Perfect for anyone on the go, these mini egg bakes pack a nutritious punch.⠀
Ingredients⠀ 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⠀
Directions⠀ ⠀ 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.