Ham N Cheese Egg Loaf Recipes

Steps:

• In a mixing bowl, beat eggs until frothy, about one minute. Add milk and mustard.
• Combine the flour, baking powder and salt (if using) and add to egg mixture. Beat until smooth.
• Stir in bacon, ham and cheeses.
• Transfer to a greased and floured 9x5x3" loaf pan and bake uncovered at 350F for 55-60 minutes or until golden brown and a toothpick inserted near the center comes out clean.
• Cool for 10-15 minutes and run a knife around edge of pan to remove.
• Slice and serve warm. Refrigerate leftovers.

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.

Steps:

• Thaw the bread dough overnight, then bring to room temperature before rolling (but don't let it rise).
• Preheat the oven to 325 degrees F. Spray a loaf pan with nonstick cooking spray.
• On a lightly floured work surface, roll the bread dough into a 9-by-12-inch rectangle. When rolling, if the dough springs back, cover with a dry towel and let it rest for 5 minutes.
• Shingle the ham slices onto the dough, leaving a 1/4 inch of exposed dough on all sides. Sprinkle with the cheese and roll the dough into a large log, pinching together the seam and tucking the ends under to seal completely.
• Place the log, seam-side down, in the prepared loaf pan and bake until golden brown and cooked through and the internal temperature is 200 degrees, for 50 minutes to 1 hour.
• Let it sit for at least 10 minutes. Remove from the pan. Slice and serve.

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-by-3-inch metal loaf pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk the flour, baking powder, baking soda, 3/4 teaspoon dry mustard, kosher salt and cayenne until combined. In a large bowl, whisk together 3/4 cup milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the ham, 3/4 cup shredded cheese, the diced cheese and scallions.
• Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 1/4 cup shredded cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.
• Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir together the remaining 1 tablespoon each honey and milk and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf onto a wire rack and generously brush with the warm glaze. Cool completely.

Steps:

• Heat oven to 375ºF.
• Place first 5 ingredients in large bowl. Add half each of the cheese and barbecue sauce; mix well. Press half onto bottom of 9x5-inch loaf pan.
• Cover with half the ham, remaining cheese and remaining ham; top with remaining ground beef mixture. Shape into loaf.
• Bake 1 hour 5 min. or until done (160ºF), brushing with remaining barbecue sauce after 50 min. Let stand 5 min. before slicing.

Steps:

• Tip the bread mix into a large bowl and stir in the mustard powder, then make up following pack instructions. Cover with oiled cling film and leave to rise in a warm spot for 45 mins-1 hr until doubled in size.
• Meanwhile, bring a large pan of salted water to the boil, add potatoes and cook for 10-12 mins until tender. Drain, leave in a colander until cool enough to handle, then peel off skins and chunkily dice.
• Mix the crème fraîche, cheddar and parsley, then season really well.
• Roll out just under half the dough on a floured surface to a 25cm circle - it's easier to use a rolling pin and stretch it with your hands at the same time. Lift onto a floured baking sheet that will fit into the freezer. Evenly pile the potatoes on top, leaving a good 2-3cm border. Dot half the crème fraîche mixture on. Follow with the spring onions, then the ham, then dot remaining crème fraîche mixture all over the top. Roll out remaining dough as you did the first, to a little bit bigger than 25cm. Brush the border of the bottom of the pie with water, then lift the top onto the pie. Trim if you need, then press and roll up the border edge to seal. Do this all the way around, then press with the prongs of a fork to really seal it well. The pie is now ready to freeze, brush some cling film with a little oil and wrap it up well. Freeze for up to 2 months or, if cooking immediately, bake the stuffed loaf for 1 hr at 180C/ 160C fan /gas 4 until golden
• Cooking from frozen: Bring the pie out of the freezer in the morning and leave at room temperature for about 3 hrs.
• Heat oven to 160C/140C fan/gas 3. Brush the frozen pie with beaten egg, scatter with a little more cheese if you like, and cover with foil. Bake for 1 hr, then remove the foil and bake for 1 hr more until golden and crisp - poke a skewer into the middle and check it's piping hot all the way through.

Steps:

• Heat oven to 350°F.
• Flatten dough on lightly floured surface. Roll into 12x8-inch rectangle with rolling pin. Top with ham to within 1/2 inch of edges. Mix cheddar and dressing; spread over ham.
• Moisten edges of dough with water. Fold lengthwise into thirds; pinch seams together to seal. Place, seam side down, on baking sheet sprayed with cooking spray. Cut several slits in top. Brush with egg; sprinkle with Parmesan.
• Bake 35 to 40 min. or until golden brown. Cool 10 min. before slicing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
• Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking sheet.
• Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour mixture slowly into the prepared baguette, spreading evenly with a spoon.
• Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes; cut into 1 1/2-inch slices.

Steps:

• Unroll dough onto a greased baking sheet; top with ham, onions and cheeses.
• Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under.
• Brush with butter.
• Bake at 350 degrees for 30-35 minutes or until golden brown.
• Let stand for 5 minutes; cut into 1-inch slices.