Whisk the half-and-half, eggs, salt and pepper in a medium bowl; stir in the ham. Fill the muffin cups two-thirds full with ...

Leftover ham may be my favorite part of the traditional Easter feast (much like leftover cornbread dressing is hands down my ...

Bring the water to a boil in a small saucepan over medium-high heat. Whisking constantly, add the oat bran and a pinch of ...

Place the ham in the bottom of the pan. Spread the tomato sauce evenly over the ham. Carefully break the eggs on top; drizzle the cream over the eggs. Season with salt and pepper to taste (go very ...

Stuff day-old croissants with ham and Gruyère ... Whisk together eggs, half and half, dijon, salt, and thyme in a large bowl and pour over croissants. Cover with aluminum foil and let sit ...

Toss in the ham, cook, stirring, for about 10 minutes to get some color on it. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper.