Soft and savory Ham and Cheese Egg Bread is easy to mix up and bake, and makes a great lunch or brunch option. The colorful layers of ham and cheddar add an element of fun when it’s sliced up. This is also a Baked Egg Tolerance Recipe for some with egg allergies (more on that below).
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This ham and cheese egg bread is also a nice “baked egg” recipe option for those who are allergic to eggs, but can tolerate baked-in egg. Many have a plan to keep baked egg in their diet to maintain tolerance. Read more information about egg allergies and baked egg tolerance from FAACT here.
My son is highly allergic to egg whites (along with peanuts and tree nuts), but is only allergic to the ovalbumin protein, which is the egg white protein that breaks down with extended heat. This means he can tolerate a certain amount of egg that is baked for 30 minutes or longer. It’s important to add, NOT everyone with these circumstances can tolerate baked egg, so it’s very important to ONLY give eggs strictly with your allergist’s guidance.
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In our case, we had to pass a “baked egg challenge”. Our food challenge experience really deserves its own post, because I’ve had numerous people ask me about it, and the way it went for us was pretty unique. To sum it up, we barely passed but forged on, and can eat baked egg with no issues now. That story is for another day.
See ALL Baked Egg Tolerance recipes here!
*Please use your allergist’s guidance before feeding your egg-allergic child any eggs.
If you’ve been following me on Instagram, you may know my son passed his “baked egg challenge” several months ago. My son is over the idea of eating muffins for breakfast to get in his baked egg dose, and many of the store bought options have long ingredients lists, with unknown amounts of egg. I personally like to get as close to the max dose of 1/3 of a baked egg as possible to (hopefully!) help my son outgrow his egg allergy.
I’ve been experimenting with new recipes to give him, and have been sharing them here when I find the time.
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Ham and Cheese Egg Bread
Ingredients
- 1 cup flour
- 2 tsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅛ tsp onion powder
- ⅛ tsp garlic powder
- ½ cup water
- 2 eggs, lightly beaten
- 2 Tbsp vegetable or canola oil
- 8 slices of deli style ham
- 3 slices of sharp cheddar cheese, or cheese of choice
Instructions
- Preheat oven to 350F. Grease or spray 9×5 loaf pan with cooking spray.
- In large bowl, stir together all dry ingredients (flour, sugar, baking powder, baking soda, salt, garlic powder, and onion powder).
- Add eggs, oil, and water to dry ingredients, and stir until thoroughly combined.
- Pour approximately 1/3 of batter into bottom of prepared loaf pan (batter will be fairly thin). Top with 1 1/2 slices of cheddar cheese (to evenly cover surface), followed by 4 slices of ham. I find it fits best when ham slices are folded in half.
- Pour additional 1/3 of batter, and repeat cheese and ham step above. Top with remaining 1/3 of batter. Optional: sprinkle with 1 tsp of dried parsley for a pop of color.
- Bake at 350F for approximately 35 minutes (top will be golden brown, and may have cracks).
- Carefully transfer to wire cooling rack to cool for about 10 minutes before slicing and serving.
Notes
For 1/3 egg per serving, slice bread into 6 equal sized slices. For 1/4 egg per serving, slice into 8 equal sized slices.
See ALL Baked Egg Tolerance recipes here!
*Please use your allergist’s guidance before feeding your egg-allergic child any eggs.
(as always, use your allergist’s guidance first!)
Hi! Currently going through the egg tolerance stage with my almost 1 year old. Thank you for these recipes as they are hard to come by. For this recipe how would you recommend storing and should we be reheating each time?
Hello! I would store leftovers covered in the refrigerator, and recommend reheating before serving for better flavor. I hope this helps!