Baked Eggs with Ham and Cheese in Toast: The Ultimate Easy Breakfast & Brunch Recipe

Sometimes called “egg in a hole” or “toad in the hole,” these delicious Baked Eggs with Ham and Cheese in Toast offer a convenient and delightful way to prepare multiple servings at once. Perfect for a leisurely breakfast, a festive brunch, or even a cozy “brinner” (breakfast for dinner), this recipe is a fantastic solution for using up leftover holiday ham, especially after Christmas or Easter feasts. It’s a hearty, flavorful dish that promises a golden, runny yolk nestled in a crisp, cheesy embrace.

Close up of baked eggs in toast with ham and cheese

The Perfect Use for Leftover Holiday Ham

As the holiday season approaches, with Christmas dinner often centered around a magnificent ham, or as Easter celebrations wrap up, you’re likely to find yourself with a generous amount of leftover ham. While classic dishes like ham and cheese soup are always an option, why not transform those delicious remnants into a spectacular breakfast or brunch? This Baked Eggs with Ham and Cheese recipe offers a fresh, exciting, and incredibly satisfying alternative. What could be more comforting than the classic combination of savory ham, melty cheese, perfectly cooked eggs, and crisp toast, all in one bite?

My family traditions always include a succulent ham for Christmas and Easter, usually served alongside beloved sides like garlic parmesan au gratin potatoes, green bean casserole without canned soup, and small batch honey-butter dinner rolls. And much like Thanksgiving, the joy of these feasts often extends into the next day with a fridge full of delicious leftovers. This recipe brilliantly repurposes that leftover ham into a dish that feels entirely new and special.

Why Bake Eggs in Toast? Convenience Meets Deliciousness

One of my favorite ways to enjoy eggs is with a beautifully runny yolk, whether it’s sunny side up, over easy, or baked into creative vessels like hash brown bowls. This recipe takes that love for a runny yolk and merges it with the convenience of toast, creating a unified dish that’s both elegant and effortless.

Traditionally, eggs cooked in toast are often made one at a time on the stovetop in a skillet. While charming for a single serving, this method can be time-consuming and tedious when feeding multiple people. Imagine standing over a hot stove, flipping eggs, while the first few servings grow cold. This is where the brilliance of baking comes in! By preparing a tray of these delightful egg-and-toast creations in the oven, you can serve everyone simultaneously, ensuring every bite is warm, fresh, and perfectly cooked.

No more complaints about staggered meal times or cold plates! This baked eggs with ham and cheese recipe is designed for efficiency and enjoyment. Even though the recipe provides instructions for 6 servings, it’s incredibly adaptable. You can easily scale it down to make just one or two servings, or scale it up for a larger crowd. The beauty is that the cooking time and directions remain consistent, regardless of how many you choose to make.

What’s in a Name? Demystifying “Toad in the Hole”

This delightful baked eggs and ham creation goes by several charming, albeit sometimes confusing, names: “toad in the hole,” “eggs in a basket,” or “egg in a hole.” To avoid any ambiguity (and to sidestep having to explain the name every single time!), I’ve opted for the most literal and descriptive title: “Baked Eggs in Toast.” It clearly communicates what the dish is, without the need to clarify that, no, there are no actual toads involved, nor is it the British “toad in the hole” which refers to sausages baked in a Yorkshire pudding batter. Sometimes, simplicity is best!

Essential Ingredients for Baked Eggs with Ham and Cheese

To whip up your batch of these tempting baked eggs and ham, you’ll only need a few simple, everyday ingredients:

Butter: Essential for creating a golden, crisp crust on your toast and infusing it with rich flavor. Don’t skip this step – it makes all the difference!
Bread: While classic white sandwich bread works wonderfully, feel free to elevate your dish with whole grain bread for a healthier option, or even a thicker-cut artisan bread for a more substantial meal. The key is a slice that holds its shape well.
Eggs: Standard large eggs are perfect. For the best results and to ensure even cooking, try to use room temperature eggs if possible. This helps them cook more uniformly.
Ham: This recipe is a star for leftover holiday ham. Just make sure your ham is fully precooked before you dice it and add it to the eggs. Any type of precooked ham will work – spiral-cut, bone-in, or even thick-cut deli ham.
Cheese: Cheddar cheese is a fantastic choice, offering a sharp, melty finish. However, feel free to experiment with whatever cheese you have on hand. Gruyere, mozzarella, Monterey Jack, or even a blend would be delicious additions.
Fresh Parsley: A sprinkle of chopped fresh parsley not only adds a beautiful pop of color but also provides a fresh, herbaceous note that balances the richness of the egg yolk and butter. Other fresh herbs like chives or dill would also be lovely.

If you’re craving something a bit different or more adventurous, you might also enjoy my Greek Baked Eggs, which feature savory lamb and tangy feta for a Mediterranean twist.

How To Achieve Perfect Baked Eggs with Ham and Cheese

The secret to these perfectly crispy, yolk-filled delights lies in a simple two-step baking process:

Pre-bake the Bread: This crucial initial step ensures your toast is wonderfully golden and crunchy when served. Bread takes longer to crisp up than eggs do to set, so giving it a head start prevents any soggy toast misfortunes. Nobody wants to bite into a limp piece of bread!
Add Eggs & Toppings, Then Finish Baking: Once your toast is lightly browned and firm, carefully crack an egg into the center of each slice. Then, generously top with your diced leftover ham and shredded cheese. Return the tray to the oven and continue baking until the egg whites are fully set and opaque, but the yolks are still beautifully runny and jammy. This typically takes about 5-8 minutes, depending on your oven and desired yolk consistency.

