English Muffin With Scrambled Egg And Ham Recipes

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HAM, EGG AND CHEESE SANDWICH ON ENGLISH MUFFIN



Ham, Egg and Cheese Sandwich on English Muffin image

Provided by Bobby Flay

Time 55m

Yield 4 servings

Number Of Ingredients 10

4 heirloom tomatoes, halved and seeded
Olive oil, to drizzle
Kosher salt and freshly ground black pepper
Fresh thyme leaves, to season
4 English muffins, split
8 slices Swiss cheese, thinly sliced
8 slices Black Forest ham, thinly sliced
2 to 3 tablespoons butter, to coat
8 large eggs
1 tablespoon finely diced fresh chives

Steps:

  • Preheat the oven to 375 degrees F. Put the tomato halves on a baking sheet, cut-side up, drizzle with oil and season with salt, pepper, and thyme. Roast the tomatoes until soft, about 30 minutes. Remove the tomatoes to a plate. Wipe the baking sheet with paper towels and place the English muffin halves on the baking sheet and toast in the oven until lightly golden brown, about 5 minutes. Top each with a slice of the cheese, return to the oven and toast until the cheese is melted, about 2 minutes. Remove and let sit while you make the eggs.
  • Heat a nonstick pan over medium heat. Add the ham slices and cook until slightly crisp and warmed through. Remove the ham to a plate. Add a few tablespoons of butter to the pan, whisk 8 large eggs in a bowl, season with salt and pepper and cook over low heat until soft curds form and stir in the chives.
  • Top each muffin half with a slice of ham. Top the bottom half with some of the eggs and 2 tomato halves. Combine halves to make 4 sandwiches. Serve immediately.

SCRAMBLED EGG MUFFIN



Scrambled egg muffin image

Healthy scrambled eggs don't have to be bland, try this simple vegetarian recipe - ideal for Boxing Day

Provided by Good Food team

Categories     Breakfast, Brunch, Main course

Time 10m

Number Of Ingredients 4

2 eggs
few sundried tomatoes
fresh basil , torn
English muffins

Steps:

  • Scramble eggs without butter or cream, stir in chopped sundried tomato and torn fresh basil, and pile on toasted English muffin halves.

HEALTHY HAM AND EGG MUFFINS



Healthy Ham and Egg Muffins image

This is a quick and healthy breakfast option that you can make in advance and freeze. Simply reheat on your way out the door in the morning. These freeze well and can be reheated at anytime.

Provided by Darcy Loo

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 35m

Yield 12

Number Of Ingredients 9

cooking spray
6 large eggs
1 ½ cups frozen chopped spinach, thawed and drained
1 cup chopped red bell pepper
7 ounces diced fully cooked ham
¾ cup egg whites
¼ cup crumbled feta cheese
2 tablespoons water
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or line with paper liners.
  • Combine eggs, spinach, red bell pepper, ham, egg whites, feta cheese, water, salt, and pepper in a large bowl. Ladle egg mixture into the prepared muffin cups.
  • Bake in the preheated oven until set in the middle, 20 to 25 minutes.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 2 g, Cholesterol 104.9 mg, Fat 6.3 g, Fiber 0.8 g, Protein 9.1 g, SaturatedFat 2.3 g, Sodium 332.7 mg, Sugar 1.1 g

SCRAMBLED EGG MUFFINS



Scrambled Egg Muffins image

These scrambled egg muffins with plenty of sausage and Cheddar cheese make a filling and fun treat at your next brunch. They're pretty, hearty, and fun to serve.

Provided by aveal

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 30m

Yield 12

Number Of Ingredients 8

½ pound bulk pork sausage
12 eggs
½ cup chopped onion
½ cup chopped green bell pepper, or to taste
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
  • Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
  • Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
  • Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 1.6 g, Cholesterol 201.7 mg, Fat 10.6 g, Fiber 0.2 g, Protein 10.2 g, SaturatedFat 4 g, Sodium 364.8 mg, Sugar 0.9 g

ENGLISH MUFFIN WITH SCRAMBLED EGG AND HAM



English Muffin With Scrambled Egg and Ham image

Scrambled egg on toast is a real english breakfast/snack thing, and this is just a variation on that. I like anything on english muffins! They're my comfort food. I like to have this when my husband's not home for dinner and I don't feel like doing 'real' cooking.

