HAM, EGG, AND CHEESE BREAKFAST SANDWICHES
Quick and easy ham, egg, and cheese sandwich, which can be modified for your preference. If not serving them right away, you can let them cool, put in the freezer for a hour, and then wrap to warm up for a quick breakfast or snack.
Provided by MN_Aztec
Categories Breakfast Sandwiches
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Split English muffins and lay on a sheet pan.
- Rub butter into each cavity of a 12-cup muffin tin, then crack an egg into each cavity. Break the yolks unless you want them runny.
- Place the English muffins and eggs in the preheated oven on separate racks. Toast the muffins until golden brown, about 3 minutes, then remove. Bake the eggs until set, 10 to 15 minutes.
- Lift eggs out of the pan with a spatula and place on English muffins. Top with ham and Cheddar cheese. Serve hot.
Nutrition Facts : Calories 255.5 calories, Carbohydrate 27.2 g, Cholesterol 204.5 mg, Fat 9.3 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 3.2 g, Sodium 635.1 mg
ONE-PAN HAM, EGG AND CHEESE BREAKFAST SANDWICH
This one-skillet folded egg sandwich isn't new, but it's certainly viral! I've been making and enjoying something similar for decades. I like it because it's efficient, delicious and fun, and the technique is easy to master with a little practice.
Provided by Jet Tila
Time 15m
Yield 1 serving
Number Of Ingredients 7
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.
MAKE-AHEAD BAKED EGG SANDWICHES
Easy baked egg breakfast sandwiches. Another frugal recipe that can be made ahead and frozen, then microwaved for fast breakfasts on the run. Try using other cheeses for extra flavor. I used Colby-Jack Slices. My boys loved this recipe!
Provided by DonnaTMann
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 3h30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
- Pour the beaten eggs into the prepared baking dish. Bake in the preheated oven until they set and are no longer runny, 8 to 10 minutes. Remove, allow to cool, and cut into 6 portions.
- Butter the cut sides of the croissants and place one portion of the cooked egg onto each croissant bottom. Top each sandwich with two slices of ham and a slice of Colby-Jack cheese. Place the croissant tops on top of the sandwiches; wrap each sandwich well with plastic wrap. Place the sandwiches onto a baking sheet; freeze until solid, about 3 hours. Store frozen.
- To reheat, cook a wrapped sandwich in a microwave on High until hot in the center, 1 to 2 minutes.
Nutrition Facts : Calories 576 calories, Carbohydrate 29.2 g, Cholesterol 363 mg, Fat 41 g, Fiber 1.5 g, Protein 22.2 g, SaturatedFat 21.6 g, Sodium 843 mg, Sugar 8.2 g
GRILLED HAM, EGG AND CHEESE BREAKFAST SANDWICHES FOR A CROWD
Why stay stuck in the kitchen when you can grill breakfast for a crowd instead? Not only are these pull-apart sandwiches easier to make outdoors, they are deliciously gooey and satisfying. Trust us: When you flip one side of the sandwich over onto itself, there will be lots of oohs and ahhs.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 12 sandwiches
Number Of Ingredients 8
Steps:
- Preheat a grill to medium heat.
- Place two 2-foot pieces of nonstick aluminum foil next to each other so the long sides are just touching. Pinch the edges together and then fold them over several times to seal and form one large piece of foil. Line a rimmed baking sheet with the foil and set aside.
- Crack the eggs into a large bowl and whisk well. Add the scallions, 1 teaspoon salt and 2 tablespoons water and whisk to combine.
- Split the whole pack of attached dinner rolls in half horizontally using a serrated knife. Set aside.
- Put the prepared baking sheet on the grill and add 1 tablespoon of the butter. Cover the grill and let the butter melt, about 3 minutes. Spread the butter all over the baking sheet using a pastry brush and then pour on the egg mixture. Place the attached roll halves cut-side down and side by side on top of the eggs and cover the grill. Cook until the eggs are completely set, about 10 minutes.
- Meanwhile, butter another baking sheet with the remaining 1 tablespoon butter. Using heatproof mitts, top the rolls with this baking sheet and invert the whole thing onto the grill. Remove the top baking sheet and peel back the foil. Top half the eggs with the cheese and the other half with the ham. Cover the grill and cook until the cheese is melted, about 5 minutes. Using a large metal hamburger spatula, flip the bottom half of the rolls onto the other half, so the rolls are top-side up. Serve with hot sauce.
