After Easter dinner on Sunday, chances are good there will be leftover ham. These minicasseroles reheat well, making them a great do-ahead choice for breakfast and lunch.
Mini Ham and Egg Casseroles
Adapted from Every Day with Rachel Ray, April 2008
8-inch baguette, cut into small cubes
4 ounces cream cheese, cut crosswise into 12 slices
1 teaspoon 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
Ground black pepper
1 1/2 cups fat-free half-and-half (regular also can be used)
6 large eggs
1 teaspoon fresh thyme leaves
1/2 pound plum tomatoes, cut into wedges
Heat the oven to 350 degrees. Lightly coat a 12-cup muffin pan with cooking spray.
Fill each cup of the muffin tin halfway with bread cubes. Top each with 1 slice of cream cheese. Set aside.
In a small saucepan over medium, heat the olive oil. Add the ham, scallion whites and a pinch of pepper. Saute until the scallions are tender, about 5 minutes. Stir in the half-and-half and bring just to a simmer, then remove from heat.
In a medium bowl, whisk together the eggs and thyme, then whisk in the warm half-and-half mixture. Pour the egg mixture over the bread in each muffin cup, then 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.
Drizzle the tomato slices with olive oil, top with the scallion greens and season with salt and pepper. Serve with the minicasseroles.