Ingredients
Scale
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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish and Serve: Garnish with the remaining chopped chives or green onions, if desired. Slice into squares and serve warm.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fat: 35g
- Carbohydrates: 5g
- Protein: 30g