Servings: 4
Prep Time: 20 Min.
Cook Time: 15 Min.

+ 1/3 c. fully cooked boneless ham, finely chopped
+ 4 (1/2-in.) slices soft white sandwich bread, crusts removed
+ 2 Tbsp. butter, softened
+ 1/2 c. frozen chopped spinach, thawed, squeezed dry
+ 2 oz. reduced-fat cream cheese, softened
+ 3 Tbsp. Parmesan cheese, freshly grated
+ 1 tsp. 2% milk
+ 1/2 tsp. garlic powder
+ 4 medium eggs
+ fresh ground pepper

1. Preheat oven to 375°F. Press white bread with palm of hand until flat and doughy, and butter both sides. Gently place in 2 1/2-in. muffin cups or 4-oz. ramekins, pressing to form 4 individual tartlet crusts.
2. Mix spinach, cream cheese, Parmesan cheese, milk, and garlic powder in small bowl; set aside.
3. To assemble tarts: divide ham among the 4 bread cups in muffin cups, crack 1 egg into each tartlet crust, season with pepper, and top with a generous spoonful of spinach mixture. Bake in oven for 12 to 14 min. or until egg whites are firm, but yolks are still moist. Cool slightly. If using muffin cups, remove from cups to serve.

* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com

Calories: 250;   Total Fat: 17g;   Saturated Fat: 9g;   Cholesterol: 240mg;   Total Carbs: 10g;   Fiber: 1g;   Protein: 13g;   Sodium: 520mg;