Cheesy Ham Cups Food

CHEESY HAM AND TOT CUPS

Steps:

• Preheat oven to 425 degrees F. Coat 12 (2 1/2-inch) muffin tins with nonstick cooking spray. Place 4 potato nuggets in each muffin tin. Bake for 12 minutes. Remove from oven. Use the bottom of a 1/4-cup measure to press the potatoes into the bottom and part way up the sides. Return to the oven and bake 12 minutes more.
• Divide ham among cups. Bake for 10 minutes more or until cups are crisp and brown and ham is heated through. Remove from oven.
• Divide cheese among cups. Bake 5 minutes or until cheese is melted and edges are golden. Remove from tins. Garnish with green onions or chives.

CHEDDAR HAM CUPS

Steps:

• In a large bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture., Bake at 450° until cups are golden brown and cheese is melted, 9-11 minutes. Let stand for 2 minutes before removing from the pans. Serve warm.

CHEESY HAM-AND-EGG MUFFIN CUPS

Steps:

• Heat oven to 350°F.
• Whisk egg product, sour cream and pepper in medium bowl until blended. Add cheese and spinach; mix well.
• Spray 6 muffin pan cups with cooking spray. Line each with 1 ham slice.
• Spoon egg product mixture into ham cups, adding about 1/4 cup egg mixture to each cup.
• Bake 18 to 20 min. or until filling is set in centers.

CHEESY HAM AND APPLE CUPS

Steps:

• Heat oven to 375°F. Spray 10 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.
• Separate biscuit dough into 10 biscuits. On waxed paper, press each biscuit into 3-inch round. Press each dough round in muffin cup.
• In medium bowl, stir sour cream, mustard and preserves until well blended. Stir in ham, apple, cheese and onions until well blended. Divide ham mixture among muffin cups.
• Bake 18 to 25 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes. Serve warm.

MINI HAM AND CHEESE EGG CUPS

Steps:

• Heat oven to 350ºF.
• Whisk eggs and water in medium bowl until blended. Stir in ham and veggies.
• Spoon into 12 mini muffin pan cups sprayed with cooking spray; sprinkle with cheese.
• Bake 18 to 20 min. or until centers are set, and tops are puffed and golden brown.

CHEESY HAM DINNER RECIPE

Steps:

• In a large skillet, cook the butter and onion over low heat until butter has melted. Add the flour and stir until smooth. Cook until bubbly and flour is no longer raw, about 2 minutes. Whisk in the milk and chicken stock until there are no lumps remaining. Bring to a simmer, stirring frequently until sauce has thickened, about 5 minutes. Stir in the cheese until melted. Add the ham, broccoli and carrots. Bring to a simmer, cover and cook for 5-7 minutes or until vegetables are softened. Season to taste with salt, pepper and a pinch of ground cayenne. Serve over cooked rice, pasta or toast.

CHEESY HAM CASSEROLE

Steps:

• In a bowl, combine the cubed cheese, ham, soup, butter, onion and pepper. Transfer into a greased shallow 3-cup baking dish. , In a bowl, combine mashed potatoes and sour cream. Spread over ham mixture. Arrange cheese slices over top of potato mixture; sprinkle with bacon. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

CHEESY HAM AND POTATO CASSEROLE

Steps:

• Heat oven to 375º.
• Press potatoes on the bottom and up the sides of a greased 9-inch pie plate.
• Bake for 10 minutes.
• Mix milk, eggs, and pepper in medium bowl.
• Stir in ham, 2 tablespoons green onions, and 2 tablespoons red pepper.
• Sprinkle half of the cheese over potatoes.
• Pour the egg mixture over the cheese.
• Bake for 35 to 40 minutes or until knife inserted in the center comes out clean.
• Top with remaining cheese, green onions and red pepper.
• Let stand for 10 minutes before serving or put back in oven until cheese melts.

