Honeybaked Ham-style Basque Ham & Eggs

Basque Ham and Eggs


  • 8-10 thinly sliced HoneyBaked Ham
  • 2 Tbsp olive oil
  • 1 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
  • 1/4 cup half and half
  • salt and pepper to taste
  • 1 1/2 Tbsp butter
  • 1/3 cup shredded Parmesan


Preheated oven 325° F.

Arrange Honeybaked Ham in the bottom of a casserole dish, cover and place in oven.

Meanwhile sauté in a large skillet over medium heat for approximately 7 minutes.

Add onion, bell peppers and continue cooking until vegetables are tender and most liquid is absorbed (another 4 minutes).

Beat together adding a few dashes of liquid hot sauce Spoon this mixture evenly over the Ham slices and return to the oven.

Spray a large skillet with butter flavored cooking oil spray and add half and half, salt and pepper and butter.

Add beaten eggs and stir until cooked through. Spoon the eggs over the ham and vegetable mixture and sprinkle with shredded Parmesan.

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

Makes 4

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