Ingredients
6 medium eggs
1⁄8 cup queso de bola, cut in square chunks
6 tbsp spring onion
1⁄8 cup ham, cut in strips
2 tbsp cooking oil
Preparation
1. Pre-heat oven to 180° C. Coat muffin tin with cooking oil.
2. In a medium-sized bowl, combine and whisk together eggs, ham, cheese, and spring onion. Season with salt and pepper.
3. Fill muffin tin with egg mixture.
4. Bake for 20 mins for a runny consistency or 30 mins for a crisp finish. This can be stored up to 5 days in the refrigerator.
This story originally appeared on Southern Living Wrap Up Issue
Get more stories like this by subscribing to our weekly newsletter here.
Read more:
Hold on to your leftover lechon and make this post-Noche Buena pasta dish
Level up leftover ensaymada with these recipes
Nolisoli’s alternative noche buena recipes
RECIPE GRAI ALVAR PHOTOGRAPHY SAMANTHA ONG
