Ham, Cheddar and Chive Egg Bakes2014-08-07
- Yield : 6 ramekins
- Servings : 6
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
I found this recipe here: http://www.thekitchn.com/recipe-ham-cheddar-and-chive-egg-bakes-recipes-from-the-kitchn-190873
- 2 tablespoons extra-virgin olive oil
- 3/4 cup diced yellow onion (from 1/2 medium onion)
- 2 garlic cloves, minced
- 4 ounces cooked ham steak, coarsely diced into small cubes (about 1 cup)
- 1-2 tablespoons butter, to grease ramekins
- 6 large eggs
- 3/4 cup whole milk
- 1 tablespoon fresh chopped basil, optional
- 3 tablespoons fresh chopped chives
- 1/4 teaspoon kosher salt
- 3/4 cup grated cheddar cheese
Preheat the oven to 400°F. In a medium saucepan, warm the olive oil over medium-high heat. Add the onion and sauté until soft and translucent, about 5-7 minutes. Add the garlic and sauté for an additional 1-2 minutes, taking care not to let it brown or burn. Fold the chopped ham into the saucepan and stir to combine.
Thoroughly butter six 8-ounce ramekins. Place ramekins on a baking sheet so they’ll be easier to move to and from the oven.
In a small mixing bowl, beat the eggs with the milk, herbs and salt. Fold the cooked onion mixture, chopped ham, and cheese into the mixture. Divide the mixture evenly into the ramekins. The cheese sometimes clumps up, so try to be sure it’s evenly distributed.
Place in the oven and cook for 20 to 25 minutes, or until tops are golden and have puffed slightly. Enjoy warm; cover and refrigerate any leftovers for up to 3 days.
The basil is optional here; we had some in the garden that I chopped and used but I'd hate for you to buy a whole package just for a tablespoon in this recipe. The chives are the important part; the basil's an added bonus. If you don't have access to ramekins, feel free to make these in full-size muffin tins instead. Just be sure to grease the pan adequately so they don't stick.