Creamed Ham And Eggs Recipes

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CREAMY SCRAMBLED EGGS WITH HAM



Creamy Scrambled Eggs with Ham image

These may just be the creamiest, richest scrambled ham and eggs you've ever had. -Suzy Horvath, Gladstone, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

8 eggs
1/3 cup heavy whipping cream
2/3 cup cubed fully cooked ham
1 green onion, chopped
Dash salt
Dash pepper
4 teaspoons butter
4 ounces cream cheese, cubed

Steps:

  • In a large bowl, whisk eggs and cream; stir in the ham, onion, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Stir in cream cheese. Cook and stir until completely set.

Nutrition Facts : Calories 383 calories, Fat 33g fat (17g saturated fat), Cholesterol 504mg cholesterol, Sodium 594mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.

THE BEST HAM & CHEESE SCRAMBLED EGGS



THE BEST HAM & CHEESE SCRAMBLED EGGS image

Ham and cheese scrambled egg recipe are a great addition to breakfast! The "secret ingredient" in these scrambled eggs with ham and cheese yields the BEST fluffy and flavorful eggs.

Provided by Jessica & Nellie

Categories     Breakfast

Time 10m

Number Of Ingredients 6

7 eggs
1/2 cup diced ham
1 TBSP milk (or water)
1 tsp heaping Ranch dressing
1/2 cup shredded Cheddar Jack cheese
chives, salt & pepper, to taste

Steps:

  • Heat a frying pan on medium heat. Spray with a bit of non-stick cooking spray and add in diced ham, stirring occasionally.
  • Crack eggs into a bowl. Add in water and Ranch dressing. Whisk until combined.
  • Pour eggs into frying pan with ham. Using a rubber spatula, mix gently. Allow to cook, turning eggs occasionally. Once eggs are nearly cooked add in half the cheese. Stir to combine. Remove from heat once completely cooked (time will vary depending on how soft you like your scrambled eggs.)
  • Top with remaining cheese and serve.

Nutrition Facts : Calories 191 kcal, Carbohydrate 1 g, Protein 16 g, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 310 mg, Sodium 398 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ONE-PAN HAM AND EGGS



One-Pan Ham and Eggs image

My ham and eggs are cooked together at the same time in one pan, resulting in breakfast nirvana. Serve with toast.

Provided by Chef John

Categories     Breakfast Eggs

Time 5m

Yield 1

Number Of Ingredients 3

1 ½ teaspoons olive oil
2 (1/4 inch thick) slices ham
2 large eggs

Steps:

  • Heat olive oil in a skillet over medium-high heat. Toss in ham and cook for 1 to 2 minutes.
  • Flip ham and carefully crack an egg on top of each slice. Reduce heat to medium-low, cover, and cook until ham is caramelized, egg whites are just set, and yolks are soft, 2 1/2 to 3 minutes.

Nutrition Facts : Calories 485 calories, Carbohydrate 0.8 g, Cholesterol 435.5 mg, Fat 38.1 g, Protein 33.5 g, SaturatedFat 11.6 g, Sodium 1595.7 mg

CREAMED HAM AND EGGS OVER CORNBREAD



Creamed Ham and Eggs over Cornbread image

This is a wonderful way to use your Easter leftovers! Your hard-cooked eggs and ham go into a luscious white sauce which is spooned over a piece of your favorite cornbread, be it homemade or prepared from a mix. This is a good brunch dish or company breakfast dish but would be equally good at lunch or suppertime. Talk about versatility! The timing of this dish is considerably less than indicated since there is a time overlap: you are making the creamed eggs and ham while the cornbread is baking.

