Broccoli, Ham and Egg Bake

This easy throw together meal is perfect for a hearty breakfast, but I almost always serve it as a main dish for dinner.  I never measure anything but the eggs - just layer everything in a casserole dish, pour the eggs over the top and bake.  You can mix up the ratio of everything else, depending on how much meat, cheese or vegetable you want.

Broccoli, Ham and Egg Bake

Recipe modified from Focuseat

4-6 c. small broccoli flowerettes

1-2 c. diced ham

1 c. mozzarella cheese

1 can diced green chilies

salt and pepper to taste

10 eggs, well beaten

In a 9x13" casserole dish, layer broccoli on the bottom.

Top with diced ham.

Sprinkle mozzarella on top, as well as green chilies.

Season lightly with salt and pepper.

Mix eggs, and pour over everything.

Move things around slightly with a fork, so ensure the egg mixture seeps to the bottom and is coating everything.

Bake at 375 degrees for 45 minutes, or until middle is firm and the eggs have set.

Omelet Rollups

This is a great alternative to individual omelets when you have a group or family to feed.  Just throw it all into a casserole dish and bake it in the oven.  This makes a limited number of eggs go a long way when it comes to feeding multiple people, and is a fun mix up from the regular breakfast.  Toppings can be swapped out for whatever you like or have on hand, so feel free to go crazy here.  If you're like us, this works great for dinner just as much as breakfast.  It goes perfectly served with a side of fresh fruit and muffins.
Most often I just leave this as an omelet casserole, but by all means, if your going for impressions, roll it up!

Omelet Rollups

Recipe from Favorite Family Recipes

1/2 c. milk

1/4 c. flour

6 eggs

salt and pepper, to taste

1 c. shredded cheese of choice

Toppings of choice:

bacon, ham, sausage

tomatoes

green onions

bell peppers

spinach

avocado

sour cream, salsa

Whisk together milk and flour.

Add eggs, salt and pepper and beat until well combined.

Pour into greased 9x13" casserole dish.

Bake at 450 degrees for 6-7 minutes, or until there are no more runny spots.

Top with cheese and toppings.

Return to oven for 1 minute to allow cheese to melt.

Serve if using as a casserole omelet.

For Rollups:

Use a rubber spatula to loosen up the sides.

Roll from the long end for short rolls, or the short end for long rolls.

Once rolled slice into individual servings.

Top with salsa and sour cream if desired.

Ham and Egg Salad Sammy

This is a great grown up version of egg salad and is filling enough for dinner, which I love.  If you are a mayo-free spirit, like my husband, thick sliced hard boiled eggs make an excellent substitution for the egg salad.

Ham and Egg Salad Sammy

Recipe from The Pioneer Woman

6 hard boiled eggs

1/4 c. mayo

1.5 Tbsp. dijon mustard

salt and pepper to taste

dash worchestershire sauce

6 thick slices baked ham

6 slices cheese (I used pepperjack)

sliced red onion

sliced avocado

slices tomato

spinach (or lettuce of choice)

6 sandwich buns or rolls

Prepare egg salad by chopping hard boiled eggs.

Add mayo, dijon, salt, pepper and worchestershire to taste.

Layer cheese, ham, tomato, egg salad, onions, spinach and avocado between each sandwich bun.

Chicken Cordon Bleu Casserole

Nothing can replace a homemade chicken cordon bleu.  But they can be time consuming to make, which isn't the best for feeding a crowd.  This casserole is a great alternative.

Chicken Cordon Bleu Casserole

Recipe from Six Sisters' Stuff

4 c. chopped, cooked chicken

3 c. broccoli flowerets

2 c. cooked, chopped ham

6 slices thin Swiss cheese

1 6oz. pkg. chicken flavored stuffing mix

1 can cream of chicken soup

1 Tbsp. Dijon mustard

Prepare stuffing according to package directions.

Mix soup and mustard in a large bowl.

Stir in chicken, broccoli and ham.

Spread into a greased 9x13" casserole dish.

Top with cheese slices.

Top with stuffing.

Bake at 375 degrees for 35-40 minutes, or until heated through.

Cob Salad / Wraps

This quick weeknight meal doesn't really require a "recipe".  Just grab some fresh veg, cheese, leftover meat and throw it all on some lettuce or in a wrap.  Serve with your favorite dressing and you are good to go!

Cobb Salad Wraps

Any combination of the following:

Tomatoes

Avocado

Cucumbers

Bell Pepper

Hard Boiled Eggs

Green Onions

Bacon

Chicken/Turkey/Beef

Shredded or Cubed Cheese

Onions

Serve over lettuce or in a wrap with your favorite dressing.

Cowboy Omelets

The husband went out for breakfast and ordered the Cowboy Omelet.

He came home and made one himself;

Again, and again, and again...

These are definitely filling enough for both of us.  Last time we made these it was for dinner.

Cowboy Omelets

scrambled eggs

hash browns

red and green bell peppers

ham, sausage or bacon

shredded cheese of choice (we like cheddar and pepperjack)

tomatoes

diced red onions

salt and pepper

Scramble as many eggs as you prefer (I can't even eat a whole omelet made with 2 eggs), with a splash of milk.

