Baked Eggs And Mushrooms In Crispy Ham Cups Food
BAKED EGG IN HAM CUPS WITH PARMESAN AND GREEN ONION
You don't have to wait until a special occasion, make these for your breakfast tomorrow. I entered the recipe as 1 egg so you can easily scale it to just the number you need. If serving a crowd, use your muffin tin/silpat. Just 1 or a few use a ramekin or silpat cup. Add other things to the cup as the spirit moves you!
Provided by Ambervim
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375F.
- Oil your ramekin (or silpat cup or muffin tin).
- Place the ham inside of it, making a nice cup.
- Crack your egg into the center.
- Top with green onion and cheese.
- Salt and pepper to taste.
- Bake for 15-20 minutes. I prefer the yolk still runny -- less time.
- Pop onto your plate and serve.
Nutrition Facts : Calories 87.8, Fat 5.7, SaturatedFat 2.1, Cholesterol 188.9, Sodium 122.9, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 7.7
BAKED HAM AND EGG CUPS
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 400 degrees F. Line the ramekins with nonstick aluminum foil and place on a baking sheet.
- 2. Stack 2 slices of ham directly on top of each other and fit into a ramekin to form a cup, making sure the ends of the ham hang over the ramekin slightly. Repeat with the remaining ham. Dividing evenly, sprinkle half of the cheese into the bottoms of the ham cups. Crack an egg into each and add 1 tablespoon cream. Divide the rest of the cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper evenly among the cups.
- 3. Bake until the egg whites are set and the yolks are still soft, 20 to 24 minutes, rotating the baking sheet halfway; some cups may cook faster than others. Sprinkle with the chives and then carefully lift the ham cups out of the foil so you do not tear the ham or break the shape of the cup. Place on a large platter or on individual plates and serve.
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
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- Lightly brush muffin cups with oil or spray. This is important even in a nonstick pan because some of the egg inevitably will seep under the ham and may stick.
- Line the muffin tin with one piece of ham in each cup. The ham will stick up a bit and form a cup shape. It’s easiest to “fold in” the opposite ends of the ham and then push back against the tin. Drop about a tablespoon of shredded cheese in the ham cup. If you put more cheese then you should use medium size eggs instead of large, otherwise the egg will spill over the ham edges.
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