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Ham and Egg Breakfast Bake for One
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate your breakfast with a savory ham and egg bake using leftover rosemary bread.
Ingredients:
  • 2 large eggs
  • salt and ground black pepper to taste
  • 1 ounce rosemary-flavored bread, cubed
  • 0.25 cup chopped onion
  • 0.5 cup chopped fresh spinach
  • 2 ounces chopped cooked ham
Instructions:
  • Preheat your oven to 375°F (190°C).
  • Whisk eggs and water in a bowl until perfectly combined. Season with salt and pepper to taste.
  • Gently coat the bread cubes in the egg mixture, ensuring they are fully soaked, and let them sit for 10 minutes.
  • In a small, oven-safe, nonstick skillet (up to 10 inches), heat olive oil over medium heat. Sauté onions until translucent, about 3-5 minutes. Add spinach and ham. Pour in the egg-bread mixture, stir gently, and take off the heat.
  • Place the skillet in the oven and bake for 5 minutes until set. Use a spatula to flip the contents and continue baking for another 10 minutes until eggs are fully cooked.

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