Fry hash browns.

Pour egg mixture into a large, greased skillet over medium-low heat.

Season with salt and pepper.

On one half of the egg mixture, spread browns, peppers, meat, tomatoes, onions and cheese.

Cover with lid until egg is cooked through.

Remove lid and sandwich egg over the filling.

Cook until cheese is melted.

Serve with salsa, if desired.

Ham and Egg over Rice

This is such a weird dish to me - just the idea, not the taste.

My husband had it growing up, so he requests it every now and again.
Perfect for a good leftover ham dish.

Ham and Egg over Rice

Recipe from Lyn Denna

1 c. cooked ham, cubed

3 hard boiled eggs

2 Tbsp. butter

2 Tbsp. flour

2 c. whole milk

1 tsp. dry mustard

salt and pepper to taste

Melt butter in skillet and add flour to make a roux.

Add milk and cook, stirring occasionally, until thick.

Stir in cubed ham and cubed eggs.

Salt and pepper to taste.

Serve over rice.

Malibu Chicken

This is SO SO GOOD.

And it's pretty easy to make, too!

Malibu Chicken
Menu Managed Original

4 small chicken breasts
4 thick slices of ham (or multiple deli slices)
4 slices swiss cheese
salt and pepper
thyme or rosemary
1 egg
1 Tbsp. water
1 c. cornflake crumbs

Combine egg and water to make an egg wash.
Season chicken with salt and pepper, and thyme or rosemary.
One at a time, dip chicken breasts in egg wash and then coat in cornflake crumbs.

Place chicken on a cookie rack on top of a cookie sheet.
Bake at 400 for 30 minutes, or until done.

Meanwhile, fry ham in a skillet over medium heat until carmelized on both sides.
Once chicken is done, top each piece with a slice of ham.
Put cheese on top and place under broiler until melted.

Ham Lasagna Roll-Ups

This is a good alternative to your everyday lasagna.

Try switching ham for salami, prosciutto, pancetta, etc.

 

Ham Lasagna Roll-Ups

Recipe from Giada De Laurentiis

Bechamel Sauce:

2 Tbsp. butter

4 tsp. flour

1 1/4 c. whole milk

1/2 tsp. salt

1/8 tsp. ground black pepper

pinch ground nutmeg

Lasagna:

8 oz. ricotta cheese

5 oz. frozen spinach, thawed

1/2 c. parmesan cheese

3 oz. sliced ham/proscuitto/pancetta

1 large egg, beaten

salt and pepper to taste

12 lasagna noodles

marinara or spaghetti sauce

Prepare lasagna noodles according to package directions.

Prepare Bechamel sauce (like a roux), and spread in the bottom of a 9x13" baking dish.

Mix ricotta, spinach, parmesan, 1 c. mozzarella, proscuitto or ham, egg, salt and pepper in bowl.

Lay out noodles individually, and spread cheese mixture over entire length of noodle.

Roll up noodles, and place on Bechamel sauce.

Cover each noodles roll with a spoonful of marinara sauce.

Sprinkle remaining mozzarella and additional parmesan on top.

Cover tightly with foil.

Bake at 450 for 20 minutes.

Uncover and bake until cheese becomes golden, 10-15 minutes longer.

** For Freezing:

Prepare lasagna rolls but do not bake.  Cool in fridge and then put in freezer.

This picture shows the "assembly line"...

Spreading on the noodle (below)

rolled up and placed on sauce (left)

covered with sauce and cheese (right)

 

Ham and Cheddar Loaf

I usually never make anything for lunch.

It mostly consists of leftovers.

Every once and a while however,

I will make my favorite lunch item:

The Ham and Cheddar Loaf

Ham and Cheddar Loaf

1 pre-made pizza crust or bread dough (I always make my own)

1 c. shredded cheddar cheese

9oz. ham (or turkey, or whatever you have)

1 Tbsp. grated parmesan cheese

Roll dough into a 12x8" rectangle.

Top dough evenly with ham, overlapping slices slightly and leaving a 1/2" border around all sides.

Spread cheddar cheese evenly over ham.

Starting at one of the long sides of dough, fold one third of the dough over filling, then repeat with other long side of dough.

Firmly pinch ends of dough together to seal.

Place, sen-side down, on a lightly greased baking sheet.

Cut diagonal slits on the top of dough. 

Spray dough with Pam or brush with a beaten egg.

Sprinkle with Parmesan cheese.

Bake at 350 for 35-40 minutes (for pizza dough), or

Bake at 350 for 20-25 minutes (for bread dough).

Cool 10 minutes and cut.

Ham and Egg English Muffins

This is probably Tate's favorite breakfast:

Ham and Egg English Muffins

4 English muffins

4 eggs

4 slices of ham (cut into circles)

4 slices Cheddar cheese

Cut muffins in half and place on a cookie sheet.

Broil until toasted, and top with cheese until melted.

Meanwhile, cook ham in skillet until crispy on both sides.

Fry eggs however you like them.

Put it all together and enjoy!

Ham and Pineapple Pizza

A classic.

