Ham N Corn Scrambled Eggs Recipes

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CREAMY SCRAMBLED EGGS WITH HAM



Creamy Scrambled Eggs with Ham image

These may just be the creamiest, richest scrambled ham and eggs you've ever had. -Suzy Horvath, Gladstone, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

8 eggs
1/3 cup heavy whipping cream
2/3 cup cubed fully cooked ham
1 green onion, chopped
Dash salt
Dash pepper
4 teaspoons butter
4 ounces cream cheese, cubed

Steps:

  • In a large bowl, whisk eggs and cream; stir in the ham, onion, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Stir in cream cheese. Cook and stir until completely set.

Nutrition Facts : Calories 383 calories, Fat 33g fat (17g saturated fat), Cholesterol 504mg cholesterol, Sodium 594mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.

HAM AND CORN BAKE - EASY AND YUMMY!



Ham and Corn Bake - Easy and Yummy! image

A simple casserole made with ham, corn and cheese. Works well as a main dish or side dish. If you like less salty food, use garlic powder in place of the garlic salt.

Provided by RACERWIDOW

Categories     Main Dish Recipes     Pork     Ham

Time 1h20m

Yield 4

Number Of Ingredients 12

2 cups cubed cooked ham
1 (11 ounce) can whole kernel corn, drained
1 (10.75 ounce) can condensed cream of asparagus soup
3 eggs, beaten
2 tablespoons prepared yellow mustard
2 tablespoons butter
¾ cup chopped onion
¾ cup chopped celery, with leaves
2 tablespoons garlic salt
½ cup seasoned bread crumbs
¼ cup grated Parmesan cheese
¾ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 1 1/2 quart casserole dish with vegetable oil cooking spray.
  • In a medium bowl, mix together the cubed ham, corn, cream of asparagus soup (undiluted), eggs and mustard. Melt butter in a skillet over medium heat. Add onions, celery and garlic salt; cook, stirring until tender. Stir the onion mixture into the egg mixture. Transfer to the prepared casserole dish. Sprinkle a layer of bread crumbs over the top, then cover with a layer of Parmesan cheese.
  • Cover the dish, and bake for 40 minutes in the preheated oven. Uncover, sprinkle Cheddar cheese over the top and return to the oven for an additional 20 minutes, or until cheese is melted and the top is golden brown. Let stand for 5 to 10 minutes before serving.

Nutrition Facts : Calories 611.9 calories, Carbohydrate 35.7 g, Cholesterol 228.3 mg, Fat 38.4 g, Fiber 5.1 g, Protein 32.5 g, SaturatedFat 17.1 g, Sodium 5026.5 mg, Sugar 7.2 g

HAM AND VEGETABLE SCRAMBLED EGGS



Ham and Vegetable Scrambled Eggs image

Enjoy this cheesy egg dish that's made with ham and vegetables - a delicious dinner that's ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 8

8 eggs
2 tablespoons milk
1/2 teaspoon garlic salt
2 tablespoons margarine or butter
1/2 cup finely chopped cooked ham
1/4 cup chopped green bell pepper
1/4 cup chopped onion
2 oz. (1/2 cup) shredded Cheddar cheese

Steps:

  • In medium bowl, combine eggs, milk and garlic salt; beat well. Set aside.
  • Melt margarine in large skillet over medium heat. Add ham, bell pepper and onion; cook and stir 2 to 4 minutes or until vegetables are crisp-tender.
  • Pour egg mixture over ham mixture in skillet. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Remove from heat. Sprinkle with cheese. Cover; let stand 1 minute or until cheese is melted.

Nutrition Facts : Calories 280, Carbohydrate 3 g, Cholesterol 450 mg, Fat 1, Fiber 0 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 2 g

PERFECT HAM AND CHEESE SCRAMBLED EGGS



Perfect Ham and Cheese Scrambled Eggs image

I hate scrambled eggs. Except, that is, when I make them. These, I like. If you're looking for firm eggs, go somewhere else; these are both moist and gooey, while not undercooked (I have a horror of salmonella). Simply double to serve 3 to 4 (or two people with bigger appetites).

