1/2 cup (56.8g) bacon bits
1/2 lb (227g) ham, cubed
1/2 lb (227g) swiss cheese, cubed
1 tbsp (2g) fresh rosemary, chopped
4 large (200g) whole eggs
1 1/4 cups (297.5g) cream, heavy whipping
2 tbsp (30g) dijon mustard, whole grain
salt and fresh cracked pepper, to taste
Pre-heat oven to 400 F.
In a mixing bowl, mix together your bacon, ham, swiss cheese and chopped rosemary.
If you have seasoned Teflon or non-stick muffin pans, fill each of the 12 cups (possibly in two 6-cup pans) with a portion of the ham and cheese mixture. If you don't, spray the trays or butter them, heavily, then fill with the ham and cheese mixture.
In the same mixing bowl, whisk together your eggs, cream, mustard and a small amount of salt and pepper.
Evenly pour the egg mixture into each cup.
Bake for about 23 minutes, or until puffy and golden brown.
Remove from oven and let rest for 5 minutes. They will fall, but they will also be easier to move around.