Ham and Egg Breakfast Bake Recipe

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

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

Shredded cheddar cheese: Melts into the dish, adding a creamy texture and rich taste.

Milk: Helps to create a smooth and creamy consistency.

Salt: Enhances the overall flavor of the dish.

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

For a fluffier texture, separate the egg whites from the yolks and beat the whites until they form soft peaks before folding them gently into the yolk mixture. This will incorporate more air into the bake, giving it a light and airy consistency.

• eggs - Substitute with egg substitute: Use a commercial egg substitute or a mixture of flaxseed and water for a vegan option.

• diced ham - Substitute with diced turkey: Turkey provides a similar texture and flavor profile, making it a good alternative.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and has a mild flavor that complements the dish.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that maintains the creamy texture of the dish.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper offers a similar heat level but with a slightly different flavor profile.

• Allow the Ham and Egg Breakfast Bake to cool completely at room temperature 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.
• Place the portions in an airtight container or wrap them tightly with plastic wrap. If using a container, make sure it has a secure lid to keep out moisture and air.
• Store the container or wrapped portions in the refrigerator. The Ham and Egg Breakfast Bake will stay fresh for up to 4 days.
• For longer storage, wrap each portion in aluminum foil and place them in a freezer-safe bag. Label the bag with the date to keep track of how long it has been stored.
• Freeze the portions for up to 2 months. When ready to eat, thaw overnight in the refrigerator.
• To reheat, preheat your oven to 350°F (175°C). Place the thawed portions on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.
• Alternatively, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover ham and egg breakfast bake in an oven-safe dish. 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 portion 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. This is the quickest method but may slightly alter the texture.

• 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 breakfast bake in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even heating. This method can add a nice crisp to the edges.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the leftover bake on a toaster oven tray. Cover with aluminum foil and heat for about 10-15 minutes. This method is great for small portions and maintains a good texture.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the breakfast bake in the air fryer basket. Heat for about 5-7 minutes, checking halfway through. This method can give a slightly crispy exterior while keeping the inside moist.

• Oven: Used to bake the breakfast dish at the specified temperature.

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper.

• Whisk: Used to mix the eggs, milk, salt, and pepper thoroughly.

• Measuring cup: Used to measure the milk accurately.

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

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

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

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

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

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

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

Pre-chop ingredients: Dice the ham and shred the cheese the night before to save time in the morning.

Use a blender: Blend the eggs, milk, salt, and pepper together for a smoother mixture and quicker prep.

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

Preheat the oven early: Turn on the oven before you start mixing to ensure it's ready when you are.

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