Ingredients:
- 1 cup cooked ham, cut in julienne strips
- 2 tablespoons butter or margarine
- 1/4 cup sliced green onion
- 1/2 cup chopped green bell pepper (half red bell pepper for more color)
- 2 tablespoons flour
- 2 cups milk
- 4 hard-cooked eggs, sliced
- 1 1/2 cups cooked asparagus, cut into 1-inch pieces
- Baked puff pastry shells or hot cooked rice
Preparation:
In a large skillet or heavy saucepan over medium heat, lightly brown ham in butter or margarine. Add green pepper and onion; cook, stirring, until vegetables are tender. Add flour and cook ,stirring, until flour is absorbed and mixture is smooth. Remove from heat and add milk a little at a time, stirring constantly, until thickened and smooth. Add eggs and asparagus and reheat. Serve over puff pastry shells or hot cooked rice. Serves 6.
More Egg Recipes
Delicious Deviled Eggs
Scotch Eggs
Egg and Bacon Souffle
Egg Shortcake
Farmers Breakfast Skillet
Baked Eggs with Herbs
Country Omelet with Cheddar Cheese
Eggs Florentine Recipe
Western Omelet with Ham
Western Ham and Egg Casserole
Deluxe Scrambled Eggs
Eggs Benedict
Brunch Casserole with Ham and Asparagus
Ham and Egg Breakfast Casserole
Bacon and Egg Breakfast Casserole
Fiesta Breakfast Casserole
Breakfast Casserole Recipes
Scalloped Eggs with Bacon
Creole Eggs
Creamy Scrambled Eggs
Mexican Scrambled Eggs
Eva's Scrambled Eggs
Corned Beef Hash with Eggs
Scrambled Eggs with Ramps
Egg Recipes Index
Hard-Cooked Egg Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
