Creamy Ham And Eggs Recipes

Steps:

• Top tortillas evenly with ham and eggs, using 1 ham slice and about 1/4 cup eggs for each; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Cover tightly with foil; refrigerate overnight.
• Reserve 1 Tbsp. pepitas; blend remaining with Neufchatel and water in blender 2 min. or until smooth. Cover; refrigerate overnight.
• Heat oven to 350ºF. Pour salsa over enchiladas; cover with foil. Bake 25 min; top with cheese. Bake, uncovered, 5 min. or until cheese is melted. Meanwhile, microwave Neufchatel mixture on HIGH 30 sec. or until heated through. Pour over baked enchiladas; sprinkle with reserved pepitas.

Steps:

• Preheat oven to 350°F with rack in middle.
• Bring ham and cream to a simmer in a small saucepan over medium-low heat, then remove from heat. Let steep, uncovered, about 10 minutes.
• Cook onion in 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat, stirring, until softened, about 2 minutes. Add garlic and season lightly with salt and pepper, then cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, turning with tongs, until spinach is wilted.
• Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then ham, among ramekins, spooning 1 tablespoon cream into each serving. Crack eggs into ramekins and season lightly with salt and pepper. Spoon 1 teaspoon cream over each egg. Cut remaining tablespoon butter into 8 small pieces and dot each egg with butter.
• Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15 to 20 minutes, removing from oven as cooked.

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!

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:

• Sautee onions in butter over medium heat until onions are transparent.
• Add flour and stir until well combined.
• Remove pan from heat and add milk slowly while stirring.
• Return pan to medium high heat, stirring until sauce thickens, reduce heat to low, stir in cheese until melted.
• Add sherry and ham (add more milk if sauce gets too thick) and simmer until ham is heated through.
• Add garnish, before serving.

Steps:

• In a saucepan, melt butter. Add flour, mustard and pepper; cook until bubbly. Gradually add milk and Worcestershire sauce; cook and stir until thickened. Stir in eggs and ham, heat through. Serve hot over toast.

Steps:

• In a large bowl, combine the potatoes, eggs, ham, salt and pepper. Combine the egg and sour cream; add to potato mixture and gently toss to coat. Transfer to a greased 11x7-in. baking dish. , Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 20 minutes or until a thermometer reaches 160°.

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 350 degrees F.
• Place a heavy-bottomed saucepan over the direct-heat side of the grill. Add the butter and allow it to melt. Add the onions with a pinch of salt and cook until beginning to soften, 2 to 3 minutes. Add the peppers and cook until slightly softened, 2 more minutes. Add the flour and stir to coat the vegetables. Stir in a third of the milk at a time, smoothing out any lumps, and bring to a simmer. Simmer for 30 minutes, allowing the raw flour flavor to cook out.
• Whisk in the Cheddar and cream cheese and bring back to a simmer. Season with salt and pepper, then stir in the ham and nutmeg. Crack the eggs into the sauce, leaving spacing in between them. Move the pan to the indirect heat side of the grill and cover the grill with a lid. Cook until the eggs are set, 10 to 12 minutes. Sprinkle all over with the chili flakes and serve.

Steps:

• Scramble eggs and add cream cheese in small spoonfuls.
• Stir vigourously to break cream cheese up a bit more.
• Stir in ham and divide mixture evenly between two greased 1-cup ramekins.
• Microwave on high for about 5 minutes. This is VERY approximate, as every microwave is very different. Test for done-ness by inserting a fork or knife along the edge and gently pushing the eggs out of the way. If you can see liquid at the bottom of the ramekin, the eggs need to be cooked a little longer.
• Turn each ramekin upside down onto a plate (the eggs should slide out quite easily) and top with a spoonful of salsa each.