Creamed Eggs & Ham | A Frugal & Favorite Recipe


I do, I do, I do like Green Eggs and Ham.

Well not quite Green Eggs, but all my kids love this Cream Eggs & Ham recipe.  I have to admit it is one of my favorites too.  In fact, it was one of the meals I often asked for a birthday dinner when I was a kid – and now I have two daughters that ask for it too on their birthdays.

When my mom first shared this recipe with me, I was a bit intimidated.  It was a cream sauce recipe that required making a roux.  Awful fancy word, must be hard is what I thought.  This actually kept me from making one of my favorite dishes for years.  So I was actually frustrated when I found out how simple a roux actually was.

All you need for a roux is butter and flour (and maybe some seasonings.)  It’s not hard,  In fact it’s actually down right simple



Not only are the ingredient easy for a roux, but it’s a recipe you can’t forget.  It equal parts butter and flour.  So for this Cream Eggs and Ham Recipe that fed 7, I used 9 TBSP of Flour with 9 TBSP of Butter and added some salt and pepper for flavoring.

Now what a roux does require is some time and patience.  You can’t turn the stove on high.  Instead melt the butter on low and mix in the flour and seasonings until you get a thick paste like you see in the picture above.





So now you have a Roux.  Getting to the cream sauce is just as easy.  Once again the ingredients are super simple.  Just milk and a bit of mustard.  But once again it needs to be done nice and slow.  At a low temp you  need to add the milk slowly (in my case all 6 3/4 cups) and stir frequently so that the roux mixes through out the milk and doesn’t burn on the bottom.

Helpful Hint:  I add about a cup at a time and stir.  Then let it sit to warm up, stir again and add the next cup.  While the mixture is sitting I dice the eggs and ham.

After adding all the milk, bring to a boil and let it boil for 1 minute while stirring.  This will help make sure the cream sauce gets thick.  Turn the heat back down and add in the ham and eggs.

Let it simmer a bit more.  Then taste to make sure you don’t need any more seasoning.

Serving Cream Eggs and Toast is totally simple.  Just make some toast and rip into pieces and spoon on the Cream Eggs and Ham.  Then sprinkle with a bit of reserved egg yolk that has been mashed.  For some reason, the kiddos always love this part.

Yummy and Frugal Too

While this isn’t a meatless meal, it still is pretty darn frugal.  Especially considering it uses eggs which are very frugal.  I used a dozen eggs that cost me around 50 cents after cash back and a sale.  To make the ham frugal, I often use ham lunch meat that I stock up on when there is a sale and a coupon.  It freezes great so definitely worth stocking up on.

Here’s a breakdown of the cost for feeding seven people Cream Eggs and Ham (My costs are actually the recipe below tripled, since that is what I need to feed my family)

Butter $0.75
Flour & Spices $0.15
Milk – $1.80
Diced Cooked Ham (I used lunch meat) $3
Eggs $0.50
Toast $1.40

That makes my total cost $7.60 or just about $1 per person for one of our favorite meals.

Get the recipe for yourself here:

Cream Eggs & Ham | A Frugal & Favorite Recipe
Cook time
Total time
Not your normal egg dish. Cream Eggs & Ham makes for a great breakfast for dinner and it's frugal too.
Recipe type: Breakfast for Dinner
Serves: 2
  • 3 TBSP Butter
  • 3 TBS Flour
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • ½ TBSP Dry Mustard
  • 2¼ cup Milk
  • 1 Cup Dried Ham (Diced)
  • 4 Hard Cooked Eggs (set aside 2 yolks and dice remaining eggs)
  1. Melt butter over low
  2. Add in the flour,salt and pepper and stir until nice and smooth for the roux
  3. Still at low - medium heat, add in milk and mustard slowly. Stirring frequently.
  4. Bring to Boil and stir for about 1 minute. Sauce should be creamy
  5. Gently stir in Diced Ham and Eggs
  6. In separate bowl, smash set aside egg yolks
  7. Serve on top of torn up toast and sprinkle with crumbled yolks.

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