Ham And Eggs Bake Betty Crocker Food

SHEET-PAN HAM AND EGG HASH

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix potatoes, green onion whites, oil, garlic, thyme, salt and pepper. Spread evenly in pan.
• Bake 30 minutes; stir, and top with ham. Bake 20 to 25 minutes longer or until potatoes are beginning to brown.
• Remove pan from oven; sprinkle with cheese. Create 6 wells in potato mixture. Gently crack an egg into each well. Bake 7 to 9 minutes longer or until egg yolks are set and whites are firm. Sprinkle with green onion greens and parsley.

HAM AND MUSHROOM EGG CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 8-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat. Cook shallots in oil 4 to 6 minutes, stirring frequently, until starting to caramelize; remove from skillet. In same skillet, add remaining 1 tablespoon oil and the mushrooms. Cook 4 to 6 minutes, stirring frequently, until tender and browned.
• In baking dish, layer half of the bread, 1 1/2 cups of the cheese, the shallots, mushrooms, ham and remaining bread. In large bowl, beat eggs and half-and-half with whisk; beat in Dijon mustard, thyme, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
• Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.

SPRINGTIME HAM AND EGG BAKE

Steps:

• Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
• Beat eggs, flour, mustard, seasoned salt, baking powder, sour cream and milk in large bowl with wire whisk until blended. Fold in ham, chopped tomatoes, cheese and chives. Pour evenly into baking dish.
• Bake uncovered 50 to 60 minutes or until mixture is set and top is lightly browned. Let stand 5 minutes before cutting. Garnish with tomato slices and chives.

SLOW-COOKER HAM AND EGG BREAKFAST CASSEROLE

Steps:

• Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
• In medium bowl, beat eggs, half-and-half, salt, black and red pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
• Layer half of the potatoes, spinach, ham, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
• Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
• Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

ASPARAGUS, HAM AND EGG BAKE

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, toss ham, asparagus, potatoes, onion and cheeses. Spoon into baking dish.
• In same bowl, beat eggs, milk, sour cream, lemon-pepper seasoning salt and mustard with fork or wire whisk until well mixed. Pour egg mixture over potato mixture. (Baking dish will be very full.) Cover; refrigerate 8 hours or overnight.
• Heat oven to 325°F. Uncover baking dish; bake 35 minutes. Meanwhile, in small bowl, toss cornflake crumbs and butter.
• Sprinkle cornflake mixture over partially baked casserole. Bake uncovered 30 to 35 minutes longer or until knife inserted in center comes out clean and thermometer inserted in center reads 160°F. Remove from oven; let stand 15 minutes before serving.

HAM AND CHEESE CROISSANT CASSEROLE

Steps:

• Spray 10-inch glass deep-dish pie plate with cooking spray. Cut croissants in half lengthwise; cut each half into 5 pieces. Place pieces in pie plate. Sprinkle with ham and cheese.
• In large bowl, beat eggs, half-and-half, honey, mustard, salt, pepper and nutmeg with whisk.
• Pour egg mixture over ingredients in pie plate; press croissant pieces into egg mixture to moisten completely. Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 325°F. Bake casserole covered 35 minutes. Uncover; bake 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

LUSCIOUS LEMON-RASPBERRY BARS

Steps:

• Heat oven to 350°F whether using metal or glass pan. Stir Filling Mix, water and eggs, using fork (a few lumps will remain); set aside.
• Press Ready-Mixed Crust (dry) in bottom of 8- or 9-inch square pan. Bake 12 minutes.
• Drop cream cheese by spoonfuls onto hot crust and return pan to oven about 2 minutes to further soften cream cheese. Carefully spread cream cheese over crust. Stir filling mixture; pour over cream cheese.
• Bake 35 to 40 minutes or until top begins to brown and center is set. Cool 10 minutes. Spread preserves over top. Cool completely, about 1 hour. Sprinkle with powdered sugar. For 16 bars, cut into 4 rows by 4 rows. For ease in cutting, use sharp or wet knife. Store covered in refrigerator.

BUTTERFLY CUT-UP CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch rounds. Wrap and freeze 1 layer for other use. Refrigerate or freeze remaining layer 30 to 60 minutes or until firm for easier handling.
• Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake in half; cut a notch on each cut side, slightly below center, to form wings as shown in diagram. To make butterfly, arrange 2 wings on foil-covered tray; use 2 of the leftover notched pieces to form the body, trimming if necessary. Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost entire cake.
• Sprinkle with colored sugars. Outline wings and body with decorating gel. Decorate wings with assorted candies as desired. Roll fruit snack rolls to make antennae. Store loosely covered.

