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Egg, Ham & Cheese Brunch Nests

Egg, Ham & Cheese Brunch Nests
Makes:
12
Prep Time:
20
minutes
Total Time:
40
minutes
based on
2 reviews

Ericka Sanchez created these delicious Egg, Ham & Cheese Brunch Nests that will make a perfect addition to your next weekend brunch. She tops the nests with Avocado-Cilantro Crema and Chipotle Crema, which makes for a beautiful presentation.

In this recipe:


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Ingredients:

  • BRUNCH NESTS
  • 12 slices white or wheat sandwich bread, crusts removed
  • 3 tablespoons unsalted butter, melted
  • 6 tablespoons diced ham
  • 12 tablespoons shredded cheddar cheese
  • 12 large eggs
  • CHIPOTLE CREMA
  • 1 can (7.6 fluid ounces) NESTLÉ Media Crema
  • 4 tablespoons chipotle chiles in adobo sauce from a can
  • 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • CILANTRO-AVOCADO CREMA
  • 1 can (7.6 fluid ounces) NESTLÉ Media Crema
  • 1 medium avocado, peeled, pitted and sliced in big pieces
  • 1/2 bunch cilantro
  • 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon

Directions:

FOR BRUNCH NESTS:
PREHEAT
oven to 375° F. Lightly butter 12 standard-size muffin cups.

FLATTEN each bread slice with your hand. Carefully insert flattened bread slices into muffin cups so they fit snuggly. It’s ok if pieces of bread stick out, it will keep the egg from running over the edge. Brush melted butter over each bread cup.

ADD 1/2 tablespoon of diced ham and 1 tablespoon of shredded cheese to each bread cup. Crack one egg into each cup.

BAKE for 20 to 25 minutes or until egg is set (while baking, start making the cremas). Run a knife around edge of each bread cup to loosen. Serve each with about 1 tablespoon Chipotle Crema or Cilantro-Avocado Crema.

FOR CHIPOTLE CREMA:
PLACE
media crema, chiles and bouillon in blender; cover. Blend for about 30 seconds. Refrigerate any leftover Chipotle Crema in a tightly sealed container.

FOR CILANTRO-AVOCADO CREMA:
PLACE
media crema, avocado, cilantro and bouillon in blender; cover. Blend for about 30 seconds. Refrigerate any leftover Cilantro-Avocado Crema in a tightly sealed container.


Reviews:

Review This Recipe
  •  Star(s)

    NibblesNFeasts

    Ericka Sanchez from Torrance

    These are very easy to make! I loved that you can make a crust with sandwich bread slices :)

  •  Star(s)

    Looks amazing!

    Cristina Duffy from California

    I can't wait to try this recipe. Easter is coming and these nests are more than perfect for our brunch.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Egg, Ham & Cheese Brunch Nests

    Ingredients

    • BRUNCH NESTS
    • 12 slices white or wheat sandwich bread, crusts removed
    • 3 tablespoons unsalted butter, melted
    • 6 tablespoons diced ham
    • 12 tablespoons shredded cheddar cheese
    • 12 large eggs
    • CHIPOTLE CREMA
    • 1 can (7.6 fluid ounces) NESTLÉ Media Crema
    • 4 tablespoons chipotle chiles in adobo sauce from a can
    • 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
    • CILANTRO-AVOCADO CREMA
    • 1 can (7.6 fluid ounces) NESTLÉ Media Crema
    • 1 medium avocado, peeled, pitted and sliced in big pieces
    • 1/2 bunch cilantro
    • 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon

     

    Directions

    FOR BRUNCH NESTS:
    PREHEAT
    oven to 375° F. Lightly butter 12 standard-size muffin cups.

    FLATTEN each bread slice with your hand. Carefully insert flattened bread slices into muffin cups so they fit snuggly. It’s ok if pieces of bread stick out, it will keep the egg from running over the edge. Brush melted butter over each bread cup.

    ADD 1/2 tablespoon of diced ham and 1 tablespoon of shredded cheese to each bread cup. Crack one egg into each cup.

    BAKE for 20 to 25 minutes or until egg is set (while baking, start making the cremas). Run a knife around edge of each bread cup to loosen. Serve each with about 1 tablespoon Chipotle Crema or Cilantro-Avocado Crema.

    FOR CHIPOTLE CREMA:
    PLACE
    media crema, chiles and bouillon in blender; cover. Blend for about 30 seconds. Refrigerate any leftover Chipotle Crema in a tightly sealed container.

    FOR CILANTRO-AVOCADO CREMA:
    PLACE
    media crema, avocado, cilantro and bouillon in blender; cover. Blend for about 30 seconds. Refrigerate any leftover Cilantro-Avocado Crema in a tightly sealed container.

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