Ham and Cheese Egg Bake

There are certain smells that just scream comfort, warmth, and weekend mornings. For my family, the aroma wafting from the oven as this Ham and Cheese Egg Bake turns perfectly golden is definitely one of them. I first whipped this up on a frantic Saturday morning when we had unexpected guests for brunch. I needed something hearty, easy, and universally appealing – fast. Digging through the fridge, I found leftover holiday ham, a block of cheddar, and plenty of eggs. Throwing it all together felt like a gamble, but the result? An absolute triumph! Everyone raved about it, from my notoriously picky nephew to my discerning mother-in-law. Since that day, this egg bake has become a staple in our house. It’s our go-to for lazy Sunday brunches, a lifesaver for busy weekday breakfast meal prep, and always a hit at potlucks. It’s incredibly forgiving, wonderfully customizable, and delivers that perfect combination of savory ham, gooey cheese, and fluffy eggs every single time. It’s more than just a recipe; it’s a reliable crowd-pleaser that brings smiles to the table, and honestly, that’s the best kind of recipe there is. The simplicity belies a depth of flavor that feels indulgent, yet it’s straightforward enough for even novice cooks to master. Sharing this recipe feels like sharing a little piece of our family’s happy weekend tradition.

Ingredients

Here’s what you’ll need to create this delicious and satisfying Ham and Cheese Egg Bake:

• 12 Large Eggs: These form the rich, protein-packed custard base of the bake. Ensure they are fresh for the best flavor and texture.
• 1 cup Milk (Whole or 2% recommended): Adds moisture and tenderness to the egg mixture. Whole milk provides extra richness, but 2% works beautifully too. You can substitute with unsweetened plant-based milk if needed, though the texture might vary slightly.
• 1 teaspoon Dijon Mustard: Introduces a subtle tang and depth that complements the ham and cheese perfectly. Don’t skip this – it elevates the flavor!
• 1/2 teaspoon Salt: Enhances all the other flavors in the dish. Adjust slightly based on the saltiness of your ham and cheese.
• 1/4 teaspoon Black Pepper: Provides a gentle warmth and spice. Freshly ground black pepper offers the most robust flavor.
• 2 cups Cooked Ham (diced, about ½-inch cubes): The savory star! Use leftover baked ham, thick-cut deli ham, or pre-diced ham. Ensure it’s cooked before adding.
• 1 ½ cups Shredded Cheddar Cheese (divided): Provides that classic cheesy goodness. Medium or sharp cheddar works best. Dividing it ensures cheese throughout and a golden top. Feel free to substitute with Gruyere, Monterey Jack, or a blend.
• 1/4 cup Chopped Fresh Chives or Green Onions (optional): Adds a touch of freshness and mild onion flavor, plus a pop of color. These are added towards the end or used as a garnish.
• 1 tablespoon Butter or Cooking Spray: For greasing the baking dish, ensuring your egg bake doesn’t stick.

Instructions

Follow these simple steps for a perfectly baked Ham and Cheese Egg Bake:

1. Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Generously grease a 9×13 inch baking dish with butter or cooking spray. Ensure you get into the corners well.
2. Whisk the Egg Mixture: In a large bowl, crack the 12 large eggs. Add the milk, Dijon mustard, salt, and black pepper. Whisk vigorously until the mixture is well combined, smooth, and slightly frothy. You want to ensure there are no streaks of yolk or white remaining – thorough whisking incorporates air, contributing to a fluffier texture.
3. Combine Ingredients: Add the diced cooked ham and 1 cup of the shredded cheddar cheese to the whisked egg mixture. If using, stir in most of the chopped chives or green onions now, reserving a little for garnish later. Gently stir everything together until the ham and cheese are evenly distributed throughout the egg mixture.
4. Pour into Dish: Carefully pour the egg, ham, and cheese mixture into the prepared 9×13 inch baking dish. Spread the ingredients out evenly using a spatula if needed to ensure consistent cooking.
5. Top with Remaining Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the mixture in the baking dish. This creates the delicious golden-brown cheesy crust.
6. Bake: Place the baking dish in the preheated oven. Bake for 35-45 minutes. The bake is done when the edges are set and slightly puffed, the center is just set (it shouldn’t jiggle excessively when gently shaken), and the top is golden brown and bubbly. A knife inserted near the center should come out clean. Cooking times can vary slightly depending on your oven and the depth of your dish.
7. Rest Before Serving: Carefully remove the baking dish from the oven using oven mitts. Let the egg bake rest on a wire rack for 5-10 minutes before slicing and serving. This resting period allows the internal structure to fully set, making it easier to slice cleanly and preventing it from falling apart.
8. Garnish and Serve: Garnish with the remaining chopped chives or green onions, if desired. Slice into squares and serve warm.

