Vegetables Ham And Eggs Recipes

VEGGIE HAM AND CHEESE EGG BAKE

Steps:

• Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.
• Place 1 cup of cheese into the baking dish.
• Heat the oil in a large nonstick skillet over medium heat; add scallions, mushrooms and red pepper and sauté until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and cook 2 - 3 minutes. Add the ham and broccoli and remove from heat. Spread evenly over the cheese mixture.
• In a large bowl combine the eggs, egg whites, milk, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.
• Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 12 pieces.

HAM AND VEGETABLE SCRAMBLED EGGS

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.

VEGGIE HAM 'N' EGGS

Steps:

• In a large skillet, saute the ham, mushrooms, pepper and onions in butter for 6 minutes or until vegetables are tender. , In a large bowl, combine the eggs, milk and salt. Remove ham mixture from skillet; keep warm. , In same skillet, add egg mixture; cook and stir until eggs are slightly set. Add ham mixture. Cook and stir until eggs are completely set. Sprinkle with cheese.

HAM AND VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Add the onion, potatoes and frozen peas and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the ham, flour and thyme and cook, stirring, until combined. Stir in the chicken broth and bring to a boil, then stir in the milk and simmer until slightly thickened, about 3 minutes. Transfer the skillet to the oven and bake until the potatoes are tender, about 20 minutes.
• Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. Add the panko, parsley and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until the panko is slightly toasted, about 4 minutes. Scatter over the ham and vegetable mixture; let rest 5 minutes before serving.

HAM AND EGGS WITH GREENS

Steps:

• Whisk the vinegar, mustard and a pinch each of salt and pepper in a large bowl. Gradually whisk in 1 tablespoon olive oil until smooth.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the ham and cook until browned, 2 to 3 minutes per side. Remove each piece to a plate. Reduce the heat to medium low. Working in batches, crack the eggs into the skillet and cook, without flipping, until the whites are set but the yolks are still runny, 4 to 5 minutes. Season with salt and pepper. Divide among the plates.
• Add the bell pepper, mesclun greens and chives to the bowl with the vinaigrette and toss to coat. Season with salt and pepper. Add the salad to the plates. Serve with the baguette.

SHEET-PAN HAM AND EGG HASH

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix potatoes, green onion whites, oil, garlic, thyme, salt and pepper. Spread evenly in pan.
• Bake 30 minutes; stir, and top with ham. Bake 20 to 25 minutes longer or until potatoes are beginning to brown.
• Remove pan from oven; sprinkle with cheese. Create 6 wells in potato mixture. Gently crack an egg into each well. Bake 7 to 9 minutes longer or until egg yolks are set and whites are firm. Sprinkle with green onion greens and parsley.

HAM AND VEGETABLE SCRAMBLED EGGS

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.

BREAKFAST CREPES WITH HAM, VEGETABLES, AND EGG

Steps:

• Mix milk, flour, eggs, butter, sugar, and salt together in a bowl. Transfer batter to an electric blender and combine on high speed until blended; it's fine if batter has some lumps. Let rest for 15 minutes.
• Meanwhile, heat vegetable oil in a pan over medium heat. Add ham and cook until heated through, 3 to 4 minutes. Add onion and cook until softened, about 5 minutes more. Reduce heat to low and stir in spinach and tomato. Keep warm.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Pour 1/3 cup batter into the skillet, swirling to cover the pan. Cook until underside of crepe is lightly brown, 1 to 3 minutes. Loosen edge of crepe and flip. Cook until lightly browned, 1 to 2 minutes more. Set aside; repeat with remaining batter.
• Place crepes onto the prepared baking sheet. Add ham-veggie mixture to the center of each crepe. Crack an egg carefully over ham mixtures. Fold edges of crepes inward.
• Bake crepes in the preheated oven until egg whites set, 8 to 11 minutes. Top crepes with parsley and season with salt and pepper.

VEGETABLES HAM AND EGGS

Steps:

• In a 9- inch non-stick skillet heat oil; add onions, peppers, and garlic and cook over high heat, stirring frequently, until tender-crisp about 2 minutes.
• Add tomato and cook, stirring occasionally, until heated through, about 1 minute.
• Transfer to a serving platter; set aside and keep warm.
• Using a fork, in a small mixing bowl combine eggs, milk, salt, and pepper and beat until well combined; stir in ham.
• To same skillet add egg mixture and cook over medium-high heat, stirring frequently, until eggs are set, 3 to 4 minutes.
• To serve, spoon egg mixture over vegetable mixture.

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 & NOODLES WITH VEGGIES

Steps:

• Bring broth and water to a boil in a large saucepan. Add noodles; return to a boil. Cook for 8-10 minutes or until tender. Meanwhile, place vegetables and cheese sauce in a Dutch oven. Cover and cook over medium heat for 13-15 minutes or until heated through, stirring occasionally., Pour noodles and cooking liquid into vegetable mixture. Stir in ham and heat through.