Soft and savory Ham and Cheese Egg Bread is easy to mix up and bake, and is an excellent lunch option or brunch spread addition. The colorful ham and cheddar layers add an element of fun when it's sliced up. This is also a Baked Egg Tolerance Recipe (more on that in original post).
Prep Time15 minutesmins
Cook Time30 minutesmins
Servings: 6
Author: Lisa Ngo, Safely Delish
Ingredients
1cupflour
2tspsugar
1tspbaking powder
½tspbaking soda
½tspsalt
⅛tsponion powder
⅛tspgarlic powder
½cupwater
2eggs, lightly beaten
2Tbspvegetable or canola oil
8slicesof deli style ham
3slicesof sharp cheddar cheese, or cheese of choice
Instructions
Preheat oven to 350F. Grease or spray 9x5 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
Baked Egg Tolerance doses:
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.