CHEDDAR HAM CUPS
When a college classmate and I threw a party for our professor, a friend contributed these savory appetizers. Everyone in the class requested the recipe before the party was done. Try the cups with chicken instead of ham if you'd like. -Brandi Ladner Gulfport, Mississippi
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture., Bake at 450° until cups are golden brown and cheese is melted, 9-11 minutes. Let stand for 2 minutes before removing from the pans. Serve warm.
Nutrition Facts : Calories 134 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 436mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
HAM AND CHEESE BREAKFAST CASSEROLE
This colorful, extra-cheesy breakfast casserole can be made ahead and baked the next day - perfect for brunch with a large crowd.
Provided by Food Network Kitchen
Time 1h35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch casserole dish.
- Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Lower the heat to medium and continue cooking and stirring until the onions are soft and caramelized, 20 minutes more. If they start to burn, lower the heat further. Season with salt and black pepper.
- Meanwhile, heat another large skillet over medium heat. Add 2 tablespoons of the butter and the bread and cook, stirring occasionally, until light golden brown all over, about 8 minutes. Season with salt and black pepper. Transfer the bread to a large bowl. Increase the heat to medium-high, add the remaining 2 tablespoons butter and the mushrooms and cook undisturbed to brown for 1 minute. Continue cooking, stirring occasionally, until soft, about 2 minutes more. Season with salt and black pepper.
- Whisk together the eggs, half-and-half, mustard, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Stir in the onions, bread, mushrooms, ham and 1 cup of the Gruyere. Transfer the mixture to the buttered baking dish. Top with a single layer of tomatoes and sprinkle with the remaining 1/2 cup Gruyere and the Parmesan. (The casserole can be refrigerated overnight and baked the next day.)
- Bake until the top is golden brown and the casserole is set (doesn't jiggle when shaken), about 40 minutes. Top with the parsley.
EASY HAM AND CHEESE BREAKFAST CASSEROLE
I love making casseroles like this one for breakfast! You can pretty much use any kind of bread - I like to use odds and ends like leftover buns or rolls, etc. You can mix and match the meat and cheese too, but this is a great basic country ham and Cheddar cheese version. I used leftover brioche buns for the bread.
Provided by Rebekah Rose Hills
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with nonstick spray.
- Whisk milk, eggs, milk, and salt together in a bowl.
- Place about 3/4 of the bread cubes into the prepared baking dish and sprinkle with ham and 1 cup Cheddar cheese. Carefully pour egg mixture over top. Add remaining bread cubes and gently press all over to submerge into the liquid. Once all of the bread is coated by the egg mixture, sprinkle remaining Cheddar cheese over the top.
- Bake in the preheated oven until light golden brown and set in the middle, about 40 minutes. Allow to cool for 10 minutes before slicing and serving.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 35.3 g, Cholesterol 301.2 mg, Fat 25.1 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 12 g, Sodium 1183 mg, Sugar 7.1 g
INDIVIDUAL HAM AND CHEESE BREAKFAST BAKES
These mini breakfast casseroles are the perfect holiday brunch. Chock-full of ham, mushrooms and caramelized onions, and finished with grape tomatoes and plenty of grated cheese, they're colorful, hearty and utterly irresistible. The best part? Individual skillets mean no one needs to share!
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter 4 mini 6 1/2-inch cast-iron skillets and put on a baking sheet.
- Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Lower the heat to medium and continue to cook, stirring and lowering the heat further if starting to burn, until the onions are softened and caramelized, about 20 minutes more. Remove from the heat and season with salt and black pepper.
- Meanwhile, heat another large skillet over medium heat. Add 2 tablespoons butter and the bread and cook, stirring occasionally, until the bread is light golden brown all over, about 8 minutes. Season with salt and black pepper. Transfer to a plate to cool.
- Increase the heat under the skillet used for the bread to medium high, add the remaining 2 tablespoons butter and the mushrooms and cook, undisturbed, for 1 minute. Continue to cook, stirring occasionally, until the mushrooms are softened, about 2 minutes more. Remove from the heat and season with salt and black pepper.
- Whisk the half-and-half, mustard, cayenne, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Stir in the onions, bread, mushrooms, ham and 1 cup of the Gruyere.
- Divide the mixture evenly among the prepared mini skillets. Top with the grape tomatoes and sprinkle with the Parmesan and remaining Gruyere. Bake until the tops are golden brown and the casseroles are just set (they shouldn't jiggle when shaken), 25 to 30 minutes. Top each with a grind of black pepper.
HAM AND CHEESE BREAKFAST PUFFS
Nice for a Sunday breakfast or brunch. Can be prepared several hours in advance, but baked when ready to serve. They will sink slightly when you remove them from the oven.
Provided by PetsRus
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Grease two ovenproof dishes (one cup capacity) and line with the ham.
