Eggs Bravo Recipe

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Erika Anderson from Wausau, Wisconsin stirs leftover ham and hard-cooked eggs into a creamy cheese sauce, then drapes the savory mixture over toasted English muffins. The simple stovetop dish is nice for breakfast, brunch or a light lunch.
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 6-8 servings


  • 1/3 cup all-purpose flour
  • 1/8 to 1/4 teaspoon salt
  • Dash pepper
  • 1-3/4 cups milk
  • 4 ounces process cheese (Velveeta), cubed
  • 1-1/2 cups cubed fully cooked ham
  • 4 hard-boiled large eggs, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sliced green onions
  • 1/4 cup chopped pimientos
  • 6 to 8 English muffins, split and toasted

Nutritional Facts

1 each: 381 calories, 22g fat (6g saturated fat), 141mg cholesterol, 871mg sodium, 28g carbohydrate (5g sugars, 1g fiber), 16g protein.


  1. In a saucepan, combine the flour, salt, pepper and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; cook and stir until melted. Stir in the ham, eggs, mayonnaise, onions and pimientos; heat through. Serve over English muffins. Yield: 6-8 servings.
Originally published as Eggs Bravo in Quick Cooking September/October 2002, p8

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NDQuilts User ID: 7083747 85865
Reviewed Jan. 12, 2013

"Simple recipe my husband asks for again and again. I usually leave out the pimento and double it to feed my crew."

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