HAM, EGG AND CHEESE BREAKFAST BAKE
A standard egg casserole at our house. Great with left-over ham or turkey. You can also add bacon or veggies if you like.
Provided by bdyashana
Categories Breakfast
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Add milk to eggs.
- Mix egg mixture, salt and pepper together.
- Spray a 9x13 inch pan with cooking spray.
- Put bread pieces in bottom of pan.
- Sprinkle ham or sausage over bread and sprinkle cheese over the meat.
- Pour egg mixture over all.
- Bake at 350 degrees for 45-50 minutes.
CHEESY HAM & EGG HAND PIES
Provided by Ree Drummond : Food Network
Time 50m
Yield 6 pies
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Add the butter to a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs and the chives to the skillet, then a pinch of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove from the heat and add to a bowl to cool slightly.
- Add the ham, mozzarella and Cheddar to the eggs and mix to combine. Set aside.
- Make an egg wash with the remaining egg and a splash of cold water in a small bowl.
- Lay out the sheets of puff pastry and cut into twelve 3-by-5-inch rectangles. Divide the egg mix among six of the puff pastry rectangles, leaving borders empty around the edges. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to the lined baking sheet. Brush the tops with the egg wash and sprinkle with the poppy seeds. Bake until golden, about 20 minutes.
- Serve hot and enjoy.
HAM AND CHEESE BREAKFAST EGG-TACOS
Having a mixed bag of food allergies and intolerances in our family makes certain dinner ideas and concepts a challenge...but what I love about this one...it easily catered to my egg-free child and my gluten-free child, both of whom happen to be dairy free as well. Tanner enjoyed this ham and egg rollup...even had a second "egg tortilla." Emma enjoyed a ham with a whole wheat tortilla. All were happy...including this mom, who only ended up a short order cook to accommodate the allergies rather than cooking 2 completely separate meals. Egg Tortillas, you say? What are those? The key is keeping the egg layer thin...and keeping the heat just above medium. You don't want to burn your egg tortilla, but you also need it to cook all the way through, so it's durable enough to hold the cheese and ham. It's easier to make than an omelet, in the sense that there isn't flipping and gnashing of eggs happening over the stove...but you do have to be vigilant as each one cooks. Once the egg tortillas are cooked, it's just a matter of assembling and enjoying. Feel free to add other favorite omelet toppings...sautéed onions and peppers, sautéed spinach...experiment with cheese flavors...don't be afraid to get crazy! One final note about the ham...you could use leftover Easter ham in place of the thinly sliced ham, but be sure to slice it thin...a thick piece of ham will keep these egg-tacos from rolling properly! For our family, this is a new favorite "brinner" and weekend breakfast concept!
Provided by ElizabethKnicely
Categories Breakfast
Time 30m
Yield 4 large egg-tacos, 4 serving(s)
Number Of Ingredients 10
Steps:
- Add eggs, milk and seasoning salt to bowl. Whisk.
- Scoop about 3/4 cup of eggs into a well greased 8" skillet. (I used cooking spray between each one.) (A larger skillet will require more than 8 eggs for 4 "tortillas". A smaller skillet will make more, but smaller "tortillas.").
- Let the eggs set over medium-high heat and then gently tilt and spin the skillet allowing the eggs to set up along the edge as well. Shake the skillet slightly after the egg has set to prevent it from burning or browning too much, and to move the egg along the top to encourage it to cook.
- Reduce heat to medium-low heat until the egg has cooked through. There is no need to flip, as the egg tortilla is thin and has cooked through.
- Slide the egg onto a clean surface or plate to load the other ingredients.
- Repeat.
- Note: 2 eggs plus 1 tablespoon milk makes 1 "egg tortilla" in an 8" skillet. So do the math to figure out how many you'll need to prepare to have enough tortillas.
- Once the egg tortillas are made, top with the cheese slices or shredded cheese so the heat from the eggs will melt the cheese. Add the ham (and other prepared veggies) over the cheese.
