Serves: 8

Sweet & Savory Stuffed French Toast

  • 8 ounces Honey Turkey Breast slices, cut in half
  • 1 loaf of sweet brioche or soft French bread, about 12 ounces
  • 6 ounces cheddar cheese slices, cut in half diagonally
  • 6 eggs
  • 1 cup whole milk
  • 1 teaspoon ground cinnamon    
  • 3 tablespoons brown sugar
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • Maple syrup, if desired
  1. Grease a 9×13 pan.
  2. Shingle bread slices alternating with 1 half slice turkey, and 1 half slice cheese until pan is filled.
  3. In a medium bowl, whisk together eggs, milk, cinnamon, sugar, vanilla, and salt; pour over bread.
  4. Cover and refrigerate for at least 2 hours or overnight.
  5. When ready to bake, heat the oven to 350°F.
  6. Cover pan with foil, place on the middle rack in preheated oven.
  7. Bake for 30 minutes covered, uncover, and bake for 5-10 minutes until golden.
  8. Remove from oven and allow to cool slightly before slicing.
  9. Serve warm with syrup if desired.

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Serves: 6

Beef & Egg Mini Bagels

  • 6 slices Seasoned Angus Roast Beef, cut in half
  • 1 tablespoon butter
  • ½ cup red pepper, finely diced
  • ½ cup curly kale leaves, thinly sliced
  • 6 eggs
  • 6 mini bagels
  • ½ cup herbed cream cheese
  • ½ cup shredded mozzarella cheese
  1. Heat broiler to medium-high heat. 
  2. Place bagel halves cut side up on a baking pan. Broil for 1-2 minutes until toasted. Remove from oven and set aside.
  3. In a medium bowl, whisk eggs until frothy.
  4. In a medium skillet, melt butter, sauté peppers, and kale for 1-2 minutes until peppers are soft and kale is slightly wilted. Add eggs and lightly scramble.
  5. Spread each side of the toasted bagel with herbed cream cheese.
  6. Top with a spoonful of scrambled egg mixture and one-half slice of Angus Seasoned Roast Beef, folded.
  7. Sprinkle with 1 teaspoon of mozzarella cheese.
  8. Place on baking pan and broil for 2-3 minutes until cheese is just slightly melted.

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Serves: 2

Beef Breakfast Sandwich

  • 4 slices Seasoned Angus Roast Beef
  • 2 croissants
  • 4 tablespoons softened butter, divided
  • 2 large eggs
  • 2 tablespoons fresh minced parsley
  • ¼ cup prepared guacamole
  • ¼ cup veggie cream cheese
  • Optional hot sauce
  1. Cut croissants in half, spread each cut side with ½ tablespoon butter.
  2. In a medium skillet over medium heat place buttered croissants cut side down and toast until lightly browned, repeat with remaining croissant and set aside.
  3. Melt remaining butter in the same pan and lightly scramble the eggs. 
  4. When finished cooking, sprinkle with minced parsley. 
  5. Spread bottom of the toasted croissants with 2 tablespoons guacamole,
  6. Top with half the eggs and  roast beef slices. Spread 2 tablespoons cream cheese evenly on the top half of the croissants, place on top of sandwiches. 
  7. Serve warm with hot sauce as desired.

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Serves: 6

Ham and Egg Cups

  • 12 slices Virginia Brand Ham
  • 8 large whole eggs
  • Salt and pepper to taste
  • ½ cup red pepper
  • ½ cup cheddar cheese
  • 2 tablespoons fresh chives
  1. Preheat the oven to 375°F. 
  2. Grease the sides and bottom of a muffin pan. 
  3. Place slices of ham in 12 standard-size muffin cups pushing the ham to the side and bottom of the cups.
  4. In a small to medium-sized bowl, whisk the eggs, and season with a pinch of salt and pepper.  
  5. Divide the egg mixture evenly between the 12 cups, pouring over the ham filling cups about ¾ of the way full.
  6. Sprinkle the top with red pepper, cheese, and chives.
  7. Place in preheated oven and bake for 15-18 minutes until the top is set and springs back when touched.
  8. Remove from the pan by running a butter knife around the edges and serve. Can be served warm, or at room temperature.

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Serves: 1

Egg and Ham Hot Sandwich

  1. Fry an egg.
  2. While the egg is cooking, toast an English muffin.
  3. Layer slices of Applewood Smoked Uncured Ham and top with melted American cheese.
  4. Enjoy!

