Mini Ham and Egg Casseroles |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Everyday with Racheal Ray mag 4/08. Awesome litttle individual quiche type dish! Ingredients:
1/4 baguette, cubed small |
4 ounces cream cheese, cut crosswise into 12 slices |
1 tablespoon extra virgin olive oil, plus more |
extra virgin olive oil, for drizzling |
1/4 lb ham, thinly sliced & chopped (about 1 cup) |
4 scallions, white & green portions, thinly sliced & seperated |
pepper |
1 1/2 cups half-and-half cream |
6 eggs, large |
1 teaspoon thyme leaves, fresh |
1/2 lb plum tomato, sliced into wedges |
salt |
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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