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Ham, Egg and Swiss Breakfast Stack

Ham, Egg and Swiss Breakfast Stack

This yummy breakfast falls somewhere between an open-faced breakfast and an egg sandwich. Delicious, for sure.MORE+LESS-

Salt and pepper, to taste


slice ham (recommended: leftover spiral ham)


slice bread, toasted (recommended: whole grain)


leaf Boston Bibb Lettuce, rinsed and dried

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  • 1

    In a small bowl, beat together the egg, milk, salt and pepper. Heat a small skillet over medium heat (preheat for 5 minutes), and add the eggs. Cook, stirring occasionally until fluffy and cooked through.

  • 2

    Heat the ham -- you can either microwave it or warm it on the stove in a hot skillet.

  • 3

    While the ham and egg are still hot, layer the toast, lettuce, ham, cheese (fold the slice to fit) and egg on a plate (in that order).

  • 4

    Serve immediately -- and eat as you would an open face sandwich.

No nutrition information available for this recipe

Ham and Cheese Puff Pastry

This delicious Ham and Cheese Puff Pastry simply must make your post-holiday menu. It is a great way to use up leftover ham and it tastes like a gourmet treat! This breakfast, lunch or dinner treat is a delicious buttery and flaky puff pastry enveloping a mixture of hot ham, melty swiss cheese, and fresh spinach. If you are looking for a simple and amazing recipe for your next Holiday Honey Baked Ham, look no further!

Recipe Summary

  • ½ (1 pound) loaf white bread, cut into cubes
  • 1 ½ pounds Cheddar cheese, shredded
  • 1 cup cubed cooked ham
  • 8 eggs
  • 2 cups milk
  • 1 pinch salt
  • 1 dash hot pepper sauce, or to taste
  • ¼ cup chopped green onion

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.

Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese repeat.

In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.

Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.

Mini breakfast quiche

egglife wraps are made with cage-free eggs, not flour.


Recipe and Photo by Elaine Magee, MPH, RD, author of 25 books

Makes 16 mini quiches (8 servings if 2 per serving)

5 egglife® wraps (Original, Italian-style, Southwest-style, or Rye-style)

1 cup finely diced ham (other lean meats or diced vegan sausage can be used)

1 cup finely chopped broccoli florets (or asparagus, zucchini, or mushrooms)

1/4 cup chopped green onion (white and part green)

1 cup shredded gruyere cheese (Swiss or cheddar can be substituted)

Salt-Free Seasoning blend of choice (i.e. Mrs. Dash Garlic & Herb)

1/2 cup milk of choice (low fat, whole, alternative milk)


Step 1

Preheat oven to 375 degrees Fahrenheit. Cut each wrap into 3, 3-inch circles using a 3-inch biscuit cutter or similar. Coat 16 muffin cups with cooking spray and place each circle into the bottom of each muffin cup to make a crust. Use some of the best scraps to make your 16 th quiche crust.

Step 2

In a medium-sized bowl, toss together ham, broccoli, green onions, and cheese. Add about 1/4 cup of the mixture into each prepared muffin cup, covering the egg circle. Lightly sprinkle the salt-free seasoning and ground nutmeg over the filling as desired.

Step 3

Beat 2 eggs with the 1/2 cup milk in a medium-sized bowl with whisk or fork until blended. Add 1 tablespoon of the egg mixture to each cup. Bake until cheese is melted and filling is golden brown (about 16-18 minutes). ENJOY!

Per serving: Calories 120, Protein 12 g, Carbohydrate 2.3 g, Fiber .4 g, Fat 7 g, Saturated Fat 3.5 g, Monounsaturated Fat 2.4 g, Polyunsaturated Fat .4 g, Cholesterol 80 mg, Sodium 370 mg

How to Build the Perfect Breakfast Sandwich

Everyone loves breakfast sandwiches. They’re quick to make, easy to eat, and perfect for rushed mornings when you’re eating on the run. But most of us have probably had one too many bacon, egg and cheese breakfast sandwiches, so why not switch it up a bit?

As a breakfast chef at Black Dolphin Inn, one of Florida's most high end boutique hotels, I constantly challenge myself to come up with creative and unexpected breakfast sandwich ideas. Even when I have a menu full of delicious items like shrimp and grits, banana bread pancakes, and the like, the breakfast sandwich always seems to be a crowd favorite.