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Serves: 1

Monte Cristo Hot Sandwich

*Cinnamon Glazed French Toast

  • 2 cups whole milk
  • ½ cup heavy cream or half-and-half (or use more milk)
  • 4 large eggs, plus 2 large egg yolks
  • 2 teaspoons vanilla extract
  • ½ teaspoon finely grated lemon zest (optional)
  • ¾ teaspoon ground cardamom
  • Pinch of salt
  • 1 loaf challah bread (about 1 pound), cut into 1 ¼-inch slices
  • 4 to 6 tablespoons unsalted butter, plus more as needed
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon

French toast recipe courtesy of cooking.nytimes.com.

Cinnamon Glazed French Toast

  1. In a large bowl, whisk together milk, cream, eggs and egg yolks, vanilla, lemon zest (if using), ½ teaspoon cardamom and salt.
  2. Arrange challah slices in an even layer on a rimmed baking sheet. Pour custard on top, and let sit at room temperature, uncovered, for 30 minutes, so the bread can absorb the custard, carefully flipping bread slices halfway through.
  3. In a medium bowl, whisk together sugar, cinnamon, and remaining ¼ teaspoon cardamom. Set aside.
  4. Heat a large nonstick or cast-iron skillet over medium, then add 2 tablespoons butter and let it melt. Place 2 to 3 pieces of soaked challah in the skillet, making sure not to crowd the pan. Cook until golden on bottom, 4 to 5 minutes.
  5. Sprinkle a little of the cinnamon sugar mixture on top of each slice, then flip and cook until bottom is glazed and browned, another 4 to 5 minutes. Transfer to serving plates, glazed side up. Repeat with remaining butter, challah and cinnamon sugar. Serve warm, with your choice of toppings.

Sandwich

  1. Place two slices of cinnamon glazed french toast on a flat surface. Spread jalapeño pepper jam on one slice of bread. Add Black Forest Ham on top.
  2. Top the other slice with Swiss cheese and Honey Maple Glazed Turkey.
  3. In a nonstick pan over medium heat, add butter to melt. Once the butter has been melted, fry on both sides for 2-3 minutes or until golden brown on top & the cheese is melted.

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Serves: 1

Chicken and Waffles

  • 4 ounces thinly sliced Golden Roasted Chicken Breast
  • 1 prepared waffle
  • 2 slices of cooked bacon, cut into ½-inch pieces
  • 2 tablespoons of butter
  • 2 tablespoons of maple syrup
  • 1 tablespoon of hot sauce
  • 8 pickle slices
  1. Prepare the waffle per instructions.
  2. While the waffle is cooking, place the chicken slices and cooked bacon in a small sauté pan over medium heat and cook for approximately 4 minutes until the chicken is heated throughout and warmed.
  3. Place the waffle on the plate then top 2 tablespoons of butter and the chicken and bacon mixture.
  4. Pour the maple syrup over the waffle and sprinkle it with the hot sauce.
  5. Serve the pickle slices on the side.

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Serves: 4

Virginia Ham Hash

  • 1 pound Virginia Brand Smoked Uncured Ham, cut into ½-inch cubes (have the deli slice into ½-inch thick slices)
  • 4 thick-cut bacon slices, ¼-inch slices
  • 2 russet potatoes, cut into ½ -inch to 1-inch cubes
  • ½ cup yellow onions, ¼-inch dice
  • ½ cup red bell peppers, ¼-inch dice
  • ½ cup green bell peppers, ¼-inch dice
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • Kosher Salt, to taste
  • Black Pepper, to taste
  • 8 Large Eggs
  1. Cut ham into ½-inch cubes and set aside. Cut the bacon into ¼-inch slices and place into a sauté pan over medium heat.
  2. Cook the bacon until crispy then remove with a slotted spoon. Do not drain the grease.
  3. With the same pan, add the potatoes, onions and peppers and cook for approximately 10-15 minutes. For the last 2 minutes add the garlic. Cook until the potatoes soften and the onions begin to brown.
  4. Add the ham into the same pan, then add thyme and season with salt and pepper. Cook for an additional 5 minutes until the ham is heated throughout.
  5. Place the heat on low to hold the hash warm.
  6. In a separate sauté pan, cook 2 eggs over easy or to your liking. Once the eggs are cooked, evenly portion the hash onto 4 plates and top with cooked eggs.
  7. Serve your favorite salsa or hot sauce on the side.

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