Mini Ham and Egg Casseroles


  • 1/4 baguette, cut into small cubes

  • 4 ounces cream cheese, cut crosswise into 12 slices

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling

  • 1/4 pound thinly sliced ham, chopped (about 1 cup)

  • 4 scallions, white and green portions thinly sliced and separated

  • Pepper

  • 1 1/2 cups half-and-half

  • 6 large eggs

  • 1 teaspoon fresh thyme leaves

  • 1/2 pound plum tomatoes, sliced into wedges

  • Salt


Preheat the oven to 350 degrees . Grease a 12-cup muffin pan and fill each cup halfway with bread cubes. Top each with a cream cheese slice.

In a small saucepan, heat the olive oil over medium heat and add the ham, scallion whites and a pinch of pepper. Cook, stirring, until the scallions are tender, about 5 minutes. Stir in the half-and-half and bring just to a simmer before removing from the heat.

In a medium bowl, whisk together the eggs and thyme, then whisk in the warm half-and-half mixture. Fill the muffin cups with the egg mixture and bake until puffed and golden around the edges, about 15 minutes. Let cool for 5 minutes, then run a knife around the edges and invert onto a cooling rack.

Drizzle the tomato slices with olive oil, top with the scallion greens and season with salt and pepper. Serve with the mini casseroles.


Breakfast in your Tempurpedic Adjustable Bed! There must be a deserving occasion to merit a delivery of breakfast in bed. Three things to consider when attempting to pull off this wonderful surprise. First, your kitchen prep must be quiet and quick. Breakfast in bed is hard to deliver when the intended recipient has already made it to the shower. Second, prepare crumb-free selections to keep the mess to a minimum. Third, you must make it comfortable. Consider sitting upright in your Tempurpedic adjustable mattress.
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Jessi Lane