Simple Sourdough, Ham & Egg Bake

I’ve found that egg bakes can be one of the best, easiest, and most protein-filled crowd pleaser meal out there. I compare the process of making an egg bake similar to that of soup, you can put nearly anything into an egg bake as long as you have a solid base to work off of.

Mother’s Day is only a few days away; whether you’re hosting or attending a gathering and need something simple and yummy to prepare, look no further. Maybe you’re looking for a way to use up some Sourdough that sitting on your counter or you need an easy, healthy meal for the family. This Egg Bake is filled with protein, simple ingredients, and even can be prepared up to two days in advance, so all you have to do is pop it in the oven when you’re ready for it.

This egg bake includes torn up pieces of Sourdough, so if you haven’t already, head on over to my Classic Artisan Sourdough recipe or Easy No-Knead Sourdough recipe.

Begin by smearing butter all over the inside of a glass 9×13 baking dish. Then tear up or cube your Sourdough and place this in the bottom of the dish.

Cube your ham and sprinkle it on top of your bread, then top with your shredded cheese. I prefer to use Tillamook’s Medium Cheddar block and shred it myself; it seems to have stronger flavor and I prefer the texture of freshly shredded cheese.

In a separate bowl, whisk together your eggs, milk, mustard, and seasonings. Pour your egg mixture over your cheese, ham, and bread.

If the flavors listed in the recipes aren’t your jam, feel free to experiment with the seasonings and type of mustard you choose to use. As I mentioned earlier, egg bakes are a lot like soup – you can include a wide variety of ingredients and flavors.

Cover your dish and refrigerate. You can prepare this egg bake the evening before you want to bake it, or leave it in the fridge for two days if you want to bake it later. When you’re ready to bake, preheat your oven to 375^o, uncover your Egg Bake and bake for 45 minutes. Allow the egg bake to rest for at least 10 minutes before slicing.

Enjoy! Store your leftovers in the fridge for up to 7 days and enjoy reheated, or even cold.

Simple Sourdough, Ham & Egg Bake

Look no further for an easy, protein-filled crowd-pleasing egg bake – of course it involves your freshly made Sourdough!

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Refrigerate 12 hours hrs

Total Time 13 hours hrs 5 minutes mins

Servings: 12 people

Ingredients Method

Ingredients

  

• Softened Butter for spreading on baking dish
• 4 cups Sourdough (cubed/torn)
• 8 Eggs
• 2 cups Whole Milk
• 2 tsp Dijon Mustard
• 1/2 tsp Seasoned Salt
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 3 cups Ham (cooked and cubed)
• 2 cups Fresh Shredded Cheese

Method

 

1. Smear butter all over the inside of glass 9×13 baking dish
   Softened Butter
2. Tear up or cube your Sourdough bread and place in the bottom of the dish
   4 cups Sourdough (cubed/torn)
3. Cube your ham and spread it across the top of your bread
   3 cups Ham (cooked and cubed)
4. Top with your shredded cheese
   2 cups Fresh Shredded Cheese
5. In a separate bowl, whisk together your eggs, milk, mustard, and seasonings. Pour your egg mixture over your cheese, ham, and bread.
   8 Eggs, 2 cups Whole Milk, 2 tsp Dijon Mustard, 1/2 tsp Seasoned Salt, 1/2 tsp Onion Powder, 1/2 tsp Garlic Powder
6. Cover and refrigerate overnight, or up to two nights
7. Preheat your oven to 375℉ and bake for 45 minutes