10m
PREP TIME
25m
COOK TIME
251
CALORIES
9
INGREDIENTS
Servings: 12
Ingredients
- 1 package (14.1 ounces) refrigerated pie crusts, 2 crusts
- 8 eggs
- 1/4 cup milk
- 1/4 cup French's® Chardonnay Dijon Mustard Squeeze Bottle
- 1/4 teaspoon McCormick® Coarse Ground Black Pepper
- 1 cup diced cooked ham
- 1 cup fresh baby spinach, finely chopped
- 3/4 cup shredded Cheddar cheese, divided
- 1/2 cup French's® Original Crispy Fried Onions, coarsely crumbled
INSTRUCTIONS
- 1 PREHEAT oven to 350°F. Unroll crusts on lightly floured surface. Using a 4 1/2-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into muffin pan sprayed with no stick cooking spray. Set aside.
- 2 BEAT eggs, milk, Mustard and pepper in large bowl until well mixed. Divide ham, spinach, and 1/2 cup of the cheese evenly among crusts. Pour egg mixture evenly into each crust. Top with remaining cheese and Crispy Fried Onions.
- 3 BAKE 20 to 25 minutes or until eggs are set. Let stand 5 minutes before serving.
Sirloin Patties with Blue Cheese and Cheddar Topping
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