Ham and Egg Bake

“Egg bake” (as my family calls it) is a traditional Christmas morning breakfast in my family. My parents layered buttered white bread, sliced cheese, and diced ham in a large baking dish. Then, they poured whisked eggs over the layers, refrigerated the whole thing for a few hours, and finally popped it in the oven just before we went to midnight mass. I can remember coming home from church, exhausted but exhilarated that it was Christmas Day, and the savory smell of the egg bake engulfed me. We’d have breakfast and be allowed to open one of our presents before going to bed.

With Christmas just around the corner, I’ve been craving egg bake. But given our preference to avoid gluten and Otto’s and my need for me to avoid dairy, I knew the dish I grew up with wouldn’t be feasible. I considered replacing the buttered white bread with ghee and gluten-free bread. I also considered replacing the sliced cheese with something as well. Ultimately, however, I decided it might be better to simplify the recipe rather than complicate it. Somehow, this incredibly easy egg bake came out so similar in taste to “egg bake” from my childhood, I almost couldn’t believe it. For so few ingredients, it packs a lot of flavor!

Ingredients
2 tsp ghee
1 lb ham steak, diced
10 eggs
1 tsp garlic powder
1/4 tsp black pepper

Method

Preheat the oven to 375° F. Grease an 8×8 baking dish with ghee. Evenly spread ham in the dish.

Whisk eggs, garlic and pepper in a medium bowl. Pour over the ham.

Bake, covered, for 35 minutes. Then, bake uncovered for 10 minutes.

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