Ham, Egg and Cheese Breakfast Sandwich

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Nothing beats a good breakfast sandwich. Bonus points if it’s on a bagel—preferably an everything bagel—loaded with meat and eggs, and topped with gooey cheese.

This easy ham, egg and cheese sammy delivers on flavor (did you read the part about ham, egg and cheese?), convenience (prep ahead and take it on-the-go) and all around breakfasty goodness.

I love breakfast foods. Specifically, savory breakfast foods. More specifically, a breakfast sandwich. Pancakes and waffles are tasty, but they’re never really as satisfying as a bread-egg-cheese combo, in my opinion. And the world is your oyster when it comes to a brekkie sam because it’s the ultimate customizable meal.

Ham, Egg and Cheese Breakfast Sandwich

How to make ham, egg and cheese breakfast sandwiches

Start by lightly toasting your bagel of choice. If you’re in a pinch, you can always toast up the bagel in the toaster. But if you wanna get a little extra, spread the inside of your bagel with a little bit of butter and brown it, cut side down, in a skillet over medium-high heat. I used some leftover miso butter for this step and it. was. delightful.

Next, fry up the ham. This step is optional, but highly recommended. It only takes an extra minute or two and adds a depth of flavor and a little crisp that you won’t get from straight-outta-the-fridge ham.

Lastly, the eggs. I went all out and opted for two eggs per sandwich here instead of one. Not disappointed. Crack your eggs into a bowl and lightly beat them with a pinch of salt and pepper until they’re just combined and a little bubbly at the surface, no longer than 20 seconds.

We’re going to cook the eggs using an omelette method. Heat your skillet over medium-high heat with a pad of butter or slick of olive oil. Gently pour your eggs into the skillet, lower the heat and don’t touch them for at least a minute. After a minute, when things start to look like they’re setting, take a rubber spatula around the edges of the pan, moving the pan in a circular motion to help redistribute any uncooked, runny eggs; continue cooking for another 30 seconds of so.

Once your eggs look mostly set, gently fold in the sides to form a square-ish shape. Layer on a slice of Cheddar cheese and cover the pan with a lid to help melt the cheese. This shouldn’t take very long, so keep an eye on the pan. Once the cheese is melty, assemble your breakfast sandwiches by layering your toasted bagel with the fried ham and your eggs. Nom out.

Ham, Egg and Cheese Breakfast Sandwich

Breakfast Sandwich Variations

Meal Prep Breakfast Sandwiches

For a quick breakfast option throughout the week, try making a few of these sandwiches ahead of time, wrapping them in foil and placing them in the fridge for an easy grab-and-go breakfast. To reheat, simply pop the foil-wrapped sandwich into a 350ºF oven or toaster oven for 5 minutes. You can also reheat in the microwave, just be sure to remove the foil first!

Freezer-Friendly Breakfast Sandwiches

Prefer to freeze your breakfast sandwiches for a later date? No prob! Simply wrap each sandwich tightly in plastic wrap and place them in a freezer-safe plastic bag. When you’re ready to enjoy, remove the plastic, wrap the breakfast sandwich in a paper towel and microwave for 1-2 minutes, or until the sandwich is heated through.

Other Breakfast Sandwich Ideas

  • Want a healthier option? Ditch the bagel for a whole grain English muffin or whole grain bagel thin.

  • Swap the ham for bacon, sausage, a meat alternative or veggies.

  • Customize your sandwich with your favorite veggie toppings and condiments, like tomatoes, spinach, mushrooms, hot sauce or spicy mustard.

  • Try a runny egg instead of scrambled.


Ham, Egg and Cheese Breakfast Sandwich

Yield: 2 sandwiches
Author:
prep time: cook time: 20 Mtotal time: 20 M
Nothing beats a good breakfast sandwich. Bonus points if it’s on a bagel—preferably an everything bagel—loaded with meat and eggs, and topped with gooey cheese.

ingredients:

  • 2 bagels, sliced in half
  • Butter
  • 1/2 lb. honey baked ham, sliced
  • 4 eggs
  • 2 slices Cheddar cheese
  • Salt and pepper

instructions:

How to cook Ham, Egg and Cheese Breakfast Sandwich

  1. 1. Lightly toast your bagel of choice until golden brown on both sides. Keep warm.
  2. 2. Meanwhile in a skillet over medium-high heat, fry the ham until the browned and crispy on the edges.
  3. 3. Crack your eggs into a bowl and lightly beat them with a pinch of salt and pepper until they’re just combined and a little bubble at the surface, not longer than 20 seconds.
  4. 4. Heat skillet over medium-high heat with a pad of butter or slick of olive oil. Gently pour your eggs into the skillet and don’t touch them for at least a minute. After about a minute, run a rubber spatula around the edges of the pan, moving the pan in a circular motion to help redistribute any uncooked, runny eggs. Lower heat and continue cooking for another 30 seconds of so. When the eggs look mostly set, gently fold in the sides to form a square shape. Layer on a slice of Cheddar cheese and cover the pan with a lid to help melt the cheese. This shouldn’t take very long, so keep an eye on the pan. Once the cheese is melty, assemble your breakfast sandwiches by layering your toasted bagel with the fried ham and your eggs.

NOTES:

Since this recipe only makes two sandwiches, I cooked two eggs at a time, omelette-style. If you prefer to cook four eggs at once, simply fold the eggs into a traditional omelette shape (instead of a square) and cut in half before adding your cheese slices. Making more than two sandwiches at one? Try baking your eggs in the oven instead. Add beaten eggs to a lightly oiled 9x13 baking dish and bake at 350ºF until eggs are just set, about 10-12 minutes.

Calories

697.48

Fat (grams)

25.79

Sat. Fat (grams)

11.60

Carbs (grams)

64.92

Fiber (grams)

1.71

Net carbs

63.20

Sugar (grams)

9.35

Protein (grams)

50.43

Sodium (milligrams)

1959.09

Cholesterol (grams)

432.30
Breakfast sandwich
Breakfast
American
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