Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This skillet breakfast is hearty enough to serve as dinner, too! Eggs, ham, and cheese fuel you with plenty of protein (19 grams per serving).

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

hands-on:
15 mins
total:
25 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. In a 9- or 10-inch cast-iron or oven-going skillet melt butter over medium. Add ham and leek; cook and stir 2 to 3 minutes or until leek is softened.

    Advertisement
  • Break eggs, one at a time, into a custard cup and gently pour into skillet, evenly spacing yolks. Drizzle cream around eggs. Sprinkle with cheese and basil.

  • Transfer to oven. Bake 5 to 7 minutes or until whites are set and yolks are just starting to thicken. Let stand 5 minutes. Season with salt and black pepper. Top with additional fresh basil. Serves 4 to 6.

To serve a crowd:

To serve a crowd, double the recipe. Cook in a 12-inch skillet and bake 8 to 10 minutes.

Nutrition Facts

378 calories; fat 26g; cholesterol 340mg; saturated fat 13g; carbohydrates 17g; mono fat 8g; poly fat 3g; trans fatty acid 1g; insoluble fiber 1g; sugars 2g; protein 19g; vitamin a 1176.2IU; vitamin c 1.1mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 2mg; vitamin b6 0.2mg; folate 74.2mcg; vitamin b12 1mcg; sodium 693mg; potassium 244mg; calcium 164mg; iron 2.6mg.
Advertisement