Ham N Egg Skillet Recipes

Steps:

• Preheat oven to 375°. Cut bread in half lengthwise; carefully hollow out top and bottom, leaving 1/2-in. shells (discard removed bread or save for another use). Spread 3 tablespoons butter and all of the mayonnaise inside bread shells. Line bottom bread shell with ham; top with tomato and onion., In a large skillet, melt remaining butter; add eggs. Cook over medium heat, stirring occasionally until edges are almost set. , Spoon into bottom bread shell; top with cheese. Cover with bread top. Wrap in greased foil. Bake 15-20 minutes or until heated through. Cut into serving-size pieces.

Steps:

• Beat eggs well in a large bowl until lemon colored. Whisk in milk, sour cream, pepper flakes, and garlic powder until well incorporated. Set aside.
• Spray a skillet with cooking spray for easy clean up. Add butter and melt using medium heat. Then add shallots, ham and tortilla strips until strips and shallots soften.
• Add egg mixture and stir constantly to keep from scorching.
• When the eggs are almost done add cheese and continue to stir until cheese is melted and eggs are completely cooked.
• Remove from heat and stir in salt and pepper to taste. Serve with any desired garnish and enjoy.

Steps:

• In a skillet, saute potatoes in butter until tender and golden brown. Add the onion and green pepper; saute until crisp-tender. Add ham, eggs, cheese, salt and pepper. Cook until eggs are completely set, stirring occasionally.

Steps:

• Preheat the oven to 400 degrees F. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly, then peel and cut into 1/2-inch dice.
• Heat the butter in a large cast-iron skillet over medium-high heat. Add the kielbasa and cook, stirring, until it starts to brown, about 3 minutes. Add the onion and caraway seeds and cook until the onion is soft, about 3 minutes.
• Stir in the potatoes, then flatten the hash into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat.
• Using a spoon, make 4 shallow indentations in the hash and crack 2 eggs into each. Transfer to the oven and bake until the egg whites set, about 10 minutes. Season with salt and pepper and top with the parsley and scallions.

Steps:

• Take a 9" heavy bottomed iron skillet or (less preferable) non-stick skillet and spray with cooking spray. Heat on medium flame.
• Chop 3 medium scallions and mince one garlic clove, then add to skillet. Reduce flame to medium low.
• Chop celery and green bell pepper together, and add to skillet. toss or stir vegetables around, so they do not burn.
• Then chop the ham and add to skillet. Allow to cook for one minute. Add the cooked rice to skillet and stir all ingredients.
• Add Creole seasoning and red pepper flakes according to taste.
• Allow to cook for two-three minutes, or until rice is heated through. While cooking, crack 4 large eggs in a bowl and whisk with water, salt, and pepper. Add egg mixture to rice and stir.
• Keep stirring to either a soft or hard scramble, according to taste.

Steps:

• In a large skillet, saute green pepper in butter until tender. Remove green pepper, reserving drippings. Combine the green pepper, bread and ham; place in an ungreased 13-in. x 9-in. baking dish. , Add cheese to drippings; cook and stir over low heat until cheese melts. Pour over bread mixture. Whisk the eggs, milk and mustard; pour over cheese. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

Steps:

• In a large skillet, saute the ham, mushrooms, pepper and onions in butter for 6 minutes or until vegetables are tender. , In a large bowl, combine the eggs, milk and salt. Remove ham mixture from skillet; keep warm. , In same skillet, add egg mixture; cook and stir until eggs are slightly set. Add ham mixture. Cook and stir until eggs are completely set. Sprinkle with cheese.

Steps:

• Melt 1 tablespoon of butter in frying pan over medium heat. Add egg and fry until cooked to your preference. (Yolk can either be broke or not as to your preference.)
• In a nonstick pan, fry ham until warm and lightly brown. Remove from pan and keep warm.
• On one slice of sourdough bread, layer slice of cheddar cheese, ham, slice of swiss cheese and fried egg. Top with other slice of bread.
• Brush melted butter on sandwich and place buttered side down in skillet used to fry ham. Brush melted butter on top. After a few minutes, flip sandwich over and fry until golden brown and cheese is melted.

Steps:

• In a 10-in. skillet, melt butter over medium heat. In the skillet, layer half of the potatoes, salt, pepper, onions, green pepper and ham; repeat layers. Cover and cook over medium heat for 10-15 minutes or until potatoes are tender., Pour eggs over the top. Cover and cook for 3-5 minutes or until eggs are nearly set. Sprinkle cheese. Cover and cook 3-5 minutes or until eggs are nearly set. Sprinkle with cheese. Cover and cook 3-5 minutes longer or until cheese is melted and eggs are completely set. Cut into wedges. Sprinkle with parsley.

Steps:

• Melt butter in a large skillet (electric skillet works great).
• Add potatoes & beans.
• Season with pepper & seasoning salt to your liking.
• Saute until fork tender (about 15-20 minutes).
• Add ham, cook 2 minutes.
• Sprinkle with cheese & let stand until melted.

Steps:

• In a skillet, saute potatoes in butter until tender and golden brown. Add the onion and green pepper; saute until crisp-tender. Add ham, eggs, cheese, salt and pepper. Cook until eggs are completely set, stirring occasionally.

Steps:

• Heat dressing in large nonstick skillet on medium heat. Add potatoes and ham; stir. Cook 2 min., stirring frequently. Cover.
• Cook 14 min. or until potatoes are heated through and evenly browned, stirring occasionally. Stir in ketchup and pepper.
• Use back of spoon to make 6 small wells in potato mixture. Slip 1 cracked egg into each well; cook, covered, 3 to 4 min. or until egg whites are set and yolks are cooked to desired doneness. Top each egg with 2% Milk Singles; remove from heat. Let stand, covered, 1 min. or until Singles are melted.