Baked Ham and Egg Cups

Slightly adapted from Our Best Bites

8 eggs

3/4 C shredded low-fat sharp cheddar cheese

1/4 C shredded Parmesan cheese

1/4 t kosher salt

1/8 t black pepper12 slices ham

Directions:

Preheat oven to 350

In a bowl, combine all ingredients (except ham slices) and stir well.

Spray muffin tin with non cook spray and place one piece of ham in each well to form a bowl.  

Evenly divide egg mixture between the 12 muffin wells (about 1/4 C each), being careful to keep ingredients well dispersed.  You want them to fill right up to the top.

 

Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling.

Store them in an airtight container in the fridge, or freeze them.

Makes 12.

*** I've made these for a baby shower and for Christmas morning. Excellent flavor, super easy, and fun to look at!***

Bacon in the Oven!

Super quick, super easy!

Line a cookie sheet with foil (make sure it has decent sides on it)

Lay bacon in a single layer on the cookie sheet. It is ok if pieces are touching, but not overlapping.

Turn oven to 400, place bacon in oven, and cook for 12-20 minutes, until desired crispiness. No need to preheat the oven!

***No splatters, no slaving over the stove, delicious bacon every time!!!***

Crockpot Scalloped Potatoes and Ham

Another awesome recipe found at:



1/2 - 1 lbs of cubed, cooked ham
6-8 raw potatoes, sliced
1 C onion, chopped (divided)
1 C grated cheddar cheese
1 C grated mozzarella cheese
1 T olive oil (or butter)
1/2 C chicken broth
1/2 C milk
1 T cornstarch

In a saucepan, saute 1/2 C onions in 1 T oil or butter until onions are translucent (about 5 minutes). Add chicken broth and heat to boiling. Mix 1/2 c milk with cornstarch until well mixed, and add to the boiling mixture, stirring frequently until thick (about 1 minute). Season with salt and pepper, if desired. Set aside. (You could also used a can of cream of chicken or mushroom soup and skip this step)Put half of the ham, potatoes and onions in a crock pot. Sprinkle with salt, pepper and half of both cheeses.
Repeat layers. Spread home-made cream soup (or can) over the top, completely covering the potatoes.
Cover and cook on low for 8 hours or until potatoes are tender.

***The flavor was delicious!!! I ended up slicing the potatoes the night before and placing them in water in the fridge. This made the whole thing a little more liquidy than normal. But, it was convenient! Next time, I will make sure to slice right before putting them in the crockpot. Definitely will make again!***

Sausage Cheese Balls

Original Source: Tablespoon

3 cups Bisquick® mix (I used the new GF Bisquick!)

1 pound pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes

Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan or use parchment paper.

Stir together all ingredients, using hands or spoon. If your mixture is too dry add a little more milk. Shape mixture into 1-inch balls. Place in pan.

Bake 20 to 25 minutes or until brown. Immediately remove from pan. Enjoy!

Found HERE!

***Delicious! More biscuit-like, less sausage-like. Definitely needed extra milk. I think I will tweak it a bit and do a little less bisquick next time. But sooo good!***

Italian Pork Chops

1 T mustard (I used dijon)
1 T olive oil
1/2 tsp. Italian seasoning
4 pork chops
shredded cheese

Mix together mustard, olive oil, and Italian seasoning. Coat the pork chops with mixture. Place in a greased 9x13 pan or on a cookie sheet. Bake at 400 for 20-25 minutes. Add shredded cheese to the top of the pork chop and cook an additional 5-15 minutes.

Found HERE!

***We loved these! Great flavor! Super easy, which I love! Easy enough to do after work! I served with cheesy pasta and sauted green beans.***