Ham and Cheese Baked Egg Cups

By vealam

Ingredients

• 4 eggs
• 1/4 cup milk
• 1/2 tsp dry mustard
• 1/4 cup parmesan cheese
• salt and pepper
• 2 1/2 cups cubed bread—I used sourdough
• 1 small tomato, seeded and diced
• 1 cup (3 oz.) ham, diced
• 1/2 cup (1/4 lb.) fontina cheese, diced into chunks
• 2 T basil, thinly sliced

Details

Servings 6
Adapted from foodiecrush.com

Preparation

Step 1

In a bowl, whisk milk and dry mustard together until well blended. Add eggs, parmesan cheese and salt and pepper. In a separate bowl, combine bread, ham, tomato, cheese and basil. In a non-stick large muffin tin or popover pan, spray with cooking spray and load with the bread mixture. Pour egg mixture over bread mixture until eggs are evenly distributed or 2/3 full. Cover with plastic wrap and put in refrigerator overnight. In the morning, take out of fridge, preheat oven to 350 degrees and bake for 20-30 minutes until eggs are set. Let sit in pan for 5 minutes before removing to eat or save at room temperature or in fridge. They’ll keep for up to 3 days. If you don’t eat them all the first day.