Mini Spinach, Ham & Cheese Egg Casseroles

Mini Spinach, Ham & Cheese Egg Casseroles

Makes: 8 ramekins (6 oz each)
Prep: 15 minutes
Bake: 25–30 minutes

Ingredients

• 10 large eggs
• 1 cup (240 ml) milk or half-and-half
• 1½ cups shredded cheddar cheese
• 1 cup diced cooked ham
• 1 cup chopped fresh spinach (or thawed frozen spinach, squeezed dry)
• ¾ cup green peas (fresh or frozen)
• 2 green onions, finely sliced
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika (optional)
• Butter or cooking spray for greasing ramekins

Instructions

1. Preheat the oven to 375°F (190°C).
2. Grease 8 oven-safe ramekins.
3. In a large bowl, whisk together:
   • Eggs
   • Milk
   • Garlic powder
   • Onion powder
   • Salt
   • Pepper
   • Paprika
4. Stir in:
   • Cheese
   • Ham
   • Spinach
   • Peas
   • Green onions
5. Divide the mixture evenly among the ramekins, filling each about ¾ full.
6. Place ramekins on a baking tray.
7. Bake for 25–30 minutes, until the centers are set and the tops are lightly golden.
8. Let rest for 5 minutes before serving.

Tips

• Don’t overbake—the eggs should be just set.
• For extra fluffy eggs, add ½ teaspoon baking powder to the egg mixture.
• You can substitute:
  • Bacon or cooked sausage for ham
  • Broccoli, mushrooms, or bell peppers for peas
  • Swiss, mozzarella, Monterey Jack, or Gruyère for cheddar

Storage

• Refrigerate for up to 4 days.
• Freeze for up to 2 months.
• Reheat in the microwave for 45–60 seconds.