- Roll up the egg-taco and eat warm with a side of fresh fruit.
Nutrition Facts : Calories 432.1, Fat 28.8, SaturatedFat 13.8, Cholesterol 442.4, Sodium 1428.4, Carbohydrate 8.3, Fiber 0.7, Sugar 0.4, Protein 33.5
EASY HAM AND CHEESE BREAKFAST CASSEROLE
I love making casseroles like this one for breakfast! You can pretty much use any kind of bread - I like to use odds and ends like leftover buns or rolls, etc. You can mix and match the meat and cheese too, but this is a great basic country ham and Cheddar cheese version. I used leftover brioche buns for the bread.
Provided by Rebekah Rose Hills
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with nonstick spray.
- Whisk milk, eggs, milk, and salt together in a bowl.
- Place about 3/4 of the bread cubes into the prepared baking dish and sprinkle with ham and 1 cup Cheddar cheese. Carefully pour egg mixture over top. Add remaining bread cubes and gently press all over to submerge into the liquid. Once all of the bread is coated by the egg mixture, sprinkle remaining Cheddar cheese over the top.
- Bake in the preheated oven until light golden brown and set in the middle, about 40 minutes. Allow to cool for 10 minutes before slicing and serving.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 35.3 g, Cholesterol 301.2 mg, Fat 25.1 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 12 g, Sodium 1183 mg, Sugar 7.1 g
ONE-PAN HAM, EGG AND CHEESE BREAKFAST SANDWICH
This one-skillet folded egg sandwich isn't new, but it's certainly viral! I've been making and enjoying something similar for decades. I like it because it's efficient, delicious and fun, and the technique is easy to master with a little practice.
Provided by Jet Tila
Time 15m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Place a 9 1/2- to 11-inch nonstick skillet over medium heat and preheat for 2 to 3 minutes. Spray the skillet for about 2 seconds with cooking spray, then cook the ham or Canadian bacon on each side until hot and lightly browned. Transfer to a plate and set aside.
- Place the bread in the skillet to toast for about 30 seconds on each side. Set aside.
- Spray the skillet again with cooking spray until very well coated, about 5 seconds. (You can also substitute melted butter for the cooking spray if you like.) Whisk the eggs in a small bowl and pour into the skillet. Season with salt and pepper. Reduce the heat to low and allow the egg to firm up, about 1 minute. While the top of the egg is still wet, place both slices of bread in the center next to each other. The egg will firm up around them.
- Flip the entire round of egg with the bread stuck to it. Now the 2 slices are covered by the egg and it will look like an omelet from the top. Fold the edges of the egg over the bread, leaving them still connected to the the bread slices. Top the bread slice on the left with the cheese. Top the other bread slice with the ham or Canadian bacon, folding or overlapping slightly if necessary to fit inside the bread. Once the egg is set, gently fold the right slice of bread over the other to close the sandwich. Slide the sandwich onto a plate and, voila, you have a perfect breakfast sandwich.
HAM, EGG, AND CHEESE BREAKFAST SANDWICHES
Quick and easy ham, egg, and cheese sandwich, which can be modified for your preference. If not serving them right away, you can let them cool, put in the freezer for a hour, and then wrap to warm up for a quick breakfast or snack.
Provided by MN_Aztec
Categories Breakfast Sandwiches
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Split English muffins and lay on a sheet pan.
- Rub butter into each cavity of a 12-cup muffin tin, then crack an egg into each cavity. Break the yolks unless you want them runny.
- Place the English muffins and eggs in the preheated oven on separate racks. Toast the muffins until golden brown, about 3 minutes, then remove. Bake the eggs until set, 10 to 15 minutes.
- Lift eggs out of the pan with a spatula and place on English muffins. Top with ham and Cheddar cheese. Serve hot.
Nutrition Facts : Calories 255.5 calories, Carbohydrate 27.2 g, Cholesterol 204.5 mg, Fat 9.3 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 3.2 g, Sodium 635.1 mg
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