- Beat together 2 tablespoons cheese, eggs and yogurt.
- Mix in the green onions.
- Divide evenly into the ham-lined dishes.
- Sprinkle with the remaining cheese.
- Bake for 25 to 30 minutes.
- Run a knife around the rim, turn out, garnish with the parsley and serve immediately.
HAM AND CHEESE BREAKFAST BAKE
An egg-based breakfast or brunch casserole. You can assemble this up to 1 day in advance before baking. Nice to assemble at night and pop in the oven in the morning.
Provided by Parsley
Categories Breakfast
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly spray a 13" x 9" baking pan with nonstick cooking spray.
- Sprinkle half of the cubed toast on bottom of prepared dish.
- In a small bowl, mix together cheese and ham cubes. Sprinkle half of the chhese/ham mixture over toast cubes.
- Repeat another layer of remaining toast cubes and remaining cheese/ham mixture.
- In a medium bowl, beat the 6 eggs. Add milk, mustard, Worcestershire sauce, curry powder, salt, pepper, paprika and parsley and beat together well.
- Evenly pour egg mixture over layered casserole mixture. Do not stir.
- Bake at 350 for 50-60 minutes or until set.
Nutrition Facts : Calories 274, Fat 14.8, SaturatedFat 7.7, Cholesterol 170.1, Sodium 764.8, Carbohydrate 16.3, Fiber 0.7, Sugar 1.5, Protein 18.1
HAM AND CHEESE OVERNIGHT BREAKFAST CASSEROLE
This delicious and easy breakfast casserole is a great way to use leftover cooked ham, but you can also substitute cooked bacon to change it up. You can make it the night before so all you have to do is bake it in the morning.
Provided by fabeveryday
Categories Breakfast and Brunch Breakfast Casserole Recipes
Time 8h45m
Yield 8
Number Of Ingredients 12
Steps:
- Spray a 9x13-inch baking dish with cooking spray.
- Arrange English muffin halves in a single layer in the bottom of the baking dish.
- Whisk together eggs, milk, salt, pepper, garlic powder, onion powder, and mustard in a bowl until well combined. Pour egg mixture over English muffins in the baking dish. Sprinkle chopped ham and 1 cup Cheddar cheese on top of the egg mixture.
- Cover with foil and refrigerate overnight.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until eggs are set, 30 to 35 minutes. Sprinkle with remaining 1/2 cup Cheddar cheese and chopped green onions. Slice and serve.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 13.8 g, Cholesterol 337.9 mg, Fat 26.6 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 11.4 g, Sodium 1208.6 mg, Sugar 3.7 g
HAM AND CHEESE BREAKFAST POCKETS RECIPE BY TASTY
Here's what you need: white bread, ham, cheddar cheese, unsalted butter, garlic, large eggs, salt, pepper, fresh chive
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- Lay out the bread on a work surface and use a glass or a rolling pin to flatten.
- Place a circle of ham in the middle of 4 slices of bread. Top with one circle of cheddar and another slice of ham.
- Place the remaining slices of bread on top and, using the lid of a mason jar or a cookie cutter, press down to create 4 pockets. Make sure the seams are closed, pinching to seal if necessary. Reserve the bread with the circle cut-outs.
- Place the pockets on a baking sheet.
- In a small bowl, mix the melted butter and garlic. Brush the pockets with garlic butter.
- Bake for 15 minutes, or until toasted.
- Place the reserved bread on a baking sheet and brush with the remaining garlic butter.
- Crack 1 egg into each circle, and season with salt and pepper.
- Bake for 5 minutes, or until the yolk is cooked to your preference.
- Serve the egg bread with the ham and cheese pockets and sprinkle with chives.
- Enjoy!
Nutrition Facts : Calories 188 calories, Carbohydrate 4 grams, Fat 13 grams, Fiber 0 grams, Protein 10 grams, Sugar 0 grams
HAM & BISCUIT BREAKFAST CUPS
I love using my grandfather's homemade horseradish in dishes. This particular dish is unique because it also calls for rosemary. I enjoy making these on the weekend and often share with my neighbors. These bites freeze nicely, too. -Danielle Lee, Sewickley, Pennsylvania
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Stir together biscuit mix and milk to form a soft dough. On a lightly floured surface, pat dough to 1/4-in. thickness; cut 12 biscuits using a floured 3-1/2-in. round cutter. Press each onto bottom and up sides of a greased muffin cup., Divide cheese, green pepper and ham among cups. Whisk together eggs, horseradish, salt and pepper; pour into cups. Sprinkle with rosemary., Bake until eggs are set, 20-25 minutes. Let stand 5 minutes before removing from pan.
Nutrition Facts : Calories 204 calories, Fat 8g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 640mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
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