Meals don’t get much easier—or more satisfying—than these ham, egg, and Swiss baked bread boats. Quick to assemble and irresistibly comforting, they’re one of those recipes that everyone in the house will happily eat. They’re ideal for busy weeknights or any time you want dinner that’s fast, filling, and delicious.
The base for this dish is simple: small French rolls. You can find them fresh in most grocery bakeries or frozen in many stores. To make the boats, slice a thin wafer off the top of each roll, then scoop out most of the soft interior to leave a sturdy 1/2-inch shell all around. (If you prefer, save the bread you remove to make fresh breadcrumbs later.)
Fill each hollowed roll with finely chopped ham—country ham or another salty variety works best—then whisk eggs with a little milk and some coarsely ground black pepper. Pour the egg mixture into the ham-filled rolls so it settles around the ham. Top each roll with a generous amount of shredded Swiss cheese mixed with thinly sliced green onions. Bake until the eggs are set, the cheese is melted and bubbly, and the rolls are crisp and golden.
The result is a delightful, handheld omelet: tender, savory eggs with salty ham, fragrant green onions, and nutty melted Swiss contained in a crisp, flaky roll. Serve with a drizzle of hot sauce if you like a touch of heat—it’s an optional addition that pairs beautifully with the richness of the cheese and ham.
Cook’s Notes
- If the rolls are round and prone to tipping, slice a thin wafer from the bottom to stabilize them on the baking sheet.
- Cut off the top one-quarter of each roll rather than slicing a wedge and trying to patch the ends together—this makes filling easier and cleaner.
- Leave about 1/2 inch of bread around the interior so the shells hold the filling without leaking.
- Line the baking sheet with foil or parchment and spritz it lightly with nonstick cooking spray to prevent the bottoms from sticking.
- Country ham adds a lot of flavor and salt, so you may not need extra salt in the egg mixture. If using a milder ham, taste and add a pinch of salt to the eggs before baking.
These bread boats are great when you want comfort without fuss—more than an omelet, less effort than a full brunch. They reheat well and can be customized with other mix-ins like cooked spinach, mushrooms, or different cheeses, but the ham, egg, and Swiss combination is a reliably delicious classic.
Ham, Egg, and Swiss Cheese Baked Bread Boats
Rebecca Lindamood
Ingredients
- 8 French rolls
- 1/2 cup finely chopped ham, preferably country ham or fully cooked salty ham
- 4 green onions, trimmed and thinly sliced
- 5 eggs
- 1/4 cup whole milk
- 1/2 teaspoon coarsely ground black pepper
- 1 1/2 cups shredded Swiss cheese. For best results, grate your own
Optional, but tasty:
- Serve with hot sauce
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with foil or parchment and lightly spray with nonstick cooking spray.
- If rolls are unstable, slice a very thin wafer from the bottom for a flat base. Cut off the top quarter of each roll and set the tops aside for breadcrumbs if desired. Use your fingers to remove most of the interior, leaving a 1/2-inch shell around the sides and bottom. Divide the chopped ham among the rolls.
- Whisk the eggs, milk, and black pepper until combined. Pour the egg mixture evenly into the ham-filled rolls, allowing it to settle around the ham. Toss together the Swiss cheese and sliced green onions and divide over the egg-filled rolls, letting some cheese touch the bread edges.
- Bake for 20–25 minutes, or until the eggs are puffed and set, the cheese is fully melted and bubbly, and the rolls are heated through. Remove from the oven and let rest for 5 minutes before serving. Add hot sauce if desired.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.