MINI HAM AND EGG CASSEROLES

Mini Ham and Egg Casseroles image

Make and share this Mini Ham and Egg Casseroles recipe from Food.com.

Provided by Meredith .F

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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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

Steps:

Preheat oven to 350 degrees.
Grease 12 cup muffin pan & fill each halfway with bread cubes. Top each with a cream cheese slice.
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.
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.
Drizzle tomato slices w/evoo, top w/scallion greens and season w/ salt & pepper. Serve alongside mini ham casseroles & enjoy!

Nutrition Facts : Calories 524.5, Fat 38, SaturatedFat 17.8, Cholesterol 401.9, Sodium 757.1, Carbohydrate 23.9, Fiber 1.9, Sugar 2.7, Protein 22.2

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