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Amy's Green Eggs and Ham Recipe

Amy's Green Eggs and Ham Recipe photo by Taste of Home

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This whimsically name dish is a great way to use hard-cooked eggs. It's a favorite at our house at Easter and all year-round.—Amy Church, Coatesville, Indiana

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Amy's Green Eggs and Ham Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

20 10 30

Ingredients

3 cups frozen chopped broccoli, cooked and drained
6 hard-cooked eggs, halved
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup chopped fully cooked ham
1 tablespoon sliced green onion
CHEESE SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/4 cups milk
Dash salt and paprika
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons grated Parmesan cheese

Directions

In a greased 11-in. x 7-in. baking dish, layer broccoli and eggs. Combine the mayonnaise, mustard, ham and onions; spread over eggs. In a saucepan, melt butter; add flour. Cook and stir until bubbly. Gradually add milk, salt and paprika; cook and stir until boiling. Cook and stir 2 minutes more. Remove from the heat; stir in cheddar cheese until melted. Pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 400° for 10-12 minutes or until heated through. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 321 calories, 25 g fat (11 g saturated fat), 257 mg cholesterol, 557 mg sodium, 9 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Amy's Green Eggs and Ham in Taste of Home April/May 1996, p9

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Reviews for Amy's Green Eggs and Ham

Amy's Green Eggs and Ham

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Reviewed on Mar. 24, 2012 by hbaseley

I love this recipe, my husband likes it, but my kids are not crazy about it (because of the broccoli). Since I'm the only one who is wild about it, I only make it once a year - on Dr. Seuss's birthday.

Reviewed on Mar. 24, 2011 by jpomegajoe

I used this recipe in my Culinary Arts class and the students really loved it! It was delicious! Thanks for sharing Amy!

Reviewed on Jun. 08, 2010 by jasonburke

Like green eggs I does

Reviewed on Dec. 09, 2009 by alma.l.gravel

This recipe appeared a few years ago in Taste of Home magazine - I made it every year for my church's Easter Breakfast and have made it many times since - love this recipe

Reviewed on Oct. 04, 2009 by nbazzz

We enjoyed this dish very much - tho I would use just 1 tbsp. of dijon mustard next time - I also used a four cheese mix instead of cheddar, which was very tasty. As well, I used far less broccoli, more like 1 to 1 1/2 cups, but a bit more ham. Very nice dish.

Reviewed on Dec. 03, 2008 by Brandirae