Here is an easy-to-make breakfast that puts those Thanksgiving leftovers to use! If you have never tasted baked eggs before, oh man you are in for a treat- they are surprisingly very good- and you avoid the unneeded fats from the butter or oil you use to fry an egg in a pan.
Here is my original recipe and following it are some alternative ideas for you vegetarians out there:
Baked Ham and Eggs
- 4 eggs
- 1/4 cup diced cooked ham
- Half of a roma tomato, diced
- Handful of shredded mozzarella cheese (the picture here does not have cheese, but you get the point…)
- Salt, pepper
These portions are good for a small glass baking dish where the bottom can be filled with 4 eggs. This recipe feeds 2 people, but increase the size of the dish and the portion of ingredients to feed more.
Heat your oven to 400 degrees.
Spray a glass baking sheet with olive oil cooking spray.
Crack open the 4 eggs into the dish. Top the egg whites with the diced ham and diced tomatoes.
Sprinkle the whole thing with salt, pepper, and the cheese.
Bake for about 10-15 minutes (depending how soft you want the yolk) or until the cheese starts to brown around the edges.
Cut with a spatula to serve it after it cools for a minute- and enjoy!
If you are not a ham eater, try sprinkling in some thawed, drained frozen spinach, or other leftover Thanksgiving veggies! Diced green peppers or red onions go nicely as well…. Imagine the endless possibilities!