Ham and Egg Breakfast Bake Recipe

Eggs: The base of the dish, providing structure and protein.

Diced ham: Adds a savory, meaty flavor to the bake.

Shredded cheddar cheese: Melts into the mixture, adding richness and a cheesy taste.

Milk: Helps to create a creamy texture in the egg mixture.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of spice and depth to the flavor.

To ensure a fluffy and evenly cooked breakfast bake, make sure to whisk the eggs thoroughly until they are well combined with the milk. This will incorporate air into the mixture, resulting in a lighter texture. Additionally, evenly distribute the diced ham and shredded cheese throughout the baking dish to guarantee that each bite is packed with flavor.

• eggs - Substitute with egg substitute: Egg substitutes are often made from egg whites and can be used to reduce cholesterol.

• eggs - Substitute with tofu: Silken tofu can be blended and used as a vegan alternative to eggs.

• diced ham - Substitute with turkey bacon: Turkey bacon is a leaner option and provides a similar smoky flavor.

• diced ham - Substitute with vegetarian sausage: Vegetarian sausage can be used for a plant-based alternative with a similar texture.

• shredded cheddar cheese - Substitute with mozzarella cheese: Mozzarella melts well and provides a milder flavor.

• shredded cheddar cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a good vegan option.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• milk - Substitute with oat milk: Oat milk has a creamy texture and is a good substitute for those avoiding dairy.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami notes.

• salt - Substitute with sea salt: Sea salt can be used as a more natural alternative to table salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick and can be used in smaller amounts.

• Allow the Ham and Egg Breakfast Bake to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Once cooled, cut the bake into individual portions. This makes it easier to grab a quick breakfast or snack without having to reheat the entire dish.
• Wrap each portion tightly in plastic wrap or aluminum foil. This helps to keep the portions fresh and prevents them from absorbing any unwanted odors from the fridge.
• Place the wrapped portions in an airtight container or a resealable plastic bag. Label the container or bag with the date to keep track of freshness.
• Store the container in the refrigerator if you plan to consume the bake within 3-4 days. For longer storage, place the container in the freezer, where it can be kept for up to 2 months.
• When ready to eat, reheat refrigerated portions in the microwave for 1-2 minutes or until heated through. For frozen portions, thaw overnight in the refrigerator before reheating, or use the defrost setting on your microwave.
• To reheat in the oven, preheat to 350°F (175°C), place the portions on a baking sheet, and cover with aluminum foil. Bake for about 10-15 minutes or until warmed through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the ham and egg breakfast bake in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes, or until warmed through. This method helps maintain the dish's original texture and flavor.

• Microwave Method: Place a slice of the breakfast bake on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. Be cautious not to overcook, as the eggs can become rubbery.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the slice of breakfast bake in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until warmed through. This method can give a slightly crispy edge to the eggs and ham.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the breakfast bake on a piece of aluminum foil or a small baking tray. Heat for about 10-15 minutes, or until warmed through. This method is great for small portions and keeps the cheese melty and delicious.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the breakfast bake in the air fryer basket, ensuring it is not overcrowded. Heat for about 5-7 minutes, checking halfway through to ensure it heats evenly. This method can give a nice crisp to the edges while keeping the inside moist.

• Oven: Used to bake the breakfast dish at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper, and to mix in the diced ham and shredded cheese.

• Whisk: Used to blend the eggs, milk, salt, and pepper smoothly.

• Measuring cup: Used to measure out the milk accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Baking dish: Used to hold the egg mixture while it bakes in the oven.

• Cooking spray: Used to grease the baking dish to prevent the egg mixture from sticking.

• Knife: Used to dice the ham into small pieces.

• Cutting board: Used as a surface to safely dice the ham.

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

• Spatula: Used to slice and serve the breakfast bake once it has cooled slightly.

Prep ingredients ahead: Dice the ham and shred the cheese the night before to save time in the morning.

Use pre-cooked ham: Opt for pre-cooked diced ham to skip the cooking step.

Mix in a blender: Combine eggs, milk, salt, and pepper in a blender for a quick and even mix.

Line the baking dish: Use parchment paper to line the baking dish for easy cleanup.

Batch cooking: Double the recipe and freeze portions for a quick breakfast later.