Baked Eggs and Ham Recipe

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Baked Eggs and Ham Recipe
Baked Eggs and Ham Recipe photo by Taste of Home
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Baked Eggs and Ham Recipe

Read Reviews
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Publisher Photo
I give this single-serving dish Southwestern flair and zip by using cheese flavored with jalapeno peppers, but regular cheddar cheese also produces tasty results.—Carolyn Crump, Center, Texas
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/4 cup seasoned croutons
  • 2 tablespoons chopped fully cooked ham
  • 1 tablespoon butter, melted
  • 2 eggs
  • 1 tablespoon shredded cheddar cheese
  • Fresh fruit, optional

Directions

In a greased shallow 2-cup baking dish, toss the croutons, ham and butter. Break the eggs carefully on top. Sprinkle with cheese.
Bake, uncovered, at 350° for 15-18 minutes or until eggs reach desired doneness. Serve with fresh fruit if desired. Yield: 1 serving.
Originally published as Baked Eggs and Ham in Taste of Home August/September 1995, p16

Nutritional Facts

1 each: 333 calories, 25g fat (12g saturated fat), 472mg cholesterol, 560mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 18g protein.

  • 1/4 cup seasoned croutons
  • 2 tablespoons chopped fully cooked ham
  • 1 tablespoon butter, melted
  • 2 eggs
  • 1 tablespoon shredded cheddar cheese
  • Fresh fruit, optional
  1. In a greased shallow 2-cup baking dish, toss the croutons, ham and butter. Break the eggs carefully on top. Sprinkle with cheese.
  2. Bake, uncovered, at 350° for 15-18 minutes or until eggs reach desired doneness. Serve with fresh fruit if desired. Yield: 1 serving.
Originally published as Baked Eggs and Ham in Taste of Home August/September 1995, p16

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Reviews forBaked Eggs and Ham

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danielleylee User ID: 4484886 267800
Reviewed Jun. 9, 2017

"I made this the other day for my parents it is super easy. I used Canadian bacon and light English whole-grain Toasted muffins instead of croutons. I also used 2% cheddar cheese. Is the calories ."

MY REVIEW
moundbill User ID: 1142805 198283
Reviewed Jul. 20, 2014

"We liked this one. I used country ham"

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