Every spring, right after the big holiday ham was picked over and the kids were still sleepy from staying up too late, my husband would pad into the kitchen and whip this up before anyone else was awake. It’s nothing fancy at all—just eggs, ham, and a bit of cheese—but it bakes up so fluffy and savory that the pan is usually scraped clean before the coffee pot is empty. This is the kind of practical, low-carb farmhouse cooking that makes good use of leftover ham and turns an ordinary morning into something that feels a little bit like a celebration all over again.
Serve this ham egg bake hot right out of the oven, cut into generous squares. It’s lovely with a simple sliced tomato or a small green salad if you’re keeping things low carb. For heartier appetites, add a side of sautéed asparagus or green beans, especially in spring when they’re tender and fresh. A cup of hot coffee or tea and a little dish of berries on the table make it feel like a full brunch without a lot of fuss.
Low Carb Ham Egg Bake
Servings: 4-6
Ingredients
8 large eggs
1 1/2 cups diced cooked ham
1 1/2 cups shredded cheese (cheddar or Swiss work well)
Butter or oil for greasing the baking dish (for the pan only, not counted in the 3 ingredients)
Salt and black pepper to taste (optional, not counted in the 3 ingredients)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a medium glass baking dish (about 8×8 inches or similar) with butter or oil so the eggs don’t stick.
Spread the diced cooked ham evenly over the bottom of the greased baking dish, making sure you have a good scatter of pink ham in every corner so each slice gets some.
In a medium bowl, crack in the eggs and whisk them well until the yolks and whites are fully blended and a little bit frothy. This helps them bake up fluffier.
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