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Baked eggs with ham and smoked cheese recipe

Baked eggs with ham and smoked cheese recipe

  • Recipes
  • Dish type
  • Breakfast
  • Brunch

These baked eggs are my favourite Saturday brunch when I have very little desire to cook! They're fast, cheap and delicious. Serve with thick toast or crusty bread to mop up the yolks.

1 person made this

IngredientsServes: 1

  • extra virgin olive oil, as needed
  • 2 slices cooked ham
  • 2 eggs
  • 50g smoked Scamorza cheese, cubed
  • salt to taste

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 200 C / Gas 6. Lightly oil a small baking tray. Arrange the slices of cooked ham on the tray and bake for 5 minutes.
  2. Break each egg on top of each slice of ham; bake for another 10 minutes.
  3. Place cubes of cheese on top of eggs finish baking in the oven for another 5 minutes or until the egg white has hardened and the cheese has melted.

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Baked Eggs with Spinach

They key to great baked eggs with just-set whites and yolks that are still slightly runny and without getting a dry film across the top is to cover the eggs with cream – plus a scattering of a good melting cheese also helps! Though you can’t see it in the photo, the base of the ramekin has a layer of spinach at the bottom. Whenever you want leafy greens in baked eggs, you must wilt them first (it barely takes a minute, you don’t even need oil if you use a non-stick pan) otherwise you will end up with watery eggs – yuck!.

Use this recipe as a base to get as creative as you want! Mix and match other vegetables, line the ramekin with prosciutto or smoked salmon, or add a sprinkling of bacon bits!!

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Ham, Egg & Cheese Crescent Roll Casserole

When I think of spring, I instantly imagine bright green grass, colorful blooming flowers, and an abundance of freshly laid eggs! A holiday brunch would not be complete this season without a Ham, Egg, & Cheese Crescent Roll Casserole, which can be prepared in advance with just a few simple ingredients. Pair it with a fruit salad and you have an easy, complete meal that is fancy enough for entertaining, but fast enough for a weeknight dinner!

I love to keep an arsenal of quick recipes on hand that combine basic ingredients in delicious ways. These are the meals that I turn to when I need a crowd-pleasing dish, but I don’t have hours to spend in the kitchen. After all, in a busy house with 3 boys running around, my time is limited and I am always distracted!

This brunch casserole takes advantage of refrigerated crescent roll dough to keep your prep time minimal. As the dough and the eggs puff up and bake in the oven, the crescent rolls form a crust that envelopes the other ingredients. It’s like magic, and it just happens to taste pretty incredible, too!

I love that I can prepare this dish in advance so that I’m not scrambling at the last minute to get a meal pulled together when we’re ready to eat. If you’re serving it for brunch, go ahead and put it together the night before so that you can just bake it in the morning. If it’s the main course for a busy weeknight supper, simply prepare it during naptime (or any other quieter time in your day!) and bake it when your family is ready to eat. It’s a great way to combine the classic flavors of a ham, egg, and cheese breakfast sandwich in a dish that feeds a crowd and requires a lot less work!

If you’re looking for some other simple recipes that would pair perfectly with this casserole, try a Quick and Very Easy Fruit Salad or Aunt Bee’s Sour Cream and Cheese Potatoes, which only require 4 ingredients and are delicious for both brunch and dinner!

Ham Egg and Cheese Crescent Roll Casserole

Serves 6
Prep Time: 10 mins
Bake Time: 40 mins
Level of Difficulty: Easy

Ingredients:

2 (8 ounce) cans refrigerated crescent roll dough

1 ½ cups cooked, diced ham (I love to use left-over Honey Baked Ham)

1 cup shredded cheddar cheese

Optional: Fresh chives, chopped

  1. Preheat oven to 375 degrees F. Spray a 13-inch x 9-inch baking dish with cooking spray and set aside.
  2. Unroll crescent dough and spread in the bottom of the prepared dish.
  3. Place diced ham on top of crescent rolls. Sprinkle with cheddar cheese.
  4. In a medium bowl, whisk together eggs and milk. Add salt and pepper, to taste.
  5. Pour egg mixture over ham and cheese.
  6. Bake, uncovered, for 35 – 40 minutes, or until eggs are set.
  7. Garnish with fresh chives just before serving!

On her blog The Seasoned Mom, Blair Lonergan documents life with her husband and three boys in Central Virginia’s Piedmont countryside. She shares the simple activities that entertain her little ones, as well as the easy, nutritious, and family-friendly recipes that her kids devour!


Cook's Notes:

The amount of batter that you add to the pan will depend on the size of the pan. An electric crepe maker will typically yield crepes that are about 10-11 inches, but crepe pans or a medium-size skillet usually are about 8-9 inches where you'd use 1/4 cup batter. Electric crepe makers should yield about 8 crepes, and a crepe pan or medium-size skillet should give you about 10-12.

