Hame and Eggs

Everyone loves breakfast for dinner; especially solar cooks.

Sun Oven Ham and Eggs


6 large eggs

1/2 cup Greek yogurt

1/2 cup freshly grated Parmesan cheese

1/4 cup milk

1/2 teaspoon salt

1/2 teaspoon fresh thyme, leaves only

1/4 teaspoon pepper

1 cup (packed) baby spinach

1 cup diced ham

1/2 cup white mushrooms, thinly sliced

1/2 cup shredded Gruyere or Swiss cheese


Set Sun Oven out to preheat. Spray a baking pan with cooking spray, set aside.

In a large bowl, whisk together the eggs, yogurt, Parmesan cheese, milk, salt, thyme, and pepper until well blended. Stir in the spinach, ham, mushrooms, and shredded cheese. Pour the mixture into the prepared pan, cover with a second baking pan and transfer to the Sun Oven. Cook until the eggs are set, 30 to 45 minutes. Cut into 6 squares and serve. Can be served warm or at room temperature.

Makes 6 servings.


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