Tomato Ham & Asparagus Baked Eggs

Tomato Ham & Asparagus Baked Eggs


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This is a wonderful brunch recipe to make for loved ones around the holidays.

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Serving Size / Yield

4 servings


  • 3 Tbs. olive oil
  • 1 C. HoneyBaked Ham, diced
  • 1/4 tsp. dried crushed red pepper
  • 2 C. ready-cut tomatoes with juices
  • parsley sprigs
  • salt
  • pepper
  • 1 bunch asparagus, trimmed
  • 2/3 C. Romano cheese, grated
  • 12 oz. mushrooms, chopped
  • 1 lg. onion, chopped

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  1. Preheat oven to 400 degrees. In a skillet over medium heat sauté the onion in olive oil for 7 minutes.

  2. Add the mushrooms and continue to cook an additional 4 minutes.

  3. Add the ham, red pepper, tomato, salt and pepper to the skillet and continue to cook until most of the liquid is absorbed (About 10 minutes).

  4. Remove from heat and divide among 4 shallow 5-6 inch greased casseroles or ramekins.

  5. Make a small well in the middle of the sauce in each dish and break 2 eggs into each dish. (8 total)

  6. Divide among the 4 dishes and sprinkle the Romano cheese over the eggs.

  7. Meanwhile, trim, cut the asparagus into 2 inch pieces and place in a microwave safe container.

  8. Cover with plastic wrap and microwave for 3 minutes. Divide and arrange on top of the eggs.

  9. Season with a little fresh ground pepper and cover each with aluminum foil. Bake until eggs are almost set. Approximately 8 minutes.

  10. Serve garnished with Italian parsley sprigs.

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