I tend to forget how much I love classic Egg Salad and when my husband suggested we add ham for a quick lunch, I knew it was going to be a big hit.

Why You’ll Love This Recipe

• Perfect way to use leftover holiday ham – This easy ham salad recipe turns extras into something totally new and crave-worthy.
• Easy to make ahead – Hard boiled eggs can be made ahead of time and the salad can be refrigerated for a couple of days.
• Creamy, tangy flavor with just the right crunch – The combination of eggs, pickles, and mustard gives it that classic deli-style taste.

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

Ingredients for Ham and Egg Salad

• Petit Jean Meats Ham
• Hard boiled eggs
• Mayonnaise
• Yellow mustard
• Bread and butter pickles or dill pickles
• Dried dill
• Granulated garlic
• Kosher salt
• Black pepper
• Hawaiian rolls
• Lettuce
• Red onion

How to Make Ham and Egg Salad Recipe

1. Chop the ingredients – Dice the ham into small pieces. Chop the hard boiled eggs and pickles.

2. Crisp up ham – Place a skillet over medium-high heat. Add ham, stirring occasionally. Cook until ham just starts to crisp. Remove from heat and set aside.

3. Mix the dressing – In a large bowl, stir together pickles, mayonnaise, yellow mustard, dried dill, granulated garlic, salt, and pepper.
4. Combine everything – Add the diced eggs and ham to the bowl. Stir until everything is well coated and creamy.
5. Serve – Spoon onto Hawaiian rolls with lettuce and sliced red onion.

If you’ve got leftover ham sitting in the fridge after a big holiday meal, these brunch sliders are exactly what you need to make next.

This is one of those recipes that doesn’t look fancy but always disappears fast. It’s simple, satisfying and a great way to turn leftovers into something everyone actually gets excited about.

If you try this Ham and Egg Salad Recipe, let me know how it turns out with a comment and star rating below.

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Ham and Egg Salad

Creamy ham and egg salad made with leftover ham, hard boiled eggs, and simple pantry ingredients. Perfect for Easter brunch, easy lunches, or quick sandwiches on soft Hawaiian rolls.

Course Sandwiches

Cuisine American

Keyword egg salad sandwich, ham salad sandwiches, leftover ham recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Calories 216kcal

Author Milisa

Ingredients

• 4 ounces Petit Jean Meats Ham diced
• 8 hard boiled eggs see tips below for easy to peel eggs
• ½ cup bread and butter pickles diced
• ⅓ cup mayonnaise
• 2 tablespoons yellow mustard
• 2 teaspoons dried dill
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 1 ½ teaspoons black pepper
• 12 Hawaiian Rolls for serving
• 1 cup lettuce for serving
• red onion slices for serving

Instructions

• Place a skillet over medium-high heat. Add diced ham and cook, stirring occasionally just until ham starts to crisp. Remove from heat and set aside.
• Dice hard boiled eggs.
• In a large bowl, combine mayonnaise, mustard, diced pickles, dill, garlic, salt and pepper.
• Fold in chopped eggs and ham.
• Serve on Hawaiian rolls with lettuce and red onion.

Notes

Easy Peel Hard Boiled Eggs: Bring a pot of water to a boil. Add eggs and cook for 12 minutes. Drain eggs and place in a bowl of ice water – about 5 cups of water and 3 cups of ice. Chill eggs for 10 minutes. Drain the water from the eggs and crack on the large end. Peel under cool running water. Rinse eggs and pat dry with paper towels.

Store leftover ham and egg salad in an airtight container in the refrigerator up to 3 days. Stir before serving.

Variations:

Add red pepper flakes for a spicy kick.

Use fresh herbs if you have them. Substitute dill for parsley if desired.

Serve in lettuce cups, on toasted bread, bagels or croissants.