CHEESY EGG AND RICE BAKE

Steps:

• Heat oven to 325°F. Lightly grease quiche dish, 9x1 1/2 inches.
• Mix mushrooms, onion, rice and water in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until rice is tender. Stir in broccoli and cottage cheese. Stir in remaining ingredients except 1/4 cup Cheddar cheese. Spoon into quiche dish.
• Bake uncovered 40 minutes. Sprinkle with 1/4 cup Cheddar cheese. Bake 10 to 15 minutes or until center is hot. Let stand 5 minutes before cutting.

BACON, HAM AND CHEDDAR OMELET BAKE

Steps:

• Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Cook bell pepper and onion in oil 3 to 5 minutes, stirring frequently, until tender.
• In large bowl, beat eggs and milk with whisk; stir in salt, pepper and 1 cup of the cheese. Add bacon and ham to pepper and onion mixture in skillet, spreading evenly over bottom of skillet. Pour egg mixture into skillet; top with remaining 1/2 cup cheese.
• Bake 32 to 37 minutes or until just set and knife inserted near center comes out clean. Let stand 10 minutes before serving.

SLOW-COOKER CHEESY HAM AND NOODLES

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 4-quart saucepan, cook linguine 5 minutes in boiling water; drain. Place linguine in slow cooker. Add half-and- half, 1 cup of the cheese, the peas, mustard, ham and Alfredo sauce; stir gently to blend. Sprinkle with remaining 1 cup cheese.
• Cover; cook on Low heat setting 3 hours or until linguine is tender.

GLAZED BAKED HAM

Steps:

• Heat oven to 325°F. Place ham on rack in shallow roasting pan. Insert ovenproof meat thermometer in ham so tip is in center of thickest part of meat and does not touch bone or rest ¡n fat. Bake uncovered 1 hour 30 minutes or until thermometer reads at least 140°F.
• Meanwhile, in 1 -quart saucepan, mix brown sugar, cornstarch and salt. Stir in pineapple, lemon juice and mustard. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Brush glaze over ham during last 45 minutes of baking.
• Remove ham from oven. Cover loosely with foil; let stand 10 to 15 minutes for easier carving.

BAKED PENNE WITH MUSHROOMS, BACON AND SPINACH

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Cook pasta as directed on package. Reserve 1/2 cup pasta cooking water. Drain pasta; return to stockpot. Add cream; toss. Set aside.
• Spray 12-inch sauté pan or skillet with cooking spray; heat over medium heat. Add bacon; cook until crisp. With slotted spoon, remove bacon from pan to plate; set aside.
• Add onions, salt and pepper to bacon drippings in pan; cook and stir 4 to 7 minutes or until translucent. Add mushrooms; cook 6 to 10 minutes longer or until browned and liquid evaporates. Add spinach and reserved pasta cooking water; cook and stir 1 minute.
• Pour mushroom mixture over pasta; toss to coat. Pour into baking dish. Top evenly with both cheeses. Cover dish tightly with foil.
• Bake 20 minutes. Remove foil; top with reserved bacon. Bake uncovered 5 minutes longer.

AIR FRYER BREAKFAST BAKE

Steps:

• Preheat air fryer to 250-degrees F. Spray a 6-inch soufflé dish with nonstick cooking spray; set aside.
• Beat eggs, milk, salt and hot sauce in a medium bowl.
• Fold in bread pieces, spinach, ¼ cup cheese and bell pepper.
• Pour egg mixture into prepared casserole dish and transfer dish to the air fryer basket.
• Cook for 20 minutes. Pause the machine, sprinkle with remaining cheese and cook for an additional 5 minutes or until eggs are completely set and the edges are golden brown.
• Carefully remove from fryer basket and allow to rest for 10 minutes before serving.
• Serves: 2; Calories: 165; Total Fat: 9 grams; Saturated Fat: 4 grams; Total Carbohydrate: 14 grams; Sugars: 2 grams; Protein: 9 grams; Sodium: 524 milligrams; Cholesterol: 108 milligrams; Fiber: 3 grams.

HAM AND EGGS HEMENDEX

Steps:

• In non stick pan spray Pam.
• Layer the ham; flip or make sure ham is overlapping.
• Break 2 eggs on top of ham.
• Sprinkle on paprika, salt and pepper and dill weed; don't go crazy.
• Cover with lid.
• Simmer until whites are done; you may need a teaspoon of water to set egg whites.
• Rudy likes his egg yolk hard so I cook a little longer with the water for him.

HAM AND EGGS BAKE-BETTY CROCKER

Steps:

• preheat oven to 350 degrees.
• grease a 9x13 baking dish.
• sprinkle dish with half the hash browns.
• layer on half ham, cheese, red peppers & mushrooms.
• repeat layering of remaining ham, cheese, red pepper & mushrooms.
• top w/ leftover hashbrowns.
• beat eggs, milk, cottage cheese, salt & pepper to taste w/ whisk.
• pour over dish.
• bake uncovered 45-50 minutes (til light brown and the center is set).