Ingredients
- 2 Tbsp butter, melted
- 12 slices white sandwich bread
- 1 large egg, lightly beaten
- 1/4 cup diced cooked ham
- 1/4 cup shredded white cheddar
- 1/4 cup heavy cream
- coarse salt and ground pepper
Preparation
Step 1
Preheat oven to 350. Brush a 24-cup mini muffin pan with 1 Tbsp butter; set aside.
Stack slices of bread on a work surface; using a rolling pin flatten to an 1/8-inch thickness. With a 2-inch round cutter, cut two rounds from stack; separate to yield 4 bread rounds. Repeat with remaining bread to make 24.
Fit rounds into prepared muffin cups, gently pushing down in the center and being careful not to tear. Brush bread with remaining Tbsp butter. Bake until golden brown, 20 to 25 minutes. Cool in pan to room temperature. Leave oven on.
Meanwhile, in a medium bowl, stir together egg, ham, cheddar, cream, 1/8 tsp salt and 1/4 tsp pepper. Carefully spoon 1 tsp of egg mixture into each bread cup. Bake until filling is set, 13 to 15 minutes.