Nutrition

Calories: 216kcal | Carbohydrates: 17g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 529mg | Potassium: 101mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 269IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg

More Ham & Egg Recipes to Try

Ham and Egg Bake

Ham and Egg Breakfast Rolls

Ham, Spinach and Mushroom Quiche

Breakfast Sandwiches

The post Ham and Egg Salad appeared first on Miss in the Kitchen.

Classic Deviled Eggs are a must have for all of our holiday dinners like Easter, Thanksgiving and Christmas. These Bacon Deviled Eggs are another version that everyone goes crazy for.

Candied jalapeños add a spicy kick to these deviled eggs without being overly spicy. The whole family raved about this version and I’m pretty sure it’s the only version we will be making from now on.

Ingredients Needed for Spicy Deviled Eggs

• Eggs
• Mayonnaise
• Yellow Mustard like French’s
• Sweet Pickle Juice (brine)
• Granulated Garlic
• Kosher Salt
• Fresh Ground Pepper
• Candied Jalapeños or pickled

Step By Step Directions for Jalapeno Deviled Eggs

1. Bring a pot of water to a boil. Carefully lower the eggs into the boiling water using a strainer or large spoon. Cook for 11- 12 minutes.
2. Remove eggs to an ice bath or cold running water and allow to cool for 10 minutes. Drain the water from the eggs and crack on the large end. 

3. Remove shells under running cold water and pat dry with paper towels.

4. Slice the ends off of each egg as shown. This will help the eggs to stand on the plate without falling over.

5. Cut each egg in half through the middle as shown.

6. Scoop out the yolks and place in a small mixing bowl.

7. Place the whites on a serving plate.

8. Dice jalapenos.

9. Mash the yolks with a fork.

10. Add mayonnaise, mustard, candied jalapeños, pickle juice, garlic, salt and pepper. Mix with a fork until smooth or beat with an electric mixer to get the filling ultra smooth.

11. Spoon or pipe the filling into the egg whites.

12. Garnish with a slice of candied jalapeño if desired. Cover with plastic wrap and chill until ready to serve.

Recipe Notes

• Storage: Store deviled eggs in the refrigerator up to 4 days.
• Food Safety: Keep deviled eggs refrigerated until ready to serve. Deviled eggs should not sit out at room temperature longer than 2 hours.
• Keeping Deviled Eggs Chilled at Parties: Use ice packs or ice cube trays and place in a cake pan or large dish. Place platter of eggs over the top of the ice to keep chilled.
• Variations: If you don’t like the spice or flavor of jalapeños, substitute diced dill pickles or bread and butter pickles into the egg yolk filling.
• Garnishes: Jalapeño Deviled Eggs can garnished with paprika, chopped fresh herbs, ground fresh pepper or pimento peppers.

If you have leftover ham and hard boiled eggs, give our ham and egg salad a try for a delicious twist on the classic.

Add these Jalapeño Deviled Eggs to your next holiday dinner or weekend bbq for a delicious appetizer that everyone will love.

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Jalapeño Deviled Eggs

Jalapeño Deviled Eggs are a kicked up version of the classic that makes the best appetizer for holiday dinners, family gatherings or summer cookouts.

Course Appetizers

Cuisine American

Keyword Deviled eggs for BBQ, deviled eggs for Easter, Deviled eggs with jalapeno, spicy deviled eggs

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 10 minutes minutes

Servings 12 Servings

Calories 126kcal

Author Milisa

Ingredients

• 12 large eggs
• ⅓ cup mayonnaise
• 1 tablespoon yellow mustard like French’s
• 1 teaspoon sweet pickle juice brine
• 1 teaspoon granulated garlic
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground pepper
• 2 tablespoons diced candied jalapeños or pickled

