Best Creamed Ham And Eggs Over Cornbread Recipes

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CREAMY SCRAMBLED EGGS WITH HAM



Creamy Scrambled Eggs with Ham image

These may just be the creamiest, richest scrambled ham and eggs you've ever had. -Suzy Horvath, Gladstone, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

8 eggs
1/3 cup heavy whipping cream
2/3 cup cubed fully cooked ham
1 green onion, chopped
Dash salt
Dash pepper
4 teaspoons butter
4 ounces cream cheese, cubed

Steps:

  • In a large bowl, whisk eggs and cream; stir in the ham, onion, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Stir in cream cheese. Cook and stir until completely set.

Nutrition Facts : Calories 383 calories, Fat 33g fat (17g saturated fat), Cholesterol 504mg cholesterol, Sodium 594mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.

HAM AND BROCCOLI CORNBREAD



Ham and Broccoli Cornbread image

Leftovers haunt me. Often nobody wants to eat them, and I hate to see them go to waste. A cornbread casserole is an excellent way to leverage many combinations of leftover meat and veggies into exciting new meals that everyone will love. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 10

5 tablespoons butter, divided
2 large eggs, room temperature
1 cup 2% milk
1/2 cup sour cream
Pinch cayenne pepper
2 packages (8-1/2 ounces each) cornbread/muffin mix
2 cups chopped fresh broccoli
1-1/2 cups shredded sharp cheddar cheese
1-1/2 cups cubed fully cooked ham
3 green onions, thinly sliced

Steps:

  • Preheat oven to 375°. Place 3 tablespoons butter in a 12-in. cast-iron skillet; place pan in oven until butter is melted, 3-5 minutes. Carefully tilt pan to coat bottom and sides with butter., Melt remaining butter. In a large bowl, whisk together eggs, milk, sour cream, cayenne pepper and melted butter until blended. Add muffin mixes; stir just until moistened. Fold in remaining ingredients. Pour into hot pan., Bake until golden brown and a toothpick inserted in center comes out clean, 35-40 minutes. Let stand 15 minutes before serving.

Nutrition Facts : Calories 338 calories, Fat 18g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 700mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.

CREAMED HAM AND EGGS OVER CORNBREAD



Creamed Ham and Eggs over Cornbread image

This is a wonderful way to use your Easter leftovers! Your hard-cooked eggs and ham go into a luscious white sauce which is spooned over a piece of your favorite cornbread, be it homemade or prepared from a mix. This is a good brunch dish or company breakfast dish but would be equally good at lunch or suppertime. Talk about versatility! The timing of this dish is considerably less than indicated since there is a time overlap: you are making the creamed eggs and ham while the cornbread is baking.

Provided by Lorraine of AZ

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 pan prepared cornbread, homemade or prepared from a mix (or see first note below)
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon white pepper
6 hard-cooked eggs, chopped (or may be sliced)
1 1/2 cups chopped ham (or see second note below)
chopped parsley (to garnish)

Steps:

  • Prepare the pan of cornbread. While it is baking prepare the creamed eggs.
  • Melt butter in a saucepan. Add flour, mixing well and cooking a couple of minutes to cook off the raw flour taste. Be sure to see note #3.
  • Add the milk, whisking or stirring constantly, until sauce begins to thicken.
  • Add the seasonings, ham and eggs. Keep warm in the top of a double boiler till serving time. Garnish with chopped parsley before serving.
  • Guests serve themselves a square or wedge of cornbread, then spoon the creamed hand and eggs over.
  • NOTE #1: The creamed eggs and ham are good served over toast points, also. Or, for glamour, in baked frozen patty shells.
  • NOTE #2: Other meats substitute very well for the ham in this recipe: chipped beef, chicken, shrimp, sauteed kidney, etc. Even cooked vegetables can be substituted for a vegetarian meal: peas, beans, asparagus, cauliflower, broccolini ~ or try mixed veggies. A very accommodating basic recipe, you see!
  • NOTE #3: You can flavor the white sauce to please your own taste buds. I like to cook a little finely chopped onion and celery in the butter before proceeding for example. A little dry mustard is a tasty addition, too.

Nutrition Facts : Calories 268.1, Fat 18, SaturatedFat 9, Cholesterol 261.9, Sodium 880.9, Carbohydrate 8.4, Fiber 0.2, Sugar 0.6, Protein 17.4

CREAMED HAM



Creamed Ham image

Leftover ham? For brunch, lunch or a simple supper serve Creamed Ham over poached eggs on toasted English muffins, asparagus on buttered toast, as a filling for crepes - the posibilities are endless!

Provided by Lorac

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons butter
1/4 cup minced onion
3 tablespoons flour
2 1/4 cups milk
1 cup grated swiss cheese
2 tablespoons dry sherry
1 cup chopped cooked ham
1 medium tomatoes, chopped
2 tablespoons chopped parsley

Steps:

  • Sautee onions in butter over medium heat until onions are transparent.
  • Add flour and stir until well combined.
  • Remove pan from heat and add milk slowly while stirring.
  • Return pan to medium high heat, stirring until sauce thickens, reduce heat to low, stir in cheese until melted.
  • Add sherry and ham (add more milk if sauce gets too thick) and simmer until ham is heated through.
  • Add garnish, before serving.