Nutrition Facts

Nutritional information is an estimate and can vary based on specific ingredients used. This estimate is based on the recipe serving 8 people.

• Servings: 8 generous portions
• Calories per serving: Approximately 350-450 kcal (This can vary significantly based on the type of ham, cheese, and milk used).
• Protein: Approximately 25-30g per serving. Eggs, ham, and cheese make this dish a fantastic source of protein, crucial for satiety and muscle maintenance.
• Fat: Approximately 25-35g per serving (largely dependent on cheese and ham fat content). Includes saturated fats from cheese and ham.
• Carbohydrates: Approximately 3-5g per serving. This is naturally a low-carbohydrate dish, making it suitable for various dietary approaches.

(Disclaimer: These are estimates. For precise nutritional information, please calculate based on the exact ingredients and brands you use.)

Preparation Time

This recipe is designed for convenience without compromising on flavor:

• Preparation Time: 10-15 minutes. This involves gathering ingredients, whisking the eggs, dicing the ham (if not pre-diced), shredding cheese (if not pre-shredded), and assembling the bake in the dish.
• Cook Time: 35-45 minutes. The time spent baking in the oven until golden and set.
• Rest Time: 5-10 minutes. Essential for the bake to set properly before slicing.
• Total Time: Approximately 50 minutes to 1 hour 10 minutes from start to serving.

How to Serve

This Ham and Cheese Egg Bake is wonderfully versatile. Here are some delicious ways to serve it:

• Classic Breakfast/Brunch:
  • Serve warm squares alongside crispy hash browns or roasted breakfast potatoes.
  • Pair with buttered toast (sourdough, whole wheat, or rye are great choices) or English muffins.
  • Offer a side of fresh fruit salad for a refreshing contrast.
  • Accompany with classic breakfast beverages like coffee, tea, or orange juice.
• Lighter Meal:
  • Serve a slice with a simple green salad drizzled with a light vinaigrette for a satisfying lunch or light dinner.
  • Pair with sliced avocado or tomato for added freshness.
• For a Crowd:
  • Cut into smaller squares to serve as part of a larger brunch buffet or potluck spread.
  • Garnish platter attractively with extra fresh chives or parsley.
• On the Go:
  • Once cooled, slices can be easily packed for a protein-rich breakfast or lunch on busy days (reheat gently if desired).
• With Toppings:
  • Offer optional toppings like salsa, sour cream, a dash of hot sauce, or extra chopped green onions for guests to customize their servings.

Additional Tips

Elevate your Ham and Cheese Egg Bake game with these helpful tips:

1. Make-Ahead Magic: This dish is perfect for prepping ahead. Assemble the entire bake (up to step 5) the night before. Cover the dish tightly with plastic wrap or foil and refrigerate. In the morning, remove it from the fridge about 20-30 minutes before baking to take the chill off (this helps ensure even cooking). You might need to add 5-10 minutes to the baking time if baking straight from cold. This is a game-changer for stress-free holiday mornings or weekday meal prep.
2. Freezing for Future Feasts: Baked and cooled Ham and Cheese Egg Bake freezes surprisingly well. You can freeze the entire bake in its dish (if freezer-safe and well-wrapped) or freeze individual portions. Wrap slices tightly in plastic wrap, then foil, or store in airtight freezer-safe containers or bags. Freeze for up to 2-3 months.
3. Reheating Like a Pro: To reheat from frozen, thaw overnight in the refrigerator for best results. Reheat individual slices in the microwave on medium power until heated through (start with 60-90 seconds). To reheat a larger portion or the whole bake, cover loosely with foil (to prevent over-browning) and bake in a 350°F (175°C) oven until warmed through, typically 15-25 minutes depending on the size. You can also reheat slices in a toaster oven or air fryer for a slightly crispier texture.
4. Cheese Variations: Don’t feel limited to cheddar! This recipe is fantastic with other cheeses. Try Swiss or Gruyère for a nutty flavor, Monterey Jack or Colby for extra meltiness, or even add a bit of Parmesan for a salty kick. A blend often yields the most complex and delicious results. Ensure you use a good melting cheese for the best texture.
5. Veggie Boost: Add more nutrients and flavor by incorporating sautéed vegetables. About 1 to 1.5 cups of cooked vegetables work well. Try sautéed onions, bell peppers (any color), mushrooms, spinach (squeezed dry after cooking), or broccoli florets (steamed or sautéed until tender-crisp). Ensure vegetables are cooked and excess moisture is removed before adding to the egg mixture to prevent a watery bake.
6. Meat Swaps & Additions: While ham is classic, feel free to substitute or combine it with other cooked meats. Crumbled cooked breakfast sausage, crispy bacon bits, or even diced cooked chicken or turkey would be delicious alternatives. Adjust salt accordingly, especially if using bacon or sausage.
7. Achieving the Perfect Texture: Avoid overbaking! Overbaking leads to a dry, rubbery texture. Start checking around the 35-minute mark. The center should be just set – it might have a very slight wobble, but it shouldn’t be liquidy. Remember it will continue to cook slightly as it rests. If the top is browning too quickly before the center is set, loosely tent the dish with aluminum foil.
8. Preventing a Watery Bake: Excess moisture is the enemy of a good egg bake. Ensure your ham isn’t overly wet. If adding vegetables like spinach or mushrooms, cook them first and squeeze out or drain off as much liquid as possible before adding them to the egg mixture. Using whole milk or 2% milk rather than skim also contributes to a richer, less watery consistency.

