Mini Ham And Egg Casseroles

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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, & 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

Recipe

• 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!