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Scrambled Eggs and Ham in Waffle Cup
Makes eight servings

6 eggs 1/2 cup milk 1/2 cup sharp cheddar cheese, shredded 1/2 teaspoon salt 1/2 teaspoon pepper 2 cups Smithfield Honey Cured Boneless Ham Steak, diced 1 tablespoon butter 8 waffle cups (4 ounces each) 4 teaspoons maple syrup, warm, divided 1 teaspoon fresh thyme, chopped

In bowl, whisk together eggs, milk, cheese, salt and pepper; stir in ham. In 10-inch nonstick skillet, melt butter over medium-high heat. Add egg mixture; reduce heat to medium-low. Using wooden spoon, scrape eggs from edges of pan to center. Continue stirring eggs for 3-5 minutes, or until fluffy. Scoop 1/2 cup warm scrambled eggs into waffle cup and drizzle with 1/2 teaspoon maple syrup. Garnish with fresh thyme leaves. Repeat for each waffle cup. All materials courtesy of Family Features. For more brunch and entertaining recipe inspiration, visit