Delicious melted cheese, ham, bacon and green onion stromboli! Perfect for a weeknight or weekend dinner when you are pinched for time and are craving some Italian comfort food!…
Disclosure: Today’s Pineapple Fried Rice is brought to you by Minute® Rice.
Pineapple Fried Rice made with Minute® Whole Grain Brown Rice: pineapple, ham and veggies with a flavorful whole grain brown rice comes together so quickly, you can have dinner on the table in under 30 minutes. It’s a much healthier version of takeout and less expensive too!
I remember going to a Christmas party many, many years ago with a friend, and on the table was one of those spiral baked hams with a honey mustard glaze. My friend and I were waiting for the rest of the people to arrive. We had to literally remove ourselves from the room because we couldn’t stop eating this incredibly delicious ham. I kept saying, “Only just one more nibble.” It was THAT good!
Whether you are hosting a brunch party or serving your family breakfast, these delicious savory breakfast casseroles are a cinch to put together. Healthy and filling, with ingredients such as cheese, sausage or bacon, veggies and, of course, eggs as the main ingredient.
Do the prep work the day before, cover with foil and refrigerate. Then, bake the casserole dish in the morning and serve warm with bagels or fruit.
Here you will find breakfast casseroles with a hash brown crust and casseroles that can also be sweet, such as a French Toast Casserole with blueberries or apples which is a favorite for adults and kids.
Now that the holidays are over and we can get back to our healthy groove, readers are requesting Lo Carb recipes!
Ham, Cheese, Veggies and egg beautifully whipped up to be a Lo Carb, guilt free muffin.
I used my Pampered Chef Muffin pan, no need to spray this non-stick pan. I filled each cup with sauteed veggies, ham and poured egg mixture to the top, sprinkled with cheese.
The muffins rise while in the oven, like a souffle, but then deflate after cooling down.
Serve warm. Refrigerate left overs, heat for 1 minute in microwave for a quick breakfast.
- ½ cup red onion, chopped
- ½ orange pepper, seeded and chopped
- 6 Bella Portobella Mushroom, chopped
- 1 cup ham, chopped
- ½ cup cheddar cheese, grated
- 12 eggs, beaten
- ½ cup milk
- 1 Tbsp dried Fine herbs ( Penzey's Spices)
- 1 Tbsp Butter
- Preheat oven to 350 degrees.
- In a saute pan, melt butter, saute onion until soft, add pepper, mushrooms, saute for another 2 minutes, add ham saute for 2 minutes. Set aside.
- In a large bowl, whip eggs until blended, add milk, whip again, add herbs.
- In a non stick muffin pan, add 1 tsp of ham and veggie mixture to bottom of muffin pan, fill up with egg mixture, sprinkle with cheese.
- Bake in oven for 20 minutes or until not jiggly. Let cool for 2 minutes. Serve while warm.
Happy New Year from Moore or Less Cooking Food Blog!! This is my first post for the New Year 2015. Wow. It doesn’t seem possible! It feels like it just was 2000!
I baked an 8 pound ham the other day, so I had some leftovers. I wanted to create a pasta dish with ham, cheese and onions. So I did some experimenting, and this is what I created!
It is so delicious! With a crunchy cheesy top and creamy pasta with ham and onion casserole. I was all out of small pasta, so I broke up a box of linguini into smaller pieces.
Ingredients are pasta, ham, sharp cheddar cheese, chicken broth, milk, panko crumbs, butter, fresh ground pepper.
Hubs is crazy about ham and my kids are crazy about mac and cheese, so this is the perfect combo! No need to add any salt, the ham gives it the perfect salty flavor.
The great thing about this recipe is that you can use any kind of cheese that you have in the refrigerator, Jack, Muenster, Asiago, Goat, Pepper Jack, or a combo of what tastes good to you!
This casserole reheats very well, it would also be a great idea to bring to a friends house for the holidays or if you would like to share a casserole. Prep is easy and you can have a delicious meal in under and hour.
- 1 pound Linguini, broken into small pieces, cooked al dente ( for 5 minutes)
- 1½ cups ham, chopped
- 6 Tablespoons butter
- Red Onion, ¼ cup chopped
- 2 Tbsp Flour
- 1½ cups Chicken Broth
- ½ cup milk
- 2 cups Sharp Cheddar Cheese, shredded
- ½ cup Panko Bread Crumbs
- Preheat oven to 375 degrees F.
- Butter a 9 x 13 Casserole Dish.
- Pour cooked pasta in pan. Set aside.
- In a Sauce pan, on medium heat add 1 TB butter, saute onion until soft, add ham, saute for another 2 minutes.
- Pour onion and ham mixture over pasta.
- In a separate sauce pan, make a Bechamel sauce, saute 2 Tbsp butter over medium heat, add 2 Tbsp heaping full of flour, stir and let cook until golden brown and bubbly, pour in chicken broth and milk, stir until sauce thickens.
- Add 1 cup Cheddar Cheese.
- Stir until combined.
- Pour over pasta.
- Sprinkle Panko crumbs over sauce.
- Sprinkle the rest of the Cheddar cheese over top.
- Bake in oven for 40 mins or until golden brown and bubbly.
- Serve hot.
This post has been linked up to these LINKY parties:
When your oven is being used baking cookies, this is a wonderful recipe for a tender moist ham. I made a 6.5 pound ham with this recipe. It was delicious!
In a slow cooker, cook ham for 6 hours on low, during the last hour, add the brown sugar glaze. Transfer ham into a baking pan, uncovered, into the oven at 400 degrees F for 20 minutes until browned.
