Mini Ham, Cheese and Egg Casseroles

We were fortunate to be gifted with a smoked turkey and a Honey Baked ham the week before Thanksgiving. Unfortunately, I had already purchased our bird and had it thawing in the fridge. I froze the smoked turkey and decided it would be great for Christmas and I dealt with the spiral sliced ham by making half of it into ham spread and keeping the rest for sandwiches. After all, man can only live on turkey leftovers for so long before he craves a pig. Since the kids were here for four days, most of the ham was eaten and I had just enough leftover to make these little souffles. (I have a boatload of ham spread leftover however, if anyone is interested.)

Mini Ham, Cheese and Egg Casseroles

1 TBSP olive oil
1/2 red bell pepper, diced
2 green onions, diced
1 clove garlic, minced
1 cup chopped ham
2 ounces sharp cheddar cheese, shredded
5 large eggs
2/3 cup half & half or whole milk
couples of splashes of Tabasco
kosher salt and pepper

Preheat oven to 375 degrees. Place four (8 ounce) ramekins on a baking sheet and spray lightly with cooking spray.

In saute pan heat olive oil. Add the bell pepper and onions and saute for 6-7 minutes over medium heat. Add the garlic and saute for another minute or two. Remove from heat and let cool.

Add the ham and the shredded cheese to the vegetable mixture and divide the mixture between the four prepared ramekins.

Combine eggs, half & half or milk and Tabasco sauce in a bowl. Whisk until frothy. Season with salt and pepper. Distribute egg mixture between the ramekins.

Place baking sheet in oven and bake for 25-30 minutes or until puffed and browned.