Smoked Ham And GruyÈre Egg Bake Recipes

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.

SMOKED HAM AND GRUYÈRE EGG BAKE

Steps:

• 1. Coat 13x9-inch (3-quart) shallow glass or ceramic baking dish with cooking spray. Arrange bread in bottom; sprinkle with ham and cheese.
• 2. Whisk eggs in large bowl until blended; whisk in all remaining ingredients. Pour over bread mixture, pressing down with back of spatula to keep bread submerged. Cover and refrigerate 5 hours or overnight.
• 3. Heat oven to 350°F. Bake, uncovered, 50 to 60 minutes or until golden brown and knife inserted in center comes out moist but clean. Let stand 10 minutes before serving.

SMOKED HAM, GRUYERE AND CARAMELIZED ONION FRITTATA

Steps:

• Preheat the oven to 400˚. In a large bowl, whisk the eggs, heavy cream, gruyere, a big pinch of salt and a few grinds of pepper until foamy.
• Melt the butter in a 10-inch cast-iron skillet over medium heat. Add the onion and the potatoes and cook, stirring, until the onion is translucent and the potatoes are fork-tender, about 12 minutes. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a rubber spatula so the eggs flow to the bottom of the pan. Cook until the frittata is half set, 2 to 3 minutes, then sprinkle in the ham.
• Transfer the skillet to the oven and bake until the frittata is puffed and golden, 10 to 12 minutes. Sprinkle with the Parmigiano-Reggiano and chives and serve with sour cream.

SMOKED HAM, GRUYERE AND CARAMELIZED ONION FRITTATA

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, whisk together eggs, cream, Gruyere cheese, salt, and pepper until foamy. Melt butter in a cast iron pan over medium heat. Add the onion and potatoes and cook thoroughly. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham.
• Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Shower with grated Parmesan and serve garnished with sour cream and chives.

CROQUE MADAME CASSEROLE WITH HAM AND GRUYèRE

Steps:

• Arrange racks in top and middle of oven; preheat to 375°F. If bread is not a day old or still feels moist, arrange slices in a single layer on a baking sheet and bake, flipping once, until dry to the touch but not toasted, 5-10 minutes. Using a 2" ring or cookie cutter or sharp paring knife, cut a hole in the center of 6 bread slices. Trim bread to fit in 2 even layers in a 13x9" baking dish, with the whole slices on the bottom and the slices with holes on the top, forming 6 sandwiches. Remove from dish.
• Melt butter in a medium pot over medium heat. Add flour and cook, whisking constantly, until butter foams then subsides (make sure it doesn't brown), and mixture is light gold and thickened, about 3 minutes. Slowly add milk, whisking constantly to prevent lumps from forming. Increase heat to medium-high and cook, whisking, until mixture thickens and coats the back of a spoon, 4-6 minutes. Reduce heat to very low. Whisk in nutmeg, 3/4 tsp. salt, and 1/4 tsp. pepper into the Béchamel sauce. Whisk in 1 cup Gruyère a handful at a time, making sure cheese is melted before adding more. (Béchamel with cheese added is technically called a Mornay sauce.) You should have about 3 1/2 cups of sauce.
• Spread one-third of the Béchamel in the dish. Arrange 6 whole slices of bread in a single layer in dish. Spread Dijon evenly on bread. Top each with 2 slices of ham, folding to fit on bread if necessary.
• Spread another third of the Béchamel over ham. Sprinkle evenly with 1 cup Gruyère. Place 6 bread slices with holes on top to form 6 sandwiches. Spread remaining Béchamel over sandwiches; sprinkle with 1 cup Gruyère (avoid holes to save room for eggs).
• Crack 1 egg into each hole. Sprinkle with remaining 1/4 cup Gruyère. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
• Spray a large piece of foil with nonstick spray. Place foil, oiled side down, over baking dish, crimping to seal. Bake on middle rack for 20 minutes. Remove foil, increase oven temperature to 400°F, transfer dish to top rack, and bake until egg whites are just barely set and yolks are still runny (eggs will continue to cook slightly when removed from oven), 8-12 minutes. Let cool 10 minutes before serving.