HAM EGG AND CHEESE BREAD BOWLS
Great way to use leftover ham and yummy
Provided by barbara lentz @blentz8
Categories Pork
Number Of Ingredients 5
Steps:
- Take the bread rolls and slice the top off. Scoop out the insides and discard.
- Lay a piece of ham in the bottom of each bread bowl. Top with a raw egg. Top with mozzarella cheese and parsley.
- Place top back onto the bread bowls. Wrap in foil. Bake in 350 degree oven for 10 minutes for runny yolk.
HAM AND CHEESE EGG BOWL
Ham and cheese egg bowl: absolutely delicious and filling for breakfast, lunch, and dinner!
Provided by jacquelyn
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 3 large muffin cups with cooking spray.
- Mix egg and egg white together in a bowl. Add salt, pepper, garlic powder, and adobo seasoning. Add celery; beat to combine.
- Press ham slices snugly into the bottom of each muffin cup. Pour the egg and celery mixture on top. Cover with Cheddar cheese.
- Bake in the preheated oven, checking frequently, until eggs are set, about 35 minutes.
Nutrition Facts : Calories 165 calories, Carbohydrate 1.3 g, Cholesterol 94 mg, Fat 12.1 g, Fiber 0.3 g, Protein 12.6 g, SaturatedFat 5.6 g, Sodium 564.9 mg, Sugar 0.6 g
HAM 'N' CHEESE EGG LOAF
"My family has enjoyed attractive slices of this moist brunch loaf for many years," writes Connie Bair of East Wenatchee, Washington. "Whenever I serve it at gatherings, there are never any leftovers."
Provided by Taste of Home
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat eggs until frothy, about 1 minute. Add milk and mustard. Combine the flour, baking powder and salt. Add to the egg mixture and beat until smooth. Stir in bacon, ham and cheeses. Transfer to a greased and floured 9x5-in. loaf pan., Bake, uncovered, at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Let stand for 10-15 minutes before cutting. Run a knife around edge of pan to remove. Slice and serve warm.
Nutrition Facts : Calories 323 calories, Fat 18g fat (8g saturated fat), Cholesterol 206mg cholesterol, Sodium 732mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.
ONE-PAN HAM, EGG AND CHEESE BREAKFAST SANDWICH
This one-skillet folded egg sandwich isn't new, but it's certainly viral! I've been making and enjoying something similar for decades. I like it because it's efficient, delicious and fun, and the technique is easy to master with a little practice.
Provided by Jet Tila
Time 15m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Place a 9 1/2- to 11-inch nonstick skillet over medium heat and preheat for 2 to 3 minutes. Spray the skillet for about 2 seconds with cooking spray, then cook the ham or Canadian bacon on each side until hot and lightly browned. Transfer to a plate and set aside.
- Place the bread in the skillet to toast for about 30 seconds on each side. Set aside.
- Spray the skillet again with cooking spray until very well coated, about 5 seconds. (You can also substitute melted butter for the cooking spray if you like.) Whisk the eggs in a small bowl and pour into the skillet. Season with salt and pepper. Reduce the heat to low and allow the egg to firm up, about 1 minute. While the top of the egg is still wet, place both slices of bread in the center next to each other. The egg will firm up around them.
- Flip the entire round of egg with the bread stuck to it. Now the 2 slices are covered by the egg and it will look like an omelet from the top. Fold the edges of the egg over the bread, leaving them still connected to the the bread slices. Top the bread slice on the left with the cheese. Top the other bread slice with the ham or Canadian bacon, folding or overlapping slightly if necessary to fit inside the bread. Once the egg is set, gently fold the right slice of bread over the other to close the sandwich. Slide the sandwich onto a plate and, voila, you have a perfect breakfast sandwich.
HAM, CHEESE, AND EGG CUPS
We love breakfast in this house and a fun way to enjoy it is with these cute little ham and egg cups! Super easy to make and delicious for breakfast or as an appetizer!
Provided by LaDonna Langwell
Categories Breakfast Eggs
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 6-cup muffin pan with nonstick spray, making sure the spray coats all sides of the cup.
- Cut ham in half and place 1 piece in each cup, pressing it down so it forms a basket in the cup. Sprinkle a small amount of Gruyere cheese on the bottom of the ham.
- Crack eggs into a a measuring cup. Add milk, basil, chives, salt, and pepper. Whisk until combined.
- Pour egg mixture evenly into each muffin cup.
- Bake in the preheated oven until set, 20 to 25 minutes. Let cool for a few minutes before using a spoon to slide the cups out onto a plate.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 1.8 g, Cholesterol 309.9 mg, Fat 14.8 g, Fiber 0.3 g, Protein 18.2 g, SaturatedFat 6.2 g, Sodium 440.8 mg
CHEESE, CHIVE & HAM TEAR-AND-SHARE BREAD
Bake this satisfying pull-apart loaf, stuffed with oozy cheese, mustard and ham. You can use any cheese you have in the fridge
Provided by Esther Clark
Categories Side dish, Snack
Time 1h15m
Yield 18 small rolls
Number Of Ingredients 13
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.
Nutrition Facts : Calories 505 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.9 milligram of sodium
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