Baked Eggs & Ham

Eggs cracked over a bed of buttery seasoned croutons and chopped ham, topped with shredded cheddar, and baked until the whites are set and the yolks are still runny. Breakfast for two with almost zero effort.

The croutons tossed with melted butter and ham create a crunchy, savory base that soaks up the egg as it bakes. They stay crispy on the edges while getting soft and custardy where the egg settles around them.

Baking at 350°F (180°C) for 15 to 18 minutes gives you a gentle, even cook. The whites set through while the yolks stay soft and saucy. If you prefer firmer yolks, just leave them in a couple extra minutes.

The cheese melts into a thin, golden blanket over everything during the last few minutes of baking.

Kitchen Tips

• Grease the baking dish well. Baked egg whites stick aggressively to dry surfaces.
• Break the eggs gently so the yolks stay intact. A broken yolk bakes flat instead of staying domed and runny.
• Check doneness by gently shaking the dish. The whites should be opaque and firm while the yolks still jiggle.

Variations

• Veggie version: Add a handful of baby spinach and diced tomato under the eggs for a lighter, more colorful breakfast bake.
• Everything bagel style: Sprinkle everything bagel seasoning over the cheese before baking for extra crunch and flavor.