Grab and Go Spinach and Ham Egg Bakes

Name: Grab and Go Spinach and Ham Egg Bakes
Total time: 45 min
Yield: 12 serving(s)
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

By Marian Cooper CairnsPublished: Feb 7, 2017

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Brian Woodcock

Yields:

12 serving(s)

Total Time:

45 mins

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 endless.

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Ingredients

1
(14.1 oz.) package refrigerated rolled piecrust
4
large eggs
3/4 cup
half-and-half
1
(10-oz.) package frozen chopped spinach, thawed and squeezed dry
1/3 cup
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. Step 1Preheat 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. Step 2Meanwhile, 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. Step 3Serve warm.