Below is the recipe as it was written, feel free to use my recommendations if you'd like.......
3½ cups Original Bisquick mix
1 cup milk
2/3 cup grated cheddar cheese
2/3 cup diced ham
1 tsp. salt
¼ tsp. pepper
½ Tbsp. chopped fresh rosemary (I opted for dried parsley)
Pre-heat oven to 375 degrees. Spray 12 regular size muffin cups with cooking spray. In medium bowl, mix the Bisquick mix and milk with a wooden spoon to form thick dough. Dump out onto floured surface, using a floured rolling pin, roll the dough to 1/4 inch thick. Cut into rounds with a 3-4 inch cookie cutter.
Press the rounds into the cups. Sprinkle cheese in each cup, followed by a few cubes of ham. Crack the eggs individually into small bowl, then gently slide 1 egg into each muffin cup. Top with remaining cheese and ham. Sprinkle with salt, pepper and rosemary.
Bake 20-25 minutes or until egg whites are set. Cool in pan 5 minutes, then lift cups out susing knife. Serve immediately. Store leftover egg cups in an airtight container in the fridge up to 3 days or individually double wrap and freeze for up to 1 month. Reheat in the microwave at low power.
NOTE: I went back into the website and read some of the reviews.....one baker said she used refrigerator rolls to eliminate all the hassle of rolling out the dough