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Dave's Killer Green Eggs and Ham

For BreadHead Nation and people on the go, this breakfast recipe is easy to make and a crowd-pleaser!

Presented by Dave's Killer Bread March 18, 2019

  • 3 Dave’s Killer Bread® English muffins
  • Butter or olive oil for griddling
  • 12 eggs
  • 2 tablespoons unsalted butter
  • ½ pound good quality ham steak cut into ½ inch cubes
  • 1/3 cup fresh pesto sauce
  • 1/3 cup crumbled goat or parmesan cheese
  • non-stick spray
  • King size muffin tin 

Preheat oven to 350 degrees. Heat large pan or griddle to medium high. Spread butter on muffins OR drizzle them with olive oil. Griddle muffins until edges begin to brown and get toasty. Remove from heat. Spray muffin tin with non-stick spray.When cool enough to touch, tuck each muffin half into bottom of muffin tin pressing down slightly. Heat oven to 350 degrees. Heat nonstick pan to medium high. Add butter and allow to melt. Add ham and toss to coat with butter. Cook for 2-3 minutes until warmed through. Break eggs into a medium bowl and whisk to blend. Add eggs to pan, then turn pan to low heat. Stir eggs with a spatula until they just begin to come together, but remain quite runny. Add pesto sauce and remove from heat. Scoop eggs into muffin tin on top of muffin halves.Bake until eggs puff slightly and spring back to the touch. About 10 minutes. Remove from oven and run knife around each muffin. Allow to cool slightly then transfer to plate. Serve immediately or when cool, wrap and place in refrigerator. Muffins will last 2-3 days and can be reheated in the microwave for 20-30 seconds.