Instructions

• Bring a pot of water to a boil. Carefully lower the eggs into the boiling water using a strainer or large spoon. Cook for 11- 12 minutes.
• Remove eggs to an ice bath or cold running water and allow to cool for 10 minutes. Drain the water from the eggs and crack on the large end. 
• Remove shells under running cold water and pat dry with paper towels.
• Slice off a small piece of each end. This will help the eggs to stand on the plate without falling over.
• Cut each egg in half through the middle, the thickest part of the egg.
• Scoop out the yolks and place in a small mixing bowl.
• Place the whites on a serving plate.
• Mash the yolks with a fork.
• Add mayonnaise, mustard, pickle juice, garlic, salt and pepper. Mix with a fork until smooth or beat with an electric mixer to get the filling ultra smooth.
• Finely chop the jalapeños.
• Fold into the filling.
• Spoon or pipe the filling into the egg whites.
• Garnish with a slice of candied jalapeño if desired.
• Cover with plastic wrap and chill until ready to serve.

Notes

Storage: Store deviled eggs in the refrigerator up to 4 days.

Food Safety: Keep deviled eggs refrigerated until ready to serve. Deviled eggs should not sit out at room temperature longer than 2 hours.

Keeping Deviled Eggs Chilled at Parties: Use ice packs or ice cube trays and place in a cake pan or large dish. Place platter of eggs over the top of the ice to keep chilled.

Variations: If you don't like the spice or flavor of jalapeños, substitute diced dill pickles or bread and butter pickles into the egg yolk filling.

Garnishes: Jalapeño Deviled Eggs can garnished with paprika, chopped fresh herbs, ground fresh pepper or pimento peppers.

Nutrition

Serving: 1g | Calories: 126kcal | Carbohydrates: 3g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 189mg | Sodium: 189mg | Sugar: 3g

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We are always on the lookout for a quick and easy breakfast and love Ham and Egg Salad sliders and these Air Fryer Sausage Biscuits are another favorite for busy mornings.

Adding protein to your breakfast is a great idea and these sandwiches are loaded with eggs, ham and cheese that will satisfy and power you through a busy day.

Ingredients Needed:

• Sliced Bread
• Butter
• Honey Mustard Sauce
• Eggs
• Kosher Salt
• Black Pepper
• Thin Sliced Ham
• Swiss Cheese
• American Cheese

How to Make Breakfast Sandwiches:

• Butter the bread.
• Spread honey mustard on 4 slices of the bread.
• Next, add the Swiss cheese.
• Then the ham.

• Cook the eggs, fried or scrambled.

• Add to the sandwiches.
• Top with American cheese.
• Add the remaining bread slices.
• Toast the sandwiches in a skillet or griddle, toasting both sides.

• Slice sandwiches in half.

Optional Ingredients:

• Bacon
• Breakfast Sausage
• Avocados
• Pepper Jack Cheese

Breakfast for for dinner is one of my go-to meals when I am in a rush and don’t have a plan. We love making buttermilk biscuits and sausage gravy with hashbrown casserole. These ham, egg and cheese breakfast sandwiches are another favorite when we are short on time.

If you are looking for more easy sandwiches, try a Waffle Grilled Cheese or BLT Grilled Cheese, both are  super easy and really delicious.

These Breakfast Sandwiches are a quick and easy addition to any meal of the day. Great for leftover ham and are sure to be a family favorite.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A STAR RATING, AND BE SURE TO HELP ME SHARE ON PINTEREST AND FACEBOOK!

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Breakfast Sandwiches

Breakfast Sandwiches are a great way to start the day. These toasted sandwiches are layered with thin sliced ham, fried eggs and 2 types of cheese. 