Provided by Ppaperdoll

Categories     Lunch/Snacks

Time 8m

Yield 2 muffin toasts, 1-2 serving(s)

Number Of Ingredients 7

1 English muffin, split
2 eggs
1 tablespoon milk
1 tablespoon butter
1 tablespoon mayonnaise
2 slices wafer thin ham
1 teaspoon chives or 1 teaspoon spring onion, chopped

Steps:

  • Toast muffin halves lightly. In small pan, scramble eggs with milk and butter. Stir in mayonnaise.
  • Spoon egg mixture onto muffin halves. Top with ham and grill/broil 2-3 minutes. Garnish with chives or onion.

Nutrition Facts : Calories 556, Fat 36.6, SaturatedFat 14.9, Cholesterol 488.9, Sodium 1099, Carbohydrate 31, Fiber 2, Sugar 3.8, Protein 25.3

EGG, HAM AND ENGLISH MUFFIN CASSEROLE



Egg, Ham and English Muffin Casserole image

Provided by Food Network

Time 6h30m

Yield 6 to 8 servings

Number Of Ingredients 9

Nonstick cooking spray
4 English muffins, split and toasted
6 ounces sliced Black Forest ham, roughly chopped
4 scallions, white and green parts, trimmed and roughly chopped
1 cup shredded extra-sharp Cheddar
3 cups milk
1 tablespoon Dijon mustard
6 large eggs
Kosher salt and freshly ground black pepper

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.

HEARTY ENGLISH MUFFINS



Hearty English Muffins image

"My husband and I enjoy these quick bites for breakfast before we start work on our dairy farm," says Christine Weber of Palmerston, Ontario. She suggests topping them with pizza sauce or a squirt of ketchup.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

5 eggs, lightly beaten
1/2 cup shredded cheddar cheese
1/2 teaspoon minced chives
Salt and pepper to taste
4 bacon strips
2 English muffins, split and toasted

Steps:

  • In a large bowl, whisk the eggs, cheese, chives, salt and pepper. Pour into a nonstick skillet; cook and stir over medium heat until eggs are completely set. , Meanwhile, cut bacon strips in half widthwise; cook until crisp. Place two bacon pieces on each English muffin half; top with eggs.

Nutrition Facts : Calories 492 calories, Fat 28g fat (12g saturated fat), Cholesterol 572mg cholesterol, Sodium 792mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.

HAM 'N' EGG MUFFINS



Ham 'n' Egg Muffins image

"This recipe is a favorite Saturday night supper, accompanied by salad and some fruit," says Emily Chaney of Blue Hill, Maine. "Sometimes I double or triple the recipe for Sunday brunch with friends."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 8

1 English muffin, split
1/4 cup shredded Swiss cheese
1/4 cup sour cream
2 tablespoons mayonnaise
1 teaspoon lemon juice
2 slices deli ham (1 ounce each)
2 hard-boiled large eggs, sliced
Paprika, optional

Steps:

  • Place English muffin halves on a baking sheet. Sprinkle with cheese. Bake at 350° for 3-4 minutes or until cheese is melted. , Meanwhile, in a small bowl, combine the sour cream, mayonnaise and lemon juice. Place ham and hard-boiled eggs on each muffin half; top with sour cream mixture. Sprinkle with paprika if desired. Bake 15 minutes longer or until heated through.

Nutrition Facts : Calories 256 calories, Fat 11g fat (5g saturated fat), Cholesterol 239mg cholesterol, Sodium 617mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.

SPINACH & HAM SCRAMBLED EGGS



Spinach & ham scrambled eggs image

Turn simple scrambled eggs into a lunch with Bill Granger's spinach and ham twist

Provided by Bill Granger

Categories     Breakfast, Main course

Time 10m

Yield Easily doubled

Number Of Ingredients 5

half an English muffin
handful baby spinach leaves
scrambled eggs (see recipe link below)
a slice of ham off the bone, or prosciutto
tomato chutney, to serve

Steps:

  • Halve, toast and butter an English muffin. Add a handful of baby spinach leaves to the scrambled egg at the last moment and fold in until just wilted. Top half of the muffin with a slice of ham off the bone or prosciutto, then pile on the scrambled eggs. Serve with the top of the muffin and a spoonful of tomato chutney on the side.

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