Provided by ketchupqueen

Categories     Breakfast

Time 5m

Yield 1-2 serving(s)

Number Of Ingredients 7

2 large eggs
1/2 teaspoon Worcestershire sauce (I use Lea & Perrins, of course)
2 tablespoons nonfat milk or 2 tablespoons low-fat milk
salt and pepper
1 slice cooked ham, chopped into bite-size pieces
1/4-1/3 cup shredded cheddar cheese or 1/4-1/3 cup Mexican blend cheese
nonstick cooking spray

Steps:

  • Spray non-stick frying pan with cooking spray.
  • Heat up over medium to medium-high heat.
  • (Use medium on an electric stove, medium-high on a gas.) While pan is heating, whisk together eggs, Worcestershire sauce, milk, salt, and pepper with a fork, just until blended.
  • Pour into pan and stir continually for about 2 to 3 minutes, until eggs are cooked.
  • Because of the milk, they will remain moist, but they should not be runny or sticky.
  • Turn off heat, but leave pan on burner.
  • Add ham and cheese.
  • Stir until everything is mixed, ham is heated, and cheese is melted.
  • Yum!

HAM 'N' EGG SANDWICH



Ham 'n' Egg Sandwich image

Whenever the whole family gets together for a holiday or long weekend, they request this all-in-one breakfast sandwich. I can feed everyone by stacking ham, tomato, scrambled eggs, onion and cheese inside a loaf of French bread. Then I simply pop it in the oven to warm up. -DeeDee Newton, Toronto, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 8

1 unsliced loaf (1 pound) French bread
4 tablespoons butter, softened, divided
2 tablespoons mayonnaise
8 thin slices deli ham
1 large tomato, sliced
1 small onion, thinly sliced
8 eggs, lightly beaten
8 slices cheddar cheese

Steps:

  • Preheat oven to 375°. Cut bread in half lengthwise; carefully hollow out top and bottom, leaving 1/2-in. shells (discard removed bread or save for another use). Spread 3 tablespoons butter and all of the mayonnaise inside bread shells. Line bottom bread shell with ham; top with tomato and onion., In a large skillet, melt remaining butter; add eggs. Cook over medium heat, stirring occasionally until edges are almost set. , Spoon into bottom bread shell; top with cheese. Cover with bread top. Wrap in greased foil. Bake 15-20 minutes or until heated through. Cut into serving-size pieces.

Nutrition Facts : Calories 543 calories, Fat 31g fat (14g saturated fat), Cholesterol 298mg cholesterol, Sodium 1644mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 32g protein.

CREAMY SCRAMBLED EGGS WITH DILL HAVARTI WITH COUNTRY HAM AND BUTTERY TOASTED CROUTONS



Creamy Scrambled Eggs with Dill Havarti with Country Ham and Buttery Toasted Croutons image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 9 servings

Number Of Ingredients 12

2 tablespoons canola oil
1 ham steak (1/2-inch thick)
2 tablespoons unsalted butter
1 clove garlic, smashed
6 slices 1-inch-thick 12-grain bread, cut into 3/4-inchcubes
Salt and freshly ground black pepper
1 stick unsalted butter, cut into tablespoons
2 dozen large eggs
Kosher salt and freshly ground black pepper
8 ounces havarti cheese, cut into pieces, room temperature
1/4 cup finely chopped fresh chives
1/4 cup fresh chopped dill

Steps:

  • For the croutons: Preheat the oven to 300 degrees F. Heat the oil in a cast-iron skillet over high heat. Add the ham and cook until golden brown. Transfer to a plate lined with paper towels using a slotted spoon. When cool, dice into 1/2-inch pieces.
  • Turn the heat to medium-high and add the butter and garlic to the skillet. Cook for a few seconds and add the bread. Season with salt and pepper and cook until the croutons are lightly golden brown on all sides. Transfer to a baking sheet and keep warm in the oven.
  • For the creamy eggs: Melt the butter in a large nonstick saute pan over low heat. Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper. Pour the eggs into the pan and cook slowly over low heat. Stir constantly with a heatproof rubber spatula until soft curds form. Remove the eggs from the heat and stir in the cheese, ham, chives and dill. Transfer to a large platter and top with the croutons.