Course Sandwiches

Cuisine American

Keyword fried egg sandwich, ham egg and cheese sandwich, toasted breakfast sandwich

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 Sandwiches

Author Milisa

Ingredients

• 8 slices bread
• 6 tablespoons softened butter divided
• ¼ cup honey mustard sauce
• 4 slices Swiss cheese
• 4 slices American cheese
• ½ pound thin sliced ham
• 4 large eggs
• ½ teaspoon kosher salt
• ½ teaspoon pepper

Instructions

• Spread butter onto one side of each slice of bread. 
• Stack 2 slices of bread together, buttered side facing each other. 
• Spread the top side of each slice of bread with honey mustard sauce. 
• Top with a slice of Swiss cheese.
• Add the ham.
• Meanwhile, cook the eggs in a hot skillet coated in butter, seasoning with salt and pepper. Cook eggs to desired doneness.
• Place an egg over the ham.
• Top with a slice of American cheese. 
• Separate the slices of bread, and place butter side up over the American cheese. 
• Cook on a hot skillet or griddle pan over medium heat. 
• Turn to toast on both sides, cooking until bread is toasted and cheese is melted. 
• Remove to a cutting board and slice in half, diagonally. 
• Serve immediately. 

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This Deviled Eggs Recipe is a must have for family dinners, cookouts and every holiday meal. It seems like deviled eggs are always the first thing to disappear. 

You know, it’s just not a party without a tray of classic deviled eggs and this recipe is easy enough for anyone to make.

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Just take me to the recipe! Scroll to the very bottom for the printable recipe card with the ingredients list and full instructions. Or read on to see the step by step photos. 

We have 10 chickens and they are so much fun. We typically get about 6 eggs every day.  I love having fresh eggs and deviled eggs are one of our favorite ways to enjoy them.

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How to Make Easy Deviled Eggs:

• Bring a pot of water to a boil. 
• Add eggs and cook for 11 minutes. 

• Remove eggs to an ice bath and allow to cool, about 7- 10 minutes. 
• Drain the water from the eggs and crack on the large end. 

• Remove shells under running cold water. 
• Pat eggs dry with paper towels.

• Cut eggs in half lengthwise.

• Remove yolks into a mixing bowl and mash with a fork. 

• Add mayo, dijon mustard, garlic, salt and pepper and stir until smooth. 

• Fold in smoked paprika. 

• Spoon or pipe filling into egg whites. These disposable piping bags are handy for filling and I also love this decorating kit. 
• Garnish with fresh herbs like thyme, parsley or dill. 
• Chill until ready to serve. 

If making in advance, cover with plastic wrap or place in an airtight container and refrigerate. 

Deviled Eggs will keep up to 4 days in the refrigerator. 

Serve deviled eggs on an enameled tray!

How to Make Hard Boiled Eggs Easy to Peel:

Add the eggs after the water comes to a boil. Cook eggs for 11 minutes.

Immediately cooling the eggs in the ice bath will stop the cooking process. 

Cracking the egg on the large end, where there’s an air pocket is an easy place to start. Running under cool water helps to separate the shell from the egg membrane. 

Fresh eggs are harder to peel but I have really good luck using this method, even with eggs we gathered on the same day. 

On occasion I have had the worst luck peeling eggs and the whites were broken and torn. I will usually just chop the whites and fold them into the deviled egg filling to make deviled egg salad. Tastes just as great and makes a great side dish for barbecues. 

Deviled Eggs Variations:

• Bacon Deviled Eggs have both crispy bacon and caramelized onions.
• Add about 2 tablespoons of pickle relish into the filling. 
• Stir in about 1/2 teaspoon curry powder to filling. 
• Chopped green olives are also a popular addition to the filling or use slices as a garnish.
• Mash half of an avocado with egg yolks for extra creamy deviled eggs. 

More Easy Appetizers to Try:

• Bacon Wrapped Water Chestnuts have just 3 ingredients and are perfect for holidays and parties. 
• Easy Bacon Stuffed Mushrooms are decadent and delicious with smoky cheese, caramelized onions and crispy bacon. 
• Ham and Cheese Party Puffs are flaky and filled with amazing flavors! Easy to make ahead of the dinner or party. Can be served warm or at room temperature. 
• Greek Salad Skewers are always a crowd favorite. Bite- sized skewers with your favorite Mediterranean flavors! 
• Check out 45 of my favorite Easy Appetizers for game day, parties and holiday gatherings.  

