HAM AND VEGETABLE SCRAMBLED EGGS
Enjoy this cheesy egg dish that's made with ham and vegetables - a delicious dinner that's ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, combine eggs, milk and garlic salt; beat well. Set aside.
- Melt margarine in large skillet over medium heat. Add ham, bell pepper and onion; cook and stir 2 to 4 minutes or until vegetables are crisp-tender.
- Pour egg mixture over ham mixture in skillet. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Remove from heat. Sprinkle with cheese. Cover; let stand 1 minute or until cheese is melted.
Nutrition Facts : Calories 280, Carbohydrate 3 g, Cholesterol 450 mg, Fat 1, Fiber 0 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 2 g
SHARON'S EGG AND HAM SCRAMBLE
This is my original recipe, although there might be a zillion egg recipes very similar to it. The number of servings depends upon your appetite and what else is on the table to go with it.
Provided by Dinner Date
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Beat eggs, milk, seasoned salt, salt, and black pepper together in a bowl.
- Heat olive oil in a large non-stick skillet over medium-high heat; saute jalapeno in hot oil until slightly softened, 2 to 3 minutes. Add ham to jalapeno and cook until heated through, about 1 minute.
- Pour egg mixture into ham mixture. Cook and stir until eggs are set but not dry, 3 to 5 minutes. Sprinkle 1/2 of the Cheddar cheese over eggs; cook and stir until cheese is melted. Transfer eggs to a plate and sprinkle remaining cheese over the top.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 1.9 g, Cholesterol 411 mg, Fat 33.7 g, Fiber 0.1 g, Protein 23.1 g, SaturatedFat 11.2 g, Sodium 625.2 mg, Sugar 1.6 g
CREAMY SCRAMBLED EGGS WITH HAM
Steps:
- In a large bowl, whisk eggs and cream; stir in the ham, onion, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Stir in cream cheese. Cook and stir until completely set.
Nutrition Facts : Calories 383 calories, Fat 33g fat (17g saturated fat), Cholesterol 504mg cholesterol, Sodium 594mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.
HAM 'N' EGG BURRITOS
Steps:
- In a small bowl, whisk eggs and salt. In a large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are partially set. Add the ham, 1/4 cup cheese and salsa; cook and stir until eggs are completely set. , Spoon egg mixture off-center on each tortilla; sprinkle with remaining cheese. Fold sides and ends over filling and roll up.
Nutrition Facts : Calories 579 calories, Fat 31g fat (15g saturated fat), Cholesterol 489mg cholesterol, Sodium 1924mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 7g fiber), Protein 31g protein.
PUT-AN-EGG-IN-IT HAM AND CHEESE CORN MUFFINS
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 jumbo muffins or 12 muffin halves
Number Of Ingredients 17
Steps:
- Special Equipment: a jumbo 6-cup muffin tin and jumbo muffin liners
- Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a jumbo 6-cup muffin tin with jumbo liners and generously grease with cooking spray.
- Cook the eggs: Put 6 cold eggs in a medium saucepan. Add enough water to cover by about 1 inch. Bring to a boil, cover, remove from the heat and let sit for 4 minutes. Transfer the eggs to a bowl of ice water. Gently crack the eggs so that they fracture all over and let them sit in the water for at least 20 minutes.
- Gently peel the eggs under cold running water. (Older eggs are easier to peel.)
- Make the muffin batter: Melt the 2 tablespoons of soft butter in a medium skillet over medium-high heat. Once the butter starts to foam and cook, add the onions and cook, stirring frequently, until golden brown, about 4 minutes. Add the ham and 1/4 teaspoon salt and continue to stir until browned in spots, about 2 minutes. Remove from the heat and stir in the thyme. Cool in the skillet.
- Combine the flour, cornmeal, sugar, baking powder, baking soda, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large bowl.
- Whisk together the milk, sour cream, 4 tablespoons of the melted butter and the 3 remaining eggs in a separate medium bowl. Fold the egg mixture, onion mixture, Cheddar and Parmesan into the dry ingredients until just combined (don't fret if there are lumps; it means your batter isn't over-mixed).
- Divide half of the batter evenly among the prepared muffin cups. Stand one egg in each cup, nestling it slightly in the batter. Spoon the remaining batter on top of the eggs, using the back of your spoon to spread the batter to make sure each egg is completely covered.
- Lightly brush the top of the batter in the cups with the remaining 2 tablespoons of melted butter. Sprinkle with a little salt and pepper. Bake until the muffin tops are golden, 35 to 40 minutes. Let the muffins rest in the hot muffin tin for at least 10 minutes. Remove, cut each muffin in half and serve warm, or transfer to a rack to cool to room temperature, cut and serve.
PERFECT HAM AND CHEESE SCRAMBLED EGGS
I hate scrambled eggs. Except, that is, when I make them. These, I like. If you're looking for firm eggs, go somewhere else; these are both moist and gooey, while not undercooked (I have a horror of salmonella). Simply double to serve 3 to 4 (or two people with bigger appetites).
Provided by ketchupqueen
Categories Breakfast
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Spray non-stick frying pan with cooking spray.
- Heat up over medium to medium-high heat.
- (Use medium on an electric stove, medium-high on a gas.) While pan is heating, whisk together eggs, Worcestershire sauce, milk, salt, and pepper with a fork, just until blended.
- Pour into pan and stir continually for about 2 to 3 minutes, until eggs are cooked.
- Because of the milk, they will remain moist, but they should not be runny or sticky.
- Turn off heat, but leave pan on burner.
- Add ham and cheese.
- Stir until everything is mixed, ham is heated, and cheese is melted.
- Yum!
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HAM 'N CHEESE SCRAMBLED EGGS RECIPE | LAND O’LAKES
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5/5 (1)Calories 370 per servingServings 6
- Melt butter in 12-inch nonstick skillet over medium-high heat until sizzling; add onion and green pepper. Cook, stirring occasionally, 3-4 minutes or until vegetables are crisply tender. Add ham; continue cooking 2-3 minutes or until heated through. Reduce heat to medium.
- Beat eggs and water in bowl with whisk. Pour eggs over vegetables in skillet. Cook, gently lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, 3-4 minutes or until almost set.
- Sprinkle with cheese; add salt and pepper, if desired. Cover; remove from heat. Let stand 2-3 minutes or until cheese is melted.
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