Ham and Egg Breakfast Bake Recipe

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

Milk: Adds creaminess and helps to blend the ingredients together.

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

Shredded cheese: Melts into the bake, adding richness and flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a touch of spice and depth.

Chopped spinach: Optional, but adds a nutritious and colorful element to the bake.

When whisking the eggs and milk, ensure they are fully combined to create a uniform mixture. This will help the bake cook evenly. Additionally, when adding the diced ham, shredded cheese, and chopped spinach, fold them gently into the egg mixture to avoid deflating the eggs. This technique will help maintain a light and fluffy texture in your breakfast bake.

• eggs - Substitute with egg substitute: For a lower cholesterol option, use an egg substitute or egg whites.

• eggs - Substitute with tofu: For a vegan alternative, use crumbled tofu seasoned with a pinch of turmeric for color.

• milk - Substitute with almond milk: For a dairy-free option, use almond milk or any other plant-based milk.

• milk - Substitute with cream: For a richer texture, use cream instead of milk.

• diced ham - Substitute with turkey bacon: For a lower-fat option, use diced turkey bacon.

• diced ham - Substitute with mushrooms: For a vegetarian option, use diced mushrooms for a similar texture.

• shredded cheese - Substitute with nutritional yeast: For a vegan option, use nutritional yeast which provides a cheesy flavor.

• shredded cheese - Substitute with vegan cheese: For a dairy-free option, use shredded vegan cheese.

• salt - Substitute with herb seasoning: For a lower sodium option, use a blend of herb seasoning.

• black pepper - Substitute with white pepper: For a milder flavor, use white pepper.

• chopped spinach - Substitute with kale: For a different leafy green, use chopped kale.

• chopped spinach - Substitute with bell peppers: For added color and crunch, use chopped bell peppers.

• 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.

• For short-term storage, transfer the bake into an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days.

• For longer storage, slice the breakfast bake into individual portions. Wrap each portion tightly in plastic wrap, then place them in a resealable freezer bag or airtight container. Label with the date and freeze for up to 2 months.

• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the desired portion in an oven-safe dish and cover with aluminum foil. Heat for about 15-20 minutes or until warmed through.

• For reheating from frozen, you have two options:

  1. Thaw the portion overnight in the refrigerator, then follow the reheating instructions for refrigerated portions.
  2. Reheat directly from frozen by preheating your oven to 350°F (175°C). Place the frozen portion in an oven-safe dish, cover with aluminum foil, and bake for 25-30 minutes or until heated through.

• Alternatively, you can use a microwave for quicker reheating. Place the refrigerated or thawed portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 1-2 minutes. Check and continue heating in 30-second intervals until hot.

• If reheating from frozen in the microwave, use the defrost setting for a few minutes first, then switch to medium power and heat in 1-minute intervals until thoroughly warmed.

• Always ensure the eggs are heated to a safe internal temperature of 165°F (74°C) before consuming.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover ham and egg breakfast bake in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 15-20 minutes, or until warmed through.
  5. Remove the foil for the last 5 minutes to let the top crisp up slightly.

• Microwave Method:

  1. Cut a portion of the breakfast bake and place it on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. If not heated through, continue in 30-second intervals until warm.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover ham and egg breakfast bake in the skillet.
  4. Cover with a lid and heat for about 5-7 minutes, flipping halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the breakfast bake in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn’t overcook.
  4. If needed, extend the time by a couple of minutes until thoroughly heated.

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

• Mixing bowl: Essential for whisking together the eggs and milk, and combining all the ingredients.

• Whisk: Helps in thoroughly mixing the eggs and milk to create a uniform mixture.

• Measuring cups: Used to measure the milk and other ingredients accurately.

• Measuring spoons: Necessary for measuring the salt and black pepper precisely.

• Cutting board: Provides a safe surface for dicing the ham and chopping the spinach.

• Knife: Used for dicing the ham and chopping the spinach.

• Cheese grater: Handy for shredding the cheese if it’s not pre-shredded.

• Baking dish: The container in which the egg mixture is poured and baked.

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

• Oven mitts: Protect your hands when placing the dish in the oven and taking it out.

• Timer: Ensures that the breakfast bake is cooked for the correct amount of time.

• Spatula: Useful for serving the breakfast bake once it has cooled slightly.

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

Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Mix in advance: Combine the eggs, milk, and seasonings the night before and store in the fridge.

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.