Mini Ham and Egg Casseroles

“From Everyday with Racheal Ray mag 4/08. Awesome litttle individual "quiche" type dish!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease 12 cup muffin pan & fill each halfway with bread cubes. Top each with a cream cheese slice.
  3. Heat evoo and add ham, scallion whites, & a pinch of pepper. Cook & stir until scallions are tender, about 5 minute Stir in half & half and bring to a simmer just before removing from heat.
  4. In a bowl, whisk eggs & thyme, then whisk in half & half mixture. Fill the muffin cups with the egg mix & bake until puffed and golden around the edges, about 15 minute Run a knife around edges & invert onto a cooling rack.
  5. Drizzle tomato slices w/evoo, top w/scallion greens and season w/ salt & pepper. Serve alongside mini ham casseroles & enjoy!

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