Ham N Egg Skillet Recipes

ONE-PAN HAM, EGG AND CHEESE BREAKFAST SANDWICH

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.

ONE-PAN HAM AND 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.

SOUTHWESTERN HAM AND EGG SKILLET

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.

CHEESY BACON-SAUSAGE-EGG-HASH BROWN SKILLET

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard half the bacon fat using a spoon.
• Cook sausage in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with the bacon.
• Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Sprinkle 1/2 teaspoon garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on top and stir together. Spread out the hash browns; cook, without stirring, until browned, about 5 minutes. Turn hash browns over and sprinkle Cheddar cheese evenly over the top.
• Stir remaining garlic powder, eggs, and milk together in a bowl; season with salt and pepper. Pour egg mixture over the Cheddar cheese-covered hash browns in the skillet. Sprinkle bacon and sausage pieces on top.
• Bake in the preheated oven until top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.

ONE SKILLET EGGS, HAM AND POTATOES

Steps:

• 1. Wash potatoes, peel if you want but you don't have to. Dice up the potatoes, put them in a large skillet, add water and boil until almost tender and the water is almost gone.
• 2. Add olive oil and butter (or margarine) to skillet along with spices and any vegetables (optional). Start browning the potatoes. Dice the ham or cut into odd shapes. Then add the ham. Brown the ham a bit too.
• 3. Break 12 eggs into a bowl. Beat with a fork for about a minute. Add the 4 TBS. of water to the eggs. Beat another minute.
• 4. Slowly pour the eggs over the ham and potato mixture.
• 5. Turn the heat down to medium low. Let the egg mixture on the bottom of the skillet cook a bit. Start moving the eggs and potato mixture around in the pan with a spatula.
• 6. Turn the egg and potato mixture over in sections (like you would a pancake).
• 7. When all of the eggs are cooked, Turn the heat off. *** You may add cheese if desired.
• 8. Serve on a plate or in a bowl. This can be a side dish or the entire meal. *** Great for Breakfast, Lunch or Dinner.

HAM POTATO SKILLET

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.

SHARON'S EGG AND HAM SCRAMBLE

Steps:

• Beat eggs, milk, seasoned salt, salt, and black pepper together in a bowl.
• Heat olive oil in a large non-stick skillet over medium-high heat; saute jalapeno in hot oil until slightly softened, 2 to 3 minutes. Add ham to jalapeno and cook until heated through, about 1 minute.
• Pour egg mixture into ham mixture. Cook and stir until eggs are set but not dry, 3 to 5 minutes. Sprinkle 1/2 of the Cheddar cheese over eggs; cook and stir until cheese is melted. Transfer eggs to a plate and sprinkle remaining cheese over the top.

CAJUN RICE EGGS N HAM BREAKFAST SKILLET

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.