Ham and Pineapple Pizza

1 pre-made pizza dough (you can use my recipe found here).

Your favorite pizza sauce

1 c. pre-cooked, cubed ham

1 small can pineapple tidbits or chunks

2 c. shredded mozzarella cheese

1 Tbsp. Italian Seasoning

Roll out pizza dough, and spread sauce all over.

Sprinkle 1 c. cheese on sauce and sprinkle an even layer of Italian Seasoning on top.

Spread ham and pineapple evenly over cheese, and top with remaining cheese.

Bake at 475 for 12 minutes, or unril cheese browns and crust is cooked all the way through.

Ham Linguine Florentine

Do you have a ton of leftover ham from Easter?

Try this:

Ham Linguine Florentine
Recipe from Lyn Denna

1/2 c. slivered almonds
3/4 lb. ham
1 1/2 c. sliced mushrooms (I left these out)
1/2 c. snipped parsley
3/4 c. chopped onion
3 Tbsp. Dijon mustard
3 Tbsp. butter
8-10 oz. linguine (I used whole wheat)
3 Tbsp. olive oil
4 oz. spinach, chopped
6 Tbsp. flour
3/4 tsp. dried thyme, crushed
1 can beef broth
1 can evaporated milk

Brown almonds and set aside.
Saute onions and mushrooms in oil and butter under tender.
Stir in flour and thyme.
Add broth and milk together and cook over medium heat, stirring occasionally, until thick and bubbly.
Cook for 1 minute longer, stirring.
Add 1/4 c. almonds, the ham, parsley and mustard, and cook until heated through.
Add the cooked linguine and toss to coat.
Arrange spinach on individual plates, and top with linguine mixture.
Sprinkle with remaining almonds.

Dijon Ham and Swiss Loaf

My mother in law gave me this recipe.  I was really skeptical at first, but quickly got over it.  Dont let the combination of ingredients scare you... especially the warm pickles!  This is SO good!

Dijon Ham and Swiss Loaf

Recipe from Lyn Denna

4 c. flour
¼ c. Dijon mustard
2 Tbsp. sugar
2 Tbsp. margarine
½ tsp. salt
1 ½ c. chopped cooked ham
2 Tbsp. Yeast
1 c. shredded Swiss cheese
1 c. water
½ c. chopped dill pickles

Set aside 1 c. flour.
Mix remaining flour, sugar, salt and yeast.
Heat water, mustard and margarine to 125-130 degrees; stir into flour mixture.
Mix in enough reserved flour to make soft dough.
Knead or mix for 4 minutes.
Divide dough in half and roll out in rectangle shape.
Sprinkle ham, cheese and pickle on top of dough.
Roll up into loaf shape, pinching off sides and along the seam.
Put in greased loaf pans and let rise.
Bake at 375 for 30 minutes.
Serve warm. Refrigerate leftovers; reheat to serve.

Yields 2 medium loaf pans

Ham Chowder

Evaported milk makes this soup so creamy and delicious!  Plus, it is fast and easy.

Ham Chowder
1 c. chopped onions
1 c. chopped celery
2 medium-large cubed Red or Yukon Gold potatoes
water
1 1/2 c. cubed cooked ham
1/2 c. butter
3/4 c. flour
2 cans evaporated milk
1 c. milk
dried or fresh chives

Chope veggies and place in the bottom of a large soup pan.  Just barely cover veggies with water.
Boil vegetables until tender, stirring occasionally.
In separate pan melt butter.  Add flour to make a roux.  Slowly stir in 1 can of milk, whisking to combine.  Add second can of milk and warm through, stirring until mixture becomes thick and creamy.
Meanwhile, brown ham in frying pan. 
Add milk mixture to vegetables.  Stir in ham, and about 1 c. of regular milk, until desired consistency is reached.
Spoon into individual serving bowls.  Top with dried or fresh chives and serve.

Chicken Cordon Bleu

I absolutely love these!  They are a bit of work, but are definitely worth every second!

Chicken Cordon Bleu
4 chicken breast
8 thin slices cooked ham
4 slices Swiss cheese
salt and pepper
Thyme or rosemary
1/4 c. melted butter
1/2 c. cornflake crumbs

Use a thin long knife to cut a pocket into the thickest portion of each breast, careful not to go through the sides.
Sprinkle each breast with salt and pepper and thyme or rosemary.

Double stack the ham slices (to make 4 stacks).
Fold the cheese slices in half, then in half again, to make a thick rectangle.
Place a rectangle of cheese on each ham slice.
Fold ham over cheese and stuff one into each chicken breast (you may have to be persuasive).
Secure the open end of the breast with toothpicks.

Dip each breast in melted butter, and then roll in cornflake crumbs, turning to thoroughly coat each roll.
Place in a baking dish.

Bake, uncovered, at 400 for about 40 minutes, or until chicken is cooked and crust is golden brown.

**If Freezing:
Prepare using fresh chicken breasts.  Once stuffed and rolled in crumbs, place in a single layer on a baking sheet and freeze.  Relocate to freezer bag once frozen.
To Cook:
Place frozen breasts on a baking sheet and cook at 400 for about 1 hour, or until chicken is cooked thoroughly.