Almost too cute to eat, these mini egg bakes make a handy portable meal. Even with a creamy texture, they hold their shape and have the perfect amount of mix-ins. -Shirley Warren, Thiensville, Wisconsin
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small skillet, saute onion in oil until tender. In a large bowl, whisk eggs, milk, cheese, mustard, salt and pepper. Stir in bread cubes, ham, tomato and onion., Spoon into greased or foil-lined muffin cups. Bake, uncovered, until a knife inserted in the center comes out clean, 22-26 minutes.
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