Recipe submitted by: Colton Dils
Recipe courtesy of: Country Living
What's in it
1 (14.1 oz.) package refrigerated rolled piecrust
4 large eggs
3/4 c. half-and-half
1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry
1/3 c. finely chopped smoked ham
2 Scallions, Chopped
1 tbsp. chopped fresh dill
2 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
How to cook it
- Preheat oven to 375°F with the rack in the lowest position. Unroll piecrust and cut into 12 (4-inch) rounds. Fit rounds into a lightly greased 12-cup muffin tin, pressing up and slightly over sides of each cup. Chill 10 minutes.
- Meanwhile, whisk together eggs, half-and-half, spinach, ham, scallions, dill, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spoon into crusts, dividing evenly. Bake until puffed and set, 22 to 25 minutes.
- Serve warm.
More "Breakfast" recipes: