There’s a difference between a regular casserole and mini casseroles. Simply put, mini casseroles are so much better and they’re the perfect portion for breakfast or brunch that everyone will love.
INGREDIENTS:
- 1 cup of bread crumbs
- 4 ounces of cream cheese, cut into 12 pieces
- 1 Tbsp olive oil, plus more for drizzling
- 1 cup of ham, chopped
- 3-4 strands of green onion, chopped
- 1-1/2 cup of half-and-half
- 6 large eggs
- 1 Tsp of thyme leaves
- Half green bell pepper, chopped
- Half red bell pepper, chopped
- Salt and pepper
INSTRUCTIONS:
- Preheat oven to 350 degrees F. Grease a 12-cup muffin pan.
- Evenly fill each muffin cup with the bread crumbs and place a cream cheese piece on top of each one.
- In a small sauce pan, heat the olive olive over medium heat and add the ham, green onion, bell peppers, and a pinch of salt and pepper. Cook until tender, about 5 minutes. Stir in half-and-half and bring to a simmer. Remove from heat.
- In a medium bowl, whisk the eggs and thyme together, then add in the mixture. Fill the muffin cups and bake for 15 minutes, or until golden around the edges.
- Let cool for 5 minutes. Run the edges with a knife and flip pan to remove the casseroles.