SHEET-PAN BACON EGG SANDWICHES FOR A CROWD
This ingenious method allows you to fry your bacon and cook more than a dozen eggs right on a sheet pan in the oven, eliminating all that time standing in front of the stove.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 16 sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spread the bacon pieces in a single layer on an 18-by-13-inch sheet pan and drizzle with vegetable oil. Bake until crisp and lightly browned, about 15 minutes, stirring halfway through. Remove the pan from the oven but do not drain the fat or remove the bacon. Reduce the oven temperature to 300 degrees.
- Meanwhile, whisk the eggs, half-and-half, scallions, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Redistribute the bacon evenly on the sheet pan, then pour the egg mixture over and top with tomatoes and cheese. Return the pan to the oven, being careful not to spill, and bake until the eggs are just set, about 25 minutes.
- Let the eggs cool 5 minutes before cutting. Meanwhile, warm the buns in the oven on a separate baking sheet. Use a knife or pizza cutter to cut the eggs into 16 even portions and place them between the bun halves. Serve the sandwiches with hot sauce on the side.
BAKED HAM AND CHEESE SANDWICHES
I COLLECT cookbooks and enjoy reading them much like a novel. But when I start cooking, I create my own recipes to suit my taste. I used to cater parties and found I often had to be resourceful. This sandwich is one of my creations, so easy to cook for two and even one! -Norma Curtis, Ithaca, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place two slices of bread in a greased 11x7-in. baking dish or two individual baking dishes. Top each with a slice of ham and cheese; top with remaining bread. , In a small bowl, beat the eggs, milk, mustard and parsley. Pour over sandwiches. Let stand for 5 minutes; carefully turn sandwiches over and let stand 5 minutes longer. , Bake, uncovered, at 350° for 30-35 minutes. Top with asparagus and cheese if desired. Bake 5 minutes more or until cheese is melted and a knife inserted into the egg mixture comes out clean. Serve immediately.
Nutrition Facts :
BAKED HAM SANDWICHES
Minced onion and prepared mustard put a flavorful spin on these ham and cheese sandwiches. Simply take a few foil-wrapped favorites from the freezer and warm them in the oven for effortless lunches. -Charlotte Rowe, Alto, New Mexico
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the butter, onion, mustard and poppy seeds; spread about 2 tablespoons on each bun. Layer with ham and cheese; replace tops. Wrap each sandwich in foil. , Bake at 350° for 6-10 minutes or until cheese is melted. Freeze option: Freeze unbaked sandwiches up to 2 months. To use, preheat oven to 350°. Bake 30-35 minutes or until cheese is melted.
Nutrition Facts : Calories 370 calories, Fat 20g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 951mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
BAKED HAM AND CHEESE SANDWICHES
I have been making these for at least 30 years. When the kids were little and we would camp, I would make these up in advance and then just put them in the oven when we got to our destination.
Provided by Irish Rose
Categories Lunch/Snacks
Time 20m
Yield 6-12 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and add mustard (cheap, yellow), onion and poppy seeds. Cook slowly until onion is tender.
- Spread both sides of your choice of sandwich roll with the above mixture.
- Add slices of ham and cheese. Pile it on!
- Wrap sandwiches in foil and bake in 375 degree oven for 15-20 minutes.
Nutrition Facts : Calories 699.9, Fat 39.7, SaturatedFat 22, Cholesterol 122.5, Sodium 1635.9, Carbohydrate 47.6, Fiber 2.8, Sugar 6.6, Protein 37.4
BAKED HAM AND CHEESE
This hot sandwich was inspired by the bistro classic, Croque Monsieur.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Heat butter in a medium saucepan over medium heat until foamy. Add flour; cook, whisking constantly, until smooth, 1 to 2 minutes (do not let color).
- Add milk and nutmeg to saucepan. Whisking constantly, bring to a simmer; continue cooking until thickened, 2 to 3 minutes. Season with salt and pepper. Transfer to a shallow dish; cover with plastic wrap, pressing it directly on the surface of the sauce. Refrigerate at least 10 minutes.
- Place 4 slices of bread on a baking sheet. Spread each slice with sauce, dividing evenly; layer with ham, and sprinkle each with 1/4 cup cheese. Top with remaining bread; sprinkle with remaining cup cheese. Bake until cheese is melted and golden, about 15 minutes. Serve hot, with mustard on the side, if desired.
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