Provided by Lorraine of AZ

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 pan prepared cornbread, homemade or prepared from a mix (or see first note below)
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon white pepper
6 hard-cooked eggs, chopped (or may be sliced)
1 1/2 cups chopped ham (or see second note below)
chopped parsley (to garnish)

Steps:

  • Prepare the pan of cornbread. While it is baking prepare the creamed eggs.
  • Melt butter in a saucepan. Add flour, mixing well and cooking a couple of minutes to cook off the raw flour taste. Be sure to see note #3.
  • Add the milk, whisking or stirring constantly, until sauce begins to thicken.
  • Add the seasonings, ham and eggs. Keep warm in the top of a double boiler till serving time. Garnish with chopped parsley before serving.
  • Guests serve themselves a square or wedge of cornbread, then spoon the creamed hand and eggs over.
  • NOTE #1: The creamed eggs and ham are good served over toast points, also. Or, for glamour, in baked frozen patty shells.
  • NOTE #2: Other meats substitute very well for the ham in this recipe: chipped beef, chicken, shrimp, sauteed kidney, etc. Even cooked vegetables can be substituted for a vegetarian meal: peas, beans, asparagus, cauliflower, broccolini ~ or try mixed veggies. A very accommodating basic recipe, you see!
  • NOTE #3: You can flavor the white sauce to please your own taste buds. I like to cook a little finely chopped onion and celery in the butter before proceeding for example. A little dry mustard is a tasty addition, too.

Nutrition Facts : Calories 268.1, Fat 18, SaturatedFat 9, Cholesterol 261.9, Sodium 880.9, Carbohydrate 8.4, Fiber 0.2, Sugar 0.6, Protein 17.4

HAM AND EGG BREAKFAST BAKE



Ham and Egg Breakfast Bake image

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

cooking spray
12 eggs
½ cup milk
½ cup sour cream
½ teaspoon salt
1 ¾ cups chopped cooked ham
¾ cup chopped red bell pepper
¾ cup sliced fresh mushrooms
¾ cup sliced green onion
1 cup shredded Cheddar cheese

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

EGGS WITH CREAM, SPINACH, AND COUNTRY HAM



Eggs with Cream, Spinach, and Country Ham image

Provided by Scott Peacock

Categories     Milk/Cream     Egg     Brunch     Bake     Ham     Spinach     Ramekin     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 8

1/4 cup thinly sliced country ham, finely chopped
Scant 3/4 cup heavy cream
1 tablespoon finely chopped onion
2 tablespoons unsalted butter, divided
3/4 teaspoon finely chopped garlic
10 ounces spinach, coarse stems discarded
8 large eggs
Equipment: 8 (6-ounce) ramekins or ovenproof teacups

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Bring ham and cream to a simmer in a small saucepan over medium-low heat, then remove from heat. Let steep, uncovered, about 10 minutes.
  • Cook onion in 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat, stirring, until softened, about 2 minutes. Add garlic and season lightly with salt and pepper, then cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, turning with tongs, until spinach is wilted.
  • Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then ham, among ramekins, spooning 1 tablespoon cream into each serving. Crack eggs into ramekins and season lightly with salt and pepper. Spoon 1 teaspoon cream over each egg. Cut remaining tablespoon butter into 8 small pieces and dot each egg with butter.
  • Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15 to 20 minutes, removing from oven as cooked.

CREAMED HAM



Creamed Ham image

Leftover ham? For brunch, lunch or a simple supper serve Creamed Ham over poached eggs on toasted English muffins, asparagus on buttered toast, as a filling for crepes - the posibilities are endless!

Provided by Lorac

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons butter
1/4 cup minced onion
3 tablespoons flour
2 1/4 cups milk
1 cup grated swiss cheese
2 tablespoons dry sherry
1 cup chopped cooked ham
1 medium tomatoes, chopped
2 tablespoons chopped parsley

Steps:

  • Sautee onions in butter over medium heat until onions are transparent.
  • Add flour and stir until well combined.
  • Remove pan from heat and add milk slowly while stirring.
  • Return pan to medium high heat, stirring until sauce thickens, reduce heat to low, stir in cheese until melted.
  • Add sherry and ham (add more milk if sauce gets too thick) and simmer until ham is heated through.
  • Add garnish, before serving.

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