Mini Ham and Egg Casseroles

April 2008
Mini Ham and Egg Casseroles

by 48 people

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These tasty bites are delicious for breakfast, lunch or dinner.

Makes: 4 servings

Prep: 15 mins

Bake: 15 mins

Ingredients
  • 1/4 baguette, cut into small cubes
  • 4 ounces cream cheese, cut crosswise into 12 slices
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1/4 pound thinly sliced ham, chopped (about 1 cup)
  • 4 scallions, white and green portions thinly sliced and separated
  • Pepper
  • 1 1/2 cups half-and-half
  • 6 large eggs
  • 1 teaspoon fresh thyme leaves
  • 1/2 pound plum tomatoes, sliced into wedges
  • Salt
Directions
  1. Preheat the oven to 350 degrees . Grease a 12-cup muffin pan and fill each cup halfway with bread cubes. Top each with a cream cheese slice.
  2. In a small saucepan, heat the olive oil over medium heat and add the ham, scallion whites and a pinch of pepper. Cook, stirring, until the scallions are tender, about 5 minutes. Stir in the half-and-half and bring just to a simmer before removing from the heat.
  3. In a medium bowl, whisk together the eggs and thyme, then whisk in the warm half-and-half mixture. Fill the muffin cups with the egg mixture and bake until puffed and golden around the edges, about 15 minutes. Let cool for 5 minutes, then run a knife around the edges and invert onto a cooling rack.
  4. Drizzle the tomato slices with olive oil, top with the scallion greens and season with salt and pepper. Serve with the mini casseroles.
Tip PAIR WITH
  • Clos du Bois Rose 2006 (California)
Tip Easy does it
  • Use whipped cream cheese instead of slices.
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