Solo Spam Puff

"An easy breakfast dish using Spam and Eggs when you don't want to tend the stove."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Queer Eye in the Kitchen Guy photo by Queer Eye in the Kitchen Guy
photo by Bergy photo by Bergy
Ready In:
25mins
Ingredients:
6
Serves:
1

ingredients

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directions

  • Preheat oven to 400F; put the butter into a single serving oven proof dish and place in oven until the butter is melted.
  • Dice the Spam and mix with all the remaining ingredients, being sure to stir out most of the lumps.
  • Pour into the dish and bake for 20 minutes.

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Reviews

  1. This dish was very bland but it came out so beautiful and was so easy, that I won't give it three stars because I encourage everyone to try it. IT HAS HUGE POTENTIOL. I bake the recipe as directed in glass serving dishes (Fiestaware bowls) and sprinkled cheese on top. It's gorgeous. Unfortunately, not any flavor to it. I'm very excited to use this as a diving board and add some flavors and texture. I HIGHLY recommend frying the spam first, adding herbs, and increasing an egg or adding something else to increase moisture. Perhaps cottage cheese? In closing, my four picky eaters LIKED IT. ALOT. The next time I make this I am going to fry the spam first, add an extra egg, add chedder cheese to the batter, and add salt, garlic, onion, and mustard powder. Perhaps even a pinch of sage. If you keep SPAM on hand for food storage or emergency meals, I would definitely give this a try and create your own masterpiece.
     
  2. Doubled the recipe, added a pinch of salt, browned/crisped the SPAM and added to the pan prior to melting the butter in the oven. Took about 35 minutes to bake and was delicious! Served with syrup. Next time going to add gruyere in the last five minutes of baking! Definitely a keeper!
     
    • Review photo by Queer Eye in the Kitchen Guy
  3. This was really good! I didn't have Spam, so I used diced ham, seasoned it with veggie salt, pepper and cheddar cheese powder. I whisked everything together until the lumps disappeared. It really puffed up, so next time I'll use a wider, shallower dish (more room for cheese shreds). It would be good with bacon and chiles, or broccoli, sauteed mushrooms, onions, etc. Yummy!
     
  4. i tried this this morning and it was out of this world. all i did was added mozzerela on top. next time i will use egg substitute to cut down on cholesterol. i am going to spring it on the rest of the family to see there reactions. phil
     
  5. I added thyme,cheese,garlic,some chili powder and it was good!
     
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RECIPE SUBMITTED BY

Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
 
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