Mini Florentine Cups

• 200g (24 slices) thinly sliced 97% fat free ham
• 18 cherry tomatoes, halved
• 30g baby spinach leaves, roughly torn
• 250ml PHILADELPHIA Extra Light Cream For Cooking, a cream alternative
• 2 eggs
• Black pepper, to taste
• ¼ cup chopped chives

1. USE the ham (2 slices per muffin cup) to line the base and sides of 12 x 1/3 cup capacity lightly greased non-stick muffin pans.
2. DIVIDE the tomatoes and spinach between muffin pans. Whisk together the PHILLY, eggs, pepper and chives, then carefully pour into muffin pans.
3. BAKE in a moderate oven 180°C for 15-20 minutes or until set.  Cool in pan for 5 minutes before serving.

These mini breakfast cups are perfect not only for weekend breakfast but make a delicious brunch treat, too!