Tag Archives: ham

Emeril’s Spinach, Ham & Cheese Overnight Breakfast Casserole

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Emeril’s Spinach, Ham and Cheese Overnight Breakfast Casserole

Servings 6-8

Thank you Emeril for a recipe that I think sounds fabulous, easy to make, and a perfect one for innkeepers.  I can’t wait to try it and knowing that it came from you, I’m sure it will be delicious.

Ingredients:

1 Tblsp. olive oil

2 tsp. Kosher salt

1 C. finely chopped onion

1 C. small diced ham (5 oz.)

4 oz. shredded cheddar cheese

4 C. 1-inch diced English muffins

1 lb. fresh spinach leaves, cooked and squeezed dry; or one 10-oz. package frozen chopped spinach, prepared according to package directions, well drained

6 large eggs

1-1/2 cups half and half

1 tsp. chopped fresh thyme leaves

1/4 tsp. cayenne pepper

2 oz. finely grated Parmesan cheese

Directions:

Heat the olive oil in a small sauté pan over medium-high heat

Add the onions and a couple pinches of salt and cook, stirring occasionally until soft, about 4 minutes.  Remove from the heat and set aside to cool.

In a large mixing bowl, combine the cooled onions, ham, cheddar cheese, English muffins and spinach and toss gently to combine.  Transfer to a well-greased 11.5 X 8 inch baking dish; spread the mixture out evenly.

Using the same bowl, add the eggs, half and half, the 2 tsp.salt, thyme, and cayenne pepper.  Whisk to mix well and pour over the bread mixture.  Cover with foil and store in the refrigerator up to overnight.

Preheat oven to 375 degrees.  Place the casserole in the oven and bake for 45 minutes. Remove the foil and sprinkle the Parmesan cheese evenly over the top.  Return to the oven and continue cooking until golden brown, puffed, and cooked through—about 10 minutes more.

Place on a cooling rack and let rest for 10 to 15 minutes before serving.

This recipe is courtesy of Emeril Lagasse & Chef Karen Pickus.  Margot saw it on her PAII Infoemail that she received on May 1, 2012. 

 

 

Emeril’s Spinach, Ham and Cheese Overnight Breakfast Casserole

Servings 6-8

 

Thank you Emeril for a recipe that I think sounds fabulous, easy to make, and a perfect one for innkeepers.  I can’t wait to try it and knowing that it came from you, I’m sure it will be delicious.

 

Ingredients:

1 Tblsp. olive oil

2 tsp. Kosher salt

1 C. finely chopped onion

1 C. small diced ham (5 oz.)

4 oz. shredded cheddar cheese

4 C. 1-inch diced English muffins

1 lb. fresh spinach leaves, cooked and squeezed dry; or one 10-oz. package frozen chopped spinach, prepared according to package directions, well drained

6 large eggs

1-1/2 cups half and half

1 tsp. chopped fresh thyme leaves

1/4 tsp. cayenne pepper

2 oz. finely grated Parmesan cheese

 

Directions:

Heat the olive oil in a small sauté pan over medium-high heat

Add the onions and a couple pinches of salt and cook, stirring occasionally until soft, about 4 minutes.  Remove from the heat and set aside to cool.

 

In a large mixing bowl, combine the cooled onions, ham, cheddar cheese, English muffins and spinach and toss gently to combine.  Transfer to a well-greased 11.5 X 8 inch baking dish; spread the mixture out evenly.

 

Using the same bowl, add the eggs, half and half, the 2 tsp.salt, thyme, and cayenne pepper.  Whisk to mix well and pour over the bread mixture.  Cover with foil and store in the refrigerator up to overnight.

 

Preheat oven to 375 degrees.  Place the casserole in the oven and bake for 45 minutes. Remove the foil and sprinkle the Parmesan cheese evenly over the top.  Return to the oven and continue cooking until golden brown, puffed, and cooked through—about 10 minutes more.

 

Place on a cooling rack and let rest for 10 to 15 minutes before serving.

 

This recipe is courtesy of Emeril Lagasse & Chef Karen Pickus.  Margot saw it on her PAII Infoemail that she received on May 1, 2012.

 

 

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Overnight Scrambled Egg Bake

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overnight scrambled egg bakeOvernight Scrambled Egg Bake For An Easter Breakfast Or Brunch

Eggs are supposedly a symbol of fertility and new life. They play a big part in most of our Easter traditions. I do like eggs and somehow or other, the combination of eggs and ham always seem so appetizing. Maybe that’s why I got such special enjoyment out of reading Dr. Seuss’s Green Eggs and Ham to my little ones.  So as “Sam-I-Am” recommends and for your family’s gourmet enjoyment here with is an easy egg and ham dish to prepare the night before Easter and then to pop into the oven on Easter morn whilst the little ones are hunting for their eggs.  It’ll make the house smell good; it’ll make you feel good because it’s a no fuss dish and you’ll be able to enjoy the festivities; and after the egg hunt, it’ll make everyone feel good because they’ll be able to enjoy a wonderful Easter breakfast.  By the way, you don’t have to use green eggs—but you can if you wish as long as they are not hard boiled.

Overnight Scrambled Eggs Bake

Serves 6-8

Cooking Time: 1 hour

Ingredients:

8 eggs

1 ½ Cup Milk

¼ Tsp. Fine Herbs

6 oz. or A Bit More of Cubed Ham

Several Chopped Leeks

½ Cup Or More Sliced Mushrooms

1 Cup Shredded Cheddar Cheese

One Large Tomato Sliced Thin

6 Thickly Sliced Pieces Of Challa Or Italian Bread Loaf (You can use other bread, but I have found that the two I mentioned are the best for this dish.)

Instructions:

Spray with a non-stick spray a 9 X 13 baking dish

Beat eggs well; add the milk and the fine herbs and beat more.

(If you wish, you can add other herbs and even a dash of white wine.)

Place sliced bread on bottom of your baking dish.

Toss ham, cheese, mushrooms and leeks together and put over bread.

Pour egg mixture over all.

Cover with foil and refrigerate overnight.

Take out of frig. in the morning and pre-heat oven to 350 degrees.

Bake covered for 45 minutes; then remove foil and place sliced tomatoes on top and bake an additional 15 minutes.

Cut into serving size portions.

You can use additional or substituted ingredients for this dish according to your whim and imagination.  For instance, you could add some chopped asparagus, spinach, squash, or other kinds of cheeses.  It’s a very versatile dish. 

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.