Spicy Ham and Egg Breakfast Casserole
Any excuse to break out the bacon….waffles….pancakes…. eggs you name it we are on it (and maybe a little insight into why I’m not a size 8!!!).
For each person, I use:
- 3 eggs
- 80-100g cooked ham
- 1 table sp jalapenos
- sprinkle of chilli plus salt and pepper to taste
- dash of olive oil
- 1 table sp of salsa
- 1/2 – 1 toasted tortilla
Firstly, crisp the tortilla. In a dry pan, place the bread in your frying pan on medium heat. It takes a minute or two on each side.
Prep your eggs by separating the whites into a bowl. Keep the yolks separate in their shells.I had some left over baked ham, which I shredded and crisped up in the pan. Once crisped up, set aside. If you dont have baked ham, you could use bacon, or any left over cold meat.
I like my whites crispy, (and my yolks still practically clucking) – I always cook my egg whites fully first on both sides in a splash of olive oil.
Flip the egg whites and crisp up the other side. I add the yolks at the last minute only to warm through. This method ensures the yolks are never overcooked. Add the yolks, ham, jalapenos and chilli. Place back on the heat for a minute or two maximum.