Preheat oven to 375 degrees F. Lightly grease 6 (10 oz.) ramekins, or 6 cups of a standard-sized muffin tin. If using ramekins, place on a baking sheet.
Crack an egg into each ramekin; beat slightly with a fork. Bake until egg whites are cooked through, 12-14 minutes. Run a knife around ramekins’ edges and flip over to remove eggs. Let cool while preparing remaining ingredients.
Place one egg on top of each English muffin bottom. Top with 2 slices ham and 1 slice cheese. Cover with muffin tops. Microwave on high, 1-2 minutes, to enjoy right away. Or, wrap tightly in plastic wrap and place in a resealable bag before freezing.
Remove plastic wrap from sandwich and wrap in a paper towel. Microwave on high, 1-2 minutes, or until completely heated through. Serve with salsa or hot sauce, if desired.
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