HAM EGG CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and butter or coat a muffin pan with non-stick cooking spray.
• Place ham slices in the muffin pan, making a cup or basket shape. You may have to fold the ham slice a bit on the sides.
• Use your favorite cheese and stuff some down inside a 'basket' made out of a ham slice (you may have to fold it a bit) and placed into a muffin tin. Sprinkle shredded cheese on the bottom, or off to one side as I like to do.
• Next, place one whole egg on top of each basket of ham and cheese and add seasoning on top. Season with salt, pepper, and paprika (top with optional parsley, if desired).
• Bake for 30 minutes at 350 degrees F (175 degrees C) until the eggs are completely cooked, allow to cool for 5 minutes before removing from the muffin tin. Once cooled, use a butter knife to clear around the edges and pop each ham egg cup out.

CHEESY HAM HASH EGG CUPS - LOW CARB & KETO

Steps:

• Preheat the oven to 375 degrees (F)
• Pulse the ham, onion, parsley, salt, pepper, and garlic powder in a food processor or magic bullet until coarsely ground.
• Stir in the parmesan cheese, mayonnaise, and almond flour until well combined.
• Press the mixture evenly into 9 large muffin cups. Go all the way up the sides at a thickness of 1/4 to 1/2 inch - no thicker or there won't be enough room for the egg.
• Bake the ham hash filled cups for 5 minutes at 375 degrees.
• Remove from the oven.
• Break one egg into each muffin cup.
• Return to the oven and bake for 20 minutes or until the eggs are done to your liking.
• Remove from the oven and let cool for five minutes - they will be easier to remove.
• Run a knife around the edges to make sure they aren't stuck and carefully remove the egg cups to a plate.
• Garnish with fresh parsley and serve.

SPICY ITALIAN HAM & CHEESE CUPS

Steps:

• Preheat oven to 375 degrees F.
• Heat olive oil over medium high heat. When the oil is very hot and just starts to smoke, add the bell pepper and cook, stirring occasionally, until slightly blacked. Remove to a plate.
• Generously coat a standard size muffin tin with nonstick cooking spray. Line each cup with a wonton wrapper. Add a slice of ham, salami, and top with approximately 1 tablespoon shredded cheese into each cup.
• Add another wonton wrapper to each cup, press down, then evenly distribute the bell peppers into each cup. Top each with another tablespoon of shredded cheese and scallions.
• Bake at 375 for 11-13 minutes until cups are heated through and edges are golden. Let stand 5 minutes before serving. Enjoy!!

BAKED HAM AND CHEESE EGG CUPS

Steps:

• Heat the oven to 350F degrees. Spray a 6-cup muffin pan with nonstick spray.
• Divide the ham slices into the cups, filling the bottom and sides.
• Crack each egg into a ham lined cup
• Sprinkle each egg with 1 tablespoon shredded cheese.
• Sprinkle any optional seasonings over the top.
• Bake for 15 to 20 minutes or until done to your desired firmness.
• Remove from the oven and let cool 1 minute before removing the eggs from the muffin tin.

CROCK POT CHEESY POTATO HAM CASSEROLE

Steps:

• Place your potatoes in the bottom of a 4 quart slow cooker.
• Add your cubed ham on top of the potatoes.
• In a medium bowl, mix together your cream of mushroom soup and half a can of water until well blended.
• Pour mixture over everything in crock pot.
• Cover and cook on low for 5-6 hours or high for 2.5-3 hours, until your potatoes are fork tender.
• Stir in shredded cheese until melted.

CHEESY LEFTOVER HAM PASTA BAKE

Steps:

• Preheat the oven to 180°C/350°F.
• Cook the pasta in a large pot of boiling water until al dente. Drain and set aside.
• Slice the leftover ham into cubes.
• Make the béchamel sauce according to recipe instructions and grate the cheese.
• Combine the cooked pasta with the sauce then stir in the cubed ham, half of the cheese, the garlic powder and chopped sage.
• Season with salt and pepper then transfer to a baking dish. Top with the remaining cheese and fresh breadcrumbs.
• Place in the pasta in a preheated oven and bake for 15-20 minutes until golden and bubbling.
• Remove from the oven, allow to rest for 10 minutes then serve.

