Place the dish on the middle rack of the preheated oven and bake for 25–30 minutes, or until the eggs are puffed, set in the center, and the top is bubbly and lightly golden brown. A knife inserted in the middle should come out mostly clean.
Remove from the oven and let the bake rest for 5 minutes so it can settle and slice more neatly. Cut into squares and serve warm while it’s still fluffy and the cheese is melty. Don’t be surprised if it disappears faster than you expect.
If you’re working with a very salty ham, skip any added salt and let folks season at the table. You can use any good melting cheese you have on hand—cheddar gives a sharp, homey flavor, Swiss is a bit nuttier, and Monterey Jack melts very smoothly. For a richer bake, stir in an extra egg or two, or use a mix of whole eggs and a few extra yolks. To stretch the recipe for more people without adding carbs, pour the mixture into a slightly larger dish and add a couple more eggs and a small handful of cheese, then bake a few minutes longer. If you prefer individual portions, divide the ham, egg, and cheese mixture into well-greased muffin tins and bake 15–20 minutes, checking early so they don’t overcook. A pinch of dried mustard or a small sprinkle of smoked paprika stirred into the eggs can add a quiet depth of flavor without changing the simple, 3-ingredient spirit of the dish. Leftovers reheat nicely in the oven or a skillet over low heat, and they make an easy, protein-packed breakfast or lunch the next day.
