to get them to fit right with the bottom flat. Then sprinkle in 1 tbsp of the [wprm-ingredient text="6 tbsp white cheddar shredded" uid="3"] into each one, then pour in 1 tbsp of the [wprm-ingredient text="6 tbsp egg whites" uid="2"] into each one, and finally top with 1 egg of the [wprm-ingredient text="6 eggs" uid="1"] in each one. Finish with a [wprm-ingredient text="sprinkle of pepper on each" uid="4"]. Bake for 15-17 minutes if you want your yolks a bit runny (or plant o reheat them and don't want to overcook them in the microwave later on). Or bake them for 20-25 minutes if you want the yolk set. 
2 When done, let cool a bit before removing and then serve with a garnish of green onions. I love to cut mine up and spread it out over sourdough.