CHEESY HAM AND POTATO BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 425 degrees.
• In a 9x13 baking dish, spread the hash browns evenly on the bottom of the pan.
• Next, salt and pepper the hash browns, and then pour the melted butter over them.
• Layer the cubed ham on top of the hash browns.
• For the next layer, sprinkle the shredded Colby Jack cheese evenly over the ham layer.
• Bake at 425 degrees for 25 minutes.
• While those layers are baking, whisk together in a medium bowl the eggs, evaporated milk, garlic salt, ground pepper, Italian seasoning, and onion powder.
• When the timer goes off, pull the pan out and pour the egg mixture over the hot casserole and place back in the oven. Turn the oven down to 350 degrees and bake for 40 minutes.
• Let stand for 5-10 minutes before serving.
• Enjoy!

CROCK POT CHEESY HAM AND POTATO SOUP

Steps:

• (you can check after 6 hours if potatoes are soft).

CHEESY HAM AND MUSHROOM STRATA

Steps:

• Butter a 9-by-13-inch baking dish.
• Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
• Whisk the half-and-half, Parmesan and eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss cheese, followed by the cooked mushrooms and the ham. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
• On the day of baking, preheat the oven to 325 degrees F.
• Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

GRANDS! CHEESY BBQ CUPS

Steps:

• 1. In 10-inch nonstick skillet, mix cooked beef and barbecue sauce. Heat over medium-high heat, stirring constantly, until hot. 2. Pull each biscuit apart into 2 layers; press each into 4-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming ¼-inch rim. Fill with beef mixture; sprinkle with cheese. 3. Bake at 375°F 13 to 15 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan.

CHEESY HAM CUPS

Steps:

• Place each ham slice in a greased 10-oz. ramekin or custard cup. Sprinkle with onions and 1 cup cheese. In a bowl, beat eggs and yogurt until blended; pour into cups. Sprinkle with parsley and the remaining cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Serve immediately.

5 INGREDIENT CHEESY HAM & EGG CUPS

Steps:

• Preheat oven to 350.
• Using a standard muffin tin, line each cup with two slices of Ham. *See note about cooking spray.
• In a medium bowl, whisk the eggs & milk together for 2-3 minutes until well combined.
• Add the first 1/2 cup of cheese to the bottom of the ham cups. Pour the eggs in over the cheese; a 1/4 cup measuring spoon works well to scoop and pour.
• After the eggs, add the green onions & the remaining cheese to the ham cups. Season all over with salt & pepper, to taste.
• Bake for 18-20 minutes. Eggs should be set, with little to no jiggle.
• Enjoy!

CHEESY BAKED BREAKFAST HAM AND EGG CUPS RECIPE

Steps:

• Preheat the oven to 180°C/350°F/Gas Mark 4. Butter each ramekin by using your fingers.
• Put a slice of ham in each ramekin and press it against the side to create a 'cup'.
• Crack an egg into each ramekin. Add a couple of chunks of cheese, then a couple of pieces of tomato.
• Bake in a pre-heated oven for 12-15 mins, until the whites have set and the yolks are runny.

LOW CARB CHEESY HAM AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 2 quart baking dish and set aside.
• Steam the bags of cauliflower rice and broccoli according to package directions.
• In a large mixing bowl, add the steamed cauliflower rice, steamed broccoli florets, ham, 1 ½ cups shredded cheddar, eggs and spices. Stir to incorporate.
• Transfer the mixture to the prepared baking dish, and spread to create an even layer. Sprinkle remaining ½ cup of shredded cheddar cheese on top.
• Place in the oven to bake for 30 minutes. Serve warm.

CHEESY HAM AND BROCCOLI BAKE

Steps:

• Heat oven to 375°F add water to stuffing mix; stir just to moisten. Set aside.
• Combine ham and broccoli in a 13x9-inch baking dish. Mix soup, milk and cheese; pour over ham mixture. Top with stuffing.
• Bake 30 minutes or until heated through.