Egg bakes are the undisputed MVP of breakfast meal prep. They are easy to throw together, versatile, and store well in the fridge for heating up later. This egg bake has the classic combination of savory ham & melty gruyere, plus veggies and a dash of Dijon mustard. It’s an easy and tasty make-ahead meal.
What do I need to make this Ham and Gruyere egg bake?
- 12 Large Eggs
- 1/4 Cup of Milk – any kind will work – whole milk, coconut, almond, whatever you have on hand
- 1 Tbsp Dijon Mustard – I like whole grain Dijon
- 1 Lb Shredded Hash Brown Potatoes, thawed
- 2 Diced Bell Peppers – I like to mix green and red for color but you could use whatever you have on hand
- 1/2 Diced Yellow Onion
- 1 1/2 Cups Diced Ham
- 10 Oz Gruyere Cheese – Freshly shredded is best, but you could substitute pre-shredded white cheddar
Throwing this recipe together could not be easier. Once the eggs and milk are whisked together in a large bowl, you add the rest of the ingredients and mix well. Then pour into a baking dish, top with more shredded cheese, and bake until the eggs are set and the cheese is golden and bubbly. I like to serve a slice on a bed of spinach or mixed greens with an extra drizzle of Dijon.
I love to make this recipe on a Sunday to have for quick meals throughout the week. Once it’s baked, let it cool completely before slicing and storing in individual containers. Then when you are ready to eat you can grab one out of the fridge and heat up in the microwave for 1-2 minutes until warmed through. It’s an awesome way to have a convenient, healthy meal on hand for busy days.
Ham and Gruyere Breakfast Egg Bake
Ingredients
- 12 Large Eggs
- 1/4 Cup Milk
- 1 Tbsp Dijon Mustard
- 1 Lb Shredded Hashbrown Potatoes (Thawed if frozen)
- 2 Bell Peppers, Diced
- 1 Half Yellow Onion, Diced
- 1.5 Cups Ham, Cut into about 1/2 inch cubes.
- 10 Oz Shredded Gruyere Cheese
- Salt & Pepper to taste
Instructions
- Preheat oven to 375 degrees. Prepare a 9×13 baking dish by spraying with cooking spray.
- In a large bowl, whisk the eggs along with the milk and dijon mustard. Season with salt & pepper to taste.
- Add the shredded potatoes, diced peppers, onions, ham, and half of the shredded cheese to the egg mixture. Mix until ingredients are fully combined.
- Pour mixture into your prepared baking dish, and sprinkle the remaining gruyere cheese over top.
- Bake for about 45-50 minutes or until eggs are set. Optionally after baking you can turn on the broiler and broil for 2-4 minutes or until the cheese on top starts to brown.
- Let cool for 10 minutes before slicing and enjoying.
Notes
This recipe makes great leftovers/meal prep. Just cool completely to room temperature, slice, and store in individual containers. Reheat in the microwave for about 1 minute, 3o seconds or until warmed through.
Nutrition Facts
Ham and Gruyere Breakfast Egg Bake
Serves: 6
| Amount Per Serving: | ||
|---|---|---|
| Calories | 420 | |
| % Daily Value* | ||
| Total Fat 27.8g | 41.5% | |
| Saturated Fat 12.9g | 60% | |
| Trans Fat | ||
| Cholesterol 437mg | 145.7% | |
| Sodium 617mg | 25.7% | |
| Total Carbohydrate 11g | 3.7% | |
| Dietary Fiber 1.6g | 4% | |
| Sugars 4.2g | ||
| Protein 31.5g | ||
| Vitamin A | Vitamin C | |
| Calcium 552mg | Iron 2mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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