Green Eggs And Ham Casserole Recipes

GREEN EGGS AND HAM

Steps:

• Preheat oven to 375 degrees F.
• In a medium skillet over medium heat, heat the extra-virgin olive oil and the butter and sweat the shallots a few minutes. Add the spinach and stir in the cream, season with salt, freshly ground black pepper and a little grated nutmeg. Cook the spinach, stirring occasionally, until the cream has thickened, 5 minutes. Adjust seasoning to your taste.
• Fold each slice of ham or prosciutto in half and line the nonstick cups with 1 slice of meat each. Spoon a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays whole (hint - if you're worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it into the muffin cup). Season the tops of the eggs with salt and freshly ground black pepper and bake in the oven until set, about 15 minutes. Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve immediately.

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.

HAM AND CHEESE GREEN BEAN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Reserve 1/2 cup French-fried onions for topping.
• In 4- to 5-quart saucepan, heat 6 cups water to boiling over medium-high heat. Add green beans. Cook 6 minutes, stirring occasionally. Remove from heat; drain, and place green beans back into pan; set aside.
• Meanwhile, in 3-quart saucepan, melt butter over medium-high heat. Add flour and salt; stir with whisk or fork until blended. Gradually stir in broth and half-and-half; cook and stir 6 to 8 minutes or until smooth, bubbly and sauce thickens. Remove from heat. Add cream cheese and Cheddar cheese; stir until cheeses are melted. Stir in remaining French-fried onions and the ham.
• Pour cheese mixture over green beans; stir to coat. Spread mixture in baking dish. Top with reserved 1/2 cup French-fried onions.
• Bake 25 to 30 minutes or until hot and bubbly.

HAM 'N' EGG CASSEROLE

Steps:

• In a large skillet, saute green pepper in butter until tender. Remove green pepper, reserving drippings. Combine the green pepper, bread and ham; place in an ungreased 13-in. x 9-in. baking dish. , Add cheese to drippings; cook and stir over low heat until cheese melts. Pour over bread mixture. Whisk the eggs, milk and mustard; pour over cheese. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

GREEN EGGS AND HAM CASSEROLE

Steps:

• In a medium bowl beat the eggs. Add the spinach, ham, bread cubes and the seasoned salt. Mix well.
• Pour into a 8x8 casserole dish that has been sprayed with no-stick spray. Sprinkle with the shredded swiss.
• Bake at 375' for 20-30 minutes, or until set.

GREEN DEVILED EGGS AND HAM

Steps:

• Puree 6 hard-boiled egg yolks, 1/2 avocado, 1/4 cup mayonnaise, 2 teaspoons dijon mustard, 1 1/2 teaspoons cider vinegar, 1/2 cup chopped mixed herbs, 1/2 teaspoon chopped garlic, and salt and pepper in a food processor. Divide among the egg whites. Crisp 3 slices prosciutto in a skillet; crumble over the eggs.

LINDA'S GREEN EGGS AND HAM APPETIZERS

Steps:

• Pour the green food coloring in a bowl and gently roll the egg white halves in it. Your fingers will turn very green unless you use surgical gloves.
• Place the whites, hollow side down on a cake rack over a plate or tray to allow to drip-dry.
• While whites dry, mix the thoroughly mashed yolks with mayonnaise, mustard, and finely chopped ham.
• Season with pepper to taste. No salt is needed as ham is salty.
• Add green pepper, carrots, or onion, if using, and mix well.
• Before filling the whites, gently dab the green egg halves with paper towels to remove excess food coloring.
• When filled place in egg tray or a dish, cover with saran wrap, and chill until serving time.

AMY'S GREEN EGGS AND HAM

Steps:

• In a greased 11x7-in. baking dish, layer broccoli and eggs. Combine the mayonnaise, mustard, ham and onions; spread over eggs. In a saucepan, melt butter; add flour. Cook and stir until bubbly. Gradually add milk, salt and paprika; cook and stir until boiling. Cook and stir 2 minutes more. Remove from the heat; stir in cheddar cheese until melted. Pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 400° for 10-12 minutes or until heated through.

GREEN EGGS AND HAM QUICHE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Coat the bottom of a 9x13 inch pan with cooking spray.
• Combine spinach and onion in the bowl of a food processor. Process to finely chop. Add eggs, milk, and baking mix; process to mix. Pour mixture into prepared pan. Sprinkle ham and cheese over the top.
• Bake in preheated oven for 35 to 45 minutes. Quiche is done when toothpick inserted in the center comes out clean. Garnish with tomato slices to serve.