HAM AND VEGETABLE SCRAMBLED EGGS



Ham and Vegetable Scrambled Eggs image

This is a lovely dish for breakfast or supper. Save morning time by preparing the veggies and ham the night before. Remember that eggs should be scrambled slowly. Do not use high or even medium-high heat! Medium or low heat is best. Recipe is from one of those check-out stand cookbooks.

Provided by Lorraine of AZ

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

8 eggs
2 tablespoons milk
1/2 teaspoon garlic salt
2 tablespoons butter
1/2 cup cooked ham, finely chopped
1/4 cup green bell pepper, chopped
1/4 cup onion, chopped
2 ounces shredded cheddar cheese

Steps:

  • In medium bowl, combine eggs, milk and garlic salt; beat well. Set aside.
  • Melt butter in large skillet over medium heat. Add ham, bell pepper and onion; cook and stir 2 to 4 minutes or until veggies are crisp-tender.
  • Pour egg mixture over ham mixture in skillet. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Remove from heat. Sprinkle with cheese. Cover; let stand 1 minute or until cheese is melted.
  • NOTE: This is a fun recipe because you can vary it so easily. Try other chopped vegetables such as broccoli and red bell pepper in place of the onion and green pepper. Or substitute a different cheese such as Swiss or colby-Montered Jack.

Nutrition Facts : Calories 252, Fat 18.6, SaturatedFat 8.1, Cholesterol 404.2, Sodium 207.5, Carbohydrate 2.7, Fiber 0.4, Sugar 1, Protein 17.6

HAM 'N' EGG TORTILLA BAKE



Ham 'N' Egg Tortilla Bake image

This recipe came about one day when I needed to make my husband's lunch and we were out of bread. This is now one of his favorites. It's also a great brunch casserole.-Lauren Budweg, Oberlin, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 5 servings.

Number Of Ingredients 11

1 cup sliced fresh mushrooms
1 medium onion, chopped
1/2 cup chopped green pepper
1/4 cup butter, cubed
6 large eggs, lightly beaten
1/4 cup 2% milk
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
10 flour tortillas (8 inches), warmed
1-1/2 cups shredded cheddar cheese

Steps:

  • In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Meanwhile, in a large bowl, whisk together the eggs, milk and pepper; add the ham. Pour into skillet. Cook and stir over medium heat until eggs are completely set., In a greased 13x9-in. baking dish, spread half of the soup. Place 3 tablespoons egg mixture down the center of each tortilla; sprinkle each with 1 tablespoon cheese. Roll up and place seam side down over soup., Spread remaining soup over tortillas. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 704 calories, Fat 37g fat (17g saturated fat), Cholesterol 334mg cholesterol, Sodium 1663mg sodium, Carbohydrate 63g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein.

CREAMED HAM AND EGGS OVER CORNBREAD



Creamed Ham and Eggs over Cornbread image

This is a wonderful way to use your Easter leftovers! Your hard-cooked eggs and ham go into a luscious white sauce which is spooned over a piece of your favorite cornbread, be it homemade or prepared from a mix. This is a good brunch dish or company breakfast dish but would be equally good at lunch or suppertime. Talk about versatility! The timing of this dish is considerably less than indicated since there is a time overlap: you are making the creamed eggs and ham while the cornbread is baking.

Provided by Lorraine of AZ

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 pan prepared cornbread, homemade or prepared from a mix (or see first note below)
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon white pepper
6 hard-cooked eggs, chopped (or may be sliced)
1 1/2 cups chopped ham (or see second note below)
chopped parsley (to garnish)

Steps:

  • Prepare the pan of cornbread. While it is baking prepare the creamed eggs.
  • Melt butter in a saucepan. Add flour, mixing well and cooking a couple of minutes to cook off the raw flour taste. Be sure to see note #3.
  • Add the milk, whisking or stirring constantly, until sauce begins to thicken.
  • Add the seasonings, ham and eggs. Keep warm in the top of a double boiler till serving time. Garnish with chopped parsley before serving.
  • Guests serve themselves a square or wedge of cornbread, then spoon the creamed hand and eggs over.
  • NOTE #1: The creamed eggs and ham are good served over toast points, also. Or, for glamour, in baked frozen patty shells.
  • NOTE #2: Other meats substitute very well for the ham in this recipe: chipped beef, chicken, shrimp, sauteed kidney, etc. Even cooked vegetables can be substituted for a vegetarian meal: peas, beans, asparagus, cauliflower, broccolini ~ or try mixed veggies. A very accommodating basic recipe, you see!
  • NOTE #3: You can flavor the white sauce to please your own taste buds. I like to cook a little finely chopped onion and celery in the butter before proceeding for example. A little dry mustard is a tasty addition, too.

