Grab and Go Spinach and Ham Egg Bakes
Dish i will share wit you ladies today is simple and easy, and most important it is quick recipe. Less fancy than quiche, these hearty little egg bakes are perfect for grab-and-go mornings (and cute enough for spring brunches). Looking to spice it up? Swap out ham and dill for bacon and parsley—the options are all your this is only a guide line you can add to this recipe add all your favorite things and it will be yummy
Follow the easy steps and your grab and go spinach and ham egg bakes will perfect, your family will love them. Home made crust is the best option, little bit more time consuming
PREPARATION
Preheat oven to 375°F with the rack in the lowest position. Unroll piecrust and cut into 12 (4-inch) rounds. Fit rounds into a lightly greased 12-cup muffin tin, pressing up and slightly over sides of each cup. Chill 10 minutes.
Meanwhile, whisk together eggs, half-and-half, spinach, ham, scallions, dill, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spoon into crusts, dividing evenly. Bake until puffed and set, 22 to 25 minutes.
Serve warm.
INGREDIENTS
1 (14.1 oz.) package refrigerated rolled piecrust
4 large eggs
3/4 c. half-and-half
1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry
1/3 c. finely chopped smoked ham
2 Scallions, Chopped
1 tbsp. chopped fresh dill
2 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
Add cheese on top(Optional)
Nutritional information
Calories 360 Sodium 1,350 mg Total Fat 11 g Potassium 0 mg Saturated 4 g Total Carbs 38 g Polyunsaturated 0 g Dietary Fiber 1 g Monounsaturated 0 g Sugars 6 g Trans 0 g Protein 19 g Cholesterol 65 mg Vitamin A 4% Calcium 4% Vitamin C 10% Iron 8%
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