Amy's Green Eggs and Ham Recipe

4.5 7 11
Amy's Green Eggs and Ham Recipe
Amy's Green Eggs and Ham Recipe photo by Taste of Home
Publisher Photo

Amy's Green Eggs and Ham Recipe

Read Reviews
4.5 7 11
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 cups frozen chopped broccoli, cooked and drained
  • 6 hard-boiled large 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 11x7-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.
Originally published as Amy's Green Eggs and Ham in Taste of Home April/May 1996, p9

Nutritional Facts

1 each: 321 calories, 25g fat (11g saturated fat), 257mg cholesterol, 557mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 16g protein.

  • 3 cups frozen chopped broccoli, cooked and drained
  • 6 hard-boiled large 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
  1. In a greased 11x7-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.
Originally published as Amy's Green Eggs and Ham in Taste of Home April/May 1996, p9

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Reviews forAmy's Green Eggs and Ham

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cwbuff2 User ID: 5946195 9425
Reviewed Nov. 1, 2014

"Great for an Easter morning or theme brunch."

MY REVIEW
cottagebarbie User ID: 1668904 9357
Reviewed Oct. 30, 2013

"This was a really good recipe, however the family is not big on broccoli so I replaced it with asparagus and that did the trick for us. It was really good, will make again!"

MY REVIEW
hbaseley User ID: 3311639 5497
Reviewed Mar. 24, 2012

"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."

MY REVIEW
jpomegajoe User ID: 1077329 18911
Reviewed Mar. 24, 2011

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

MY REVIEW
jasonburke User ID: 5199546 9356
Reviewed Jun. 8, 2010

"Like green eggs I does"

MY REVIEW
alma.l.gravel User ID: 3476176 10400
Reviewed Dec. 9, 2009

"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"

MY REVIEW
nbazzz User ID: 3473726 9216
Reviewed Oct. 4, 2009

"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."

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