Baked Ham and Eggs Breakfast Cups

Baked Ham and Eggs Breakfast Cups

Baked Ham and Eggs Breakfast Cups

Today feels like a good day.

It feels like one of those days that has been a long time in coming.   But thanks to the passing of days, hours and minutes it’s finally here.  I’m staring down the finish line, listening to loud music blasting from my I-Pad, practicing dance steps while I cook–because that’s what I do..

The whole point of my happy dancing around the kitchen is because today is the last day at home before we go on va-ca-tion!!  To celebrate I am making a fantastic breakfast.

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You know how it is when you’re going away, you clean out the refrigerator, right?   So I have a little of this and a little of that, and Bingo!! it becomes these cute little ham and egg cups.  I hope you like them as much as we did.  They were fun to make and even more fun to eat.

As described in the recipe, I baked the cups in the oven, but you could also make them in the microwave, for a quicker meal.  They only take a few seconds to put together and about 13 – 15 minutes to bake in the oven,  giving you just about enough time to make coffee and some toast to go with them.

Try them and do the happy dance around your kitchen, too.

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BAKED HAM AND EGGS CUPS

Yield:   Directions are for 1 serving.  Increase amounts accordingly.IMG_7892

Ingredients:

  • 1  or 2 slices thin deli ham
  • 1 or 2 eggs, lightly whisked
  • salt and pepper to taste
  • 1/4 cup frozen hash browns
  • shredded cheddar cheese

Directions:

1.  Line the bottom of an 8-oz. ramekin or custard cup with ham slices, folding ham in half if necessary.

2.  Pour hash browns in top of ham.

Pour some hash browns over the ham.

Pour some hash browns over the ham.

Lightly whisk eggs and season with salt and pepper.  Pour over hash browns.

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Pour eggs over hash browns.

Pour eggs over hash browns.

 

3.  Sprinkle top with shredded cheddar.

Sprinkle cheese on top,

Sprinkle cheese on top,

4.  Place ramekins on a baking sheet for stability in and out of the oven.

5.  Bake at 400 *F.  for 13 – 15 minutes, till tops are puffed and eggs no longer “jiggle”.  As noted above, these can also be cooked in the microwave until eggs are set.

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SOURCE:    Carolyn’s Originals

 

 

Creamy Hash-Brown Casserole

Creamy potato hash brown casserole.

Creamy potato hash brown casserole.

I don’t know anyone who doesn’t like potatoes, do you?   And there are umpteen thousand ways to prepare them.   So this is what I was asked recently:  “Carolyn,  I love the way you make potatoes, would you, could you, make a big pan of something special for Christmas Dinner?”   Who could say “no” to that?  Start with a compliment and then ask the question.  That’s how to get results.  Here’s the situation;  when we all get together there are usually somewhere between 15 and 20 people.  So I needed to make  A LOT!

Fortunately, I knew immediately what I would make.  I’ve made it before and it was a great success.  People always go back for seconds whenever I serve these rich, cheesy potatoes.  The casserole is a snap to fix using convenience foods, and it travels well, too.

The recipe as presented here makes 12 – 16 servings.  In my need to make sure there was plenty for everyone, I expanded the recipe by adding some additional diced potato, that I cooked in advance;  added some milk to the soups for more liquid, and increased the sour cream to 1 1/2 cups.

Recipe:  CREAMY HASH-BROWN CASSEROLE

Convenience foods make it a snap to put together

Convenience foods make it a snap to put together

SERVINGS:  12 – 16

INGREDIENTS

  • 2 cans (10 3/4 oz. each ) condensed cream of potato soup
  • 1 cup sour cream
  • 1/2 teaspoon garlic salt
  • 1 package ( 32 oz.) frozen hash brown potatoes
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese

In a large bowl, combine the soup, sour cream, and garlic salt.

Mix together the soup, sour cream and garlic salt.

Mix together the soup, sour cream and garlic salt.

Add potatoes and cheddar cheese;  mix well.

Mix in the hash browns and grated cheese.

Mix in the hash browns and grated cheese.

Pour into a greased 13″ x 9″ baking dish.  Top with parmesan cheese.

Spread in a greased baking dish, and top with more cheese.

Spread in a greased baking dish, and top with more cheese.

Bake, uncovered, at 350 degrees for 55 -60 minutes, or until potatoes are tender.  Top should be browned and bubbly.

Creamy potato hash brown casserole.

Creamy potato hash brown casserole.

SOURCE:   slightly adapted from TASTE OF HOME