Oh this is a weekend-brunch hero 😍—savory, cheesy, and stupid-easy. Feeds a crowd and makes your kitchen smell amazing.
Cheese & Ham Breakfast Sandwich Bake
You’ll need
- 6–8 breakfast sandwiches
(English muffins, croissants, or biscuits) - 6–8 eggs, scrambled soft
- 1½ cups shredded cheese
(cheddar, Swiss, or a cheddar-Swiss mix = 👌) - 1½ cups diced or sliced ham
- 1 cup milk or half-and-half
- 2 tbsp melted butter
- 1 tsp Dijon mustard (optional but excellent)
- Salt & pepper
- Optional add-ins: green onions, bell peppers
Prep
- Heat oven to 375°F / 190°C.
- Grease a 9×13-inch baking dish.
- Layer the breakfast sandwiches snugly in the dish.
Build it
- Scatter ham evenly over the sandwiches.
- Sprinkle cheese on top.
- Whisk together eggs, milk, butter, Dijon, salt & pepper.
- Pour mixture evenly over everything (press gently so it soaks in).
Bake
- Cover loosely with foil and bake 25 minutes.
- Uncover and bake another 15–20 minutes until puffed, golden, and set in the center.
Rest 5–10 minutes before slicing.
Pro tips
- Want a softer, custardy bake? Use half-and-half.
- Craving crispy tops? Finish with 2–3 minutes under the broiler.
- Make-ahead friendly: assemble the night before, refrigerate, bake in the morning (add 5–10 minutes).
Flavor twists
- Croissant + Swiss + honey mustard
- Spicy: pepper jack + jalapeños
- Veg-boost: sautéed spinach or mushrooms
- Breakfast deluxe: add cooked sausage or bacon
If you tell me what bread or cheese you’ve got, I’ll tune it exactly to your fridge situation 🧀🍳