Chive Ham Brunch Bake Recipes

Steps:

• In a small skillet over medium-high heat, saute onion in butter until tender. Stir in ham and tomato; set aside. , In a small bowl, combine biscuit mix and water. Press onto the bottom and 1/2 in. up the sides of a greased 13x9-in. baking dish. Spread ham mixture over the crust; sprinkle with cheese. In a bowl, beat the eggs, milk, dill, salt and pepper; pour over cheese. Sprinkle with chives. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Steps:

• Preheat oven to 325. Generously grease an 8 x 8 x 2" baking dish.
• Arrange English muffin halves in bottom of baking dish.
• Place a tomato slice on each muffin half.
• Divide the cheese over top of each tomato.
• Divide the ham over top of each muffin.
• In a medium bowl beat milk and flour until smooth.
• Add eggs, chives, salt and pepper to the flour mixture; stir until blended.
• Pour the egg mixture around the English muffin halves.
• Bake 35 to 40 minutes or until golden and centre is set.
• Cut into serving sizes to serve.

Steps:

• Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
• Beat eggs, flour, mustard, seasoned salt, baking powder, sour cream and milk in large bowl with wire whisk until blended. Fold in ham, chopped tomatoes, cheese and chives. Pour evenly into baking dish.
• Bake uncovered 50 to 60 minutes or until mixture is set and top is lightly browned. Let stand 5 minutes before cutting. Garnish with tomato slices and chives.

Steps:

• Pour the milk into a pan and add the sugar and butter. Warm gently, swirling the pan until the butter has melted. Set aside until lukewarm.
• Tip the salt, mustard, flour and yeast into a large mixing bowl and stir. Make a well in the centre, then pour in the beaten eggs and milk mixture. Swiftly mix with a wooden spoon to make a rough dough, then tip onto a lightly floured surface and knead for 10-15 mins until elastic and springy. Alternatively, knead in a stand mixer for 7-10 mins using the hook attachment. Lightly oil a large mixing bowl. Put the dough in the bowl and cover loosely with a tea towel. Leave in a warm place for 1½-2 hrs or until doubled in size.
• Knock the dough back on a lightly floured surface by lightly punching and briefly kneading it. Sprinkle over half the cheese, all of the chives and all the ham. Knead the dough until the ham and cheese are well distributed. Divide the dough into 18 equal-sized balls. Pinch the bottoms to create uniform, round balls. Line a baking sheet with baking parchment and draw a 25cm round template on the parchment (a large dinner plate works well for this). Arrange the dough balls in concentric circles in the circle you have drawn. Fill each gap with another scattering of cheese. Cover lightly. Leave for 1-1½ hrs or until the dough is risen.
• Heat the oven to 200C/180C fan/gas 6. Beat the remaining egg and use to lightly brush the dough balls. Sprinkle over most of the remaining cheese, then bake for 25 mins. Sprinkle over the last of the cheese and bake for 5 mins more. Leave to cool a little before serving warm.

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.

Steps:

• Preheat oven to 350°F (180°C).
• Cut each biscuit into 9 pieces. Set aside.
• In a bowl, mix eggs, milk, pepper, salt, and chives.
• In a 9x13 inch (23x33 cm) glass baking dish, evenly spread out the biscuit pieces and the ham.
• Pour the egg mixture over everything.
• Bake for 35 minutes.
• To make the Hollandaise combine the egg yolks, lemon juice, salt, and cayenne in a blender. Gradually add the hot butter until fully mixed.
• Slice and pour Hollandaise sauce over the bake. Top with chives
• Enjoy!

Steps:

• Grease 8- or 9-inch square baking dish with butter or cooking spray.
• In large bowl, beat eggs, milk and cream cheese until well blended. Stir in mustard, salt, pepper, potatoes, Cheddar cheese, bell pepper and ham. Pour mixture into baking dish. Cover; refrigerate 4 hours or overnight.
• Heat oven to 350°F. Uncover baking dish. Bake 40 minutes. In small bowl, combine topping ingredients. Sprinkle over casserole. Bake 10 to 15 minutes longer or until set and top is golden brown. Cut into 6 squares and cut each square in half diagonally.

Steps:

• Preheat the oven broiler to high. Line a baking sheet with parchment paper.
• On a cutting board, butter all the sandwich bread and transfer to the prepared baking sheet.
• Using a glass, cut out the centers of 6 slices of bread.
• Toast the bread under the broiler for 5 minutes, or until toasted. Keep a close eye on it so it doesn't burn.
• Reduce the oven temperature to 350˚F (180˚C).
• Make the Béchamel sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk until it darkens slightly.
• Add the milk and whisk to combine. Reduce the heat to low and simmer until reduced by half.
• Remove the pot from the heat and add the salt, pepper, nutmeg, Gruyère, and Parmesan and stir until fully incorporated.
• Line a 9 x 13-inch baking dish with parchment paper.
• Lay 6 pieces of toast in the bottom of the dish. Top with 9 slices of Swiss cheese, 6 slices of ham, and 2 cups of spinach. Repeat to make another layer and top with the hollow-centered toast.
• Crack an egg into each hole. Carefully ladle the Béchamel sauce over the bake, leaving the yolks exposed.
• Cover and bake for 35 minutes, then uncover and bake for 10 minutes more, until the eggs are cooked to your liking and the Béchamel is starting to brown in spots.
• Slice and serve garnished with chives, if desired.
• Enjoy!