BRUNCH HAM AND EGG MUFFINS

Brunch Ham and Egg Muffins image

Have leftover ham and hard-cooked eggs? Then you can have this delicious dish finished in even shorter order.

Provided by Betty Crocker Kitchens

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

8 large eggs
1 package (0.9-oz) hollandaise sauce mix
1 cup milk
1/4 cup butter
1 teaspoon lemon juice
1/4 teaspoon dried dill weed
Dash pepper
8 oz sliced cooked ham
4 English muffins, split, toasted

Steps:

Place eggs in single layer in large saucepan or Dutch oven; add enough cold water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; cut eggs into quarters. Set aside.
In medium saucepan, prepare sauce mix with milk and butter as directed on package. Stir in quartered hard-cooked eggs, lemon juice, dill and pepper. Cook and stir 2 to 3 minutes or until thoroughly heated.
Place ham on microwave-safe plate; cover loosely with microwave-safe plastic wrap. Microwave on Medium for 2 to 3 minutes or until thoroughly heated.
Place 2 muffin halves on each serving plate. Arrange ham slices on muffins. Spoon egg mixture over ham.

Nutrition Facts : Calories 520, Carbohydrate 32 g, Cholesterol 490 mg, Fat 1 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 11 g, TransFat 1 g