Eggs Baked With Grits And Ham Recipes

BAKED EGGS AND GRITS

Steps:

• Preheat oven to 400 degrees. Brush four 8-ounce ramekins or other small ovenproof dishes with oil. Prepare grits according to package instructions. Stir in arugula and 2 tablespoons cheddar, and cook until cheddar melts, about 30 seconds. Season with salt and pepper.
• Divide grits among dishes. Make a well in each, then crack an egg into each well; season. Bake on a rimmed baking sheet, until whites are set but yolks are still runny, about 20 minutes, rotating sheet halfway through. To serve, top grits with remaining 2 tablespoons cheddar and a sprinkle of pepper.

EGGS BAKED WITH GRITS AND HAM

Steps:

• Preheat the oven to 350°.
• Lightly grease an 8-inch square baking pan with butter, oil, or cooking spray.
• In a medium saucepan, cook the grits according to package directions.
• Once the grits are cooked, stir in 3/4 cup of Cheddar cheese, the ham, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the garlic powder and continue stirring until the cheese melts.
• Scrape the grits mixture into the prepared pan.
• Using a spoon, make four egg-size indents in the grits mixture.
• Crack 1 egg into each nest.
• Season the eggs lightly with salt and pepper.
• Top with the remaining 1/2 cup Cheddar.
• Bake until the whites are set but the yolks are still runny and the cheese is melted, 15-20 minutes.
• Serve sprinkled with the scallions.

SOUTHERN GRITS AND EGGS

Steps:

• Bring 3 cups water to a boil in a medium saucepan. Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Stir in the cheese and season with salt and black pepper; cover to keep warm.
• Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the okra, scallion whites, bell pepper, cayenne, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables start to soften, 2 to 4 minutes.
• Carefully slide the eggs on top of the okra mixture, keeping the yolks intact. Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes.
• Serve the grits with the vegetables and eggs. Top with the scallion greens.

EGG, HAM AND ENGLISH MUFFIN CASSEROLE

Steps:

• Lightly mist a round 2-quart baking dish with cooking spray. Halve each piece of English muffin and arrange it cut-side down in the baking dish in an overlapping shingled pattern. Tuck the ham between the layers. Sprinkle the scallions and 1/2 cup of the Cheddar over top.
• Whisk the milk, mustard and eggs until combined in a large bowl; season with salt and pepper. Pour the egg mixture into the baking dish, cover with plastic wrap and refrigerate for at least 5 hours or overnight.
• Preheat the oven to 350 degrees F.
• Discard the plastic wrap and sprinkle the remaining 1/2 cup cheese over the casserole. Place the dish on a rimmed baking sheet and bake until the eggs are set and the edges are lightly browned, about 1 hour. Let stand 10 minutes before slicing and serving.

BAKED EGGS AND HAM

Steps:

• In a greased shallow 2-cup baking dish, toss the croutons, ham and butter. Break the eggs carefully on top. Sprinkle with cheese. , Bake, uncovered, at 350° for 15-18 minutes or until eggs reach desired doneness. Serve with fresh fruit if desired.

HAM & CHEESE GRITS CASSEROLE

Steps:

• Preheat oven to 350°. In a large saucepan, bring stock to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. In a small bowl, stir a small amount of hot grits into egg substitute; return all to pan, mixing well., Add process cheese, milk and butter; stir until cheese is melted. Stir in ham, green onions and seasonings. Transfer to a greased 11x7-in. baking dish. Sprinkle with cheddar cheese., Bake, uncovered, 35-40 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving.

HIGHLANDS BAKED GRITS

Steps:

