Ham Egg And Cheese Sandwich On English Muffin Recipes

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HEALTHY HAM EGG AND CHEESE SANDWICH



Healthy Ham Egg and Cheese Sandwich image

Do you miss the morning egg McMuffin? Well here is a great little recipe that will bring it back to you with no guilt. No deep fried hash browns though.

Provided by Darrinw2001

Categories     Breakfast

Time 9m

Yield 1 serving(s)

Number Of Ingredients 6

1 whole wheat English muffin
1 whole egg
1 egg white
1 slice lean ham
1 slice fat free cheese (your choice, your choice)
1 teaspoon margarine (Smart Balance)

Steps:

  • Spray small egg pan with cooking spray. add eggs to small bowl and whisk well.
  • Cook egg until done.
  • While eggs are cooking, toast the muffin in toaster.
  • When muffin and eggs are done, place egg on top of muffin half, add ham slice to pan and heat for 1 minute.
  • Add cheese slice to egg, add warm ham on top of cheese, spread Smart Balance on muffin top and add to sandwich.
  • Enjoy!

Nutrition Facts : Calories 258.4, Fat 10.2, SaturatedFat 2.4, Cholesterol 211.5, Sodium 589.5, Carbohydrate 27.3, Fiber 4.4, Sugar 6, Protein 15.7

TOASTY HAM, CHEESE AND EGG SANDWICH WITH BAYS ENGLISH MUFFINS



Toasty Ham, Cheese and Egg Sandwich with Bays English Muffins image

This delicious sandwich takes only a few minutes to prepare. It's perfect for breakfast, lunch or brunch.

Provided by Chrysa

Categories     Breakfast

Time 7m

Number Of Ingredients 6

1 Bays English Muffin
1 Egg
1 Slice American Cheese
2 Ounces Shaved Deli Ham
Olive Oil Spray
Salt and Pepper

Steps:

  • Toast English muffin.
  • Heat small frying pan over medium heat. Spray with oil.
  • Crack egg into pan. Break yolk.
  • Place ham next to egg in pan.
  • Sprinkle egg with salt and pepper.
  • Once egg begins to firm up, flip to cook other side and place slice of cheese on top.
  • Flip ham.
  • Once egg is fully cooked, place on English muffin.
  • Top with ham and serve.

Nutrition Facts : Calories 354 calories, ServingSize 1 Sandwich

HAM AND CHEESE EGG MUFFINS



Ham and Cheese Egg Muffins image

These Ham and Cheese Egg Muffins are such an easy delicious breakfasts on the go. Made with simple ingredients, and easy to freeze, your family will love these muffin tin eggs.

Provided by Lisa Longley

Categories     Breakfast

Time 35m

Number Of Ingredients 8

12 large eggs
1/2 cup milk ((I used skim))
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
3/4 cup shredded cheddar cheese (divided)
8 ounces ham steak (cubed)
2 green onions (sliced thin)

Steps:

  • Preheat your oven to 350 degrees. Spray a muffin tin heavily with cooking spray. (Please note that a silicon muffin tin works best.) Set aside.
  • In a large bowl, whisk together the eggs, milk, and spices.
  • Stir in 1/2 cup of the shredded cheddar cheese, ham, and the green onions.
  • Fill the muffin tins. Top with the reaming 1/4 cup cheese.
  • Bake for 25 to 30 minutes or until the eggs pull away from the side of the muffin tin and are set in the middle.
  • Store leftovers in the refrigerator for up to four days. Read here on how to freeze and reheat egg muffins.

Nutrition Facts : ServingSize 1 egg muffin, Calories 120 kcal, Carbohydrate 2.6 g, Protein 11.3 g, Fat 7 g, SaturatedFat 2.7 g, Cholesterol 198.5 mg, Sodium 271.6 mg, Sugar 1.8 g, UnsaturatedFat 3.3 g

EGG, HAM AND ENGLISH MUFFIN CASSEROLE



Egg, Ham and English Muffin Casserole image

Provided by Food Network

Time 6h30m

Yield 6 to 8 servings

Number Of Ingredients 9

Nonstick cooking spray
4 English muffins, split and toasted
6 ounces sliced Black Forest ham, roughly chopped
4 scallions, white and green parts, trimmed and roughly chopped
1 cup shredded extra-sharp Cheddar
3 cups milk
1 tablespoon Dijon mustard
6 large eggs
Kosher salt and freshly ground black pepper

Steps:

  • Lightly mist a round 2-quart baking dish with cooking spray. Halve each piece of English muffin and arrange it cut-side down in the baking dish in an overlapping shingled pattern. Tuck the ham between the layers. Sprinkle the scallions and 1/2 cup of the Cheddar over top.
  • Whisk the milk, mustard and eggs until combined in a large bowl; season with salt and pepper. Pour the egg mixture into the baking dish, cover with plastic wrap and refrigerate for at least 5 hours or overnight.
  • Preheat the oven to 350 degrees F.
  • Discard the plastic wrap and sprinkle the remaining 1/2 cup cheese over the casserole. Place the dish on a rimmed baking sheet and bake until the eggs are set and the edges are lightly browned, about 1 hour. Let stand 10 minutes before slicing and serving.

