Veggie Ham And Eggs Food

VEGGIE HAM AND CHEESE EGG BAKE

Steps:

• Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.
• Place 1 cup of cheese into the baking dish.
• Heat the oil in a large nonstick skillet over medium heat; add scallions, mushrooms and red pepper and sauté until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and cook 2 - 3 minutes. Add the ham and broccoli and remove from heat. Spread evenly over the cheese mixture.
• In a large bowl combine the eggs, egg whites, milk, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.
• Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 12 pieces.

HAM & VEGGIE CASSEROLE

Steps:

• Preheat oven to 425°. Cook broccoli and cauliflower according to package directions; drain., Meanwhile, in a small skillet, melt 2 teaspoons butter. Add bread crumbs; cook and stir over medium heat until lightly toasted, 2-3 minutes. Remove from heat., In a large saucepan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheeses until blended. Stir in ham, pepper and vegetables., Transfer to a greased 8-in. square baking dish. Sprinkle with toasted crumbs. Bake, uncovered, until heated through, 10-15 minutes.

HAM AND EGGS WITH GREENS

Steps:

• Whisk the vinegar, mustard and a pinch each of salt and pepper in a large bowl. Gradually whisk in 1 tablespoon olive oil until smooth.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the ham and cook until browned, 2 to 3 minutes per side. Remove each piece to a plate. Reduce the heat to medium low. Working in batches, crack the eggs into the skillet and cook, without flipping, until the whites are set but the yolks are still runny, 4 to 5 minutes. Season with salt and pepper. Divide among the plates.
• Add the bell pepper, mesclun greens and chives to the bowl with the vinaigrette and toss to coat. Season with salt and pepper. Add the salad to the plates. Serve with the baguette.

HAM AND VEGETABLE SCRAMBLED EGGS

Steps:

• In medium bowl, combine eggs, milk and garlic salt; beat well. Set aside.
• Melt margarine in large skillet over medium heat. Add ham, bell pepper and onion; cook and stir 2 to 4 minutes or until vegetables are crisp-tender.
• Pour egg mixture over ham mixture in skillet. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Remove from heat. Sprinkle with cheese. Cover; let stand 1 minute or until cheese is melted.

BREAKFAST CREPES WITH HAM, VEGETABLES, AND EGG

Steps:

• Mix milk, flour, eggs, butter, sugar, and salt together in a bowl. Transfer batter to an electric blender and combine on high speed until blended; it's fine if batter has some lumps. Let rest for 15 minutes.
• Meanwhile, heat vegetable oil in a pan over medium heat. Add ham and cook until heated through, 3 to 4 minutes. Add onion and cook until softened, about 5 minutes more. Reduce heat to low and stir in spinach and tomato. Keep warm.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Pour 1/3 cup batter into the skillet, swirling to cover the pan. Cook until underside of crepe is lightly brown, 1 to 3 minutes. Loosen edge of crepe and flip. Cook until lightly browned, 1 to 2 minutes more. Set aside; repeat with remaining batter.
• Place crepes onto the prepared baking sheet. Add ham-veggie mixture to the center of each crepe. Crack an egg carefully over ham mixtures. Fold edges of crepes inward.
• Bake crepes in the preheated oven until egg whites set, 8 to 11 minutes. Top crepes with parsley and season with salt and pepper.

HAM AND EGG BREAKFAST BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Beat eggs, milk, sour cream, and salt together in a large bowl with wire whisk until well blended. Mix ham, bell peppers, mushrooms, and green onion into the egg mixture; pour into the prepared baking dish.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cover top of dish with Cheddar cheese; continue baking until cheese is melted, about 3 minutes.

HAM AND VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Add the onion, potatoes and frozen peas and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the ham, flour and thyme and cook, stirring, until combined. Stir in the chicken broth and bring to a boil, then stir in the milk and simmer until slightly thickened, about 3 minutes. Transfer the skillet to the oven and bake until the potatoes are tender, about 20 minutes.
• Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. Add the panko, parsley and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until the panko is slightly toasted, about 4 minutes. Scatter over the ham and vegetable mixture; let rest 5 minutes before serving.

HAM, EGG & CHIPS

Steps:

• Put the potatoes in a pan of cold salted water. Bring to the boil, then simmer gently for about 5 mins or until they begin to crack but are still firm (like par-boiling roast potatoes). Drain and spread out on a baking tray. Put in the fridge and leave to cool for at least 1 hr.
• Heat the oil in a large, heavy-bottomed pan or deep-fat fryer to 130C or until a piece of bread browns in 1 min. Put the cooled potatoes in the hot oil and cook for 4-6 mins until they become soft and begin to brown slightly. You can cook all the chips together, but keep checking the temperature of the oil. Remove the chips with a slotted spoon. Drain on kitchen paper, then put back on the baking tray and chill in the fridge for 1 hr.
• Reheat the oil to 190C or until a piece of bread browns in 15 secs. Lower the chips into the hot oil and deep-fry for 4 mins until they are browned and super-crisp. Lift the chips out of the oil with a slotted spoon onto a plate lined with kitchen paper to drain. Sprinkle with salt.
• Meanwhile, get the duck fat nice and hot in a large frying pan before cracking in the eggs. Fry them gently at first, then turn up the heat if you like the whites crisp. Season generously.
• Divide the ham between two plates with the fried eggs, a good spoonful of brown sauce and a generous portion of the triple-cooked chips. Cheers, Dad!

HAM AND VEGGIE EGG MUFFINS

Steps:

• Chop and Saute all vegetables and ham in olive oil until tender.
• Spray Muffin tin with non stick spray.
• Evenly distribute vegetables in a muffin tin.
• Sprinkle shredded cheese over vegetables.
• Scramble eggs milk salt and pepper in a bowl.
• Evenly distribute egg mixture into muffin tin should be no more than 2/3 full.
• Bake 350 degrees for 15 to 20 minutes top should be golden brown.

ONE-PAN HAM AND EGGS

Steps:

• Heat olive oil in a skillet over medium-high heat. Toss in ham and cook for 1 to 2 minutes.
• Flip ham and carefully crack an egg on top of each slice. Reduce heat to medium-low, cover, and cook until ham is caramelized, egg whites are just set, and yolks are soft, 2 1/2 to 3 minutes.

HAM AND VEGETABLE SCRAMBLED EGGS

Steps:

• In medium bowl, combine eggs, milk and garlic salt; beat well. Set aside.
• Melt butter in large skillet over medium heat. Add ham, bell pepper and onion; cook and stir 2 to 4 minutes or until veggies are crisp-tender.
• Pour egg mixture over ham mixture in skillet. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Remove from heat. Sprinkle with cheese. Cover; let stand 1 minute or until cheese is melted.
• NOTE: This is a fun recipe because you can vary it so easily. Try other chopped vegetables such as broccoli and red bell pepper in place of the onion and green pepper. Or substitute a different cheese such as Swiss or colby-Montered Jack.