Nutrition Facts : Calories 268.1, Fat 18, SaturatedFat 9, Cholesterol 261.9, Sodium 880.9, Carbohydrate 8.4, Fiber 0.2, Sugar 0.6, Protein 17.4

SCRAMBLED EGGS WITH SAUSAGE AND CORNBREAD



Scrambled Eggs with Sausage and Cornbread image

A perfect way to use up leftovers. Just by adding a few peppers and onions, you have a hearty breakfast. You can add any type of meat or vegetables to this dish and make it your own. This was just my husband's favorite breakfast. Enjoy!

Provided by Teresa Shoenleben-Ward

Categories     Breakfast and Brunch     Eggs

Time 30m

Yield 4

Number Of Ingredients 7

¼ cup vegetable oil
¼ pound bulk pork sausage
1 4x4-inch square prepared cornbread, crumbled
4 eggs
1 (10 ounce) package frozen bell pepper and onion mix, thawed
1 dash hot sauce, or to taste
salt and ground black pepper to taste

Steps:

  • Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm.
  • Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.

Nutrition Facts : Calories 360 calories, Carbohydrate 17.7 g, Cholesterol 209.5 mg, Fat 26.7 g, Fiber 3.5 g, Protein 13.8 g, SaturatedFat 6.4 g, Sodium 480.9 mg, Sugar 1.5 g

SCRAMBLED EGGS AND HAM



Scrambled Eggs and Ham image

Make and share this Scrambled Eggs and Ham recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Very Low Carbs

Time 7m

Yield 2 serving(s)

Number Of Ingredients 7

2 ounces ham, Boiled, Cut Into Strips
2 tablespoons green onions, Sliced
1 tablespoon butter or 1 tablespoon margarine
1/4 teaspoon dried basil, Crushed
4 large eggs, beaten
1/4 cup whole milk
1/4 cup cheddar cheese, Shredded

Steps:

  • In a 7-inch pie plate combine ham, green onion, butter or margarine and basil.
  • Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till the mixture is heated through.
  • Meanwhile, stir together beaten eggs and milk.
  • Pour over ham mixture in pie plate.
  • Micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till eggs are nearly set, pushing cooked portions to center of dish several times during cooking.
  • Sprinkle with cheese.
  • Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted.

Nutrition Facts : Calories 313.3, Fat 22.6, SaturatedFat 10.9, Cholesterol 419.9, Sodium 725.1, Carbohydrate 2.9, Fiber 0.2, Sugar 2.1, Protein 23.6

CORNY SCRAMBLED EGGS



Corny Scrambled Eggs image

Corn adds the surprising sweetness to these effortless eggs from Mrs. John Perschke of Michigan City, Indiana. "Vary the flavor by adding 1/4 cup of chopped onion and 3 tablespoons of chopped green pepper," she suggests.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 3 servings.

Number Of Ingredients 4

6 eggs
1 can (14-3/4 ounces) cream-style corn
1/2 pound sliced bacon, cooked and crumbled
2 tablespoons butter

Steps:

  • In a bowl, beat eggs. Add corn and bacon. Melt butter in a skillet over medium heat; add egg mixture. Cook and stir until the eggs are completely set.

Nutrition Facts : Calories 460 calories, Fat 30g fat (12g saturated fat), Cholesterol 467mg cholesterol, Sodium 999mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 23g protein.

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HAM 'N' CORN SCRAMBLED EGGS RECIPE | KEEPRECIPES: YOUR …
6 eggs, lightly beaten 2 packages (10 ounces each) frozen corn in butter sauce, thawed 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper 1-1/2 cups cubed fully cooked ham
From keeprecipes.com


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