Best 3 Baked Eggs And Mushrooms In Ham Crisps Recipes

Baked eggs and mushrooms in ham crisps is a delectable dish that combines the flavors of savory ham, tender mushrooms, and rich eggs, all baked to perfection. This recipe is perfect for a quick and easy brunch or lunch, and it's sure to be a hit with your family and friends. Let's explore the best way to create this delicious meal, ensuring that the eggs are cooked to your desired doneness, the mushrooms are bursting with flavor, and the ham crisps are crispy and golden brown.

Let's cook with our recipes!

HAM AND MUSHROOM EGG CASSEROLE

Ham and Mushroom Egg Casserole image

Use your leftover ham in this indulgent breakfast bake, made with a traditional golden bread, caramelized shallots, mushrooms and a hint of Dijon mustard -- sure to be a hit with your guests.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 1h30m

Yield 8

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
1 cup sliced shallots (about 3 medium)
1 package (8 oz) mushrooms, sliced
6 cups cubed (1-inch) challah bread
2 cups shredded fontina cheese (8 oz)
1 1/2 cups diced cooked ham
10 eggs
2 cups half-and-half
2 teaspoons Dijon mustard
1 tablespoon finely chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 8-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat. Cook shallots in oil 4 to 6 minutes, stirring frequently, until starting to caramelize; remove from skillet. In same skillet, add remaining 1 tablespoon oil and the mushrooms. Cook 4 to 6 minutes, stirring frequently, until tender and browned.
In baking dish, layer half of the bread, 1 1/2 cups of the cheese, the shallots, mushrooms, ham and remaining bread. In large bowl, beat eggs and half-and-half with whisk; beat in Dijon mustard, thyme, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.

Nutrition Facts : Calories 510, Carbohydrate 30 g, Cholesterol 320 mg, Fat 3, Fiber 2 g, Protein 27 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 8 g, TransFat 1/2 g

BAKED EGGS IN SPICED HAM CRISPS

Baked Eggs in Spiced Ham Crisps image

Elegant bite-sized breakfast treats! Eat them with a fork or just eat as finger food. The crisp ham creates a wonderful cup full of savory, gooey goodness. Serve with toast and fresh fruit.

Provided by Adopted Parisian

Categories Breakfast

Time 30m

Yield 12 crisps, 6 serving(s)

Number Of Ingredients 10

Ingredients

3/4 lb mushroom, finely chopped
1/4 cup finely chopped shallot
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons creme fraiche
12 slices black forest ham or 12 slices virginia ham
12 eggs
1 tablespoon fresh tarragon, finely chopped
1 tablespoon fresh chives, finely chopped

Steps:

Preheat oven to 400°F
Cook mushrooms and shallot in butter with salt and pepper over moderately high heat, stirring, until mushrooms are tender, about 10 minutes. Remove from heat and stir in crème fraîche.
Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups).
Spoon mushroom mixture evenly among cups and crack 1 egg into each.
Bake in middle of oven until whites are cooked but yolks are still slightly runny, about 15 minutes.
Remove from muffin cups carefully, using 2 spoons or small spatulas.
Garnish with tarragon and chives.

Nutrition Facts : Calories 309.5, Fat 20.7, SaturatedFat 8.4, Cholesterol 471.9, Sodium 1097.4, Carbohydrate 6.5, Fiber 1.4, Sugar 1.7, Protein 24.1

BAKED EGGS AND MUSHROOMS IN CRISPY HAM CUPS

Baked Eggs and Mushrooms in Crispy Ham Cups image

The creamy mushroom mixture is reminiscent of a yummy stroganoff. Although it is easy to assemble, this is so rich and delicious that it can easily pass for "fancy".

Provided by Mercy

Categories Beverages

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3/4 lb cremini mushrooms or 3/4 lb button mushroom, finely chopped
1/4 cup finely chopped shallots or 1/4 cup onion
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sour cream
1/2-1 teaspoon dried tarragon, to taste
12 slices black forest ham or 12 slices virginia ham (with no holes)
12 large eggs

Steps:

Cook the mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes.
Remove from heat and stir in the sour cream and tarragon.
Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups).
Divide mushrooms among cups and crack 1 egg into each.
Bake in middle of 400°F oven until the whites are cooked but yolks are still runny, about 15 minutes.
Season the eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

Nutrition Facts : Calories 298.7, Fat 19.5, SaturatedFat 7.7, Cholesterol 466.9, Sodium 1071, Carbohydrate 6.7, Fiber 1.1, Sugar 1.8, Protein 23.7

Tips:

Choose fresh, high-quality ingredients for the best flavor.
Use a variety of mushrooms for a more complex flavor profile.
Season the eggs and mushrooms generously with salt and pepper.
Cook the eggs until they are just set, for a runny yolk.
Serve the eggs and mushrooms immediately, while they are hot and crispy.

Conclusion:

Baked eggs and mushrooms in ham crisps are a quick, easy, and delicious breakfast, lunch, or dinner. They are also a great way to use up leftover ham. With a few simple ingredients, you can create a satisfying and flavorful meal that the whole family will enjoy.