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Grab and Go Spinach and Ham Egg Bakes

4/24/2019, noon
Servings: 12 / TOTAL TIME: 45 mins INGREDIENTS 1 (14.1 oz.) package refrigerated rolled piecrust 4 large eggs 3/4 c. ...

Servings: 12 / TOTAL TIME: 45 mins

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

DIRECTIONS

  1. 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.

  2. 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.

  3. Serve warm.