Individual Ham Casseroles

By srumbel

Recipe courtesy of Ree Drummond
Show: The Pioneer Woman
Episode: Breakfast on the Run

Ingredients

• Cooking spray
• 20 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 8 ounces thinly shaved ham, diced
• 1 1/2 cups freshly grated Cheddar
• 1 large green bell pepper, cut into small dice
• 1 large onion, finely diced

Preparation

Step 1

Preheat the oven to 350 degrees F. Generously spray 24 muffin cups (2 standard muffin tins) with cooking spray.

Crack the eggs into a bowl; add the salt, black pepper and chili powder. Whisk until combined. Add the ham, Cheddar, bell peppers and onions and stir.

With a measuring cup, scoop the mixture into the muffin cups. Bake for 20 to 22 minutes, until puffy and just barely set.

Within a minute or two, the casseroles will start to flatten just a little bit -- this is normal! Run a knife along the edges of each muffin cup and lift the casseroles out of the pan. Serve warm or at room temperature.
Cook's Note



These casseroles freeze beautifully! Just flash-freeze them on a baking sheet, then transfer to plastic zipper bags. Thaw and reheat in the microwave when you're ready to serve.


Yield:
24 servings

Here's what she said: When they are cooled, flash freeze them on a cookie sheet for about 45 minutes, then they go into a freezer storage bag, and back into the freezer until ready to use. You can thaw out however many you want, in the fridge over night and then reheat in microwave.

Ree said heat them for 30 seconds, but that is too long in my microwave. I think I heated the thawed casserole for about 20 seconds.