Ham And Cheese Egg Bowl Recipes

HAM AND CHEESE EGG BAKE

Steps:

• Preheat the oven to 350 degrees.
• Grease a 2 quart baking dish. Layer the bread, ham, 2 cups cheese and 2 tablespoons chives in the dish.
• In a medium bowl, whisk together the eggs, milk, 1/4 teaspoon salt and 1/2 teaspoon pepper. Pour into the dish and top with the tomato slices in an even layer.
• Bake the eggs until nearly set, about 30 minutes. Sprinkle the remaining 1/2 cup of cheese and 1 tablespoon chives on top and bake until golden.

HAM, EGG AND CHEESE OATMEAL

Steps:

• Bring 4 1/4 cups water, 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a large saucepan. Stir in the oats, reduce heat to medium and cook, stirring constantly, until the oats are soft and the oatmeal is slightly thickened, about 7 minutes. Stir in the ham, cheese and chives and remove the saucepan from the heat.
• Heat the oil in a large nonstick skillet over medium-high heat. Carefully crack the eggs into the pan and cook until the whites are set and slightly crispy and the yolk is still runny, 2 to 3 minutes. Sprinkle with 1/4 teaspoon salt.
• Transfer the oatmeal to individual bowls. Top each with an egg, sprinkle with additional fresh chives and serve.

HAM & CHEESE EGG DIPPERS RECIPE BY TASTY

Steps:

• Fill a small pot two-thirds full with water and bring to a boil.
• With a paring knife, poke a small hole into the wider end of the egg. With a spoon, gently lower eggs into the boiling water and boil for precisely 5 minutes.
• Cut the cheddar cheese into strips, 4 inches (10 cm) long, ¼ inch (½ cm) thick.
• Roll out a piece of white bread until flat and dense.
• Place a slice of ham on the bread, then top with a strip of cheddar. Roll up the bread (like a jelly roll) until cheese and ham are entirely covered.
• Fry the bread rolls for about 4 minutes in a buttered sauté pan over medium-high heat. Turn halfway through when rolls are lightly browned.
• When eggs are done, carefully transfer them to a bowl of ice water.
• Meanwhile, use an egg carton to cut out egg holders for each egg.
• Take eggs out of ice water. Serve with the ham and cheese dunkers.
• Enjoy!

HAM 'N' CHEESE EGG BAKE

Steps:

• Sprinkle cheeses into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat; saute mushrooms, red pepper and green onions until tender. Stir in ham; spoon over cheese. , In a large bowl, whisk together eggs, milk, flour, salt and pepper; pour over ham mixture. Refrigerate, covered, overnight. , Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-45 minutes. Let stand 5 minutes before serving.

HAM AND CHEESE EGG BOWL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 3 large muffin cups with cooking spray.
• Mix egg and egg white together in a bowl. Add salt, pepper, garlic powder, and adobo seasoning. Add celery; beat to combine.
• Press ham slices snugly into the bottom of each muffin cup. Pour the egg and celery mixture on top. Cover with Cheddar cheese.
• Bake in the preheated oven, checking frequently, until eggs are set, about 35 minutes.

MICROWAVE 1-MINUTE HAM & EGG BREAKFAST BOWL

Steps:

• 1. Line the bottom of an 8-oz. ramekin or custard cup with ham slice, folding ham in half if necessary.
• 2. Pour egg over ham.
• 3. Sprinkle cheese over egg.
• 4. Microwave on HIGH for 30 seconds; stir. Microwave until egg is almost set, 15 to 30 seconds more. Serve immediately.
• 5. NOTE: Egg may be added whole, or it may be beaten first, depending on whether you prefer it more scrambled. If egg is too runny in center after 1 minute in the microwave, stir again and cook another 10 or 15 seconds.

HAM & EGG POCKETS

Steps:

• Preheat oven to 375°. In a small bowl, combine egg and milk. In a small skillet heat butter until hot. Add egg mixture; cook and stir over medium heat until egg is completely set. Remove from the heat. Fold in ham and cheese., On a greased baking sheet, separate crescent dough into 2 rectangles. Seal perforations; spoon half the filling down the center of each rectangle. Fold in ends and sides; pinch to seal. Bake until golden brown, 10-14 minutes.