Crepes may be prepared in advance and refrigerated in a sealed plastic bag, so then all you need to do is fill them for a quick meal. Just remove the crepes from the refrigerator in advance or keep them in a low-temperature oven very briefly to take the chill off.

Swiss cheese will not be quite as flavorful, but it can be used as a substitute for Gruyere, if necessary.


Easy ham & cheese quiche

Ingredients

  • 5 eggs
  • 5 tablespoons milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dill
  • 1/3 cup pickled onions (optional)
  • 3/4 cup cheddar cheese shredded or 4 slices
  • 1/2 cup cooked ham
  • 1 store bought crust, pastry dough or puff pastry

Instructions

  1. Follow instructions for your store-bought pie crust. You’ll want to “blind bake” it, meaning cook it in your tart or pie pan without any filling first. This probably means baking at 400 degrees F) and arranging the pastry with edges reaching up the side of the pan. Use your thumb and forefinger to crimp the edges. Prick with a fork and bake for approximately 15 minutes.
  2. Meanwhile, combine eggs and milk in a large bowl and whisk for 3-5 minutes the eggs should be fluffy. Add salt, pepper and dill. Stir briefly then add your remaining ingredients (onions, cheese, ham).
  3. Bring pastry out of oven and pour in egg mixture. Reduce temperature to 375 degrees F and return quiche to the oven for 25-30 minutes.
  4. Allow to cool for 5 minutes serve warm or room temperature.

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200g can chopped tomatoes

Heat oven to 180C/fan 160C/gas 4, fry the bread in the oil until brown and crisp on both sides. Remove from the pan and cut into four triangles.

Lightly butter eight individual cocotte dishes or ramekins. Spoon 2 tbsp of tomato into the bottom of each dish, followed by a slice of ham and the fried bread. Crack an egg over each, season and finish with a sprinkling of cheese. Bake for about 10 mins or until the eggs are cooked to your liking.

PER SERVING

423 kcalories, protein 27g, carbohydrate 15g, fat 29g, saturated fat 10g, fibre 1g, added sugar none, salt 2.43g

KNOW-HOW

If you don’t have individual dishes, you can also make this in a large baking dish. Leave to cook in the oven for about 20 mins.


About the Recipe

This recipe gets tons of flavor thanks to Arla Dofino Smoked Gouda. The cheese is simply their regular Gouda that gets it’s smoky flavor from a dance with hickory wood chips. Because it’s a softer cheese it melts like a dream.

I flipped the usual English muffin on it’s cut side for this recipe. I buttered the cut side and made it the outside of the sandwich. It provides a flatter base to crisp in the pan.

I buttered the outsides of the bread, but used a bit of oil in the pan as well, which added to the golden outsides. From there, I stacked just the cheese on top of the bread, grilling them open face. The ham gets warmed in the pan on the side of the bread. To assemble, I transferred it all to a plate then topped one of the cheesy slices of English muffin with fresh cut tomato, fried egg and spunky arugula then put the other slice on top, cheese side down. Yep, I sandwiched them.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.


Preheat oven to 180 degrees.

Prepare a large-sized (ideally, but regular size can work as well) muffin tin and grease with melted butter.

Grab a slice of bread and slice in half in a diagonal direction for you to create two triangles for each slice of bread.

Place one of the two triangles inside a muffin cup and then put the other triangle on the opposite side.

Press the two triangles in with the edge of the triangles up on each side of the cup. Make sure there are no gaps. In case of gaps cut a piece of the extra white bread and fill it in the gaps.

Once done, brush butter lightly inside the muffin cups just messily, so the bread will have some butter on it.

Add small slices of ham at the bottom

In a bowl, mix the ricotta, grated cheese and chopped parsley then pour a spoonful on top of the ham.

Next, add some chopped green onions.

Crack an egg on top and then sprinkle salt and pepper.

Finally, add 2-3 (or more if you want) small slices of ham. Make sure to place it on the sides of the egg.

Repeat the process to fill in all 6 muffin cups. Divide the ingredients evenly to all six.

Bake for about 18-22 minutes depending on how much the eggs you want to be cooked.

Remove from the oven and then let it cool for a 2-3 minutes before taking a bite.

Recipe Hints and Tips:

  • Baked Ham, Cheese and Eggs Recipe is not suitable to freeze.
  • Best served a few minutes out of the oven with a coffee.
  • If you want to get even fancier, substitute the ham for smoked salmon.

About Author

Jody Allen

Jody Allen Founder/Chief Content Editor Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age . Read More had Jody harbouring dreams of being a published author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan Jody's voice is a sure fire winner when you need to talk to Mums. Read Less


Leek, ham and cheese egg bake

A friend from high school texted me a couple weeks ago to say that he’d made the Spinach and Cheese Strata for Christmas morning brunch and it was a big hit. Ever the smartass, I asked him where he’d found a whole room of people willing to eat bread and he said that this was Pittsburgh, where every salad has french fries on it and I said it sounded like a heavenly place and then he pointed me to this to prove his point.