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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Easy Deviled Eggs

Easy Deviled Eggs are the classic appetizer for parties and holiday dinners. This simple recipe is made with pantry staples and can be made ahead. 

Course Appetizers

Cuisine American

Keyword angel eggs, boiled eggs, how to boil eggs

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 274kcal

Author Milisa

Ingredients

• 12 eggs
• ½ cup mayonnaise
• 2 tablespoons Dijon mustard
• ½ teaspoon granulated garlic
• ½ teaspoon smoked paprika
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• fresh herbs for garnish thyme, parsley or dill - optional

Instructions

• Bring enough water to a boil in a large pan that will cover your eggs.
• Carefully add eggs to boiling water and cook for 11 minutes. 
• Remove eggs into an ice bath of about 5 cups of water and 3 cups of ice. Allow to cool, about 7- 10 minutes. 
• Drain eggs from ice bath and crack on the large end. 
• Carefully peel eggs under running cold water. 
• Place on paper towels to dry.
• Cut eggs in half lengthwise.
• Remove yolks into a mixing bowl and place whites on a serving plate. 
• Mash yolks with a fork and add mayo, dijon mustard, garlic, smoked paprika, salt and pepper. Mix until smooth. 
• Spoon or pipe filling into egg whites. 
• Garnish with fresh herbs if desired. 
• Chill until ready to serve. 

Nutrition

Serving: 1g | Calories: 274kcal | Carbohydrates: 2g | Protein: 13g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Cholesterol: 380mg | Sodium: 483mg | Sugar: 1g

The post Easy Deviled Eggs appeared first on Miss in the Kitchen.

Thanks to Pepperidge Farm® for sponsoring this post.

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Salmon Toast Two Ways

I start every day with my computer and many cups of coffee. By mid- morning I’m usually starving. I try really hard to avoid the cookie jar and have something good.

Eggs and toast are on the menu often.  I picked up some of the new Pepperidge Farm Harvest Blends™ Breads to try.  The whole family prefers whole grain breads and these Pepperidge Farm® varieties were a big hit for toast and for lunchtime sandwiches with their fresh and delicious taste.

For my Salmon Toast Two Ways, I chose the Harvest Blends Sprouted Grain and Harvest Blends Seeded Grain.

Now my guys would be totally happy to stop right here and slather some softened butter on these slices of toast but I happened to have some delicious salmon calling my name.

A few weeks ago my folks came to visit and we grilled salmon. On Mom’s recommendation, I put some of the leftovers in the freezer to enjoy later.  Best idea ever.

I topped each slice of toast with a bit of the grilled salmon. Then I cooked up a couple of poached eggs and sliced up half of an avocado.

I mixed up a simple horseradish sauce to drizzle over both and it was incredible. This was the ultimate brunch for salmon lovers. I had forgotten how much I love salmon.

The runny egg with the salmon over the Sprouted Grain Toast was my favorite.

The creamy avocado with the salmon over Seed Grain Toast was a really close second. I could be happy with this any day of the week and for any meal of the day.

All three varieties of Pepperidge Farms Harvest Grains Breads taste fresh and were the perfect hearty bread for the toast and sandwiches alike.

TheHarvest Grains Ancient Grains Bread also made wonderful toast and we enjoyed it on a smoked brisket sandwich on Sunday afternoon.  Lots of good eating around our house lately!

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Salmon Toast Two Ways

Brrunch is more delicious than ever with this Salmon Toast Recipe made Two Ways!  Delicious, flaky salmon topped with a sunny-side-up egg or topped with creamy avocado. Both are drizzled with an easy horseradish sauce for a delightful meal any time of day.

