Creamed Ham And Eggs Recipes

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CREAMY SCRAMBLED EGGS WITH HAM



Creamy Scrambled Eggs with Ham image

These may just be the creamiest, richest scrambled ham and eggs you've ever had. -Suzy Horvath, Gladstone, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

8 eggs
1/3 cup heavy whipping cream
2/3 cup cubed fully cooked ham
1 green onion, chopped
Dash salt
Dash pepper
4 teaspoons butter
4 ounces cream cheese, cubed

Steps:

  • In a large bowl, whisk eggs and cream; stir in the ham, onion, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Stir in cream cheese. Cook and stir until completely set.

Nutrition Facts : Calories 383 calories, Fat 33g fat (17g saturated fat), Cholesterol 504mg cholesterol, Sodium 594mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.

CREAMED HAM



Creamed Ham image

Leftover ham? For brunch, lunch or a simple supper serve Creamed Ham over poached eggs on toasted English muffins, asparagus on buttered toast, as a filling for crepes - the posibilities are endless!

Provided by Lorac

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons butter
1/4 cup minced onion
3 tablespoons flour
2 1/4 cups milk
1 cup grated swiss cheese
2 tablespoons dry sherry
1 cup chopped cooked ham
1 medium tomatoes, chopped
2 tablespoons chopped parsley

Steps:

  • Sautee onions in butter over medium heat until onions are transparent.
  • Add flour and stir until well combined.
  • Remove pan from heat and add milk slowly while stirring.
  • Return pan to medium high heat, stirring until sauce thickens, reduce heat to low, stir in cheese until melted.
  • Add sherry and ham (add more milk if sauce gets too thick) and simmer until ham is heated through.
  • Add garnish, before serving.

CREAMED HAM AND EGGS



Creamed Ham and Eggs image

When I got married, my husband asked me to get this favorite recipe from his mother. I like to serve it with homemade bran muffins and applesauce.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2-3 servings.

Number Of Ingredients 9

3 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon ground mustard
1/8 teaspoon pepper
2 cups milk
1/2 teaspoon Worcestershire sauce
3 hard-boiled large eggs, diced
2 cups cubed fully cooked ham
3 slices toast, cut into triangles

Steps:

  • In a saucepan, melt butter. Add flour, mustard and pepper; cook until bubbly. Gradually add milk and Worcestershire sauce; cook and stir until thickened. Stir in eggs and ham, heat through. Serve hot over toast.

Nutrition Facts : Calories 535 calories, Fat 31g fat (15g saturated fat), Cholesterol 314mg cholesterol, Sodium 1590mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 1g fiber), Protein 32g protein.

EGGS IN HEAVEN



Eggs in Heaven image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
1 small yellow onion, small diced
Kosher salt and freshly ground black pepper
1 red bell pepper, seeded and small diced
3 tablespoons all-purpose flour
2 cups whole milk
1 cup shredded Cheddar
1/2 cup cream cheese
1 cup diced ham
1/2 teaspoon freshly grated nutmeg
8 large eggs
1/2 teaspoon chili flakes

Steps:

  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 350 degrees F.
  • Place a heavy-bottomed saucepan over the direct-heat side of the grill. Add the butter and allow it to melt. Add the onions with a pinch of salt and cook until beginning to soften, 2 to 3 minutes. Add the peppers and cook until slightly softened, 2 more minutes. Add the flour and stir to coat the vegetables. Stir in a third of the milk at a time, smoothing out any lumps, and bring to a simmer. Simmer for 30 minutes, allowing the raw flour flavor to cook out.
  • Whisk in the Cheddar and cream cheese and bring back to a simmer. Season with salt and pepper, then stir in the ham and nutmeg. Crack the eggs into the sauce, leaving spacing in between them. Move the pan to the indirect heat side of the grill and cover the grill with a lid. Cook until the eggs are set, 10 to 12 minutes. Sprinkle all over with the chili flakes and serve.

SHEET-PAN HAM AND EGG HASH



Sheet-Pan Ham and Egg Hash image

Soft eggs nestled into a bed of crispy hash browns and surrounded by succulent chunks of ham: If this sounds like a breakfast you could get behind-meet your weekend plan! This recipe is all about the perfectly cooked hash browns-crispy on the outside (but not overdone) and creamy on the inside (but not underdone)-which form the base of this all-in-one meal. To pull it off, you'll need your sheet pan-spreading out your hash browns is the key to cooking them perfectly-and a couple of no-nonsense strategies. Tossing hash browns with oil and aromatics ups their flavor and ensures they brown nicely. Stirring halfway through the bake time helps them to bake evenly and gives you the opportunity to add the ham. Because adding ingredients gradually is the key to successful sheet-pan cooking, you'll add the quick-cooking eggs at the last minute. When everything is cooked up just right and you only have one pan to wash, you'll see why we created this sheet-pan hash recipe.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h25m

Yield 6

Number Of Ingredients 11

2 bags (20 oz each) refrigerated shredded hash brown potatoes
8 green onions, sliced, white and green parts separated
1/4 cup vegetable oil
4 cloves garlic, finely chopped
1 tablespoon finely chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
2 cups diced ham steak (about 10 oz)
2 cups shredded cheddar cheese (8 oz)
6 eggs
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

  • Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix potatoes, green onion whites, oil, garlic, thyme, salt and pepper. Spread evenly in pan.
  • Bake 30 minutes; stir, and top with ham. Bake 20 to 25 minutes longer or until potatoes are beginning to brown.
  • Remove pan from oven; sprinkle with cheese. Create 6 wells in potato mixture. Gently crack an egg into each well. Bake 7 to 9 minutes longer or until egg yolks are set and whites are firm. Sprinkle with green onion greens and parsley.

