Breakfast Hand Pie Recipe – Breakfast Sandwich Recipe – How To Make Hand Pies

Prep: 20 mins – Cook: 20 mins – Total: 40 mins


  • 6 eggs plus 1 egg for egg wash
  • 1/4 cup half and half
  • salt and pepper to taste
  • 1/4 cup diced green chilies
  • 4 slices ham sliced thick
  • 1 tomato sliced thin
  • 1 pound puff pastry sheets two sheets
  • 1/2 cup cheddar cheese shredded


  1. Thaw puff pastry in the fridge overnight or on the counter for about 30 minutes.
  2. Preheat oven to 400.
  3. In a medium bowl, whisk together eggs, half and half, and salt and pepper. Cook in a skillet over medium high heat, stirring frequently. Make sure to scrape the bottom of the pan.
  4. Once eggs are cooked, add green chiles. Stir to combine.
  5. Cut each pastry sheet into 4 equally sized squares. Place them on a greased baking sheet.
  6. Cut out pieces of ham that will fit on one half of the pastry square and put one piece on each pastry square. Make sure to leave a margin on the edges for crimping the pies shut.
  7. Next, add a tomato slice to each pastry square on top of the ham.
  8. Then, scoop a small spoonful of egg mixture on to each pastry square on top of the tomato.
  9. Top the eggs with a pinch of shredded cheese.
  10. Fold the top piece of the pastry over the fillings and crimp the edges with a fork.
  11. In a small bowl, whisk one egg until combined. Using a pastry brush, brush a small amount of egg wash onto the top of each pastry.
  12. Top each pastry with another pinch of cheddar cheese.
  13. Bake for 20-25 minutes, or until pastry is puffed and golden brown.

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Ham And Swiss Cheese Quiche Recipe – Keto Friendly Quiche Recipe – How To Make Ham And Cheese Quiche

Prep: 10 mins – Cook: 35 mins – Total: 45 mins


  • 5 Eggs
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1 cup chopped ham
  • 8 oz shredded Swiss cheese
  • 1 cup sautéed zucchini (2 cups before cooking)
  • 1 tsp thyme
  • Salt and pepper to taste
  • 1-2 Tbsp butter


  1. Preheat oven to 375°F.
  2. Melt 1 Tbsp butter in skillet over medium heat, add ham and and sauté until lightly browned (optional). Remove and set aside.
  3. Melt 1 Tbsp butter in skillet and add diced zucchini. Cook until slightly softened.
  4. Mix eggs, cream, milk, thyme, salt and pepper in a bowl.
  5. In lightly greases 8-9 inch, layer ham, most of the cheese and zucchini. Pour in egg mixture and top with remaining cheese.
  6. Bake in preheated oven 35-40 minutes, until knife of toothpick inserted in center comes out clean.

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Pea, Spring Onion And Ham Hock Salad Recipe


  • frozen peas 200g, defrosted
  • spring onions 4, chopped
  • radishes 4, sliced
  • avocado 1/2, diced
  • white wine vinegar 1 tbsp
  • Dijon mustard 1 tsp
  • sugar a pinch
  • olive oil 
  • baby watercress 1 bag
  • shredded ham hock 180g pack
  • crusty bread to serve


  • Put the peas, spring onion, radish and avocado in a bowl. Whisk the white wine vinegar, mustard and sugar, then gradually whisk in 2 tbsp olive oil.
  • Toss the dressing with the veg.
  • Put the watercress on plates, top with the pea mix then scatter over the ham hock

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Vegan Maple Glazed Ham Recipe

Prep: 10 mins – Cook: 60 mins – Total: 70 mins


Vegan Ham

  • 1 1/2 cups vital wheat gluten
  • 1/3 cup chickpea flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • 1/4 tsp ground cloves important!
  • 2 tbsp tahini or smooth peanut butter
  • 1 tbsp maple syrup
  • 1/4 cup tomato paste
  • 4 drops liquid smoke
  • 1 cup vegetable broth, warm or hot not cold

Smokey Sweet Maple Glaze

  • 4 tbsp maple syrup
  • 4 tbsp soy sauce
  • 2 tbsp tomato paste
  • 6 drops liquid smoke
  • 1 tsp smoked paprika
  • 1/4-1/3 cup apricot jam depending on how sweet you like it

Caramelized Pineapple and Orange slices, optional

  • 1 pineapple cored and sliced into rings
  • 2 navel oranges sliced into 1/2 inch rounds
  • 1/3 cup cloves for garnish, optional



  1. Mix up all the ingredients to your glaze and set aside. It will be strongly flavored. Play with the balance of flavors to your own taste. 

Vegan Ham Roast

  1. Heat your oven to 350 Fahrenheit. In a large bowl stir together the dry ingredients (the first 7 ingredients) until combined.In another bowl stir together all the the wet ingredients (tahini trough vegetable broth) until smooth.
  2. Pour the wet into the dry and stir until a dough forms. I like to do my kneading in the stand mixer with a dough hook but you can knead it by hand as well. If you re using the stand mixer the place the dough in the stand mixer and allow it to knead with the dough hook for 6 minutes on medium speed. I think the texture is much better when I use the stand mixer. It makes for a denser loaf.If you are kneading by hand then you will need to knead for 10 minutes until the dough is super dense and rubbery.
  3. Here is how I got my ham shaped vegan ham. I rolled my seitan dough into a ball and placed it on a square of plastic wrap. I then enclosed it and pulled the plastic tight around it until it was a smooth roast like soap. I then removed it from the plastic, brushed it with 1 tablespoon of the marinade and wrapped it tightly in aluminum foil. The dough will try to expand during baking and I find the more I constrict its “rise” the denser and toothsome the final texture.
  4. Bake for 50 minutes at 350, turning every 15 minutes to ensure even baking. Remove from oven and allow to cool completely. You can store it at this point wrapped in the refrigerator for up to 5 days.
  5. Once completely cool, score the outside of your Vegan ham into a diamond pattern with a sharp knife and insert a clove into the center of each diamond. See photo. Place the roast on a baking pan and surround with sliced pineapples and oranges. Brush with glaze.
  6. Bake 15 minutes at 375 Fahrenheit brushing with glaze as often as possible until fully heated. If you desire a brown exterior the place under the broiler on high for 4-5 minutes. Serve with any extra glaze.

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Ham Egg & Cheese Sandwich

Prep Time: 10 mins – Cook Time: 15 mins


  • 1 tablespoon olive oil
  • 4 large eggs, lightly beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 8 slices whole wheat bread
  • 8 ounces Wisconsin cheddar cheese, shredded
  • 8 ounces thinly sliced ham


  • Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
  • Heat olive oil in large skillet over medium high heat. Add eggs whisking, until they just begin to set; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
  • Working in batches, place bread into the waffle iron. Top with cheese, ham, egg mixture, additional cheese and remaining bread slices. Close gently and cook until golden brown and crisp, about 3-4 minutes.
  • Serve immediately.

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