ENGLISH MUFFINS WITH EGGS, CHEESE AND HAM



English Muffins With Eggs, Cheese and Ham image

Well you know the popular breakfast sandwich that starts with a Mc. Well here is my version. I get a few orders of these when they are on special at work.

Provided by tasb395

Categories     Breakfast

Time 10m

Yield 1-2

Number Of Ingredients 4

2 English muffins
2 eggs
2 slices cheese slices
2 slices ham

Steps:

  • Toast the english muffin and butter.
  • Meanwhile, heat a frying pan, spray with cooking spray or coat with oil or butter. When hot enough crack the eggs into the frying pan and pop the yolks, (you can even beat them if you want), cook until fully cooked flipping about 1/2 way through. Top with cheese slices.
  • Cut ham slices into 4 and heat in the frying pan.
  • Top english muffins with ham, and one egg and cheese.
  • You can also use crisp cooked bacon or sausage patties or even links that have been butterflied.
  • Serves one or two.

Nutrition Facts : Calories 703.9, Fat 34.4, SaturatedFat 15.7, Cholesterol 488.7, Sodium 1695.1, Carbohydrate 56.6, Fiber 4, Sugar 4.8, Protein 40.7

HAM, EGG AND CHEESE SANDWICH ON ENGLISH MUFFIN



Ham, Egg and Cheese Sandwich on English Muffin image

Provided by Bobby Flay

Time 55m

Yield 4 servings

Number Of Ingredients 10

4 heirloom tomatoes, halved and seeded
Olive oil, to drizzle
Kosher salt and freshly ground black pepper
Fresh thyme leaves, to season
4 English muffins, split
8 slices Swiss cheese, thinly sliced
8 slices Black Forest ham, thinly sliced
2 to 3 tablespoons butter, to coat
8 large eggs
1 tablespoon finely diced fresh chives

Steps:

  • Preheat the oven to 375 degrees F. Put the tomato halves on a baking sheet, cut-side up, drizzle with oil and season with salt, pepper, and thyme. Roast the tomatoes until soft, about 30 minutes. Remove the tomatoes to a plate. Wipe the baking sheet with paper towels and place the English muffin halves on the baking sheet and toast in the oven until lightly golden brown, about 5 minutes. Top each with a slice of the cheese, return to the oven and toast until the cheese is melted, about 2 minutes. Remove and let sit while you make the eggs.
  • Heat a nonstick pan over medium heat. Add the ham slices and cook until slightly crisp and warmed through. Remove the ham to a plate. Add a few tablespoons of butter to the pan, whisk 8 large eggs in a bowl, season with salt and pepper and cook over low heat until soft curds form and stir in the chives.
  • Top each muffin half with a slice of ham. Top the bottom half with some of the eggs and 2 tomato halves. Combine halves to make 4 sandwiches. Serve immediately.

HAM, EGG, AND CHEESE BREAKFAST SANDWICHES



Ham, Egg, and Cheese Breakfast Sandwiches image

Quick and easy ham, egg, and cheese sandwich, which can be modified for your preference. If not serving them right away, you can let them cool, put in the freezer for a hour, and then wrap to warm up for a quick breakfast or snack.

Provided by MN_Aztec

Categories     Breakfast Sandwiches

Time 25m

Yield 12

Number Of Ingredients 5

2 (12 ounce) packages English muffins
1 tablespoon butter
12 large eggs
12 slices deli ham, warmed
12 slices Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Split English muffins and lay on a sheet pan.
  • Rub butter into each cavity of a 12-cup muffin tin, then crack an egg into each cavity. Break the yolks unless you want them runny.
  • Place the English muffins and eggs in the preheated oven on separate racks. Toast the muffins until golden brown, about 3 minutes, then remove. Bake the eggs until set, 10 to 15 minutes.
  • Lift eggs out of the pan with a spatula and place on English muffins. Top with ham and Cheddar cheese. Serve hot.

Nutrition Facts : Calories 255.5 calories, Carbohydrate 27.2 g, Cholesterol 204.5 mg, Fat 9.3 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 3.2 g, Sodium 635.1 mg

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