Preheat your oven to 350 degrees F (175 degrees C). Lightly spray or grease a 6-slotted (or 12-slotted if doubling the recipe) muffin pan and set it aside.

Take the thawed sheet of puff pastry and place it on a lightly floured surface. Using a rolling pin, gently flatten the puff pastry to make it slightly thinner.

Cut the puff pastry into 6 equal-sized squares using a pizza cutter or a sharp knife. They don't need to be perfectly even, as rustic shapes add charm to the final dish.

Carefully stretch each square of puff pastry to ensure it can cover the muffin slot. Gently press each pastry square into one of the muffin tin slots, forming cups for the filling.

Lightly spray or grease the inside of each puff pastry cup to prevent sticking.

Grab the slices of Greenridge Farm Caminito Ham Off the Bone and place one slice into each pastry cup. Allow the edges to roll or fold over slightly; it adds character. Use the back of a spoon to gently press the ham down, creating a cup shape for the eggs

Take the slices of Greenridge Farm Cheddar Cheese and cut each slice in half. Lay half a slice across each pastry cup, on top of the ham. Again, use the back of a spoon to gently press the cheese down, forming a cup shape for the eggs.

Crack one egg into each ham and cheese cup, making sure the yolk remains intact. If desired, you can break the yolk slightly for a more well-done result.

Sprinkle the tops of the cups with garlic salt and black pepper, adding a savory flavor to the dish.

Place the muffin pan in the preheated oven and bake for approximately 20 minutes. This will give you over-easy eggs with slightly runny yolks. If you prefer more well-cooked yolks, bake them for a bit longer.

Once baked to your desired consistency, remove the muffin pan from the oven. Garnish the Ham and Egg Pastry Cups with optional fresh micro-greens, adding a touch of freshness and color to the dish. Serve them warm and enjoy!