Ham And Cheddar Breakfast Sandwiches Recipes

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.

Steps:

• Heat oven to 375°F. Make biscuits as directed on bag.
• Reduce oven temperature to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large bowl, beat eggs, cream, salt and pepper with whisk. Stir in ham. Pour egg mixture into baking dish. Bake 25 to 28 minutes or until egg mixture is set and knife inserted in center comes out clean. Sprinkle cheese over top. Bake 4 to 6 minutes or until cheese is melted.
• Cut baked eggs into 4 rows by 3 rows to make 12 squares. Split biscuits, and fill each with 1 egg square.

Steps:

• In a medium size bowl, whisk the eggs, salt, and Parmesan until well combined.
• In a medium size saucepan over medium-high heat, melt the butter and pour the egg mixture into the pan. Let the egg cook just until it starts to set, then add the ham, scallions, and cheddar cheese in the center of the egg wrap.
• Cover with a lid and cook for another 3 minutes, or until the egg is fully cooked through and the cheese is melted.
• Remove from the pan and fold in the egg wrap's left and right sides, then roll from the bottom to the top to form a burrito.
• Enjoy!

Steps:

• Position a rack in the lower third of the oven. Preheat the oven to 350 degrees.
• Place two 2-foot-long pieces of nonstick aluminum foil next to each other so the long sides are just touching. Pinch the edges together and then fold them over several times to seal and form one large piece of foil. Line a rimmed baking sheet with the foil and set aside.
• Crack the eggs into a large bowl and whisk well. Add the scallions, 1 teaspoon salt and 2 tablespoons water and whisk to combine.
• Split the whole pack of attached dinner rolls in half horizontally using a serrated knife. Set aside.
• Add 1 tablespoon of butter to the prepared baking sheet and place in the oven to melt, about 3 minutes. Spread the butter all over the foil with a pastry brush and then pour in the egg mixture. Place the attached roll halves cut-side down and side by side on top of the eggs and return to the oven. Bake until the eggs are completely set, about 10 minutes.
• Meanwhile, butter another baking sheet with the remaining 1 tablespoon butter. Using heatproof mitts, top the rolls with this baking sheet and invert the whole thing. Remove the top baking sheet and peel back the foil. Top half the eggs with the cheese and the other half with the ham. Bake until the cheese is melted, about 5 minutes.
• Using a large metal hamburger spatula, flip the bottom half of the rolls onto the other half, so the rolls are top-side up. Cut or pull the rolls apart. Serve with hot sauce.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Dust your work surface with flour and roll the biscuit dough out 1/4-inch thick or slightly thicker. Cut out 5-inch rounds with a cutter. Reroll the scraps and cut again.
• Spread a tablespoon of mustard over half of the top of each round. Fold the ham slices, put them on top of the mustard, leaving a 1/4-inch border, and then mound a scant 1/2 cup of the Cheddar on top. Fold the dough over to make a half-moon and press with a fork to seal. As you go, transfer each finished biscuit to the prepared baking sheet.
• Brush the tops of the biscuits with cream and top with a sprinkling of black pepper. Bake until golden brown and baked through, about 15 minutes. Cool briefly and serve hot.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together.

Steps:

• Mix mayonnaise, steak and Worcestershire sauces, dry mustard, and cayenne in small bowl.
• Spread 4 slices bread with thin layer of grainy mustard and top with layer of onion, 2 pieces of ham, and the cheese. Spread mayonnaise mixture over remaining bread and place on sandwiches. Brush both sides of sandwiches with butter.
• Heat large skillet over medium heat. Add sandwiches and fry, turning once, until golden, about 3 m inutes each side. Serve hot.

Steps:

• Whisk together first 4 ingredients. Place a third of the potatoes in a greased 5- or 6-qt. slow cooker; layer with a third of each of the following: ham, onion and cheese. Repeat layers twice. Pour egg mixture over top. Refrigerate, covered, overnight., Cook, covered, on low 4-5 hours, until casserole is set and edges begin to brown. Turn off slow cooker. Remove insert; let stand, uncovered, 30 minutes before serving.

Steps:

• Heat oven to 350 degrees.
• Cover a large baking sheet with aluminum foil.
• Split your croissants in half and place on the baking sheet.
• In a small bowl, mix together cream cheese and Dijon mustard. Spread some of the cream cheese mixture on one half of each croissant.
• Layer sliced ham and sliced cheese on top of cream cheese mixture.
• Top with the other half of the croissant.
• Bake for 12-15 minutes and serve immediately.