Recipe courtesy of Ree Drummond
Individual Ham Casseroles
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 120
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 169 mg
- Sodium
- 223 mg
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 120
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 169 mg
- Sodium
- 223 mg
Ingredients
Directions
- 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.
My Private Notes
Show:
The Pioneer Woman
Episode:
Breakfast on the Run
