Mini Ham And Egg Casseroles - cooking recipe

Ingredients

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, white & 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

Preparation

Preheat oven to 350 degrees.
Grease 12 cup muffin pan & fill each halfway with bread cubes. Top each with a cream cheese slice.
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.
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.
Drizzle tomato slices w/evoo, top w/scallion greens and season w/ salt & pepper. Serve alongside mini ham casseroles & enjoy!