Cheesy Egg Cups

Cheesy Egg Cups

Makes 4
A fun Easter brunch recipe for kids that adults will love too!


Ingredients

  • 5 eggs
  • ¼ cup milk
  • 3 Tablespoons cheddar cheese, shredded
  • 2 Tablespoons mascarpone
  • ½ cup ham, diced
  • pinch of salt and pepper
  • 12 asparagus spears, cut 3 inches from the top
  • 2 slices wheat bread
  • 2 slices white bread
  • butter


Directions

  1. Pre-heat your oven to 325 degrees.
  2. Whisk together eggs, milk, cheddar cheese, mascarpone, ham, salt and pepper.
  3. Place 4, 8-10oz ramekins in a baking dish. Pour eggs evenly into ramekins. Pour water into the baking dish so it comes half way up the outside of the ramekins. Bake for 40-45 minutes.
  4. Meanwhile, place asparagus into a microwave safe bowl with 1 cup water and microwave for 2- 2 1/2 minutes.
  5. With a chick shaped cookie cutter, cut out 2 chicks from each piece of bread. Butter a small skillet over medium heat, add the cut out chicks and toast on each side.
  6. When ready to serve, place 3 asparagus spears in the back of each ramekin and nestle 2 toasted chicks on top of the eggs.

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