So whether you'd like something greasy and over the top like the fried chicken, egg, bacon and hot sauce honey butter biscuit below, to the more health conscious breakfast sandwich with whole wheat bread, avocado, sriracha, and swiss cheese with soft boiled eggs, there are a million possibilities ahead of you.

So if you’re craving something new to start your day, then it’s time to switch it up with this handy breakfast sandwich guide! By following a few simple steps, you’ll be able to create the perfect creative sandwich every morning of the week - with endless delicious possibilities.

  • A great sandwich is composed of six very important attributes - by combining sweet, salty, fatty, acidic, creamy and crunchy characteristics, you’ll craft a sandwich that fits all the flavor profiles and taste textures that make each bite irresistible.
  • To create a sandwich that not only has all the flavors present, but also stays together, one must consider the art of the build. By combining ingredients that stack or stick to each other, you’re able to create a sandwich that stays together until the last bite.
    • Mayo works as a great base and glue to help everything stay together.
    • Melted cheese also helps slippery items stay put
    • The largest ingredient of the sandwich (think the burger part of the burger) should sit at the bottom so the other ingredients don't get smushed out.

    A Very Important Points to Keep in Mind

    • Tinfoil works wonders for keeping sandwiches hot and toasty long after you've made them.
    • For added crunch, try toasting bread or pan frying it with some butter
    • Use ingredients that “go” or grow together - i.e. foods that come from the same area , region, or season often taste better together like tomatoes and basil, or pineapple and cilantro, or sage and pumpkin.
    • Sauce it up! By adding a delicious sauce, you'll be able to take any regular old sandwich to the next level.
    • When you incorporate eggs, remember that there’s a ton of ways to get different textures - poached, fried, sunny side, scrambled, over easy, over medium, soft boiled, hard boiled, marbleized, sous vide etc…

    If you need some help on putting these points to use, try getting creative and pick a few items from a the categories below:

    Bagel, English Muffin, Toast, Naan, Pita, Focaccia, Ciabatta, Brioche, Sourdough, Sesame Seed Bun, Biscuit, Tortilla, Croissant, Flat Bread, Wrap,

    Bacon, Ham, Pork Roll, Sausage, Turkey, Fried Chicken, Pulled Pork, Brisket, , Pork Belly, Chorizo, Porchetta,

    Alternative Protiens

    Tuna, Smoked Salmon Duck Egg, Chicken Egg, Quail Egg, Tofu, Black Beans, Hummus, Nuts, Nut Butters

    Cheddar, Muenster, Swiss, Provolone, Brie, Mozzarella, Havarti, Fontina, Smoked Gouda, Asiago, American, Cream Cheese, Pimento Cheese, Feta

    Arugula, Spinach, Chickory, Kale, Chard, Watercress, Basil, Mint, Sage, Butter Lettuce, Shaved Brussels Sprouts

    Tomatoes, Caramelized Onions, Pickled Jalapeños, Salsa, apples, carrots, garlic, Eggplant, Roasted Red Peppers, Fried Onions, Pureed Pumpkin, Pickled Red Onions, Dill

    Pesto, Honey Butter, Chipotle Mayo, Jams, Garlic Aioli, Sriracha, Hot Sauce, Thousand Island, Peanut Butter, Apple Butter, Spicy Red Pepper Spread, Artichoke Tapenade, Olive Oil, Balsamic Vinegar, Butter,

    Overwhelmed by all of the awesome possibilities? Try your hand at one of these recommendations and put your own personal spin on it.

    Examples and Inspiration:

