These breakfast bars combine diced ham, scrambled eggs, and melted cheese into a portable, hearty morning meal. They are perfect for busy weekdays, meal prep, or a grab-and-go breakfast that tastes like a classic diner omelet in bar form. The combination of eggs, cheese, and ham bakes into a tender, savory square that holds together well and reheats beautifully.
Ingredients
- 8 large eggs
- 1/2 cup (120 ml) milk (any kind works)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1 cup (150 g) diced cooked ham (about 6 oz / 170 g)
- 2 cups (170 g) shredded cheddar cheese, divided
- 1/2 cup (60 g) all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons (28 g) unsalted butter, melted
- 1/4 cup (60 ml) sour cream (optional, for extra moisture)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or line it with parchment paper.
- In a large bowl, whisk the eggs, milk, salt, pepper, and garlic powder (if using) until well combined.
- Stir in the diced ham, 1 1/2 cups (about 170 g) of the shredded cheese, flour, baking powder, melted butter, and sour cream (if using). Mix until just combined—do not overmix.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Sprinkle the remaining 1/2 cup (about 55 g) of cheese over the top.
- Bake for 30–35 minutes, or until the center is set and a knife inserted in the middle comes out clean. The internal temperature should reach at least 160°F (71°C), the USDA FSIS safe minimum for egg dishes.
- Let the bars cool in the pan for 10 minutes before slicing into 9 squares. Serve warm.
Tips
- Don’t overbake: Overbaking makes the bars dry and rubbery. Start checking at 30 minutes—the edges should be lightly golden, and the center should be just set.
- Use leftover ham or deli ham: Diced leftover ham from a holiday dinner works perfectly. For deli ham, pat it dry with paper towels to remove excess moisture before dicing.
- Substitute the cheese: Swiss, Monterey Jack, or pepper jack all work well. Pepper jack adds a nice kick.
- Make it gluten-free: Replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The texture will be slightly more tender but still holds together.
Serving Suggestions
Serve these breakfast bars warm with a side of fresh fruit, a dollop of salsa, or a drizzle of hot sauce. They also pair well with roasted potatoes or a simple green salad for a brunch spread. For a heartier meal, serve them alongside a bowl of soup or a smoothie.
Variations
- Veggie version: Add 1/2 cup (75 g) of finely chopped bell peppers, onions, or spinach (squeeze out excess water if using frozen spinach).
- Bacon or sausage: Swap the ham for cooked and crumbled bacon or breakfast sausage. If using sausage, make sure it is fully cooked and crumbled before adding.
- Spicy kick: Add 1/4 teaspoon of cayenne pepper or a minced jalapeño to the egg mixture.
- Herb twist: Stir in 1 tablespoon of chopped fresh chives, parsley, or dill for extra freshness.
Storage and Reheating
Store leftover bars in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each bar individually in plastic wrap and place in a freezer-safe bag; they keep well for up to 2 months. Reheat refrigerated bars in the microwave for 30–45 seconds or in a toaster oven at 350°F (175°C) for 5–7 minutes. For frozen bars, thaw overnight in the fridge before reheating, or microwave directly from frozen for 1–2 minutes.
Frequently Asked Questions
Can I make these bars ahead of time? Yes, you can assemble the mixture the night before, cover the dish, and refrigerate it. In the morning, bake as directed, adding 5–10 minutes to the baking time since the mixture will be cold.
Why are my bars watery? This usually happens if the ham is too moist or if you added vegetables without removing excess water. Pat the ham dry with paper towels and squeeze thawed frozen vegetables well before adding.
Can I use egg substitute or egg whites? Yes, you can use 2 cups (480 ml) of liquid egg substitute or 6 egg whites plus 2 whole eggs. The texture will be slightly less rich but still good.
How do I know when the bars are done? The center should be set and a knife inserted in the middle should come out clean. For accuracy, use a food thermometer—the internal temperature should read 160°F (71°C).
Can I make these in a muffin tin? Absolutely. Divide the mixture among 12 greased muffin cups and bake at 375°F (190°C) for 18–22 minutes, or until set. This reduces the baking time and makes individual portions.
What if I don’t have baking powder? You can omit it, but the bars may be slightly denser. Alternatively, use 1/4 teaspoon of baking soda mixed with 1/2 teaspoon of lemon juice or vinegar as a substitute.
Related
- Frozen Garlic Knots: Make-Ahead Recipe
- Fried Cheese Quesadilla: Crispy, Gooey & Easy
- Garlic Knots and Cheese Dip: Easy Pull-Apart Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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