Ham Stuffed Eggs Ww Version Recipes

STUFFED HAM & EGG BREAD

Steps:

• Preheat oven to 400°. In a large nonstick skillet, heat oil over medium heat. Add tomatoes; cook and stir until juices are evaporated, 12-15 minutes. Add eggs; cook and stir until they are thickened and and no liquid egg remains, 3-4 minutes. Remove from heat; stir in ham., Unroll dough onto a greased baking sheet. Sprinkle cheese lengthwise down one half of the dough to within 1 in. of edges. Top with egg mixture. Fold dough over filling, pinching to seal; tuck ends under., Bake until deep golden brown, 17-20 minutes. Cut into slices.

DEVILED HAM STUFFED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the next eight ingredients; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with paprika.

WW HAM AND CHEESE STUFFED POTATOES

Steps:

• Preheat oven to 400 degrees fahrenheit.
• Bake potatoes at 400 degrees for 1 hour and 15 minutes or until tender. Let cool slightly.
• Melt margarine in a nonstick skillet over medium-high heat. Add broccoli and onion; saute' 3 minutes. Add broth; bring to a boil.
• Cover, reduce heat, and simmer 5 minutes or until broccoli is tender. Remove from heat; stir in ham and pepper.
• Cut a lengthwise strip from top of each potato; discard strips. Scoop out pulp, leaving 1/4 -inch-thick shells; set shells aside.
• Place potato pulp in a bowl; add 2 tablespoons sour cream, and mash to desired consistency. Stir in broccoli mixture. Spoon mixture evenly into potato shells.
• Place potatoes in an 11X7 inch baking dish coated with cooking spray. Bake at 400 degrees for 15 minutes or until thoroughly heated.
• Top each potato with 2 tablespoons cheese, and bake an additional 3 minutes or until cheese melts.
• Top each potato with 1 Tablespoon sour cream.

ONE-PAN HAM AND EGGS

Steps:

• Heat olive oil in a skillet over medium-high heat. Toss in ham and cook for 1 to 2 minutes.
• Flip ham and carefully crack an egg on top of each slice. Reduce heat to medium-low, cover, and cook until ham is caramelized, egg whites are just set, and yolks are soft, 2 1/2 to 3 minutes.

HAM AND HORSERADISH STUFFED EGGS

Steps:

• Cut a paper-thin slice of both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.

HAM STUFFED EGGS (WW VERSION)

Steps:

• Pop out yolks from eggs and reserve for another purpose or discard. Set egg halves aside.
• In a food processor mince ham. Add the pepperoncini and pulse using on/off turns 3 times. Add mayonnaise, mustard and paprika and pulse until blended.
• Spoon mixture into egg halves.
• Refrigerate covered for up to 4 hours.