Basque-Style HoneyBaked Ham & Eggs

Basque-Style HoneyBaked Ham & Eggs


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Put your leftover holiday ham to use in this fantastic brunch recipe from HoneyBaked Ham.

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Serving Size / Yield

4 servings


  • 8-10 slices HoneyBaked Ham.
  • 2 Tbs. olive oil
  • red onion, thinly sliced
  • 1 green bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 garlic clove, minced
  • 3 tomatoes, seeded, cut into strips
  • Dash hot sauce
  • 1/4 C. half and half
  • salt
  • pepper
  • 1 1/2 Tbs. butter
  • 6 eggs, beaten
  • 1/3 C. Parmesan cheese, shredded

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  1. Arrange the ham slices in the bottom of a casserole dish, cover and place in a preheated 325 degree oven.

  2. Meanwhile sauté the onion, green pepper, red pepper and garlic in olive in a large skillet over medium heat for approximately 7 minutes.

  3. Add tomatoes and hot sauce and continue cooking until vegetables are tender and most liquid is absorbed (another 4 minutes).

  4. Spoon this mixture evenly over the ham slices and return to the oven.

  5. Spray a large skillet with butter flavored cooking oil spray and add the butter and eggs.

  6. Spoon the eggs over the ham and vegetable mixture and sprinkle with Parmesan.

  7. Heat until cheese melts slightly, cut into portions and serve.

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