Ingredients :
- 1 shallot, chopped
- 1/2 cup diced ham
- 1 teaspoon butter, salted or unsalted
- 3 large eggs
- 2 tablespoons sour cream
- 1 cup heavy cream
- 1/2 cup shredded sharp cheddar cheese
- 1 teaspoon hot sauce, such as franks red hot
- 1/4 teaspoon pepper and salt to taste
- 2 . tablespoons freshly grated romano cheese
- 1 green onion, thin sliced
Method :
- Heat butter in a small skillet , add shallot and ham and cook gently just until shallot is soft. Cool
- Preheat the oven to 375. Spray mini muffin tin well with non stick spray. Have a baking sheet lined with foil to hold muffin tin
- In a bowl whisk together eggs, cream, sour cream, green onions, salt, pepper and hot sauce. Pour mixture into a measuring cup for easy pouring
- Divide cooked shallot and ham among mini muffin cups
- Divide cheddar cheese on too of ham and shallots
- Pour egg custard evenly over
- Sprinkle with romano cheese and bake 29 to 25 minutes just until set
- Cool in pans 10 minutes , then remove
- Serve warm or room temperature. They can be frozen and reheated just until warm in the mucrowave
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