Everyday with Rachael Ray

I love this magazine. It's fun and full of easy, yummy recipes as well as interesting articles. Each issue comes with a 7-day menu planner pull-out. These are the best! They're usually quick and easy recipes. Tonight I am making Mini Ham & Egg casseroles with a side of tomato slices drizzled with olive oil and scallions.

Here's the recipe:

1/4 baguette (cut into small cubes)
4 oz. cream cheese, cut into 12 slices
1 tbsp olive oil
1 cup of cut-up ham
4 scallions, thinly sliced
Salt & Pepper to taste
1 1/2 cups half-and-half
6 large eggs
1/3 lb plum tomatoes, sliced into wedges

1. Preheat oven to 350. Grease 12-cup muffin pan and fill each cup half-way with bread cubes. Top each with a cream cheese slice.

2. In a small sauce pan, heat the olive oil over medium heat and add ham, scallions and a pinch of pepper. Cool, stirring until the scallions are tender, about 5 min. Stir in the half-and-half and bring just to a simmer before removing from the heat.

3. In a medium bowl, whisk together the eggs and then whisk in the warm, half-and-half mixture. Fill the muffin cups with this mixture and bake until puffed and golden around the edges. Abut 15 min. Run a knife around the edges and invert onto a cooling rack.

4. Drizzle the tomato slices with olive oil, top with scallion greens and season with salt & pepper.