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Ham 'n' Cheese Egg Loaf

 Ham 'n' Cheese Egg Loaf
"My family has enjoyed attractive slices of this moist brunch loaf for many years," writes Connie Bair of East Wenatchee, Washington. "Whenever I serve it at gatherings, there are never any leftovers."
6-8 ServingsPrep: 15 min. Bake: 55 min. + standing


  • 6 eggs
  • 3/4 cup 2% milk
  • 1 teaspoon prepared mustard
  • 1-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 bacon strips, cooked and crumbled
  • 1 cup cubed fully cooked ham
  • 4 ounces cheddar cheese, cut into 1/2-inch cubes
  • 4 ounces Monterey Jack cheese, cut into 1/2-inch cubes


  • In a large bowl, beat eggs until frothy, about 1 minute. Add milk and
  • mustard. Combine the flour, baking powder and salt. Add to the egg
  • mixture and beat until smooth. Stir in bacon, ham and cheeses.
  • Transfer to a greased and floured 9-in. x 5-in. loaf pan.
  • Bake, uncovered, at 350° for 55-60 minutes or until a toothpick
  • inserted near the center comes out clean. Let stand for 10-15
  • minutes before cutting. Run a knife around edge of pan to remove.
  • Slice and serve warm. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 slice) equals 323 calories, 18 g fat (8 g saturated fat), 206 mg cholesterol, 732 mg sodium, 21 g carbohydrate, 1 g fiber, 19 g protein.

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Ham 'n' Cheese Egg Loaf (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.