Joking aside, even when Celiac is not an issue, odds are good that in any room these days you’re going to find one or two people who do not — sometimes it’s even me! — and if that room is your living room and you’re hosting brunch, it might mean that your brunch standard is in need of an update.


And so it was on New Year’s Day that I had invited our families over for brunch, because although I already had too much on my plate, it was still not enough that I was more willing to fight for a 10-person table to eat overpriced, underwhelming eggs* and the polite thing to do was to accommodate everyone. What I really wanted was to make a giant crustless quiche with ham, cheese and piles of sautéed leeks — like a big baked omelet but more custardy — but I couldn’t find a template anywhere that fit what I wanted and so I just threw a bunch of things together in a baking dish a little before people got here, wrote almost nothing down and took no pictures, which means the predictable happened: 1. It took disastrously long to bake (don’t worry, I’ve fixed this), so long that I lost track of time and we basically had it for dinner. 2. It was actually crazy delicious, meaning if I ever wanted to make it again I was going to have to rely on memory and mine is so compromised these days I can barely remember what the first part of this sentence was about. (Maybe it’s you guys we should pity on that note.)

Thus, with a storm a-brewing and much “forced” (oh, how “sad” we’ll be) weekend lazy-ing ahead of us, it seems the perfect time to get this in your oven and feast for days. It’s rich and rustic, going spectacularly well on toast but also with a wedge of this kugel (also gluten-free and serves a crowd) and a side of greyhounds (if vodka representation is as essential in your family as it is in ours). And it turns out it reheats really well so it can be breakfast or brunch or making-dinner-is-overrated-anyway several days in a row, which is how we’re rolling this week. I highly recommend it.

Leek, Ham and Cheese Egg Bake

One big note, as I failed on this both times so do as I say and not as I did, is to Beware The Weep. Eggs baked too long can emit a watery run-off, which I, a non-food-scientist so feel free to chime and correct/clarify, understand comes from proteins in the eggs overcoagulating. To avoid this, bake this just until it’s done and the safest way to do that is to start checking in before you need to (I’ve suggested this in the recipe). It’s done when no liquid egg seeps into the gap formed where a knife inserted into the center and turned or pulled back slightly or a temperature of 165 to 170 degrees. Should your eggs weep, you’ll see this at the bottom of the dish as a little puddle that will have absolutely no effect whatsoever on the taste it’s just a thing that will bother you, the cook.

1 tablespoon butter, plus more for greasing baking dish
6 medium-large leeks or 3 leeks and 2 small yellow onions, diced (just white and pale green parts from leeks leeks washed well)
1 to 2 tablespoons olive oil
12 large eggs
3 1/3 cups milk, preferably whole
Salt and freshly ground black pepper
3/4 pound grated cheese (I use a mix of gruyere and comte)
10 ounces cooked ham, diced very small

Heat oven to 350 degrees F and butter a large (9吉-inch, 3-quart or more) baking dish.

Heat a large skillet over medium heat. Add 1 to 2 tablespoons olive oil and a tablespoon of butter. Once hot, add leeks (and onions, if using) and season generously with salt (I use a full teaspoon kosher salt) and pepper. Cook, stirring, until they’re tender, sweet and just starting to brown, about 10 to 15 minutes. Lower heat to medium-low if they’re picking up color too quickly.

Beat eggs with salt (I used another teaspoon kosher salt, adjust to taste) and a lot of freshly ground black pepper. Whisk in milk.

Assemble by layering in prepared dish: 1/3 of grated cheese, 1/2 of each leeks and ham, next 1/3 cheese, remaining leeks and ham. Pour eggs over then sprinkle remaining cheese over the top.

Bake until gently set in center, being careful about overbaking (see note up top). It’s done when no liquid egg seeps into the gap formed where a knife inserted into the center and turned or pulled back slightly or a temperature of 165 to 170 degrees. Start checking at 55 minutes and then every 5 minutes after that until it’s done. Mine took a total of 65 minutes. Should the top brown too much before the center is set, put foil over the baking dish for remaining baking time.

Let rest on a cooling rack for 5 to 10 minutes before serving, or risk a room full of burned tongues. (It packs serious heat!) Serve in squares or scoops.


Parmesan Baked Eggs with Smoked Ham recipe

How to
Preheat the oven to 180°C.

Grease four ramekins with butter.

Line the ramekins with ham.

Gently break the eggs into the ramekins.

Spoon 15ml cream and 15ml parmesan into each ramekin.

Lightly season with salt and pepper.

Place the ramekins on a baking tray and pour boiling water onto the tray until the ramekins are half

covered. This step is important when cooking eggs for even heat distribution.

Carefully place the tray into the oven and bake for 10 to 15 minutes, depending on how you prefer your eggs.

Serve hot with crunchy, nutty crackers. Or with hot, buttered toast if you’re not banting.

Recipe provided courtesy of Hartlief. Visit their website to view their product range and more delicious recipes.

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