Time 10m Yield Serves: 4 Number Of Ingredients 6 Steps:
Whisk eggs, milk, salt and pepper. Stir in cheese and ham. Spray large non-stick skillet with cooking spray. Heat skillet over medium-high heat. Pour in egg mixture and immediately reduce heat to medium. As mixture begins to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains. Sprinkle green onion over top.
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!
Time 10m Number Of Ingredients 6 Steps:
Heat a frying pan on medium heat. Spray with a bit of non-stick cooking spray and add in diced ham, stirring occasionally. Crack eggs into a bowl. Add in water and Ranch dressing. Whisk until combined. Pour eggs into frying pan with ham. Using a rubber spatula, mix gently. Allow to cook, turning eggs occasionally. Once eggs are nearly cooked add in half the cheese. Stir to combine. Remove from heat once completely cooked (time will vary depending on how soft you like your scrambled eggs.) Top with remaining cheese and serve.
Time 17m Yield 4 to 6 servings Number Of Ingredients 4 Steps:
In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.) Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn’t a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.
Time 50m Yield 6 pies Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Add the butter to a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs and the chives to the skillet, then a pinch of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove from the heat and add to a bowl to cool slightly. Add the ham, mozzarella and Cheddar to the eggs and mix to combine. Set aside. Make an egg wash with the remaining egg and a splash of cold water in a small bowl. Lay out the sheets of puff pastry and cut into twelve 3-by-5-inch rectangles. Divide the egg mix among six of the puff pastry rectangles, leaving borders empty around the edges. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to the lined baking sheet. Brush the tops with the egg wash and sprinkle with the poppy seeds. Bake until golden, about 20 minutes. Serve hot and enjoy.
Time 20m Yield 3 Number Of Ingredients 9 Steps:
Melt the butter in a skillet over medium heat. Cook the onion, garlic scapes, and ham in the melted butter until the onion is tender, about 5 minutes. Beat the eggs, milk, salt, and pepper together in a small bowl; pour into the skillet and cook, stirring continually, until the eggs have nearly set, but are still slightly moist. Add about half the Cheddar cheese; cook and stir until the eggs are completely cooked, about 5 minutes. Top with the remaining Cheddar cheese to serve.
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.
Time 20m Yield 4 servings. Number Of Ingredients 8 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.
Time 45m Yield 8 servings. Number Of Ingredients 8 Steps:
Preheat oven to 375°. Cut bread in half lengthwise; carefully hollow out top and bottom, leaving 1/2-in. shells (discard removed bread or save for another use). Spread 3 tablespoons butter and all of the mayonnaise inside bread shells. Line bottom bread shell with ham; top with tomato and onion., In a large skillet, melt remaining butter; add eggs. Cook over medium heat, stirring occasionally until edges are almost set. , Spoon into bottom bread shell; top with cheese. Cover with bread top. Wrap in greased foil. Bake 15-20 minutes or until heated through. Cut into serving-size pieces.
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.
More about “perfect ham and cheese scrambled eggs recipes”
Time 7m Yield 2 serving(s) Number Of Ingredients 7 Steps:
In a 7-inch pie plate combine ham, green onion, butter or margarine and basil. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till the mixture is heated through. Meanwhile, stir together beaten eggs and milk. Pour over ham mixture in pie plate. Micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till eggs are nearly set, pushing cooked portions to center of dish several times during cooking. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted.