Course Breakfast

Cuisine American

Keyword avocado toast, breakfast, egg toast, salmon toast

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Author Milisa

Ingredients

For Salmon and Egg Toast

• 2 slices Pepperidge Farm Harvest Blends Sprouted Grain Bread
• ½ cup cooked salmon flaked or chopped into bite-sized pieces
• 2 eggs cooked sunny side up
• fresh parsley for garnish optional
• salt and pepper to taste

For Salmon and Avocado Toast

• 2 slices Pepperidge Farm Harvest Blends Seed Grain Bread
• ½ cup cooked salmon flaked or chopped into bite-sized pieces
• ½ avocado thinly sliced
• fresh cilantro for garnish optional
• salt and pepper to taste

For Horseradish Sauce

• 2 tablespoons sour cream or Greek yogurt
• ½ teaspoon brown mustard
• 1 teaspoon horseradish
• pinch of salt

Instructions

• For the Horseradish Sauce: Mix sour cream, brown mustard, horseradish and salt together.
• Layer salmon over toast. Top with eggs or avocados.
• Drizzle with horseradish sauce. Season with salt and pepper.

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Disclosure: This post is sponsored by Pepperidge Farm in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are my own.

The post Salmon Toast Two Ways appeared first on Miss in the Kitchen.

Avocados are among my most favorite foods, and probably my favorite healthy food!  I could literally eat avocados everyday.    I made these Egg and Smashed Avocado Tostadas for breakfast but they are also perfect for lunch or dinner!

When I was making these Egg and Smashed Avocado Tostadas I kept thinking this is the kind of breakfast my Dad would love.  When I talk to my folks, we always talk about food and what we’ve been cooking.  I had to laugh when my Mom said she had been making this same exact breakfast with scrambled eggs and salsa.

Avocados are so delicious that I sometimes forget how good they are for you!  The have naturally good monounsaturated fat which can replace saturated fat in many recipes!  Avocados are also sodium free and cholesterol free.  They are a great source of potassium, iron and fiber.

Now all I need is a steady supply of avocados!  I love to add avocados to soups, salads, sandwiches and sometimes I just eat them with a little garlic salt.  You should Love One Today!

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Egg and Smashed Avocado Tostadas

Egg and Smashed Avocado Tostadas are the perfect meal for any time of day.

Course Breakfast

Cuisine American

Keyword avocado tostadas, breakfast, egg breakfast

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Milisa

Ingredients

• 1 Hass avocado
• ½ teaspoon lemon juice
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 corn tortillas
• 1 teaspoon butter
• 2 eggs
• ½ teaspoon salt
• green onion tops finely chopped

Instructions

• Cut avocado in half and remove seed. Scoop into a small bowl, add lemon juice, salt and pepper. Mash together with a fork and set aside.
• Spray corn tortillas lightly with nonstick cooking spray and place on a baking sheet and bake in a 400 degree oven for about 7-10 minutes or until toasted.
• Add butter to a small skillet and add eggs. Season with salt and cook on both sides until desired doneness.
• Spread mashed avocado over each corn tortilla and top each with an egg. Garnish with green onions.

Be sure to visit the Hass Avocado Board at LoveOneToday.com and you can follow along on Facebook and Twitter. 

Disclosure: This is a sponsored post on behalf of the Hass Avocado Board through Mom it Forward.  I was compensated for my time in developing this recipe but all opinions are my own.  Thank you for supporting the brands that help make Miss in the Kitchen possible. 

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Ham, Spinach & Mushroom Quiche

Quiche is one of my very favorite dishes to serve my family and is so easy for entertaining.  Rather you are having a holiday brunch or a big family Christmas party, quiche is the perfect dish.  It can be served hot right out of the oven or at room temperature.

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This savory quiche is one of our favorite meals. I have made it time and time again and if all of the kids are home, I’ve been know to make two because we love it so much.

Quiche is an easy meal for breakfast, brunch or dinner and we also love this Sausage Spinach Quiche!

If you have leftovers from a holiday feast like this Easy Brown Sugar Glazed Ham, it’s a delicious flavor combination with the spinach, mushrooms and eggs. Using store bought pie crust makes this a super easy dish to put together and I love it for a busy weeknight.