Nutrition Facts : Calories 680, Carbohydrate 68 g, Cholesterol 250 mg, Fat 2 1/2, Fiber 7 g, Protein 31 g, SaturatedFat 12 g, ServingSize 1 Egg and About 1 Cup Potato Mixture, Sodium 1430 mg, Sugar 5 g, TransFat 0 g

ONE-PAN HAM AND EGGS



One-Pan Ham and Eggs image

My ham and eggs are cooked together at the same time in one pan, resulting in breakfast nirvana. Serve with toast.

Provided by Chef John

Categories     Breakfast Eggs

Time 5m

Yield 1

Number Of Ingredients 3

1 ½ teaspoons olive oil
2 (1/4 inch thick) slices ham
2 large eggs

Steps:

  • Heat olive oil in a skillet over medium-high heat. Toss in ham and cook for 1 to 2 minutes.
  • Flip ham and carefully crack an egg on top of each slice. Reduce heat to medium-low, cover, and cook until ham is caramelized, egg whites are just set, and yolks are soft, 2 1/2 to 3 minutes.

Nutrition Facts : Calories 485 calories, Carbohydrate 0.8 g, Cholesterol 435.5 mg, Fat 38.1 g, Protein 33.5 g, SaturatedFat 11.6 g, Sodium 1595.7 mg

CREAMED HAM OVER BISCUITS



Creamed Ham over Biscuits image

Make and share this Creamed Ham over Biscuits recipe from Food.com.

Provided by FloridaGrl

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold butter
1/2 cup milk
1 cup cubed ham
1/4 cup chopped onion
3 tablespoons butter
1/2 teaspoon chicken bouillon granule
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 3/4 cups milk
3 hard-boiled eggs, chopped
1 tablespoon minced fresh parsley

Steps:

  • In a bowl, combine the flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface. Knead 8-10 times. Preheat oven to 425°F.
  • Pat or roll out to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit cutter. Place 2 inches apart on a greased baking sheet. Bake at 425°F for 10-12 minutes or until golden brown.
  • Meanwhile in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender.
  • Stir in bouillon, Worcestershire sauce and pepper. Combine the flour and milk until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in the eggs and parsley.
  • Split the warm biscuits in half horizontally; top with warm ham mixture.

Nutrition Facts : Calories 433.3, Fat 26.7, SaturatedFat 15.4, Cholesterol 224, Sodium 618.3, Carbohydrate 35.4, Fiber 1.2, Sugar 1.1, Protein 13.2

CREAMED EGGS



Creamed Eggs image

All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!

Provided by JOYCEJJ111

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 3

Number Of Ingredients 6

6 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
⅛ teaspoon ground white pepper, if desired
salt and pepper to taste

Steps:

  • Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
  • Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 12.4 g, Cholesterol 405.4 mg, Fat 20.9 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 10 g, Sodium 261.3 mg, Sugar 8.4 g

EGGS WITH CREAM, SPINACH, AND COUNTRY HAM



Eggs with Cream, Spinach, and Country Ham image

Provided by Scott Peacock

Categories     Milk/Cream     Egg     Brunch     Bake     Ham     Spinach     Ramekin     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 8

1/4 cup thinly sliced country ham, finely chopped
Scant 3/4 cup heavy cream
1 tablespoon finely chopped onion
2 tablespoons unsalted butter, divided
3/4 teaspoon finely chopped garlic
10 ounces spinach, coarse stems discarded
8 large eggs
Equipment: 8 (6-ounce) ramekins or ovenproof teacups

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Bring ham and cream to a simmer in a small saucepan over medium-low heat, then remove from heat. Let steep, uncovered, about 10 minutes.
  • Cook onion in 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat, stirring, until softened, about 2 minutes. Add garlic and season lightly with salt and pepper, then cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, turning with tongs, until spinach is wilted.
  • Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then ham, among ramekins, spooning 1 tablespoon cream into each serving. Crack eggs into ramekins and season lightly with salt and pepper. Spoon 1 teaspoon cream over each egg. Cut remaining tablespoon butter into 8 small pieces and dot each egg with butter.
  • Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15 to 20 minutes, removing from oven as cooked.

SPRINGTIME HAM AND EGG BAKE



Springtime Ham and Egg Bake image

Spring for a brunch! No last-minute scrambling is needed with this easy egg bake!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h25m

Yield 8

Number Of Ingredients 13

6 eggs
3/4 cup Gold Medal™ all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon seasoned salt
1/2 teaspoon baking powder
1 container (8 ounces) sour cream
3/4 cup milk
2 cups cubed fully cooked ham (12 ounces)
1 cup chopped roma (plum) tomato, (3 medium)
2 cups shredded Cheddar, Monterey Jack and American cheese blend (8 ounces)
1/2 cup chopped fresh chives or 1 1/2 teaspoons freeze-dried chives
Additional roma (plum) tomato, thinly sliced, if desired
Additional chives, if desired

Steps:

  • Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
  • Beat eggs, flour, mustard, seasoned salt, baking powder, sour cream and milk in large bowl with wire whisk until blended. Fold in ham, chopped tomatoes, cheese and chives. Pour evenly into baking dish.
  • Bake uncovered 50 to 60 minutes or until mixture is set and top is lightly browned. Let stand 5 minutes before cutting. Garnish with tomato slices and chives.

Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 230 mg, Fat 1, Fiber 1 g, Protein 24 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1020 mg

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