Ham & Cheese Egg Bake Recipe

Ham & Cheese Egg Bake Recipe
Ham & Cheese Egg Bake Recipe photo by Taste of Home
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Ham & Cheese Egg Bake Recipe

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This delectable dish could easily be served for breakfast, lunch or dinner. So simple to prepare, yet so comforting and delicious.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 5 eggs
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 cups (8 ounces) shredded Havarti cheese
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 cup cubed fully cooked ham
  • 1 cup ricotta cheese
  • 1/4 cup butter, melted
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon fennel seed

Directions

In a large bowl, beat eggs on medium-high speed for 2 minutes or until lemon-colored. Combine flour and baking powder; gradually add to eggs and mix well. Stir in the remaining ingredients.
Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 24-28 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
Originally published as Ham & Cheese Egg Bake in Country Extra May 2010, p51

Nutritional Facts

1 piece: 457 calories, 34g fat (20g saturated fat), 278mg cholesterol, 872mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 29g protein.

  • 5 eggs
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 cups (8 ounces) shredded Havarti cheese
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 cup cubed fully cooked ham
  • 1 cup ricotta cheese
  • 1/4 cup butter, melted
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon fennel seed
  1. In a large bowl, beat eggs on medium-high speed for 2 minutes or until lemon-colored. Combine flour and baking powder; gradually add to eggs and mix well. Stir in the remaining ingredients.
  2. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 24-28 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
Originally published as Ham & Cheese Egg Bake in Country Extra May 2010, p51

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