HAM AND CHEESE CORNBREAD SUPREME



Ham and Cheese Cornbread Supreme image

Found this recipe with the Sunday paper coupons and tried it Sunday evening. This was really good. It says to add bacon as garnish, but I added it into the cornbread while mixing, and it was good. I used broccoli but I bet the spinach would be just as tasty. Wondering how a can of corn would be.....

Provided by Dissie

Categories     Breads

Time 50m

Yield 1 cornbread, 8 serving(s)

Number Of Ingredients 12

3 slices bacon
4 large eggs
1/4 cup milk
1/2 cup butter, melted and cooled
1 (6 ounce) package buttermilk cornbread mix
6 dashes hot sauce
1 medium onion
1 (10 ounce) package frozen spinach or 1 (10 ounce) package frozen broccoli, thawed and drained
2 cups ham, cooked and diced to 1/2 inch cubes
2 cups cheddar cheese, shredded
salt and pepper
chopped parsley (to garnish)

Steps:

  • Heat oven to 375 degrees.
  • Cook bacon in 10 1/2 inch cast iron skillet until bacon is crisp, then crumble bacon. RESERVE 1 tablespoon bacon grease and drain the rest. Return bacon grease to cast iron skillet and place in oven to heat pan.
  • Beat eggs in a large bowl, add milk, butter, hot sauce, cornbread mix stirring until blended.
  • Stir in onion, spinach or broccoli, ham and 1 1/2 cups cheese into mixture.
  • Carefully remove hot skillet from oven.
  • Pour batter into hot skillet.
  • Sprinkle remaining 1/2 cup cheese over the top.
  • Bake 30-35 minutes or until set and golden brown.
  • Let rest 5 minutes and garnish the top with crumbled bacon and parsley.

Nutrition Facts : Calories 454.3, Fat 32.4, SaturatedFat 16.9, Cholesterol 191.4, Sodium 1164, Carbohydrate 18.9, Fiber 2.8, Sugar 5.6, Protein 22.5

BISCUIT-TOPPED CREAMED HAM



Biscuit-Topped Creamed Ham image

Make and share this Biscuit-Topped Creamed Ham recipe from Food.com.

Provided by Courtly

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1/4 cup chopped green pepper
3 tablespoons chopped onions
2 tablespoons butter
3 tablespoons flour
1 3/4 cups milk
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
2 cups cubed cooked ham
1 tablespoon lemon juice
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup shredded cheddar cheese
1/3 cup milk
1 teaspoon diced pimento

Steps:

  • In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through. Pour into a greased 9 inch square baking dish. Bake, uncovered, at 375 for 10 minutes.
  • Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened. Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2 inch thickness; cut out six biscuits with a 2 1/2 inch bisuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown. Serve in individual dishes.

Nutrition Facts : Calories 445.6, Fat 27, SaturatedFat 12.2, Cholesterol 83.2, Sodium 801.7, Carbohydrate 28, Fiber 0.9, Sugar 0.9, Protein 22.3

CREAMED HAM ON TOAST



Creamed Ham on Toast image

Meet the Cook: Whether for breakfast or brunch - or lunch or supper - this recipe has been popular in our family for years. It is one that my grandmother passed down. Home for my husband, me and our children, 5 and 2, is a country town. -Robin Morton, Ripley, Mississippi

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2-3 servings.

Number Of Ingredients 11

1 cup chopped fully cooked ham
1/3 cup chopped green pepper
1/4 cup sliced celery
2 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups milk
1/4 teaspoon pepper
1/4 teaspoon celery seed
1 hard-boiled large egg, chopped
5 slices process American cheese, quartered
3 slices toast, cut into triangles

Steps:

  • In a skillet, saute the ham, green pepper and celery in butter for 4-5 minutes. Sprinkle with flour; stir until smooth and bubbly. Add the milk, pepper and celery seed; bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Add egg and cheese; stir until cheese melts. Serve over toast.

Nutrition Facts :

CREAMED HAM OVER BISCUITS



Creamed Ham over Biscuits image

Make and share this Creamed Ham over Biscuits recipe from Food.com.

Provided by FloridaGrl

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold butter
1/2 cup milk
1 cup cubed ham
1/4 cup chopped onion
3 tablespoons butter
1/2 teaspoon chicken bouillon granule
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 3/4 cups milk
3 hard-boiled eggs, chopped
1 tablespoon minced fresh parsley

Steps:

  • In a bowl, combine the flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface. Knead 8-10 times. Preheat oven to 425°F.
  • Pat or roll out to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit cutter. Place 2 inches apart on a greased baking sheet. Bake at 425°F for 10-12 minutes or until golden brown.
  • Meanwhile in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender.
  • Stir in bouillon, Worcestershire sauce and pepper. Combine the flour and milk until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in the eggs and parsley.
  • Split the warm biscuits in half horizontally; top with warm ham mixture.

Nutrition Facts : Calories 433.3, Fat 26.7, SaturatedFat 15.4, Cholesterol 224, Sodium 618.3, Carbohydrate 35.4, Fiber 1.2, Sugar 1.1, Protein 13.2

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