    • Toasted Brioche, Fried Egg, Muenster, Arugula + Chipotle Aioli
      • Mix the adobo sauce from a can of chipotles with mayonnaise - adding as much as your spice tolerance can handle. Fry an egg over medium high heat and toast your bun. When the egg is done, top it with a slice of muenster cheese and set aside. Smear both sides of the bun with chipotle aioli. Add the fried egg topped with cheese on top of the bottom half of the bun and top with arugula.
      • Beat 2 eggs with a dash of hot sauce and salt and pour into a greased nonstick pan. Turn the heat to medium and put your English Muffin in the toaster. Constantly stir the eggs so they stay creamy and light and top with a slice of gouda. Put the egg aside and add the ham to the pan, fry until the meat starts to get some color on it. Smear the toasted english muffin with apple butter and add the ham, egg and cheese.
      • Fry chicken tenders or use prepared or leftover. Cut buttermilk biscuit in half and place 1 slice of cheese on each half. Place under the broiler until the cheese has melted and the biscuit is hot. Fry 1 egg over medium and sprinkle with salt and pepper. Remove the cheese biscuit from the broiler and add fried chicken, a drizzle of honey, the egg and a few dashes of hot sauce. Place the top half of the biscuit on top.
      • Pickle red onions, fry up the chorizo with onion, tomato and cilantro, and heat up a small amount of black beans. Cook the egg sunny side and warm the tortilla so it's more pliable. Add the sunny side egg, queso fresco, black beans, pickled red onion, spiced chorizo and a few cilantro leaves and roll like a burrito.
      • Boil water, add egg for cook for 8 minutes, shock in cold water, peel and slice. Heat a warmed croissant and add a few slices of brie, a few thin slices of apple, a small handful of nuts, a drizzle with honey and the medium boiled egg.
      • ​Slice ciabatta in half and and drizzle with olive oil. Grill on a panini press until golden brown and crisp. Crack an egg into a greased nonstick pan and let it begin to cook. Run your spatula through the middle of it so the egg yolk bleeds into the white, let it cook, then flip it and cook until egg is cooked through. Smear the ciabatta bread with pesto, add mozzarella, cooked egg, tomato a sprinkle of salt and basil.
      • Heat a nonstick pan over high and add a drizzle of neutral oil. Add the egg and let it cook until the edges are crispy and lacey. Flip the egg to cook the rest of the white and top with a dollop of pimento cheese. Toast sourdough and smear one slice with butter. Add the sausage, then add the pimento cheese topped fried egg. Finish with a layer of lettuce.
      • Blend roasted red peppers with fresh garlic and olive oil and set aside. Slice focaccia in half and smear with the spicy red pepper spread from step one. Add a layer of the cooked tuna to the bottom half of the focaccia and add the soft boiled egg. Sprinkle it with feta and top with a handful of spinach and a drizzle of balsamic glaze.
      • Toast a bagel until it's golden brown and smear each side with cream cheese. Add a layer of smoked salmon, along with a sliced soft boiled egg, a few sprigs of grilled asparagus and a sprinkle of chopped dill.
      • Boil water and add egg. Time for 7 minutes and then remove from heat, shock in cold water, and peel immediately. Slice the egg in thin rounds. Add a piece of swiss cheese to one slice of toasted whole grain and add the soft boiled egg and a drizzle of sriracha. Smash half of an avocado to the other piece of toasted wholegrain bread and add a squeeze of fresh lime juice.
      • Add butter to a nonstick pan and add chopped sweet onion. Cook down until soft and remove from heat. Add more butter and some chopped boiled potatoes, garlic salt, and paprika and cook until the potatoes begin to brown. Add a handful of chopped corned beef and the reserved onions and cook for a little longer until everything begins to crisp up. Take a slice of texas toast and top it with a slice of swiss cheese and a spoonful of the corned beef hash. Smear the remaining slice of toast with dijon mustard and place another piece of swiss cheese on top. Close the sandwich and butter the exterior. Grill until the bread is crispy and the cheese has melted. Top with a sunny side egg if desired!

      Want even more help with awesome breakfast recipes? Click the links below to get the full recipe for each of these awesome day starters.

      Ham & Swiss Sandwich with Maple Mustard Mayo

      This post may contain affiliate links, please see my privacy policy for details.

      This ham & Swiss sandwich with maple mustard mayo couldn’t be easier to make and is perfect for a quick dinner or lunch to grab on the go. It’s a filling sandwich that is truly crave-able.

      One of the things you’re told not to eat during pregnancy is deli meat, unless it’s microwaved (which, less face it, sounds not so great). There are so many rules! Here’s the funny thing – take a peak at my post for my vegetarian sandwich. Read closely. It turns out, when I was pregnant with Ben, I couldn’t stand lunch meat! And even though I’m not a huge sandwich person, right now, when I was pregnant with the twins, I was craving all the sandwiches.

      Ham and Swiss sandwiches in particular. I know I broke some rule, but I legit had a craving for a ham and Swiss sandwich so I got one from Panera. The sandwich was soooo good!

