Baked Eggs ~ my first experiment

I had some round slices of Canadian bacon and as I was about to fix breakfast a couple of days ago I decided to use it with my eggs.  I’d never really baked an egg and was surprised it took so long!  I baked mine for 18 minutes; 15 might have gotten the job done but I didn’t want any runny whites so I gave it a couple extra minutes.  I also didn’t want to scramble the egg; anyway here is my first attempt.  I think I needed more meat and maybe a shorter cook time.  This Canadian bacon was barely big enough so I am thinking a couple of pieces of shaved ham will work better; maybe even have it sticking over the top a bit to get some crispy edges!

  • eggs
  • Canadian bacon or sliced ham
  • salt and pepper
  • cheddar cheese

In a muffin pan place meat into as many muffin tins as desired.  Crack an egg into each; sprinkle with salt and pepper.  Top with a small slice of cheese; or a sprinkle of shredded.

In 350 degree oven bake for 15 – 18 minutes or until desired doneness.

Enjoy ~ Kimberly

Baked Ham with a Pineapple and Cherry Moonshine Glaze

Baked ham is such a simple dish to make.  It’s quick and virtually fool-proof.  I am posting the delicious ham Charles made last night.  We’d gotten some moonshine soaked cherries from my brother-in-law, Ernie, and thought we’d incorporate it into the ham glaze.  Very tasty; could have used a little more cherries and moonshine I am sure!

  • 1/2 ham ~ about 4 pounds
  • 1 small can pineapple rings
  • 1/3 cup dark brown sugar
  • 2 tsp cherry moonshine juice and some cherries

In roasting pan place ham and pin pineapple rings and some cherries to the outside.  In bowl combine juice from the pineapple rings, dark brown sugar, and moonshine.  Brush some of the glaze over the ham and place in 350 degrees oven and begin baking.  Bake for about 1 hour and 15 minutes basting periodically; maybe every 15 minute or so.

Enjoy ~ Kimberly

Breakfast Burritos

Today was one of those rare days we ate out.  We went to a little brewery in Nashville Indiana and had some fantastic mushroom, tomato, and asparagus soup …. will have to recreate it soon. In fact everything we ate today was good; nice homemade food!  I did however fix breakfast.  We went with simple breakfast burritos; this actually worked out well ~ I was able to use up some of my leftovers which is the best way to make breakfast.  I had a tiny bit of corn relish left and some ham from a few days ago so I put them to use.

Breakfast Burritos

  • 1/4 cup ham ~ chopped
  • 2 eggs
  • a few dashes hot sauce
  • 1/3 cup corn relish or salsa if desired
  • soft taco shells
  • cheddar cheese
  • sour cream

I started my pan heating over medium heat and added the ham to begin it warming; any kind of meat will work I just happened to have some ham on hand.

Once skillet is hot and ham has begun to warm push to side and add eggs.  I started out like a fried egg; sprinkle with salt and pepper.  Once egg has begun to firm up; about 3 minutes flip and scramble them about.

Add corn relish, salsa, hot sauce or any toppings you’d like.

Serve on soft taco shells with sour cream and cheese if desired.

Enjoy ~ Kimberly


Ham Salad ~ the perfect use for the last of a baked ham

I had a bit of baked ham left and couldn’t decide what to make.  I was strongly contemplating ham and beans but with the warm up in the weather a ham salad sandwich sounded perfect.  Mom used to make ham salad when we were kids.  We’d get out the meat grinder and grind up pound after pound of ham and some of the pickles from the giant jar she always had on hand. I decided to use my food processor today.  I do prefer the texture of the meat grinder, but still delicious either way.

Ham Salad

  • 1 pound left over ham
  • 6 – 8 o.z. dill pickles
  • 3/4 cup mayonnaise

Grind up ham and pickles.  Mix in mayonnaise ~ add more or less to taste.

Enjoy ~ Kimberly

Baked Ham and Asparagus Frittata

Ok, so the asparagus will likely turn up in a few recipes this month.  Not a problem for me; I love asparagus.  If you prefer broccoli or zucchini could be used for this recipe as well.  I learned how to make baked frittatas from a gal I used to work with.  We worked out her recipes to make giant batches for breakfast parties but today I decided to make a small one for me and Charles.

Baked Ham and Asparagus Frittata

  • 1/4 cup diced ham
  • 1/4 cup sliced asparagus
  • 1 egg
  • 1/4 cup heavy cream
  • dash black pepper
  • 1 o.z. cream cheese
  • 1/4 cheddar cheese

In buttered small baking dish layer ham and asparagus.

Lightly beat egg and add cream to egg mixing well. Pour over top of ham and asparagus.

Next add cream cheese.  I smashed the cream cheese between my fingers to spread over top.

Sprinkle with cheese.

Bake at 350 degrees for about 40 – 45 minutes.

Enjoy ~ Kimberly