Baked ham and cheese egg squares whisk twelve eggs with diced ham and shredded pepper jack into a fluffy sheet-pan breakfast. They bake at 350°F / 175°C in just 13-15 minutes and cut into neat grab-and-go squares. Meal-prep friendly and naturally low-carb, they solve busy mornings for the whole week.
Say goodbye to frantic mornings and hello to these incredibly simple and delicious Baked Ham and Cheese Egg Squares! They’re a protein-packed powerhouse, perfect for meal prepping a week’s worth of savory, grab-and-go breakfasts. Fluffy, cheesy, and ready in under 20 minutes, this recipe is about to become your new morning hero.
Ingredients
• 12 large eggs
• 1/2 teaspoon (10 ml / 0.3 fl oz) salt
• 1/4 teaspoon black pepper
• 2 cups / 300g (10.6 oz) diced cooked ham
• 1 cup / 113g (4 oz) shredded pepper jack cheese
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C. Generously grease a 9×13 inch rimmed baking sheet with cooking spray or line it with parchment paper for easy removal.
3. In a large mixing bowl, vigorously whisk the eggs, salt, and pepper together until they are light, airy, and slightly frothy.
4. Gently fold in the diced ham and shredded pepper jack cheese until evenly distributed throughout the egg mixture.
5. Carefully pour the egg mixture onto the prepared baking sheet, using a spatula to spread it into a smooth, even layer.
6. Bake for 13-15 minutes, or until the eggs are set in the center and the edges are lightly golden. Let cool for a few minutes before cutting into squares to serve.
Nutritional Information
• Nutrition (per serving)
• Calories: 235
• Fat: 15g
• Protein: 21g
Pro Tips
• Line your baking sheet with parchment paper, leaving a slight overhang on two sides. This creates ‘handles’ to easily lift the entire baked egg sheet out for cutting.
• For the fluffiest texture, avoid overbaking. The eggs should be just set in the middle when you pull them from the oven, as they will continue to cook slightly on the hot pan.
• These squares are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-45 seconds.
• Feel free to add more veggies! A half cup of finely chopped spinach, bell peppers, or sautéed onions adds extra flavor and nutrients.
FAQ
Q: Can I add vegetables to this egg bake
A: Yes, this recipe is easy to customize. Feel free to add about a half cup of finely chopped vegetables like spinach, bell peppers, or sautéed onions for extra flavor and nutrients.
Q: How do I store and reheat these breakfast squares
A: Store the cooled egg squares in an airtight container in the refrigerator for up to 4 days. Reheat individual squares in the microwave for 30-45 seconds for a quick and easy breakfast.
Q: What is the secret to fluffy baked eggs
A: For the fluffiest texture, whisk the eggs vigorously until they are light and frothy before adding other ingredients. Most importantly, avoid overbaking; remove the pan from the oven as soon as the center is just set, as they will continue to cook on the hot pan.
Q: How do I keep the eggs from sticking to the pan
A: To prevent sticking, you can either generously grease the baking sheet with cooking spray or line it with parchment paper. Using parchment paper with an overhang also creates ‘handles’ to easily lift the entire bake out for cutting.
Pro Tips
- Whisk the eggs vigorously until light, airy, and slightly frothy before folding in the ham and cheese. That air is what gives the baked squares their fluffy texture.
- Pull the pan from the oven when the center is just set. The eggs keep cooking on the hot sheet, and overbaking is what turns them dry instead of fluffy.
- Line the baking sheet with parchment paper leaving an overhang on two sides. The overhang acts as handles to lift the whole baked egg sheet out for easy cutting.
- Fold in about 1/2 cup of finely chopped spinach, bell peppers, or sautéed onions for extra flavor and nutrients without disturbing the keto macros.
- Store the cooled squares in an airtight container in the refrigerator for up to 4 days and reheat individual portions in the microwave for 30-45 seconds.
Frequently Asked Questions
What is the secret to fluffy baked egg squares?
Whisk the eggs until frothy and avoid overbaking. Take the sheet pan out as soon as the center is just set, since the hot pan keeps cooking the eggs off the heat.
Can I add vegetables to this ham and egg bake?
Yes, about 1/2 cup of finely chopped spinach, bell peppers, or sautéed onions folds right into the egg mixture with the ham and pepper jack.
How do I store and reheat these breakfast squares?
Keep the cooled squares in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave for 30-45 seconds for a quick breakfast.
How do I keep the eggs from sticking to the pan?
Grease the baking sheet generously or line it with parchment paper. The parchment overhang also lets you lift the entire baked egg sheet out for clean slicing.
Recipe card below.
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Baked Ham and Cheese Egg Squares
Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C. Generously grease a 9x13 inch rimmed baking sheet with cooking spray or line it with parchment paper for easy removal.
- In a large mixing bowl, vigorously whisk the eggs, salt, and pepper together until they are light, airy, and slightly frothy.
- Gently fold in the diced ham and shredded pepper jack cheese until evenly distributed throughout the egg mixture.
- Carefully pour the egg mixture onto the prepared baking sheet, using a spatula to spread it into a smooth, even layer.
- Bake for 13-15 minutes, or until the eggs are set in the center and the edges are lightly golden.
- Let cool for a few minutes before cutting into squares to serve.
- Line your baking sheet with parchment paper, leaving a slight overhang on two sides. This creates 'handles' to easily lift the entire baked egg sheet out for cutting.
