Gently place the ham into each of the 12 cups of the muffin tin. You may need to cut the ham to make it fit. Make sure the ends of the ham stick up out of the muffin tin a bit so all the ingredients stay inside when cooking.
Gently add the potato to each tin, forming a bowl or nest on top of the ham and up the sides of the muffin cups.
Bake the ham and potatoes in the muffin tin for 15 minutes in the bbq until golden brown.
Remove the tray from the bbq, and lower the heat down to low heat, about 350 degrees.
Carefully crack an egg into each tin. If one breaks, carefully remove it from the tin to add a new one.
Add some more salt and pepper on top and place into the bbq on top of the pizza stone and allow the cups to cook for 15 minutes, or until the egg whites are fully cooked and the yolks are runny.
Gently remove them from the muffin tins, garnish with some finely diced chives, and serve on your favorite china along with some fresh seasonal fruit. Happy Mother’s Day!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/mothers-day-egg-cups-with-crispy-ham-and-shredded-potatoes/