Eggy Ham and Cheese Bakes

• 2 tablespoons olive oil
• 12 onion, chopped
• 1 large garlic clove, finely minced
• 3 ounces breakfast ham, diced
• 3 tablespoons chopped fresh chives, divided
• 1 tablespoon chopped fresh basil
• 4 tablespoons grated cheddar cheese (1/4 cup)
• salt, to taste
• fresh ground black pepper, to taste
• 4 tablespoons half-and-half (1/4 cup)
• 4 eggs
• 4 teaspoons grated parmesan cheese

1. Preheat oven to 425F Spray four 8-ounce ramekins with non-stick cooking spray.
2. In a small saute pan, heat olive oil over medium heat until shimmering.
3. Add onion and saute until soft but not colored, 3-5 minutes.
4. Add garlic and saute until fragrant, about 1 minute more.
5. Divide evenly between prepared ramekins.
6. Divide ham equally between ramekins.
7. Add about 1/2 tbsp of chives to each ramekin, reserving the remaining tablespoon for garnish.
8. Divide basil evenly between ramekins.
9. Add 1 tbsp grated cheddar to each ramekin.
10. Season each dish with salt and pepper.
11. In a small bowl, beat 1 tbsp half-and-half with one egg.
12. Pour into one ramekin and stir well to combine.
13. Repeat until all four ramekins are prepared.
14. Top each dish with 1 tsp grated parmesan.
15. (Ramekins can be refrigerated at this point for up to two hours.
16. ).
17. Place ramekins on a baking sheet and place in the preheated oven for 20-25 minutes (25-30 if refrigerated) until tops are golden and slightly puffed.
18. Divide remaining chives between the ramekins, and serve warm with toast or biscuits.
19. Leftovers can be kept refrigerated, covered, for up to 3 days.

olive oil, onion, garlic, ham, fresh chives, fresh basil, cheddar cheese, salt, fresh ground black pepper, eggs, parmesan cheese

Taken from www.food.com/recipe/eggy-ham-and-cheese-bakes-502205 (may not work)