Honey Ham Egg Casserole

Honey Ham Egg Casserole

2016-12-29 12:15:58

Wondering what to do with those holiday ham left overs? We have the perfect solution for you, this honey ham egg casserole is a delicious and an ease in the kitchen after all that holiday cooking.

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Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

1572 calories

109 g

1112 g

87 g

88 g

38 g

1260 g

2417 g

19 g

0 g

41 g

Nutrition Facts

Serving Size

1260g

Amount Per Serving

Calories 1572

Calories from Fat 782

% Daily Value *

Total Fat 87g

134%

Saturated Fat 38g

189%

Trans Fat 0g

Polyunsaturated Fat 10g

Monounsaturated Fat 31g

Cholesterol 1112mg

371%

Sodium 2417mg

101%

Total Carbohydrates 109g

36%

Dietary Fiber 11g

46%

Sugars 19g

Protein 88g

Vitamin A

113%

Vitamin C

243%

Calcium

100%

Iron

67%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 4oz ground breakfast sausage
2. 2 cups chopped honey ham
3. 5 eggs (you can sub egg whites if you prefer)
4. 1/2 cup onions
5. 1/2 cup bell pepper (I used red, orange, and green)
6. 1/4 cup milk
7. 1/4 teaspoon garlic powder
8. 1/2 teaspoon multi purpose seasoning
9. 1 lb cubed potatoes (frozen potatoes)
10. 3/4 cup shredded cheese
11. chopped green onions

Instructions

1. Preheat oven to 350 degrees
2. In a skillet, brown the sausage until cooked thoroughly. Add the ham, onions and bell peppers and sauté together.
3. In a bowl, mix together the eggs, milk, garlic powder, and seasoning.
4. Spray a baking dish with cooking spray and add a bottom layer of the cubed potatoes.
5. Then add a layer of 1/2 of the egg mixture.
6. On top of that add 1/2 cup of cheese, add the meat mixture, then add the remaining egg mixture and cheese on top.
7. Cover with foil and bake for 30 minutes.
8. After 30 minutes check to make sure that the eggs are firm and if not fully cooked placed back in the oven for 5 more minutes uncovered.

By John Lyons

beta

calories

1572

fat

87g

protein

88g

carbs

109g

more

Our Messy Table http://www.ourmessytable.com/

Mini Chicken and Waffles with Syrup Shots

I thought pairing these with the syrup shot glasses was a fun touch and you can find them cheap almost anywhere.

And these aren’t just for brunching,these also make for great gameday snacks on Sundays in the Fall as well. Either way, the combination of both savory and sweet is perfect anytime. Whenever you whip these up be sure to take some pics and be sureto use #omtfoodie, so we can see all of your great ideas.

Thanks for stopping by!

Mini Chicken and Waffles

2016-05-10 13:40:52

Sweet and savory meets southern comfort food with these Mini Chicken and Waffles.

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Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Prep Time

15 min

Cook Time

10 min

Total Time

25 min

2763 calories

153 g

809 g

155 g

180 g

19 g

915 g

1809 g

7 g

1 g

126 g

Nutrition Facts

Serving Size

915g

Amount Per Serving

Calories 2763

Calories from Fat 1374

% Daily Value *

Total Fat 155g

238%

Saturated Fat 19g

93%

Trans Fat 1g

Polyunsaturated Fat 32g

Monounsaturated Fat 94g

Cholesterol 809mg

270%

Sodium 1809mg

75%

Total Carbohydrates 153g

51%

Dietary Fiber 8g

30%

Sugars 7g

Protein 180g

Vitamin A

28%

Vitamin C

1%

Calcium

54%

Iron

81%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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For the Waffles

1. Eggo Mini Waffles
2. Syrup

For the Chicken

1. 1/2 cup vegetable oil
2. 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
3. 1 cup Panko bread crumbs
4. 1/2 teaspoon paprika
5. 1/2 cup all-purpose flour
6. 2 large eggs, beaten
7. Salt and Pepper

For the Waffles

1. Follow the instructions on the box

For the Chicken

1. Heat vegetable oil in a large skillet over medium high heat.
2. Season chicken with salt and pepper, to taste.
3. In a large bowl, combine panko and paprika; season with salt and pepper, to taste. Set aside.
4. Working in batches, dredge chicken in flour, dip into eggs, then dredge in panko mixture, pressing to coat.
5. Add chicken to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 4 minutes. Transfer to a paper towel-lined plate.

Assembly

1. Take two of the waffles and sandwich a piece of chicken between them then slide a toothpick through the center to hold it together and drizzle syrup on top.

Notes

1. Serve immediately or the waffles with begin to get soggy.

By John

beta

calories

2763

fat

155g

protein

180g

carbs

153g

more

Our Messy Table http://www.ourmessytable.com/

Avocado Toast and Runny Egg

Ingredients:

• 1 Slice of Whole Wheat Bread
• 1/4 of an Avocado (or desired amount)
• Cooking Spray
• 1 egg
• Kosher Salt, black pepper, red pepper flakes
• Sriracha Sauce (optional)

Directions:

• In a bowl mash avocado with salt and pepper and set aside
• Toast your bread
• While bread is toasting, heat a non-stick pan on low heat and spray with cooking spray
• Crack the egg over the pan and cook on one side for a couple of minutes and then flip over for another minute. (Feel free to cook your egg however you like. I just so happen to love a runny egg)
• Spread avocado on the toast and sprinkle with red pepper flakes
• Add egg on top of the avocado and enjoy.

Delicious Avocado Toast with a Runny Egg

Add a fruity Blackberry Mojito for the perfect brunch party! Find more of our delicious breakfast ideas by following our Brunching Pinterest board! What is your favorite recipe for brunch?

Banana Almond Oatmeal Muffins

The solution is pretty simple, just make breakfast the night before and have it ready to grab and go in the morning. So with that idea in mind I made these baked banana almond oatmeal muffins and they are incredible. They have become my go to breakfast lately and even make a great mid-day snack at the office. The carbs and the healthy fats are a great energy boost to help you power through the rest of the day or just what you need to get you going in the morning.

Ingredients:

• 1/2 cup of almond butter
• 1 1/2 mashed bananas (saved one to be sliced)
• 3 cups old fashioned oats
• 1 1/2 cups plain unsweetened almond milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1 cup raw sliced almonds ( set some aside for topping)

Directions:

• Preheat oven to 375 degrees
• Spray muffin pan with non-stick spray
• While the oven is heating up, combine all of the ingredients into a large bowl and throughly mix together. Then spoon the mixer into the muffin pan, filling each cup to the rim.
• Top each one with a few sliced almonds and one sliced banana. You aren’t limited here so feel free to go as crazy as you would like with the toppings.
• Place in the oven and cook for 20-25 minutes, you want the muffins to be firm.
• Before you pull the muffins out, set the oven to broil for 2 minutes, but watch it like a hawk because it could burn quick. This step gives the toppings a nice toast that adds so much to the overall taste that is worth the extra effort.
• Let these cool for a few minutes and then enjoy. Whatever you have left just separate into ziplock bags and refrigerate and then they are ready to be the perfect grab and go breakfast or mid-day snack.

What Lindsey and I have learned is that if we don’t plan ahead with healthy snacks, we ALWAYS end up grabbing something unhealthy. So, it is great to have a grab and go snack option, like these banana muffins.

Thanks again for stopping by!

John

If you love these, be sure to check out our Avocado Toast with Egg – another quick and easy breakfast idea!

Follow our Foodie Board for more delicious recipes we love!