I just pop it in the oven and then I’m free to take care of the other things on my list like laundry, dishes and all of that fun stuff.

This is a sponsored post on behalf of the National Frozen & Refrigerated Foods Association through the Mom it Forward Blogger Network.

The key to easy holiday entertaining is to have your freezer and refrigerators stocked with a range of must have ingredients.  There are over 3,700 different items in the frozen food aisle of your grocery store to help you out.

Some of my must haves are nutrient-rich fruits and vegetables that are frozen at the peak of freshness, meatballs to ready to go into the slow cooker for appetizers, and don’t forget the ice cream!

During the holidays I always keep refrigerated pie crusts, they are one of my favorite shortcuts for the holidays. Crescent dough is always a must for these Ham and Egg Breakfast Rolls. 

 Eggs, cheese and gallons of milk (literally gallons – I have 3 boys!) are always in my fridge.

The refrigerated dairy isle is packed with our must have foods.  These simple, fresh, farm-grown ingredients are just waiting to be turned into fabulous dishes like quiche!

For more ideas, tips and recipes, check out www.EasyMeals.com and Easy Meals on Facebook plus awesome inspiration from the NFRA on Pinterest.

This Ham, Spinach & Mushroom Quiche can easily be adapted to your favorite flavors and what you have in your refrigerator and freezer.   It is simple to make and I know it will be a huge hit at your next gathering.

More Quiche Recipes:

Bacon Cheddar Quiche has a puff pastry crust and caramelized onions with the cheddar and bacon filling. So good for any meal of the day. 

Asparagus Quiche with bacon and Gruyere cheese is a great spring appetizer or brunch dish.

My Sausage Spinach Quiche is so flavorful and delicious, a real crowd pleaser!

This Ham, Mushroom and Spinach Quiche continues to be one of my most popular recipes, so if you haven’t tried it yet, add it to the list!

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If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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Ham, Spinach & Mushroom Quiche

Ham, Spinach & Mushroom Quiche Recipes is a wonderful dish that is perfect for holiday entertaining or a busy weeknight dinner and even for brunch!

Course Main Dishes

Cuisine American

Keyword brunch, egg recipes, leftover ham recipes, quiche

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Additional Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 275kcal

Author Milisa

Ingredients

• 1 refrigerated pie crust
• 1 tablespoons butter
• 1 cup sliced mushrooms
• 3 green onions sliced
• 3 cups fresh spinach or 1 10 oz package frozen spinach
• 3 large eggs
• ½ teaspoon salt
• 1 ½ cups milk
• 1 cup shredded Swiss Cheese
• ½ cup shredded smoked Gouda cheese
• ¾ cup diced cooked ham

Instructions

• Preheat oven to 425 degrees F.
  Unroll pie crust and press into a pie plate. Prick the bottom and sides of the pie crust with a fork.
• Bake the pie crust for 10 minutes. Lower oven temperature to 325 degrees.
  
• Add butter to a medium skillet and add mushrooms and green onions. Cook for 5 minutes, stirring often.
• Add spinach (If you are using frozen spinach, thaw it and squeeze out excess liquid before adding to skillet.) Cook until spinach just starts to wilt if using fresh or until heated through if using frozen. Set aside.
  
• Add eggs to a large bowl, add milk and salt and whisk until well combined.
• Add shredded cheese, ham and spinach and mushroom mixture. Stir until well combined.
  
• Pour into pie shell and bake for 50-55 minutes or until center is set.
  
• Remove from oven and allow to rest 10 minutes before slicing.

Nutrition

Serving: 1g | Calories: 275kcal | Carbohydrates: 18g | Protein: 16g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 105mg | Sodium: 516mg | Fiber: 3g | Sugar: 2g

Disclosure:  This is a sponsored post on behalf of the National Frozen & Refrigerated Foods Association through the Mom it Forward Blogger Network.  All opinions and text are my own. 

The post Ham, Spinach & Mushroom Quiche appeared first on Miss in the Kitchen.