      What made a plain ham and swiss cheese sandwich so memorable? The sauce/spread! I read the menu and found out that there was a maple mustard mayo spread on it. So clearly I had to recreate this sandwich at home (it was surprisingly easy to do and it’s such a quick and easy lunch or dinner!)

      My recipe makes enough for two sandwiches, but that of course, depends on how much spread you love on your sandwiches. I personally love a lot!

      All you need to make this tasty maple mustard spread/sauce? Three ingredients:

      It’s as easy as that. When I make simple sandwiches, I also like to use a grainy bread. I think it adds a little touch of extra flavor and it is better for you as well.

      Some days, I just don’t want to cook when I get home from a long day. All you need to do for these sandwiches can be summed up in a few simple steps.

      1. Whip up your maple mustard mayo spread
      2. Select your bread of choice and smother on the mayo mixture
      3. Add ham (thinly sliced)
      4. Stack up your sandwich with Swiss cheese, green leaf lettuce and red onion
      5. Enjoy!

      Once you taste this ham & Swiss sandwich with maple mustard mayo you’ll quickly see that not every recipe requires you to slave over the stove in the kitchen for hours on end. Even the easiest recipes can be tasty and impressive. And if you’re having a party, you can always adapt this recipe into a fun appetizer or bite size sandwich bite.

      Instant Egg Bites with Broccoli and Ham

      I understand. Mornings can be harried and stressful. Sometimes breakfast is the last thing you can think about and you end up heading out the door with nothing or just anything you can grab easily. But. it doesn't have to be that way. Enter instant egg bites.

      Pick up a case of 4-ounce jars and you’ll never have the rushed morning breakfast problem again.

      I often make egg bites using my sous vide circulator to cook the eggs low and slow, but there’s no reason why you can’t make them super fast in the pressure cooker or Instant Pot® instead. The texture is a little different, but some people prefer the eggs out of a pressure cooker, which has a more traditional, firmer, scrambled egg texture rather than the silky smooth sous vide egg bite. Either way, the beauty of this dish is that you can make them, store them in the refrigerator and then grab a jar as you head out the door. They can be eaten cold (like a quiche) or you can remove the lid and microwave the glass jar for warm version. Popping a jar into your bag is also much tidier and easier than a bagel wrapped in a paper towel too.

      The other nice feature of this recipe is that you can easily swap out ingredients for different flavored egg bites. Try cooked bacon and chopped tomato with Swiss cheese, or crumbled cooked sausage with pepper Jack cheese, or cooked spinach and gouda instead of the broccoli and ham. It’s a great way to use up that tiny quantity of leftovers that you don’t know what to do with.

      Leek, ham and cheese egg bake

      A friend from high school texted me a couple weeks ago to say that he’d made the Spinach and Cheese Strata for Christmas morning brunch and it was a big hit. Ever the smartass, I asked him where he’d found a whole room of people willing to eat bread and he said that this was Pittsburgh, where every salad has french fries on it and I said it sounded like a heavenly place and then he pointed me to this to prove his point.

      Joking aside, even when Celiac is not an issue, odds are good that in any room these days you’re going to find one or two people who do not — sometimes it’s even me! — and if that room is your living room and you’re hosting brunch, it might mean that your brunch standard is in need of an update.

      And so it was on New Year’s Day that I had invited our families over for brunch, because although I already had too much on my plate, it was still not enough that I was more willing to fight for a 10-person table to eat overpriced, underwhelming eggs* and the polite thing to do was to accommodate everyone. What I really wanted was to make a giant crustless quiche with ham, cheese and piles of sautéed leeks — like a big baked omelet but more custardy — but I couldn’t find a template anywhere that fit what I wanted and so I just threw a bunch of things together in a baking dish a little before people got here, wrote almost nothing down and took no pictures, which means the predictable happened: 1. It took disastrously long to bake (don’t worry, I’ve fixed this), so long that I lost track of time and we basically had it for dinner. 2. It was actually crazy delicious, meaning if I ever wanted to make it again I was going to have to rely on memory and mine is so compromised these days I can barely remember what the first part of this sentence was about. (Maybe it’s you guys we should pity on that note.)

      Thus, with a storm a-brewing and much “forced” (oh, how “sad” we’ll be) weekend lazy-ing ahead of us, it seems the perfect time to get this in your oven and feast for days. It’s rich and rustic, going spectacularly well on toast but also with a wedge of this kugel (also gluten-free and serves a crowd) and a side of greyhounds (if vodka representation is as essential in your family as it is in ours). And it turns out it reheats really well so it can be breakfast or brunch or making-dinner-is-overrated-anyway several days in a row, which is how we’re rolling this week. I highly recommend it.

