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Serve this colorful brunch recipe to weekend guests.
Heat oven to 400°F.
Flatten each bread slice with rolling pin. Make 1-inch diagonally cut into each corner of each bread slice with sharp knife. Lightly brush both sides of each flattened bread slice with melted butter. Gently press bread slices into cups of ungreased 12-cup muffin pan, overlapping crust to form cups. Bake 8-10 minutes or until lightly browned.
Whisk eggs, water and pepper together in bowl until well mixed.
Melt 2 tablespoons butter in 10-inch skillet; add green pepper. Cook over medium heat until crisply tender; add beaten eggs and ham. Continue cooking, gently lifting portions with spatula so uncooked portion flows underneath, 5-6 minutes or until eggs are set. Add 1/4 cup shredded cheese. Continue cooking, gently stirring, 1 minute or until cheese is melted.
Place muffin pan with toast cups onto ungreased baking sheet. Fill each toast cup with about
egg mixture. Sprinkle remaining cheese evenly over top of egg cups. Broil 4 to 6 inches from heat 1-2 minutes or until cheese just begins to melt.
Dietary Fiber: 1g
Made a half batch for a quick breakfast-for-dinner meal, they are fantastic! A personal-size ham, egg & cheese muffin. We used a yellow bell pepper instead of green and it added a very nice flavor.
These were a huge hit at Sunday Brunch...they were easy and fun to make!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1222
© 2016 Land O'Lakes, Inc.
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