HAM 'N' EGG SANDWICH
Whenever the whole family gets together for a holiday or long weekend, they request this all-in-one breakfast sandwich. I can feed everyone by stacking ham, tomato, scrambled eggs, onion and cheese inside a loaf of French bread. Then I simply pop it in the oven to warm up. -DeeDee Newton, Toronto, Ontario
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cut bread in half lengthwise; carefully hollow out top and bottom, leaving 1/2-in. shells (discard removed bread or save for another use). Spread 3 tablespoons butter and all of the mayonnaise inside bread shells. Line bottom bread shell with ham; top with tomato and onion., In a large skillet, melt remaining butter; add eggs. Cook over medium heat, stirring occasionally until edges are almost set. , Spoon into bottom bread shell; top with cheese. Cover with bread top. Wrap in greased foil. Bake 15-20 minutes or until heated through. Cut into serving-size pieces.
Nutrition Facts : Calories 543 calories, Fat 31g fat (14g saturated fat), Cholesterol 298mg cholesterol, Sodium 1644mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 32g protein.
SKILLET HASH AND EGGS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly, then peel and cut into 1/2-inch dice.
- Heat the butter in a large cast-iron skillet over medium-high heat. Add the kielbasa and cook, stirring, until it starts to brown, about 3 minutes. Add the onion and caraway seeds and cook until the onion is soft, about 3 minutes.
- Stir in the potatoes, then flatten the hash into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat.
- Using a spoon, make 4 shallow indentations in the hash and crack 2 eggs into each. Transfer to the oven and bake until the egg whites set, about 10 minutes. Season with salt and pepper and top with the parsley and scallions.
SOUTHWESTERN HAM AND EGG SKILLET
They say breakfast is the most important meal of the day but who has the time to make a good breakfast? Now YOU do! These eggs are done up Migas style- with the corn tortillas IN the eggs themselves! If you think you wont like it that way feel free to skip that. I do recommend wrapping this up in a tortilla though and making it a breakfast taco. Made for RSC 11. Gouda was one of the great ingredients on the list. Feel free to sub a different cheese if you like. Mornings can be hectic but this dish cooks up fast and tasty. So fast that you may want to chop and measure everything before hand so it is ready and waiting. You can even do that the night before! I hope these eggs bring a smile to your face and make your taste buds sing! What a great way to start off the day!
Provided by Mamas Kitchen Hope
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 354, Fat 22.2, SaturatedFat 8.9, Cholesterol 469.6, Sodium 209.6, Carbohydrate 13.9, Fiber 1.6, Sugar 1.1, Protein 24
HAM N EGG SKILLET
"This is great for a weekend brunch or as a spur-or-the moment supper served wtih toast and juice," recommends LuEllen Spaulding of Caro, Michigan. The nicely seasoned skillet dish is hearty with ham, cheese and potatoes.
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute potatoes in butter until tender and golden brown. Add the onion and green pepper; saute until crisp-tender. Add ham, eggs, cheese, salt and pepper. Cook until eggs are completely set, stirring occasionally.
Nutrition Facts :
HAM N EGG SKILLET
'This is great for a weekend brunch or as a spur-or-the moment supper served wtih toast and juice,' recommends LuEllen Spaulding of Caro, Michigan. The nicely seasoned skillet dish is hearty with ham, cheese and potatoes.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a skillet, saute potatoes in butter until tender and golden brown. Add the onion and green pepper; saute until crisp-tender. Add ham, eggs, cheese, salt and pepper. Cook until eggs are completely set, stirring occasionally.
Nutrition Facts : Calories 404.8 calories, Carbohydrate 29.9 g, Cholesterol 195.7 mg, Fat 22.4 g, Fiber 3.8 g, Protein 21.4 g, SaturatedFat 11.2 g, Sodium 730.7 mg, Sugar 2.3 g
CHEESY HAM AND EGG HASH SKILLET
Just a little bit of Italian dressing goes a long way to bring out the rich flavors of this delicious recipe for a Cheesy Ham and Egg Hash Skillet.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat dressing in large nonstick skillet on medium heat. Add potatoes and ham; stir. Cook 2 min., stirring frequently. Cover.
- Cook 14 min. or until potatoes are heated through and evenly browned, stirring occasionally. Stir in ketchup and pepper.
- Use back of spoon to make 6 small wells in potato mixture. Slip 1 cracked egg into each well; cook, covered, 3 to 4 min. or until egg whites are set and yolks are cooked to desired doneness. Top each egg with 2% Milk Singles; remove from heat. Let stand, covered, 1 min. or until Singles are melted.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g
CAJUN RICE EGGS N HAM BREAKFAST SKILLET
This is a great way to use left over rice and meat. Posted for ZWT 9 and was posted to the web by dinaispo.
Provided by Debbwl
Categories Breakfast
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 13
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.
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.
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5/5 (2)Calories 378 per servingTotal Time 25 mins
- Preheat oven to 400°F. In a 9- or 10-inch cast-iron or oven-going skillet melt butter over medium. Add ham and leek; cook and stir 2 to 3 minutes or until leek is softened.
- Break eggs, one at a time, into a custard cup and gently pour into skillet, evenly spacing yolks. Drizzle cream around eggs. Sprinkle with cheese and basil.
- Transfer to oven. Bake 5 to 7 minutes or until whites are set and yolks are just starting to thicken. Let stand 5 minutes. Season with salt and black pepper. Top with additional fresh basil. Serves 4 to 6.
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