Ham Egg Cheese Chaffle Recipes

HAM AND CHEESE WAFFLES WITH AN EGG

Steps:

• Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F. Whisk together the flour, Gruyere, ham, Parmesan, baking powder, sugar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Whisk together the milk, butter, oil, 1 egg and the scallions in another bowl. Pour the milk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).
• Lightly brush the top and bottom of the waffle iron with butter. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
• Lightly brush the waffle iron bottom with more butter. Crack the remaining 4 eggs right onto the waffle iron and keep the iron open (do this in batches if your iron isn't large enough). Sprinkle the eggs with salt and pepper. Cook until the whites are set and the yolk is still runny, 4 to 5 minutes. Serve 1 egg on each waffle, using a spatula to transfer.

HAM AND CHEESE WAFFLES

Steps:

• In a bowl, beat eggs, milk and oil. Combine flour, baking powder and salt; add to egg mixture and beat until smooth. Fold in cheese and ham or bacon. , Bake in a waffle iron according to manufacturer's directions until golden brown. Top each waffle with a fried egg if desired.

HAM, EGG, AND CHEESE QUESADILLAS

Steps:

• Scramble eggs with water, salt, and pepper in a medium bowl until well blended. Heat 1 tablespoon butter in a medium nonstick skillet over medium heat. Cook eggs, stirring frequently, until scrambled to desired consistency.
• Spread 1 teaspoon of butter over 1 tortilla and place butter-side down in a medium nonstick skillet over medium heat. Sprinkle 1/3 cup cheese over entire tortilla. Add 1/2 cup scrambled egg and 1/3 cup Smithfield® cubed ham to one side. Cook 3 minutes or until the cheese is melted. Fold the plain cheese side over the filled side and flip the quesadilla. Cook an additional 2 minutes or until golden and toasted. Cut into 2 or 3 pieces.
• Repeat with remaining ingredients to make 5 more quesadillas.

HAM, EGG & CHEESE CASSEROLE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. baking dish; build up edges slightly., In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in mustard, pepper, salt and nutmeg. Remove from heat; stir in Parmesan cheese., Place a third of the ham over the dough; top with 1 cup sauce and 2/3 cup Swiss cheese. Repeat layers twice. Bake, uncovered, 30 minutes or until bubbly and crust is golden brown., Using the back of a tablespoon, make 6 indentations in top of casserole to within 2 in. of edges. Carefully break an egg into each indentation., Bake 10-15 minutes longer or until egg whites are completely set and yolks begin to thicken but are not hard. (If desired, bake an additional 5 minutes for firmer eggs.) Sprinkle with parsley. Let stand 10 minutes before cutting.

CHAFFLES WITH ALMOND FLOUR

Steps:

• Whisk together egg, almond flour, and baking powder. Stir in mozzarella cheese and set batter aside.
• Preheat a waffle iron according to manufacturer's instructions.
• Spray both sides of the preheated waffle iron with cooking spray. Pour 1/2 of the batter onto the waffle iron and spread it out from the center with a spoon. Close the waffle maker and cook until chaffle reaches your desired doneness, about 3 minutes. Carefully lift chaffle out of the waffle iron and repeat with remaining batter. Allow chaffles to cool for 2 to 3 minutes, and they will begin to crisp up.