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Ham ‘n’ Egg Sandwich

Whenever the whole family gets together for a holiday or long weekend, they request this all-in-one breakfast sandwich. I can feed everyone by stacking ham, tomato, scrambled eggs, onion and cheese inside a loaf of French bread. Then I simply pop it in the oven to warm up. —DeeDee Newton, Toronto, Ontario
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    8 servings


  • 1 unsliced loaf (1 pound) French bread
  • 4 tablespoons butter, softened, divided
  • 2 tablespoons mayonnaise
  • 8 thin slices deli ham
  • 1 large tomato, sliced
  • 1 small onion, thinly sliced
  • 8 eggs, lightly beaten
  • 8 slices cheddar cheese


  • Preheat oven to 375°. Cut bread in half lengthwise; carefully hollow out top and bottom, leaving 1/2-in. shells (discard removed bread or save for another use). Spread 3 tablespoons butter and all of the mayonnaise inside bread shells. Line bottom bread shell with ham; top with tomato and onion.
  • In a large skillet, melt remaining butter; add eggs. Cook over medium heat, stirring occasionally until edges are almost set.
  • Spoon into bottom bread shell; top with cheese. Cover with bread top. Wrap in greased foil. Bake 15-20 minutes or until heated through. Cut into serving-size pieces.
Nutrition Facts
1 each: 543 calories, 31g fat (14g saturated fat), 298mg cholesterol, 1644mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 32g protein.

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  • J
    Jul 17, 2020

    Rob there are a lot of carbs. Diabetic, you can eat salt and sodium but limit your sugar. You can eat this if you're creative. Surely being diabetic you're not always relying on others to cater for you. You got this

  • Rob
    May 6, 2020

    Looks amazing. And to the idiot who is a diabetic and gave it one star. Up yours.

  • kochsjm
    Jan 25, 2013

    No comment left

  • robbiejackson
    Jan 19, 2013

    Really enjoyed this recipe. I was short on time, so I put the ham and cheese on top of the eggs in the skillet and put it all on a hamburger bun with the tomato and onion. Would really be good made as directed with the french bread. Great for a crowd. Thanks for sharing!

  • mskeh46
    Jan 18, 2013

    there is way too much sodium,carbs,fat grams, cholesterol & anything else that you could think of. I am a diabetic & I can't eat that many carbs or even have that much sodium in one meal. I would be in the hospital with an overdose of carbs & high blood pressure in a New York minute. This sandwich is not for me. Why don't they have some low carb & low fat,sodium & low cholesterol recipes on this website for a change?

  • KEV4cooking
    Jan 15, 2013

    Oh my, How this brings back memories?.. I first had this breakfast sandwich when my parents and I lived in Verdun, France. My father was military so I was born an army brat. Back in the early 60?s my mother would make this with ?true? French bread. This has been a family and personal favorite for fifty years.

  • billyrub
    Jan 15, 2013

    Awesome recipe....BTW OHIO46, did you ever hear of a Fluffernutter?

  • SHOK
    Jan 15, 2013

    I would like to know how to cut the unhealthy cholesterol and sodium from this because I have trouble with both. Maybe some low sodium ham? Could egg substitute be cooked in place of reg. eggs? Just pondering these possibilities to make it more healthy for me and my family.

  • debraluvsfrank
    Jan 15, 2013

    Several times a year we have weekend fly-ins for our hanglider husbands/wifes. This recipe is perfect for a crowd of hungry fliers. Many mornings us non-fliers spend making bacon,eggs,toast even BK casseroles ect....Never again! I love this recipe and can't wait to use it come flying season......Thanks :)

  • evilpassion
    Jan 14, 2013

    This is one of those times I shake my head in amazement and go "why didn't I think of that??" All those years spent on time consuming breakfasts for a crowd. Who knew....