Baking a tray of Baked Eggs with Ham and Cheese in toast in the oven means you can make several servings at once for breakfast, brunch, or brinner. Great way to use up leftover Christmas and Easter ham.
As you’re getting ready for Easter dinner in a few weeks, you probably think of ham as the centerpiece. My parents always serve ham for Christmas and Easter alongside au gratin potatoes, green bean casserole, and honey butter dinner rolls. And much like Thanksgiving, there is usually leftovers the next day.
When you have leftover ham, rather than make ham and cheese soup you can make ham for breakfast. What goes better with ham than eggs and toast?
One of my favorite ways to order eggs is with a runny yolk, whether it’s sunny side up, over easy, or baked.
Rather than multi-task and make the eggs and toast separately, I merged them together in one recipe with Baked Eggs with Ham and Cheese in Toast made in the oven.
Traditionally baked eggs in toast are made on the stovetop. However, when you are feeding multiple people (and/or too lazy to stand at the stove), it makes more sense to bake a tray and serve everyone at the same time.
No more complaints about everyone not eating together or having the first few eggs in toast get cold while you’re finishing up the rest.
This dish has many names – toad in the hole, eggs in a basket, egg in a hole. I decided to go literal with baked eggs in toast.
That way I don’t have to explain the name every single time I mention it (plus toad in the hole sometimes refers to sausage in batter. Seriously who invents this stuff?).
Next, crack an egg into the center of each slice, top with leftover ham, then finish baking. I also throw the bread rounds you cut out onto the tray so you have a crunchy dipping vessel.
Even though the recipe makes 6 servings, the good news is you can easily cut it down to as many as you’re going to eat. The cooking time and directions are the same no matter how many slices of toast you make.
Ham and Cheese Baked Eggs in Toast
Baking a tray of Ham And Cheese Baked Eggs In Toast in the oven means you can make several servings at once for breakfast, brunch, or brinner. Great way to use up leftover Christmas and Easter ham.
Ingredients
- Butter, for spreading
- 6 slices white bread
- 6 eggs, room temperature
- 1/4 cup cubed precooked ham
- 1/4 cup shredded cheddar cheese
- Chopped parsley, for garnish
Instructions
- Preheat oven to 375F. Lightly grease 2 baking sheets with cooking spray.
- Butter bread on both sides. Cut out a 2 1/2 inch circle from the center of each slice. Place the cut out rounds on one tray. Place the slices on the second tray.
- Bake both trays for 4-6 minutes or until the bottoms are golden brown. Flip each piece to be brown side up.
- Crack an egg into the center of each bread slice. Top with ham and cheese.
- Bake both trays for 5-8 minutes or until the egg whites are set but the yolks are runny. If the rounds are getting too brown before the eggs are done, pull them from the oven.
- Garnish eggs with parsley and serve with rounds for dipping.
Notes
Even though the recipe makes 6 servings, the good news is you can easily cut it down to as many as you’re going to eat. The cooking time and directions are the same no matter how many slices of toast you make.
More Baked Egg Recipes
- Baked Eggs In Cheesy Hash Brown Bowls – Skip the toast and bake your eggs in cheesy hash browns instead.
- Greek Baked Eggs – A more substantial meal to eat breakfast for dinner.
- Bloody Mary Shakshuka – A brunch twist on baked eggs in tomato sauce from Foxes Love Lemons.
Post updated 3/21/18
Caroline says
This will be perfect for a holiday brunch we have every year! They are so pretty!
Carla says
Yes, perfect to serve a brunch crowd so everyone can eat at the same time ;)
Cheryl Illinois says
Do you call them “dippy” eggs ? I will be sending some recipes later today for the crock pot as well as my favorite cranberry sauce recipe. My computer was misbehaving for a few days but with the help of my new best friend in India it is now working again. Spent hours on the phone with him.
Carla says
Yes, dippy eggs are another! I’ll keep an eye out for your recipes.
Kim Phillips says
How do you keep the yolks runny but the whites are set? I love a good runny yolk but can’t stand runny egg whites (unless they’re whipped into meringue of course ;o}). Thanks.
Carla says
The key is watching their bake time. Once you add the eggs, bake them at 5 minutes then check. If the whites are set, pull them. I only baked mine for 5 minutes and the yolks were perfect. However, ovens vary so I added the 5-8 minute range. It also helps to use an oven thermometer to make sure the temperature is at 375F and not inaccurate at 350F.
Kim Phillips says
Thank you so much for the reply. I am absolutely going to make this tomorrow for brunch!!
Carla says
Enjoy! Let me know how it goes.
Joy says
I made this for breakfast. It was good! The clean up was easy. I only had to throw away the parchment paper that I cooked it on. I probably shouldn’t have put it under the broiler for the last minute or 2. If I do that next time I’ll know to take it out sooner, but I will make it again. I want to try it with different kinds of cheese. I used Swiss because it’s lower sodium.
Carla says
You’ll also want to make sure you don’t catch the parchment paper on fire if you put it under the broiler and the edges are sticking up. I’m glad you enjoyed the recipe regardless and love the idea of using Swiss next time!
Elizabeth @ Bowl of Delicious says
What a fun, simple way to use leftover ham!
Carla says
Thanks!