Baked Egg Cups

Place oven rack in centre of oven. Preheat oven to 375°F (190°C). With pastry brush or small piece of waxed paper dipped in butter or shortening, grease four 3-inch (125 mL) ovenproof ceramic ramekins or custard cups, or spray with nonstick baking spray; set aside.

On cutting board, stack ham slices one on top of the other. With small knife and using cookie cutter or jar as guide, cut ham into 5-inch (12 cm) circles. Press 1 slice onto bottom and up side of each ramekin. Cut ham scraps into small pieces; set aside. Sprinkle one-quarter of the green pepper into each ramekin. Break 1 of the eggs into separate small bowl; pour on top of green pepper in 1 ramekin. Repeat with remaining eggs and ramekins. Sprinkle ham pieces, pepper and cheese on top.

Place ramekins on baking sheet. Bake for about 15 minutes or until whites are set, yolks are still runny and cheese is bubbly. Wearing oven mitts, remove baking sheet from oven; place on wire cooling rack. Let cool for 5 minutes.