Ham And Mushroom Baked Eggs Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 8-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat. Cook shallots in oil 4 to 6 minutes, stirring frequently, until starting to caramelize; remove from skillet. In same skillet, add remaining 1 tablespoon oil and the mushrooms. Cook 4 to 6 minutes, stirring frequently, until tender and browned.
• In baking dish, layer half of the bread, 1 1/2 cups of the cheese, the shallots, mushrooms, ham and remaining bread. In large bowl, beat eggs and half-and-half with whisk; beat in Dijon mustard, thyme, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
• Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.

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.

Steps:

• Grease a 13 x 9-inch baking dish.
• In a bowl mix together 1-1/2 cups shredded cheddar with 3/4 cup shredded mozzarella cheese then sprinkle evenly into the bottom of the baking dish.
• In a large skillet melt butter oven medium heat; add in sliced mushrooms and cook until they release there moisture (about 10 minutes).
• Add in green onions and red bell pepper; saute for 3 minutes.
• Spoon the mushroom mixture over the cheese, then sprinkle the chopped ham over the mushroom mixture.
• In a bowl whisk together flour, eggs, 1/2 and 1/2, salt, pepper and cayenne (if using) until thoroughly blended; pour evenly over the ham.
• Cover and refrigerate for 8-24 hours.
• Remove from fridge 30 minutes before baking.
• Set oven to 350°F.
• Bake for 35-40 minutes.
• Top with 1 cup cheddar cheese (or to taste) and return to oven for 2-3 minutes or until the cheese melts.

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.

Steps:

• Grease a 13 x 9-inch caserole dish.
• Sprinkle 2 cups shredded cheddar cheese or Swiss cheese into the bottom of the casserole dish.
• In a skillet melt butter over medium-high heat.
• Add in mushrooms, onion and and bell pepper; cook stirring until softened and the mushroom loose their moisture, then stir in chopped ham.
• Sprinkle the mixture over the cheese.
• In a medium bowl whisk together the eggs with flour, half and half cream or milk, salt and pepper; pour over the ham mixture.
• Cover and refrigerate overnight.
• Remove from fridge 30 minutes before baking.
• Set oven to 350 degrees F.
• Bake uncovered for 35-40 minutes or until a knife inserted into the middle comes out clean.
• Remove from oven and sprinkle about 1/2 cup shredded cheddar cheese on top and allow to melt.
• Let stand 10 minutes before slicing.

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the mushrooms with a little oil and the garlic (if using). Place the mushrooms in two very lightly greased gratin dishes, bottom-side up, and season lightly with pepper. Top with the chopped stalks and thyme, cover with foil and bake for 20 mins.
• Remove the foil, add the tomatoes to the dishes and break an egg carefully onto each of the mushrooms. Season and add a little more thyme, if you like. Return to the oven for 10-12 mins or until the eggs are set but the yolks are still runny. Top with the rocket and eat straight from the dishes.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Beat eggs and milk in a bowl.
• Melt butter in a large, oven-safe skillet over medium heat; cook and stir potatoes, ham, onion, and garlic in melted butter until potatoes are tender, about 15 minutes. Add water if vegetables become dry. Season with salt and pepper.
• Pour egg mixture over vegetable mixture. Cook, without stirring, until eggs are slightly browned on the bottom.
• Broil in the preheated oven until eggs are nearly set, about 5 minutes. Sprinkle Cheddar cheese over eggs and continue broiling until frittata is completely set and cheese is melted, about 5 minutes more.

Steps:

• Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
• Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
• Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.