Ham and Egg Baskets
As featured in The Applegatarian.
This just might be one of the most impressive brunch dishes we know, and also one of the easiest and most adaptable. You can use any APPLEGATE® cheese or veggies that you like, and it's a great way to use up leftovers-think broccoli, asparagus tips, roasted red peppers, spinach, mushrooms, and caramelized onions.
Ingredients
12 slices APPLEGATE NATURALS® Slow Cooked Ham or APPLEGATE NATURALS® Black Forest Ham (from two 6-ounce packages)
1 cup chopped cooked vegetables
3 slices favorite APPLEGATE ORGANICS® cheese,chopped
6 large eggs
6 tablespoons heavy cream or half-and-half
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350°F. Line the cups of a muffin pan with the ham slices.
- Divide the chopped vegetables and cheese evenly among the ham-lined muffin cups.
- Whisk together the eggs, cream, salt, and pepper in a bowl or large glass measuring cup. Pour the egg mixture evenly into the muffin cups.
- Bake until the eggs are set, 20 to 25 minutes. Remove from the oven and let stand for 5 minutes before gently removing the ham cups from the pan. Serve warm.
- Preheat the oven to 350°F. Line the cups of a muffin pan with the ham slices.
- Divide the chopped vegetables and cheese evenly among the ham-lined muffin cups.
- Whisk together the eggs, cream, salt, and pepper in a bowl or large glass measuring cup. Pour the egg mixture evenly into the muffin cups.
- Bake until the eggs are set, 20 to 25 minutes. Remove from the oven and let stand for 5 minutes before gently removing the ham cups from the pan. Serve warm.