Ham Egg And Cheddar Toast Recipes

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-STUFFED FRENCH TOAST

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Cut a slit in each slice of bread almost all the way through, leaving the bottom connected. Stuff each slit with slices of ham and cheese.
• In medium bowl, beat 3 of the eggs with the milk, salt and pepper, using whisk. Pour into baking dish. Place the stuffed bread in baking dish; let stand 15 minutes.
• Turn the bread over, and top with more cheese. Bake 20 to 25 minutes.
• Set oven control to broil. Broil with tops of toast 3 to 5 inches from heat 2 to 3 minutes or until tops are golden brown.
• Fry remaining eggs in a skillet to desired doneness, and serve on top of French toast with maple syrup.

HAM 'N' CHEESE EGG BAKE

Steps:

• Sprinkle cheeses into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat; saute mushrooms, red pepper and green onions until tender. Stir in ham; spoon over cheese. , In a large bowl, whisk together eggs, milk, flour, salt and pepper; pour over ham mixture. Refrigerate, covered, overnight. , Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-45 minutes. Let stand 5 minutes before serving.

HAM, EGG AND CHEESE BREAKFAST BAKE

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.

HAM, EGG, AND CHEDDAR TOAST

Steps:

• Heat oven to 400ºF.
• Place bread slices in single layer on baking sheet. Bake 8 min. or until lightly toasted, turning after 4 min.
• Meanwhile, whisk eggs until blended; cook in medium nonstick skillet on medium heat 3 min. or until set, stirring occasionally.
• Top toast slices with ham, eggs and cheese.
• Bake 2 to 3 min. or until cheese is melted.

CHEDDAR, HAM AND EGG CASSEROLE

Steps:

• Lightly mist a round 2-quart casserole dish with cooking spray. Alternately place the ham and muffins in the dish to make a shingled pattern. Sprinkle the sundried tomatoes, scallions and 1/3 cup cheddar over the casserole.
• In a large bowl, whisk the eggs, egg whites, milk, and mustard; season with salt and pepper. Pour the custard filling over the casserole and sprinkle with the remaining 1/3 cup cheese. Cover the casserole with plastic wrap; refrigerate at least 5 hours and up to overnight.
• Preheat the oven to 350 degrees F. Place the casserole on a large rimmed baking sheet; bake until golden around edges and just set, about 1 hour. Let stand 10 minutes before serving.

CHEESY HAM & EGG HAND PIES

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, CHEESE, AND EGG CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 6-cup muffin pan with nonstick spray, making sure the spray coats all sides of the cup.
• Cut ham in half and place 1 piece in each cup, pressing it down so it forms a basket in the cup. Sprinkle a small amount of Gruyere cheese on the bottom of the ham.
• Crack eggs into a a measuring cup. Add milk, basil, chives, salt, and pepper. Whisk until combined.
• Pour egg mixture evenly into each muffin cup.
• Bake in the preheated oven until set, 20 to 25 minutes. Let cool for a few minutes before using a spoon to slide the cups out onto a plate.

HAM EGG & CHEDDAR POCKETS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Cut the puff pastry into six rectangles and place on a nonstick baking tray.
• On one rectangle, place a slice of cheddar, 1 scrambled egg, and 2 pieces of ham.
• Place a rectangle of pastry on top and seal the edges with a fork.
• Repeat with remaining pastry rectangles.
• Brush with egg wash.
• Bake for 15-20 minutes or until the pastry is flaky and golden.
• Enjoy!

HAM AND CHEESE BREAKFAST POCKETS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Lay out the bread on a work surface and use a glass or a rolling pin to flatten.
• Place a circle of ham in the middle of 4 slices of bread. Top with one circle of cheddar and another slice of ham.
• Place the remaining slices of bread on top and, using the lid of a mason jar or a cookie cutter, press down to create 4 pockets. Make sure the seams are closed, pinching to seal if necessary. Reserve the bread with the circle cut-outs.
• Place the pockets on a baking sheet.
• In a small bowl, mix the melted butter and garlic. Brush the pockets with garlic butter.
• Bake for 15 minutes, or until toasted.
• Place the reserved bread on a baking sheet and brush with the remaining garlic butter.
• Crack 1 egg into each circle, and season with salt and pepper.
• Bake for 5 minutes, or until the yolk is cooked to your preference.
• Serve the egg bread with the ham and cheese pockets and sprinkle with chives.
• Enjoy!

HAM AND CHEESE FRENCH TOAST

Steps:

• In shallow dish, stir milk, Bisquick mix, vanilla and eggs with fork or whisk until blended. In each slice of bread, cut 3-inch pocket through top crust. Spread about 1 teaspoon mustard in each pocket. Place 1 oz ham and 1/4 cup cheese in each pocket.
• Heat griddle or skillet over medium heat (350°F); melt butter on griddle. Dip bread in egg mixture, coating both sides. Place bread on hot griddle; cook about 5 minutes, turning once, until golden brown.
• Cut French toast in half diagonally; sprinkle with powdered sugar.

HAM N EGG SKILLET

Steps:

• In a skillet, saute potatoes in butter until tender and golden brown. Add the onion and green pepper; saute until crisp-tender. Add ham, eggs, cheese, salt and pepper. Cook until eggs are completely set, stirring occasionally.