FAQ Section

Here are answers to some common questions about making Ham and Cheese Egg Bake:

1. Q: Can I make this Ham and Cheese Egg Bake ahead of time?
   • A: Absolutely! As mentioned in the tips, you can fully assemble the bake (without baking) up to 24 hours in advance. Cover it tightly and refrigerate. Allow it to sit at room temperature for about 20-30 minutes before baking, potentially adding a few extra minutes to the cook time. This makes it ideal for holidays or easy mornings.
2. Q: How do I freeze leftovers or the whole bake?
   • A: Let the bake cool completely first. You can freeze individual slices wrapped tightly in plastic wrap and then foil or stored in freezer bags/containers. Or, if your baking dish is freezer-safe, wrap the entire cooled bake (in the dish) very well with plastic wrap followed by foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
3. Q: Can I make this recipe gluten-free?
   • A: Yes, this recipe is naturally gluten-free as written! It doesn’t contain bread or any gluten-containing grains. Just ensure your ham and any other added ingredients are certified gluten-free if cross-contamination is a concern.
4. Q: Can I make this dairy-free?
   • A: You can try, but it will significantly alter the flavor and texture. Substitute the milk with an unsweetened, plain plant-based milk like almond or soy milk. For the cheese, use your favorite dairy-free shredded cheese alternative. Be aware that dairy-free cheeses melt and taste different, so the result won’t be identical to the classic version. You might need to adjust seasoning.
5. Q: What kind of ham works best?
   • A: Most types of cooked ham work well! Leftover baked ham (like from a holiday meal) is fantastic because it often has extra flavor. Thick-cut deli ham diced up is convenient. Pre-diced cooked ham packages are also easy. Avoid using very thinly sliced deli ham as it can get lost in the bake. Just ensure whatever ham you use is fully cooked.
6. Q: Why did my egg bake turn out watery?
   • A: Wateriness usually comes from excess moisture. This can happen if you added raw vegetables with high water content (like mushrooms or spinach) without pre-cooking and draining them. Using skim milk instead of whole or 2% can sometimes contribute to a less rich, slightly more watery result. Also, ensure your ham isn’t releasing excessive liquid.
7. Q: Can I add other ingredients like bread or potatoes?
   • A: Yes, you can adapt this into more of a strata or breakfast casserole! To add bread, layer about 4-6 slices of cubed day-old bread in the bottom of the greased dish before pouring the egg mixture over. Allow it to soak for at least 20 minutes (or overnight) before baking. For potatoes, add a layer of cooked, diced potatoes or hash browns to the bottom or mix them in with the ham and cheese. You might need to increase baking time slightly if adding substantial ingredients.
8. Q: How can I be absolutely sure the egg bake is cooked through?
   • A: The visual cues (puffed, golden brown top, set edges) are usually reliable. The best test is to insert a thin knife or toothpick near the center of the bake. If it comes out clean (no wet egg mixture clinging to it), it’s done. A gentle shake should show the center is mostly firm, not liquid or overly jiggly. An instant-read thermometer should register at least 160°F (71°C) in the center.

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