NOV
06

Make Ahead Mini Ham and Spinach Breakfast Pies

Breakfast and Brunch, Eggs | 3 comments

Now that I’ve lived in Colorado for a little over 2 years now, it seems that I’ve become a popular destination for my family during the holiday season. Why? Three words: Snow, Ski, and Snowboard. I am not complaining at all! I love it when my family visits and I love being a host to them.

None of my family lives close enough to visit regularly throughout the year so the holidays are when I get to spoil them with fun activities for us to do and delicious meals for us all to share together.

Though this year I got really lucky and have already seen my brother, Jon, three times – once when we went skiing and snowboarding in the spring, another time when I visited him in Louisiana and we went to New Orleans, and this summer when we had a family reunion. In a typical year I only see my siblings once so that time with them is really precious to me.

My family loves to cook and I think that is mostly because we love to eat so much. Eating is a very social thing in my family. Some of my fondest memories growing up happened at the dinner table. Some were funny and others just enjoyable conversation and story telling.

Make Ahead Mini Ham and Spinach Breakfast Pies

I’ll let you in on a little secret that very few people know about me and even fewer would guess. When I was a teenager I used to burp at the table all the time. Really loud burps. One of my Uncles and I even had a couple of contests to see who was loudest.

My parents usually said something along the lines of “boys are never going to like you if you keep that up!” And my reply was to burp again and tell them that in some cultures burping is considered a compliment to the chef, so I am just letting mom know how much I enjoyed the dinner she made.

Looking back on those shenanigans I pulled makes me laugh. I can already see Logan developing that sense of humor and can totally picture him doing this to me during his teen years.

I don’t still burp at the dinner table. At least not on purpose or to be a total clown. But I still do love spending time in the kitchen with my family. What I don’t love to do is spend our time together cleaning up huge messes in the kitchen (that’s what our mom is for, right Jon? Just kidding!) or preparing really complicated, fussy meals.

These Make Ahead Mini Ham and Spinach Breakfast Pies are super easy to prepare because they use Bisquick baking mix. They can be made ahead and reheated on Christmas morning if you don’t want to get up early and they are really yummy.

Make Ahead Mini Ham and Spinach Breakfast Pies

Yield: serves 4 - 6

Print Save Recipe

Ingredients:

Ham Mixture

1 tablespoon olive oil
1/2 c diced red onion
2/3 cup diced red bell pepper
2 ounces fresh spinach, chopped
8 ounces ham, diced
1 cup (4 ounces) sharp white cheddar cheese

Baking Mixture

1/2 cup Original Bisquick mix
1/2 cup milk
2 eggs

Directions:

Preheat oven to 375 degrees F. Grease a 12 cup regular muffin tin. Set aside.

In a saute pan or cast iron skillet, heat the olive oil over medium heat. Add the onion and saute until tender, about 5 minutes, stirring frequently. Add the pepper and saute another 2-3 minutes. Stir in the spinach and ham. Turn the heat down to low and cook until spinach is wilted. Remove from heat.

In a medium bowl, combine the Bisquick mix, milk, and egg using a whisk until well blended. Stir in the cheese

Spoon 1 tablespoon baking mixture into each muffin tin. Then add the ham mixture, dividing evenly between the 12 muffin cups. Spoon the remaining baking mixture on top of the ham mixture, dividing evenly between each muffin cup.

Bake at 375 degrees F for about 25-30 minutes, or until cooked through and golden brown on the top. Cool 5 minutes before removing from the tin. Place them on a wire rack and cool 10 more minutes before serving.



For more make ahead holiday recipes visit http://www.bisquick.com/makeahead and follow Bisquick on Facebook and Pinterest.

This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.

 

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