Sheet-Pan Eggs & Toasties

 

Sheet-Pan Eggs & Toasties

Use your le­ftover, Baked Ham, with Ginger Mustard Glaze that you cleverly stashed in the fridge and bake this hearty, savoury French toast on a sheet pan in the oven. You get to customize the style of the eggs to suit your taste and that of your brunch companions, whether poached or fried, sunny side up or over easy— they’re all the perfect finishing touch.

Ingredients:
3 tbsp (45 mL) butter (approx.), soft­ened, divided
1 lemon
9 eggs
1/2 cup (125 mL) milk
Pinch each salt and freshly ground pepper, plus more to taste
White vinegar (optional)
6 slices multigrain bread
3/4 cup (175 mL) finely grated sharp hard cheese
6 slices left­over Baked Ham with
Ginger Mustard Glaze
Chopped fresh chives

Directions:

Preheat oven to 425°F (218°C). Place a large rimmed baking sheet in the oven while preheating. Spread 2 tsp (10 mL) butter on a large piece of parchment paper or a reusable baking mat. Set aside.

Grate 2 tsp (10 mL) zest from the lemon. Squeeze 1 tbsp (15 mL) juice from the lemon (reserve remaining for another use); set juice aside separately in an ovenproof ramekin. Place zest in a shallow dish and add 3 of the eggs; whisk until blended. Whisk in milk and pinch each salt and pepper. Set aside.

If poaching eggs, bring a wide saucepan of water to a simmer; add a splash of vinegar, cover and keep water hot until you’re ready to cook eggs.

Remove hot baking sheet from oven and slide buttered parchment onto the sheet. Quickly dip bread slices into egg mixture, flipping to coat, and place on buttered parchment, spacing them apart. Bake for about 5 minutes or until lightly golden on the bottom.

Remove sheet from oven and flip toast slices over. Sprinkle cheese evenly over bread slices. Arrange ham on bread slices. Return to oven and bake for about 5 minutes or until toast is golden and cheese is browned. Add 1 tbsp (15 mL) butter to lemon juice in ramekin and heat in the oven for 2 minutes to melt butter.

Meanwhile, cook eggs in the desired style. To poach, bring poaching water to a simmer over medium-low heat. Crack 1 egg into a small dish and gently slip into simmering water. Cook, in batches as necessary, for 2 to 5 minutes or until desired doneness. Using a slotted spoon, remove each egg and blot with a paper towel. Place on a plate and cover with foil while you finish cooking the remaining eggs. To fry, melt a thin layer of remaining butter in a large skillet over medium heat and fry eggs to desired doneness.

Place 1 egg on top of each toastie. Drizzle with melted butter mixture and sprinkle with chives.
3/4 cup (175 mL) finely grated sharp hard cheese
6 slices left­over Baked Ham with Ginger
Mustard Glaze
Chopped fresh chives

 

Smoky Mountain Breakfast Casserole

Smokey Mountain Breakfast Casserole

Ingredients

10 Eggland’s Best eggs (egg beaters are ok)

2 1/2 cups of TruMoo milk

1/2 cup of chopped onion

1/4-1/2 cup chopped bell pepper (green or red, both nice)

1/2 to 1 cup fresh mushrooms

1/2 cup Velveeta cheese

1/2 cup Kraft shredded sharp cheese

3 slices bread buttered and cubed

1 cup Jimmy Dean sausage

Directions: 

Brown sausage with onion and pepper. Cook fresh mushrooms a minute or so. Drain sausage mixture on paper towel.

Blend eggs and milk. Butter 9″x13″ baking pan. Put bread cubes in bottom of the baking pan.

Spread cheese over bread. Then sprinkle sausage mixture over all.

Refrigerate over night covered.

Preheat oven 350. Bake for 45 min-1 hour or until set. This will serve around 6 adults. Other ingredients can be used or meat can be omitted or other meats substituted.