"Almost too cute to eat, these mini egg bakes make a handy portable meal. Even with a creamy texture, they hold their shape and have the perfect amount of mix-ins. —Shirley Warren, Thiensville, Wisconsin..."
INGREDIENTS
•
1 small onion, chopped
•
1 teaspoon canola oil
•
5 eggs
•
1-1/2 cups 2% milk
•
1 cup (4 ounces) shredded cheddar cheese
•
2 teaspoons Dijon mustard
•
1/4 teaspoon salt
•
1/8 teaspoon pepper
•
3 cups cubed day-old Italian bread (1/2-inch cubes)
•
1 cup cubed fully cooked ham
•
1 plum tomato, seeded and chopped