Baked ham and eggs
Prep time: 15 minutes
Cook time: 15 to 18 minutes, plus biscuit time
Yield: 8 servings
2 cups Egg whites (whole eggs optional)
¼ cup fat free milk (substitute or whole milk optional)
1 cup asparagus, chopped
1 teaspoon fresh garlic, minced
2 tablespoons all-purpose flour
¾ cup cheddar cheese, shredded
¼ teaspoon garlic powder
A pinch of salt and pepper
¼ cup green onion, chopped
Canola oil spray
12 biscuits, baked prior to baking the eggs (I used Bisquick and followed package directions to yield 1 dozen)
Hollandaise Sauce (I used 2 packages of McCormick’s) Cook hollandaise while baking the eggs.
Pre-heat oven to 350 F.
In a medium mixing bowl combine the egg whites, garlic powder, milk and flour and whisk until a froth begins to build. Set aside.
Spray canola oil in all the muffin cups.
Fold ham so that it fits into the muffin cups leaving the excess to hang over the edge like a flower. Poke holes in the bottom of the ham so the egg can run through it.
Using a ¼ cup measuring cup pour the egg mixture into the ham filled cups. About two ¼ cup scoops will do it.
Using a teaspoon, mix the asparagus and minced garlic and add the mixture to the muffin cups filled with egg.
Place filled muffin sheet in the oven for 15 minutes.
Remove for oven to add the cheese.
Continue cooking for 3 to 5 minutes until set and the cheese is melted.
Slice biscuit, place the egg muffin atop the biscuit and drizzle with hollandaise sauce. Sprinkle with green onion and dig in.
A coworker said, “Hey, I want you to try this really yummy egg thing my wife made.”
He brought me a piping hot egg and ham muffin cup creation. I was pleasantly surprised. It was a delicious, hot breakfast at work and so simple to make. I knew I had to share it with you all.
Some of you may have seen these, or even made them. But for those who have not, you simply must try it. I made two versions, egg white and whole egg, and both in the style of eggs Benedict.
I wanted to keep the recipe simple because it does not always have to be a ton of work to have great flavor. I used packaged biscuit mix, packaged hollandaise sauce, egg whites from a carton and sliced sandwich ham. I did shred the cheese myself. Ha ha. The result was eight servings in about 30 minutes. Now I have extra to take to work for the rest of the week. You could even toast a couple English muffins and squash the ham and egg “muffin” in between the slices making a ham and egg sandwich.
Wait, what if I grilled a burger patty and put the ham and egg or even bacon and egg “muffin” on top of the burger in between two toasted brioche buns? Or what if I … . What can you come up with? Get creative and show me your creations. I may choose your recipe for an upcoming column. One rule: The egg component must be made in a muffin tin. Come on, play with your food and bring it!
Reach Dan Zahra at firstname.lastname@example.org