HAM AND EGG BREAKFAST BAKE
This is a great alternative to an omelet when feeding a number of people.
Provided by BECKPAL
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 5.2 g, Cholesterol 423.9 mg, Fat 28 g, Fiber 0.8 g, Protein 26.5 g, SaturatedFat 12.4 g, Sodium 978.1 mg, Sugar 3 g
HAM 'N' CHEESE EGG BAKE
Steps:
- Sprinkle cheeses into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat; saute mushrooms, red pepper and green onions until tender. Stir in ham; spoon over cheese. , In a large bowl, whisk together eggs, milk, flour, salt and pepper; pour over ham mixture. Refrigerate, covered, overnight. , Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-45 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 272 calories, Fat 17g fat (9g saturated fat), Cholesterol 201mg cholesterol, Sodium 678mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
MAKE-AHEAD CHEESY HAM-MUSHROOM EGG BAKE
This is completely prepared and refrigerated overnight which makes it a great weekend brunch casserole :)
Provided by Kittencalrecipezazz
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 13 x 9-inch caserole dish.
- Sprinkle 2 cups shredded cheddar cheese or Swiss cheese into the bottom of the casserole dish.
- In a skillet melt butter over medium-high heat.
- Add in mushrooms, onion and and bell pepper; cook stirring until softened and the mushroom loose their moisture, then stir in chopped ham.
- Sprinkle the mixture over the cheese.
- In a medium bowl whisk together the eggs with flour, half and half cream or milk, salt and pepper; pour over the ham mixture.
- Cover and refrigerate overnight.
- Remove from fridge 30 minutes before baking.
- Set oven to 350 degrees F.
- Bake uncovered for 35-40 minutes or until a knife inserted into the middle comes out clean.
- Remove from oven and sprinkle about 1/2 cup shredded cheddar cheese on top and allow to melt.
- Let stand 10 minutes before slicing.
Nutrition Facts : Calories 361.5, Fat 28.7, SaturatedFat 16.5, Cholesterol 283.4, Sodium 353.9, Carbohydrate 8.3, Fiber 0.7, Sugar 1.7, Protein 18.1
BAKED EGGS IN SPICED HAM CRISPS
Elegant bite-sized breakfast treats! Eat them with a fork or just eat as finger food. The crisp ham creates a wonderful cup full of savory, gooey goodness. Serve with toast and fresh fruit.
Provided by Adopted Parisian
Categories Breakfast
Time 30m
Yield 12 crisps, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F
- Cook mushrooms and shallot in butter with salt and pepper over moderately high heat, stirring, until mushrooms are tender, about 10 minutes. Remove from heat and stir in crème fraîche.
- Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups).
- Spoon mushroom mixture evenly among cups and crack 1 egg into each.
- Bake in middle of oven until whites are cooked but yolks are still slightly runny, about 15 minutes.
- Remove from muffin cups carefully, using 2 spoons or small spatulas.
- Garnish with tarragon and chives.
Nutrition Facts : Calories 309.5, Fat 20.7, SaturatedFat 8.4, Cholesterol 471.9, Sodium 1097.4, Carbohydrate 6.5, Fiber 1.4, Sugar 1.7, Protein 24.1
BAKED EGGS AND MUSHROOMS IN CRISPY HAM CUPS
The creamy mushroom mixture is reminiscent of a yummy stroganoff. Although it is easy to assemble, this is so rich and delicious that it can easily pass for "fancy".
Provided by Mercy
Categories Beverages
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes.
- Remove from heat and stir in the sour cream and tarragon.
- Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups).
- Divide mushrooms among cups and crack 1 egg into each.
- Bake in middle of 400°F oven until the whites are cooked but yolks are still runny, about 15 minutes.
- Season the eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.
Nutrition Facts : Calories 298.7, Fat 19.5, SaturatedFat 7.7, Cholesterol 466.9, Sodium 1071, Carbohydrate 6.7, Fiber 1.1, Sugar 1.8, Protein 23.7
ALL-IN-ONE-BAKED MUSHROOMS
A great midweek meal or weekend breakfast baked in one tray to save the washing up
Provided by Good Food team
Time 30m
Number Of Ingredients 4
Steps:
- Heat oven to 220C/fan 200C/gas 7. Drizzle a little olive oil over the base of a ceramic baking dish, then pop in the mushrooms.
- Drizzle with the remaining oil and seasoning. Bake for 15 mins until soft, then remove from the oven.
- Tuck the ham slices around the mushrooms to create little pockets. Crack the eggs into the pockets, then return to the oven for 10 mins until the egg white is set and the yolk is still a little runny. Serve scooped straight from the dish. Great with baked beans and chips.
Nutrition Facts : Calories 379 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.79 milligram of sodium
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