HAM AND CHEESE MINI STRATAS
Almost too cute to eat, these mini egg bakes make a handy portable meal. Even with a creamy texture, they hold their shape.
—SHIRLEY WARREN THIENSVILLE, WI
PREP: 20 MIN. • BAKE: 25 MIN. • MAKES: 1 DOZEN
1 small onion, chopped
1 teaspoon canola oil
5 eggs
1 1/2 cups 2% milk
1 cup (4 ounces) shredded cheddar cheese
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups cubed day-old Italian bread (1/2-inch cubes)
1 cup cubed fully cooked ham
1 plum tomato, seeded and chopped
1. 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.
2. Spoon into greased or foil-lined muffin cups. Bake, uncovered, 22-26 minutes or until a knife inserted near center comes out clean.