Hearty Ham and Cheese Egg Bread
Homemade Oven-Baked Ham and Cheese Egg Bread Recipe
Enjoy delicious homemade Ham and Cheese Egg Bread! The soft bread, savory ham, gooey cheese, and moist egg create a perfect snack or breakfast. It’s even better than store-bought and allows you to customize ingredients to your liking. If you don’t have pancake mix, you can create the batter using flour, sugar, milk, eggs, and baking powder. Resting the batter in the refrigerator enhances its texture and flavor. This recipe uses muffin tins, but you can also make them in paper cups! For fuller egg breads, use deep muffin tins, or reduce the batter and egg quantities by half, or use quail eggs in shallower tins.
Basic Batter Ingredients- 400g Hot cake mix (pancake mix)
- 200g Milk or water
- 2 Eggs
Fillings- 3 slices Cheddar cheese
- Mozzarella cheese, as needed
- Ham or bacon, as needed
- Parsley flakes, a pinch (optional)
- 3 slices Cheddar cheese
- Mozzarella cheese, as needed
- Ham or bacon, as needed
- Parsley flakes, a pinch (optional)
Cooking Instructions
Step 1
First, prepare the batter for your egg bread. In a bowl, combine the hot cake mix, milk (or water), and 2 eggs. Whisk until smooth and free of lumps. Tip: Measuring the liquids first can help prevent lumps from forming in the flour. Once the batter is ready, cover it tightly with plastic wrap and refrigerate for at least 30 minutes to rest. This resting period allows the ingredients to meld and results in a softer, chewier texture. If you don’t have hot cake mix, you can substitute it with cake flour or all-purpose flour using the same measurements.
Step 2
While the batter is resting, prepare your muffin tin. Using a pastry brush or a paper towel, generously grease the inside of each muffin cup. Thorough greasing ensures that the egg bread releases easily after baking and maintains a beautiful shape.
Step 3
Prepare the cheddar cheese. Cut each of the 3 cheddar cheese slices into approximately quarter-sized pieces.
Step 4
Prepare the ham or bacon. Finely dice the ham or bacon. Smaller pieces will provide a more pleasant texture when biting into the egg bread.
Step 5
Once the batter has rested, spoon it into the prepared muffin cups. Fill each cup about 1/3 to just under halfway full. Avoid overfilling, as the bread will puff up significantly during baking.
Step 6
Carefully crack one egg into the center of the batter in each muffin cup. Sprinkle a tiny pinch of salt over each egg yolk to season.
Step 7
Drizzle a little mayonnaise over each egg. Mayonnaise adds a wonderful richness and creamy flavor to the egg bread.
Step 8
Now, layer the fillings. Sprinkle the diced ham or bacon over the egg, followed by the quartered cheddar cheese pieces. Finally, top with a generous amount of mozzarella cheese.
Step 9
If you don’t have mozzarella cheese, you can add another slice of cheddar cheese. For an extra touch of color and flavor, sprinkle some parsley flakes on top as desired.
Step 10
Bake in a preheated oven at 180°C (350°F) for 30-35 minutes. Around the 20-minute mark, rotate the muffin tin to ensure even browning. These egg breads will rise quite a bit, so keep an eye on them to prevent overflow.
Step 11
Once baked to golden perfection, remove the egg breads from the oven and let them cool slightly in the tin before gently demolding. My first attempt had a slightly imperfect shape; using smaller eggs than large ‘extra large’ ones might yield a prettier result. Regardless of appearance, the taste is absolutely delicious!
Step 12
If you prefer a darker, more golden-brown top, you can try this method: After about 15 minutes of baking, loosely cover the tops of the egg breads with aluminum foil and increase the oven temperature to 190°C (375°F) for an additional 15-20 minutes. While you can omit the mayonnaise, I highly recommend including it for an extra layer of savory flavor and deliciousness!