I’m betting many of you are juggling the same whirlwind I am right now: rehearsals, concerts, end-of-term events, schoolwork, family duties and jobs. All of it adds up to one long stretch of getting things done, and I don’t want to rely on takeout. Restaurant food every day doesn’t sit well for me, and feeding a family of seven that way would blow the budget.
So I need a selection of reliable recipes that are quick to assemble, easy to plan for, make a large quantity, reheat well, and feed a crowd. Over the years I’ve gathered plenty of those, and today’s Ham and Cheese Melt Egg Bake is a perfect example.
This dish is almost embarrassingly simple: no exotic ingredients, can be made ahead, reheats beautifully, and appeals to the wide range of tastes in my house. That combination makes it a real winner when time is short and appetites are big.
Essentially this is a breakfast strata—what I grew up calling an egg bake. It’s a straightforward concept: use slightly stale or toasted bread, layer it with meat or vegetables, whisk together eggs, milk and seasonings, pour the custard over the bread, top with cheese, and bake. The result is like a savory bread pudding but more substantial and breakfast-ready.
Ham and Cheese Melt Egg Bake takes this idea and gives it a breakfast-sandwich spin: Canadian bacon replaces the usual diced ham and toasted English muffins are the bread, creating the flavor of ham-and-egg breakfast melts in casserole form. You get a crisp, browned cheese top and edges with a fluffy, souffle-like center that never dries out. It really is practically perfect for feeding a crowd.
The convenience factor is huge. Arrange toasted English muffin pieces and Canadian bacon in a baking dish, scatter grated Cheddar and cubed Swiss, whisk eggs with milk and seasonings, pour the mixture over everything, cover and refrigerate for 6–12 hours. When you’re ready, set the pan on a rimmed baking sheet, let it sit while the oven preheats, then bake—about 90 minutes—until puffed and set.
That overnight prep makes it ideal for holidays or busy mornings. Imagine waking up on Christmas morning and popping a prepared pan into the oven while everyone opens presents; the aroma of baking ham and melting cheese drifting through the house is a lovely start to the day.
Ham and Cheese Egg Bake
This recipe yields a large casserole that serves a crowd. For a big family it can provide breakfast for a couple of days, which is part of the appeal. If your household is smaller, you can halve the recipe and bake it in an 8×8-inch pan for about an hour, or until fully cooked.
The most reliable way to tell if it’s done is an instant-read thermometer: remove when the center reaches 157°F. If you don’t have a thermometer, look for a well-browned, puffed center that doesn’t jiggle. Insert a sharp knife into the center—if it comes out clean and feels firm, the bake is done. If there is uncooked egg on the blade, return it to the oven a bit longer.
If the top browns too quickly before the center is set, loosely tent foil over the pan (sprayed with nonstick spray) to prevent scorching. After baking, let it rest for at least 10 minutes before slicing so it finishes setting.
Leftovers store well—keep them tightly covered in the refrigerator for up to a week, then reheat portions in the oven or microwave as needed.
Ham and Cheese Melt Egg Bake
Rebecca Lindamood
Ingredients
- non-stick cooking spray
- 8 English muffins split and toasted
- 16 slices Canadian bacon about 3/4 of a pound
- 3 cups Cheddar shredded
- 1/3 cup Swiss cheese cubed
- 16 eggs
- 4 cups milk
- 2 tablespoons coarse grain Dijon mustard
- 2 teaspoons hot sauce
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
Instructions
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Lightly spray a 9×13 baking pan with nonstick cooking spray; set aside. Cut each toasted English muffin half in half crosswise.
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Arrange the English muffin pieces and Canadian bacon in alternating, overlapping layers in the prepared baking dish. Scatter the grated and cubed cheese evenly over the top.
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Whisk together eggs, milk, Dijon mustard, hot sauce, kosher salt, black pepper, granulated onion, and granulated garlic in a large bowl. Pour over the contents of the pan. Cover tightly with plastic wrap and refrigerate for 6 to 12 hours prior to baking.
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Place the 9×13-inch pan on another rimmed baking sheet and set on the counter while you preheat your oven to 350°F. Bake uncovered until puffed and set in the center, about 90 minutes or until an instant-read thermometer inserted halfway into the center reads 157°F.
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If the egg bake starts browning too much before it puffs, cover the pan loosely with foil sprayed with nonstick spray to prevent scorching. Remove from the oven and let rest, removing foil if used, for at least 10 minutes before slicing and serving.
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Store leftovers tightly covered in the refrigerator for up to a week.