Mini Mushroom Egg Bakes
Minutes Prep time: 20
Minutes Total time: 40
Servings: 6
Difficulty: Intermediate
Minutes Prep time: 20
Minutes Total time: 40
Servings: 6
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
2 tablespoons Fleischmann's® Original-stick
1 can (4 oz drained wt each) sliced mushrooms, drained
1/2 cup chopped yellow onion
24 thin round slices smoked ham (from 8 oz pkg)
1/3 cup shredded Cheddar cheese
8 eggs, lightly beaten
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 82 mg | 8% |
Carbohydrate | 3 g | 1% |
Cholesterol | 272 mg | 91% |
Total Fat | 13 g | 21% |
Iron | 1 mg | 8% |
Calories | 199 kcal | 10% |
Sodium | 663 mg | 28% |
Protein | 16 g | 33% |
Saturated Fat | 4 g | 21% |
Sugars | 2 g | 0 |
Vitamin C | 9 mg | 14% |
Preheat oven to 375°F. Generously spray 12 medium-size cups of muffin pan with cooking spray; set aside.
Melt Fleischmann's in medium skillet over medium-high heat. Add mushrooms and onion; cook 4 minutes or until onion is tender; set aside.
Line each muffin cup with 2 overlapping slices of ham, with edge just above rim of pan. Spoon mushroom mixture evenly into ham-lined cups. Top each evenly with cheese.
Pour eggs evenly over mushrooms and cheese. Bake 20 minutes or until knife inserted in centers comes out clean. Let stand in pan 2 minutes. Run table knife around edge of bakes to loosen.
Make Ahead: Prepare egg bakes through step 4. Cover and refrigerate overnight. Reheat in 350°F oven 15 minutes or until hot.
Mini Mushroom Egg Bakes