Ham & Cheese Breakfast Bake


  • 8 large eggs
  • 1½ cups (350 ml) whole milk
  • 1 tbsp (15 g) Dijon mustard
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 12 ounces (340 g) sourdough bread torn into pieces
  • ½ small red onion thinly sliced
  • 6 ounces (170 g) sliced ham torn into pieces
  • 4 ounces (113 g) Gruyère or Swiss cheese
  • Mixed green salad for serving, optional
  • Line the interior of the cooking pot with parchment paper.
  • In a large bowl, whisk together the eggs, milk, mustard, salt, and black pepper. Add the bread to the bowl and let sit, tossing occasionally, until nearly all the egg mixture is absorbed, 5 to 8 Minutes.
  • Fold the onion, ham, and cheese into the bread mixture.
  • Transfer the mixture to the prepared cooking pot, cover with the lid, and press Bake. Adjust the temperature to 350°F (175°C) and the timer to 2 Hours. Cook until the mixture is set, about 1½ Hours. Press Cancel.
  • Use the parchment to transfer the entire egg bake to a serving platter. Serve with a green salad. (Optional)
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