Buffet Eggs And Ham Recipes

BUFFET-STYLE FLUFFY OVEN SCRAMBLED EGGS FOR A CROWD

Steps:

• Set oven to 350 degrees F (set oven rack to lowest position).
• Spray a 13 x 9-inch glass baking pan with cooking spray then pour the melted butter into the pan.
• In a bowl whisk eggs and salt until smooth and well blended.
• Gradually whisk in the half and half and milk; pour into the baking pan.
• Bake uncovered for 10 minutes.
• Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven).
• Serve immediately.

BUFFET EGGS

Steps:

• In a large skillet or electric fry pan, blend together soup and milk.
• Bring mixture to a simmer.
• Gently drop 12 eggs in hot soup mixture.
• Cover and cook 10 minutes on Low heat. DO NOT OVERCOOK.
• Spoon eggs and sauce on toast.
• Serve with home fries and ham.
• Tips:.
• Break eggs in a saucer before adding to soup mixture.
• Cook as many eggs as needed.
• Try with cream of mushroom soup.

QUICK CALIFORNIA-STYLE HAM AND EGGS BENEDICT

Steps:

• Bake biscuits according to package.
• Combine melted butter, 1 tablespoons chives; split biscuits, and brush with mixture.
• Place biscuits, buttered side up on a baking sheet and bake at 375°F for 5 minutes or until toasted.
• Meanwhile, prepare Hollandaise according to package, using milk and lemon juice but omit the butter.
• Sauté ham in skillet over med- heat 3 minutes or until lightly browned.
• Stir ham and red pepper, if using, into Hollandaise sauce; keep warm.
• Add water to a depth of 2 inches in a large sauce pan.
• Bring to a boil; reduce heat, and maintain at a light simmer.
• Add ½ teas white vinegar. Break eggs one at a time into a large serving spoon, and slip carefully into the water.
• Simmer 3-5 minutes or to desired doneness.
• Remove with slotted spoon. Trim edges with sharp knife.
• To Serve:.
• Place bottom biscuit halves, buttered side up on 4 warmed plates.
• Top with arugula, slices of avocado (if using), and then poached eggs.
• Pour the Hollandaise mixture evenly over eggs.
• Sprinkle with remain chives and black pepper to taste.
• Serve remaining biscuit halves on side.

HAM AND EGG BREAKFAST BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Beat eggs, milk, sour cream, and salt together in a large bowl with wire whisk until well blended. Mix ham, bell peppers, mushrooms, and green onion into the egg mixture; pour into the prepared baking dish.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cover top of dish with Cheddar cheese; continue baking until cheese is melted, about 3 minutes.

SHARON'S EGG AND HAM SCRAMBLE

Steps:

• Beat eggs, milk, seasoned salt, salt, and black pepper together in a bowl.
• Heat olive oil in a large non-stick skillet over medium-high heat; saute jalapeno in hot oil until slightly softened, 2 to 3 minutes. Add ham to jalapeno and cook until heated through, about 1 minute.
• Pour egg mixture into ham mixture. Cook and stir until eggs are set but not dry, 3 to 5 minutes. Sprinkle 1/2 of the Cheddar cheese over eggs; cook and stir until cheese is melted. Transfer eggs to a plate and sprinkle remaining cheese over the top.