- 1 fully cooked 6.5 pounds ham, scored
- ½ cup water
- 1 cup brown sugar
- ¼ cup honey
- ¼ cup spicy brown mustard
- ¼ cup maple syrup
- In a slow cooker, place ham and water, set on Low for 6 hours.
- During the last hour add the brown sugar glaze.
- Brown Sugar Glaze: Mix brown sugar, honey, mustard and maple syrup in a bowl with a whisk.
- Place ham in baking pan uncovered for 20 minutes, or until ham is browned.
Linked up to these parties:
When we lived in New Jersey, we loved ordering a Spiral Honey Baked Ham for Christmas Eve. You would think hubs won the lottery with that ham. He would make ham sandwiches, lots of mustard, ham and eggs, and ham and potato soup! The recipes are limitless with a big ham.
I decided to make my own ham with Dijon mustard, brown sugar and Maple syrup. It tasted just as great or even better than a Honey Baked Ham! Make one for your Christmas Eve.
Strata means layers… generally layers of egg-soaked bread and meat of some kind (ham, sausage, bacon) and cheese. It is baked like a casserole.
This is the other very popular strata ( Overnight egg casserole) that I prepared for the Bridal Breakfast that I catered last month. Other Items on the menu were a BROWN SUGAR STREUSEL COFFEE CAKE, Blueberry Crumb Coffee Cake, OVERNIGHT SAUSAGE AND EGG BAKE, Overnight Vegetarian Egg Bake, Fresh Fruit Salad, Coffee and Juices.
I did all of the preparation the day before, so the morning of the breakfast, I just popped the strata’s in the oven so that they would be warm and ready for a beautiful breakfast.
I doubled this recipe since there was a party of 23 people. Martha Stewart’s recipe calls for Canadian Bacon, but I substituted small round ham, the same size as the English Muffin.
Recipe semi adapted from Everyday Food, May 2006
- Butter, softened (for pan)
- 4 English Muffins, split, toasted
- ½ pound sliced (about 10 slices) small round sliced Ham
- 1¼ cups shredded (5 ounces) sharp Cheddar Cheese
- 8 large eggs
- 3 cups milk
- 1½ tablespoons Dijon Mustard
- Coarse Salt and ground pepper
- ¼ teaspoon Hot Sauce, such as Tabasco
- Generously Butter a 2-quart shallow baking dish (oval or square); set aside.
- In a baking dish, alternately arrange, cut side down, muffin halves and Ham.
- Sprinkle with cheddar cheese.
- Set aside.
- In a large bowl, whisk together eggs, milk, mustard, ½ teaspoon salt, a pinch of pepper, and hot sauce until combined.
- Pour over English muffins and ham; cover tightly with plastic wrap.
- Refrigerate at least 2 hours and up to overnight.
- Place large pan over strata, place heavy pan on top. ( So all ingredients will be covered in egg mixture, soaked.)
- In the morning, Preheat oven to 350 degrees.
- Place baking dish on a rimmed baking sheet; remove plastic wrap.
- Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.)
- Let stand 10 minutes before cutting and serving.
- Let the strata chill 2 hours, and it will be nice and moist. If you leave it overnight in the refrigerator, it will be even more custardy.
- To test to see if it is done, use a sharp knife and insert in center; it should not be jiggly, but should feel firm and the knife should come out clean.
- Arrange the muffin halves and Ham upright for beautiful presentation and easier serving.
- When cutting, you'll be able to see the layers and make sure each portion contains a few pieces of bread and ham.
Today we welcome back the gentlemen from Platter Talk!
Hello again! We are Dan and Scott, the guys from Platter Talk. We are two working dads with six boys who keep us busy in and out of the kitchen. We have mix of old and new recipes, from Scott’s urban childhood and Dan’s rural and simple upbringing. We would love you to stop by and check out some of our food!
We only make scalloped potatoes a couple times each year, and every time I put this together I have to ask myself why we don’t have it more often. This dish has it all: it’s easy, economical, makes the house smell incredible, and everyone loves it – especially our boys. With or without the ham, the basic recipe requires precious few ingredients. Principally, potatoes, onions, milk, salt and pepper. Throw in a dab of butter, a little cream of something soup, and maybe some leftover ham if you have it and wham! Things start to delicious in a hurry. There are so many variation for preparing scalloped potatoes – none of them are wrong, as long as the end results are tantalizing and delicious.
Scalloped Potatoes and Ham
- 3 lbs (1.5 kg) russet potatoes, peeled and thinly sliced.
- 1 medium size white onion, thinly sliced.
- 1 10 oz can cream of mushroom soup
- 1 cup milk
- 3 tablespoons flour, divided
- 1/4 cup butter
- 8 oz ham, thinly sliced or chopped
- kosher salt to taste
- fresh ground peppercorn to taste
- Preheat oven to 350 degrees F.
- In small mixing bowl, combine milk and soup, stir until completely blended. Set aside.
- Coat surface of baking dish with olive oil.
- Place layer of potatoes, onions, and ham in baking dish, add salt and pepper and a couple of dabs of butter.
- Repeat the above layer one or two times, adding a little flour to each layer.
- Add half of milk and soup mixture to dish.
- Continue adding layers of potatoes, onions, and ham (with dabs of butter and some of the flower) until all of these ingredients are used.
- Add remaining milk and soup mixture to dish.
- Cover with aluminum foil.
- Bake for 60 minutes.
- Remove foil and baked for an additional 30 minutes or until potatoes are tender.
- Monitor dish a few times throughout oven-time. Add a bit more milk to dish if it seems dry.
- Adjust baking time to depth of dish. Deep layers may require additional time while shallow layers may require less baking time.
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