Baked ham and cheese frittata

    (212)
    1 hour 15 min

    A delicious egg dish. Cubed bread, Cheddar cheese and ham is baked with eggs, milk and seasoning. Serve for a hearty breakfast, brunch, lunch or dinner.


    218 people made this

    Ingredients
    Serves: 12 

    • 225g white bread, cut into cubes
    • 675g Cheddar cheese, grated
    • 135g cooked ham, cubed
    • 8 eggs
    • 500ml milk
    • 1 pinch salt
    • 1 dash hot pepper sauce or to taste
    • 4 tablespoons chopped spring onion

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 23x33cm or similar sized baking dish.
    2. Place half of the bread cubes on bottom of dish. Sprinkle with half of the ham and then half of the cheese; repeat.
    3. In a large bowl, beat together eggs, milk, salt, hot sauce and spring onions. Pour egg mixture into dish.
    4. Place dish on top of a baking tray with a rim and place in oven. Pour water into baking tray and bake for 60 minutes or until eggs have set.

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    Reviews & ratings
    Average global rating:
    (212)

    Reviews in English (169)

    mopsey
    by
    5

    Bang tidy! Kids loved it too!!  -  15 Mar 2011

    Mossi
    by
    4

    This was really quick and easy to make, I used cut up boiled potatoes instead of the bread and added some diced red pepper. It turned out great - Thank you for the great recipe  -  13 Nov 2010

    by
    1286

    This recipe is actually a very good breakfast casserole, but there are some key details missing. First you must use french bread in this recipe. You need all the crust to soak up the eggs and milk. I simply rip the loaf into bite size pieces with my hands, much easier than cubing it. Secondly, toss the bread, 1.5 cups ham cubes and 2-3 cups shredded cheese with 2-3 Tablespoons of flour before putting it all in the baking dish, it keeps the egg bake from being soggy. Then, blend the eggs/milk in the blender with the other ingredients (I add 3 Tablespoons margerine and 1 tsp. dry mustard) and pour over the bread mixture. Cover and let it sit overnight in the fridge allowing the bread time to absorb the liquid. It will look almost too dry the next morning, but it's supposed to. I bake it at 350 for about an hour, uncovering it at about forty minutes. I do not put it in a water bath. Enjoy!  -  20 Jan 2006  (Review from Allrecipes US | Canada)

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