• In a large, heavy saucepan, bring four cups of water and the salt to a boil. Stirring with a wooden spoon, add the grits in a slow, steady stream and cook, stirring frequently, until thickened and tender, 45 minutes to 1 hour. Remove from heat and add the butter, Parmigiano and white pepper, stirring until combined. Add the egg and stir to incorporate.
• Meanwhile, preheat the oven to 375. Butter 8 to 10 4- to 6-ounce ramekins, or a large, oven-safe casserole that will hold the grits.
• Divide the grits among the buttered ramekins if using or fill the casserole, then place in a baking pan and add enough hot water to it to come halfway up the sides of the ramekins or casserole. Cover with foil and bake for 15 minutes. Remove the foil and bake for approximately 20 minutes longer, or until the tops are crusty and beginning to brown.
• While the grits are baking, combine the wine, vinegar, shallots, bay leaf, chili pepper and ham in a medium sauté pan, set it over high heat and bring to a boil.
• Cook mixture until only 1 tablespoon of liquid remains. Now reduce the heat to low and stir in the cream. Whisk in the butter bit by bit, adding each new piece as the previous one is incorporated.
• Strain the sauce into a saucepan. Add the Parmigiano and season with salt and pepper, lemon juice and hot sauce to taste. Keep warm.
• Heat olive oil in a small sauté pan set over medium-high heat. Add the thin-cut ham or prosciutto, mushrooms and shallot and cook until the mushrooms are barely tender, 3 to 4 minutes.
• Unmold the grits onto serving plates and turn browned-side up. Ladle a little sauce around the grits and top with the mushrooms and ham. Garnish with thyme leaves. If using a casserole, you can simply put the sauce on top of the whole, garnish with thyme leaves and serve in big, heaping spoonfuls with extra sauce on the side.

SPRINGTIME HAM AND EGG BAKE

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.

GRITS, SAUSAGE, AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring water, half-and-half, and salt to a boil in a saucepan; slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally, until thick, about 20 minutes. Stir in Cheddar cheese and butter until melted. Cool.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Beat eggs and milk together in a bowl. Stir sausage, egg mixture, orange bell pepper, and red bell pepper into grits mixture. Pour grits mixture into prepared baking dish.
• Bake in the preheated oven until set, 45 to 60 minutes.

CHEDDAR AND EGG GRITS

Steps:

• Preheat oven to 350 degrees. In a 3-quart saucepan, bring water to a boil; add coarse salt. Stir in quick-cooking grits; reduce heat to medium-low. Cook, stirring occasionally, until thick and creamy, 5 to 7 minutes. Remove from heat.
• Stir in unsalted butter, cut into small pieces, and 1 3/4 cups shredded cheddar cheese until melted.
• In a small bowl, lightly beat the eggs. Slowly whisk eggs into grits mixture, being careful not to let them scramble. Season with salt and ground pepper. Add hot sauce to taste.
• Pour mixture into a buttered 9-by-13-inch baking dish. Sprinkle with 1/2 cup coarsely grated cheddar cheese. Bake until golden brown, about 45 minutes. Let cool slightly before serving.

ONE-PAN HAM AND 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.

SAUSAGE AND GRITS CASSEROLE WITH BAKED EGGS

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 10-inch skillet, cook sausage over medium heat until cooked through and no longer pink. Drain well.
• In 3-quart saucepan, heat water to boiling over medium-high heat. Stir in salt. Stir in grits with whisk, stirring to ensure lumps have been removed. Reduce heat to simmer. Cover; cook 6 to 8 minutes, stirring occasionally. Add Cheddar cheese, cream cheese and pepper to grits. Stir until cheeses have melted. Stir in crumbled drained sausage; mix well. Pour into baking dish.
• Bake 15 minutes. Remove from oven, and carefully make 6 indentions in grits using back of large ladle or spoon. Crack 1 egg into each indention. Sprinkle eggs with salt and pepper.
• Bake 12 to 15 minutes or until whites and yolks are firmly set. Garnish with chives.

BAKED GRITS WITH HAM, WILD MUSHROOMS AND PARMESAN

Steps:

• Preheat oven to 325°F. Butter 8x8x2-inch glass baking dish. Bring 43/4 cups water and salt to boil in heavy medium pot. Add corn grits to boiling water in thin steady stream, stirring constantly. Reduce temperature and simmer grits until thick, stirring frequently, about 20 minutes. Pour cooked grits into large mixing bowl. Whisk in 1/4 cup grated Parmesan cheese, grated cheddar cheese and 2 tablespoons butter. Season grits to taste with pepper. Whisk in egg. Transfer to prepared baking dish. Place dish in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of baking dish. Bake until grits are firm to touch, about 45 minutes.
• Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add assorted mushrooms, ham and minced shallot and sauté until mushrooms are tender, about 4 minutes. Add white wine and cook until almost all liquid is absorbed, about 3 minutes. Add whipping cream and cook until slightly thickened, about 3 minutes. Stir in fresh thyme. Season mixture to taste with salt and pepper.
• Spoon baked corn grits onto plates. Top with mushroom and ham mixture. Sprinkle with remaining 1/2 cup grated Parmesan cheese and serve immediately.