Serve these irresistible baked eggs immediately. The warm, runny yolks are best enjoyed fresh out of the oven, allowing them to mingle perfectly with the ham, cheese, and crisp toast. Don’t forget those delightful cut-out rounds – they’re perfect for dipping!

Tips for the Perfect Runny Yolk

Room Temperature Eggs: As mentioned, room temperature eggs tend to cook more evenly.
Watch Closely: Oven temperatures can vary. Keep a close eye on the eggs in the last few minutes. The whites should be opaque and firm, but the yolk should still jiggle slightly if you gently shake the tray.
Adjust Baking Time: If you prefer a firmer yolk, simply bake for an extra minute or two. For a very runny yolk, reduce the cooking time slightly.

Customization and Serving Suggestions

One of the best things about this recipe is its versatility. Feel free to get creative with your additions and serving choices:

Creative Toppings & Variations:

Vegetables: Add a layer of sautéed spinach, diced bell peppers, finely chopped onions, or mushrooms under the ham and cheese for extra flavor and nutrients.
Spices & Herbs: A sprinkle of paprika, a dash of hot sauce, or a pinch of dried thyme can add another dimension of flavor. Beyond parsley, chives, green onions, or even a little fresh dill would be excellent.
Different Cheeses: Beyond cheddar, try Swiss, Provolone, Monterey Jack, Colby, or a spicy pepper jack for a kick.
Other Proteins: While ham is the star here, you could easily substitute cooked crumbled sausage, crispy bacon bits, or even smoked salmon for a more upscale brunch option.

What to Serve Alongside:

Fresh Fruit: A vibrant fruit salad provides a refreshing contrast to the richness of the eggs.
Avocado: Sliced avocado or a dollop of guacamole adds a creamy, healthy element.
Hot Sauce or Ketchup: For those who love a little extra zing with their eggs.
Coffee & Juice: Classic breakfast beverages complete the meal.
Additional Sides: Hash browns, roasted potatoes, or a simple green salad can turn this into a heartier meal.

More Delicious Ham Recipes

Still have more ham to use up after making these incredible baked eggs? Don’t let it go to waste! Explore these other fantastic ham brunch and meal recipes:

Ham and Cheese Waffles: A sweet and savory twist on a breakfast classic.

Ham and Cheese Quiche: An elegant and satisfying dish perfect for any meal.

Honey Glazed Ham Steak: A quick and flavorful dinner option.

Old Fashioned Ham and Bean Soup from Foxes Love Lemons: A comforting and hearty soup, perfect for cooler weather.

Baked Eggs with Ham and Cheese

Yield:
6 servings

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Baking a tray of Baked Eggs with Ham and Cheese in the oven means you can make several servings at once for breakfast, brunch, or brinner. Great way to use up leftover holiday ham.

Ingredients

Butter, for spreading
6 slices white bread
6 eggs, room temperature
1/4 cup cubed precooked ham
1/4 cup shredded cheddar cheese
Chopped parsley, for garnish

Instructions

Preheat oven to 375F (190C). Lightly grease 2 baking sheets with cooking spray.
Butter bread on both sides. Using a 2 1/2 inch (approx. 6 cm) round cookie cutter or a sharp knife, carefully cut out a circle from the center of each slice of bread. Place the cut-out rounds on one prepared baking tray and the bread slices with holes on the second tray.
Bake both trays for 4-6 minutes, or until the bottoms of the bread are lightly golden brown and slightly crisp. Carefully flip each piece of bread (both the slices with holes and the rounds) to the brown side up.
Crack one egg into the center of each bread slice with a hole. Ensure the yolk remains intact and centered. Top each egg with an even amount of the cubed precooked ham and shredded cheddar cheese.
Return both trays to the oven and bake for another 5-8 minutes, or until the egg whites are completely set and opaque, but the yolks are still wonderfully runny and jammy. If the smaller bread rounds are browning too quickly, remove them from the oven earlier.
Garnish the baked eggs with freshly chopped parsley immediately after removing them from the oven. Serve hot with the toasted bread rounds on the side for dipping into the luscious runny yolks.

Notes

This recipe is incredibly flexible. While it yields 6 servings, you can easily adjust the quantities to make as many or as few as you need. The general cooking time and method will remain the same.
For a quicker cleanup, line your baking sheets with parchment paper before greasing.
Using room temperature eggs can help them cook more evenly and prevent overcooking the whites while the yolks are still setting.
Enjoyed this recipe? You might also love my recipes for Baked Eggs in Cheesy Hash Brown Bowls and Greek Baked Eggs for more breakfast inspiration!
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave, though the yolk may set further upon reheating.

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Final Thoughts: A Breakfast Winner

Whether you call it “egg in a hole,” “toad in the hole,” or simply “Baked Eggs with Ham and Cheese in Toast,” this recipe is a guaranteed hit. It transforms simple ingredients into a comforting, delicious, and visually appealing meal that’s perfect for any time of day. Its ease of preparation, especially when cooking for a crowd, makes it an ideal choice for busy mornings or relaxed weekend brunches. Enjoy the satisfaction of using up those holiday leftovers in such a creative and tasty way!

First published December 1, 2016