I like to have brunch Thanksgiving morning & eat dinner around 6-7pm. Because there is so much cooking to be done, I make this quick brunch that we can snack on all day. This is based on another recipe I found that used cheddar cheese- I use cream cheese & the old recipe uses canned biscuits the flaky layer ones, but I use baguette because it is faster...I also pair this with a quick tomato salad. Both of these dishes work well to nibble on throughout the day.

Mini Egg & Ham Casseroles
Serves 4
1/4 baguette cut into small cubes
4 oz cream cheese cut into 12 slices
1 tbsp EVOO
1/4 lb thinly sliced ham chopped, about 1 cup
4 scallions, white and green portions thinly sliced & separated whites from greens
Pepper
1 1/2 cups half & half
6 large eggs
1 tsp fresh thyme leaves (FRESH THYME VERY IMPORTANT)
1/2 lb plumb tomatoes sliced into wedges
Salt

Preheat oven to 350
Get a 12 cup muffin pan & fill each cup 1/2 way with bread cubes
Top w/ cream cheese slice
In a small saucepan heat the EVOO over medium heat & add scallion whites, ham & pinch of pepper. Cook about 5 minutes. Add half & half & bring to simmer, then remove from heat.
In a bowl, whisk eggs & thyme then whisk in the half & half mixture. Fill the muffin cups with the egg mixture & bake until puffed and golden around the edges, about 15 minutes. Let cool about 5 minutes. Run a knife around the edges & remove from muffin cups.

Tomato Salad
Drizzle slice with EVOO, top with scallion greens & season w/ salt & pepper.