Baked Eggs With Ham and Cheese
Sometimes called egg in a hole, 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 Christmas dinner, you probably think of ham as the centerpiece.
My parents always serve ham for Christmas and Easter alongside au gratin potatoes for two, green bean casserole without canned soup, and small batch dinner rolls.
And much like Thanksgiving, there are usually leftovers the next day.
When you have leftover ham, rather than make ham and cheese soup you can make Baked Eggs with Ham and Cheese for breakfast. What goes better with ham than cheese, 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 in a hash brown bowl.
Rather than cook the eggs and toast separately, I merged them together with Baked Eggs with Ham and Cheese in toast.
Traditionally baked eggs and ham are made on the stovetop one at a time in a skillet.
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 get cold while you’re finishing up the rest.
Even though this baked eggs with ham and cheese 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 you make.
What is toad in the hole?
This baked eggs and ham recipe 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?).
Ingredients For Baked Eggs with Ham and Cheese
To make your baked eggs and ham, you’ll need the following easy ingredients:
- Butter: Used to butter your toast
- Bread: I used your typical white sandwich bread, but feel free to make it healthier with whole grain bread.
- Eggs: Use standard large eggs.
- Ham: Make sure your ham is precooked before using.
- Cheese: I used cheddar but you can use any cheese you have on hand.
- Parsley: Adds a bit of freshness to balance the rich egg yolk and butter
If you’re looking for something more substantial, check out my Greek Baked Eggs with lamb and feta.
How To Make Baked Eggs with Ham and Cheese
First, butter and bake the bread. This ensures the toast is nice and crunchy when serving because it takes longer than baking the eggs. Who wants to eat soggy toast?
Next, crack an egg into the center of each slice, top with leftover ham and cheese, then finish baking until the egg whites are set but yolks are runny, about 5-8 minutes.
Serve immediately before the yolks overcook and get cold.
More Ham Recipes
Got more ham to use up? Check out these ham brunch recipes:
- Ham and Cheese Waffles
- Ham and Cheese Quiche
- Ham Steak recipe
- Old Fashioned Ham and Bean Soup from Foxes Love Lemons
Baked Eggs with Ham and Cheese
Baking a tray of Baked Eggs with Ham and Cheese in the oven means you can make several servings at once for breakfast, brunch, or brinner. Great way to use up leftover holiday ham.
- 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
- 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.
- Even though the recipe makes 6 servings, 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 you make.
- Enjoyed this recipe? Check out my recipes for Hash Brown Bowls and Greek Baked Eggs.
This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchase.
This will be perfect for a holiday brunch we have every year! They are so pretty!
Yes, perfect to serve a brunch crowd so everyone can eat at the same time ;)
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.
Yes, dippy eggs are another! I’ll keep an eye out for your recipes.
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.
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.
Thank you so much for the reply. I am absolutely going to make this tomorrow for brunch!!
Enjoy! Let me know how it goes.
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.
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!
What a fun, simple way to use leftover ham!
Has anyone tried reheating this? I am single, and often like to prepare breakfast for the week, then re-heat & eat.
I haven’t but I don’t think it would reheat very well because you would risk overcooking the runny yolk.
Sounds easy and good! Thanks for sharing and giving the temperature and cooking time.
Of course! Happy to share.