Breakfast Casserole Cups

I needed something new for breakfast, something quick that will help settle my morning pills, cereal was getting old. These are perfect, just a couple will do me, I can reheat them as I want them too. Now, I did have to change the amounts, as I found it did not make enough potato nests, and since I added in more veggies and meat to my egg mixture it went further allowing me to make 16 cups. Take a look at her page if you don't want so many or less ingredients, I just added things I like to my breakfast. They came out great, I liked the crispy potatoes. Oh except they did stick to my tins, but my tins are old and lost it's nonstick. I did order new tins so I'll try it again and see if they stick. I hear those silicone muffin cups work good.


Breakfast Casserole Cups
adapted from Skinny Taste this recipe  below gave me 16 cups

non stick spray
1 Cup finely diced yellow onion
4 Cups frozen shredded potatoes, thawed (gluten free)
dash of garlic powder
dash of onion powder
salt and pepper to taste

2 Cups beaten egg whites (6-8 xl eggs worth)
1/4 Cup diced green onions
1/4 Cup diced bell peppers
1/4 Cup diced mushrooms
1/4 Cup diced ham
4 breakfast sausage links, cooked, diced (gluten free)
1 Cup reduced fat shredded cheddar blend cheese
dash of garlic powder
dash of onion powder
salt and pepper to taste


Preheat oven to 375°. Liberally spray a regular size muffin tin with oil spray.

Combine potatoes, onion, garlic powder, salt and pepper.
Fill each muffin tin with 1/4 cup of potatoes and press along the side of the tin so that it forms a nest.
Bake 35 minutes or until golden brown and edges are crispy.

While nests are baking, combine the egg whites with remaining ingredients in a medium bowl. 

Remove nests from the oven when golden brown.
Fill each cup with about 3 tbsp of egg mixture (be sure there's enough egg whites in each). Return to the oven and bake an additional 17-20 minutes or until eggs are fully cooked. Enjoy now, or let cool and freeze and bag for later to reheat. (thaw over night in fridge, microwave when ready to eat, but note they will not be cripsy like Day 1)

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Baked Pineapple Glazed Ham

I have always done a basic baked ham, this year I decided to dress it up with pineapple and cherries. This recipe also has a glaze of brown sugar, pineapple juice and lemon lime soda. Everyone loved it and it looked so pretty, so pretty we wanted to hurry and eat it so there are no after photos.

Baked Pineapple Glazed Ham
slightly adapted from allrecipes

1 (11 pound) bone-in ham
1/2 cup whole cloves
1 (20 ounce) can pineapple rings in heavy syrup
1/2 cup packed brown sugar
1 (12 fluid ounce) bottle lemon-lime flavored carbonated beverage
1 (4 ounce) jar whole maraschino cherries

Preheat the oven to 325 degrees F (160 degrees C).

Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure both with a toothpick.

Bake covered with foil for 2 hours 45 minutes (about 15 mins/pd), basting frequently with the juices. Remove toothpicks and cloves before serving.


enjoy,

Link up! Flavorful Fridays! Ham Steaks with Brown Sugar Mustard Glaze

  

Remember the hams I bought on sale, here's another dish from one of those. It's been a while since we've had glazed ham steaks so I wasn't sure of the recipe. I found this one, and it's a keeper! This dinner was GOOD! Even the little ones said, 7 yr old-"everything on my plate is really good!", and 3 1/2 yr old says, "Perfecto!" =)


Ham Steaks with Brown Sugar Mustard Glaze
from about.com

1 center-cut ready-to-eat ham steak, about 1 1/2 pounds (leftover Holiday ham, thickly sliced ham steaks work great too)
2 teaspoon dry mustard
1/4 cup brown sugar, packed (I used 2 TBL Splenda Blend)
2 tablespoon white vinegar

Heat ham steaks in a skillet, lightly browning on both sides. Combine mustard with brown sugar and vinegar; sprinkle over ham steaks. Allow sauce to boil with the ham for a minute or so. Remove from heat and serve with sauce poured over.

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enjoy,

Slow Cooker Split Pea and Ham Soup

What do you do when you can get hams for less than .38/lb? Stock up, eat lots of ham then make this soup with the ham bone! I made this knowing that I'd be the only one eating it and freezing it in portions for my lunch. Imagine my surprise when this was done cooking the same time our dinner was, and I found 3 of them eating a bowl!! Everyone liked it! *Gasp!*

I took some of the veggies and ham pieces out to set aside, then blended it all up for a smoother texture, then added the veggies and ham back in. It sure thickens up (even more the next day!) so you'll have to add more liquid to thin it out. Now, split pea soup is nothing pretty looking so imagine the flavor through my photos. =)

{this was the day I noticed my new crock-pot had a crack through it! Thank goodness I had my old one to use, and Costco exchanged it with no problems!}

Slow Cooker Split Pea and Ham Soup

slightly adapted from about.com

1 (16 oz.) pkg. dried green split peas, rinsed

1 meaty ham bone

1 cup diced ham

3 carrots, peeled and sliced

1/2 cup chopped onion

2 ribs of celery plus leaves, chopped

1 or 2 cloves of garlic, minced

1 bay leaf

2 teaspoons dried parsley flakes

1/2 tsp marjoram

1 tbsp. seasoned salt (or to taste)

1/2 tsp. fresh pepper

4 1/2 C hot water

1 can low sodium chicken broth

Layer ingredients in slow cooker in the order given; pour in liquids. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Blend peas to thicken more, if desired. Serve garnished with croutons. Freezes well.

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Savory Ham and Gruyère Palmiers

Since I had some Gruyère cheese and now Christmas ham leftover, I decided to make these to go along with our Christmas day snacking. These were great and easy to make! Another great appetizer idea!

Savory Ham and Gruyère Palmiers

adapted from Ina Garten

1 sheet frozen Pepperidge Farm puff pastry, defrosted

3 TBL coarse ground mustard (I used Inglehoffer Stone Ground Mustard)

1/2 cup shredded Gruyère cheese

1/4 cup grated parmesan cheese

1/4-1/2 cup finely chopped ham (I used my food processor)

Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with the mustard, sprinkle on the cheeses then ham. Take a piece of saran wrap and lay over the ham, then with a rolling pin, lightly roll to press cheeses and ham into puff pastry. Remove saran wrap.

Working from the longer sides, roll each side halfway to the center. Place on a baking sheet lined with parchment paper. Cover with plastic wrap and chill for at least 45 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm. Makes 30.

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Christmas Day Snackin'

What we're snacking on today for Christmas 'linner: Saucy Meatballs, Savory Ham & Gruyère Palmiers and Hot Spinach & Artichoke Dip. Watch for these recipes to be posted very soon! Merry Christmas blog Fans!

PS. these would be great for a New Year's Eve party too!

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Remember my Mom's Potato, Ham and Carrot Casserole?

Remember this post? Well this is another of my faves from my Mom I have to share on the new blog.  

Potato, Ham and Carrot Casserole

2 lbs sliced ham

1 onion diced
1 cup peeled sliced carrots
3 cups sliced potatoes
1 can cream of mushroom soup
2 1/4 tsp flour
1 cup milk
sprinkle of salt
sprinkle of pepper

Brown ham and onion in a greased frying pan. Remove from pan, add flour, soup and milk, heating until it boils. Arrange carrots, potatoes, ham, onion, salt & pepper in a 9x13 pan. Pour sauce over top. Cover and bake 350' for 1 hour. Uncover for 15 minuets more to brown potatoes.
 

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