      Leek, Ham and Cheese Egg Bake

      One big note, as I failed on this both times so do as I say and not as I did, is to Beware The Weep. Eggs baked too long can emit a watery run-off, which I, a non-food-scientist so feel free to chime and correct/clarify, understand comes from proteins in the eggs overcoagulating. To avoid this, bake this just until it’s done and the safest way to do that is to start checking in before you need to (I’ve suggested this in the recipe). It’s done when no liquid egg seeps into the gap formed where a knife inserted into the center and turned or pulled back slightly or a temperature of 165 to 170 degrees. Should your eggs weep, you’ll see this at the bottom of the dish as a little puddle that will have absolutely no effect whatsoever on the taste it’s just a thing that will bother you, the cook.

      1 tablespoon butter, plus more for greasing baking dish
      6 medium-large leeks or 3 leeks and 2 small yellow onions, diced (just white and pale green parts from leeks leeks washed well)
      1 to 2 tablespoons olive oil
      12 large eggs
      3 1/3 cups milk, preferably whole
      Salt and freshly ground black pepper
      3/4 pound grated cheese (I use a mix of gruyere and comte)
      10 ounces cooked ham, diced very small

      Heat oven to 350 degrees F and butter a large (9吉-inch, 3-quart or more) baking dish.

      Heat a large skillet over medium heat. Add 1 to 2 tablespoons olive oil and a tablespoon of butter. Once hot, add leeks (and onions, if using) and season generously with salt (I use a full teaspoon kosher salt) and pepper. Cook, stirring, until they’re tender, sweet and just starting to brown, about 10 to 15 minutes. Lower heat to medium-low if they’re picking up color too quickly.

      Beat eggs with salt (I used another teaspoon kosher salt, adjust to taste) and a lot of freshly ground black pepper. Whisk in milk.

      Assemble by layering in prepared dish: 1/3 of grated cheese, 1/2 of each leeks and ham, next 1/3 cheese, remaining leeks and ham. Pour eggs over then sprinkle remaining cheese over the top.

      Bake until gently set in center, being careful about overbaking (see note up top). It’s done when no liquid egg seeps into the gap formed where a knife inserted into the center and turned or pulled back slightly or a temperature of 165 to 170 degrees. Start checking at 55 minutes and then every 5 minutes after that until it’s done. Mine took a total of 65 minutes. Should the top brown too much before the center is set, put foil over the baking dish for remaining baking time.

      Let rest on a cooling rack for 5 to 10 minutes before serving, or risk a room full of burned tongues. (It packs serious heat!) Serve in squares or scoops.

      What’s your favorite breakfast? If you enjoy a filling breakfast sandwich, you will be a big fan of these Ham Egg and Cheese Breakfast Sliders. What’s not to love? They’re easy to make, take only a few minutes to prepare, and can be enjoyed on the go. There are a few tricks for creating the perfect breakfast slider, so be sure to check out all of my tips and tricks below.

      Like this recipe? Pin it to your BREAKFAST pinboard!
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      I’m sure we’ve all been through a breakfast drive-thru and have gotten a breakfast sandwich on the go. Let me tell you something. Homemade is even better! Especially when you place that egg, ham, and cheese inside a homemade cheddar biscuit. You could use an English muffin, but for these to qualify as a slider you really need something a little smaller. Serving this breakfast on a biscuit automatically qualifies it as a slider, in my book. Sometimes, I even like to cut my biscuits on the small side so they’re a mini sandwich…so poppable!

      The trick to getting a perfectly round egg is to cook it inside of a ring. I’ve found that a wide mouth ring works best, but if you’re working with smaller biscuits, and egg will fit into a regular-sized canning ring just fine. You’ll need to spray the inside of the ring with cooking spray to prevent the egg from sticking. Once the egg is cooked, you’ll want to slide your ham right under the egg. This allows the ham to get crisp while keeping the egg warm, but not overcooking it. At the same time, you’ll add your cheese to the top of the egg. The heat from the cooked egg should melt it in just a couple of minutes. At this point, you can pick up the whole stack and stick it inside the biscuit.

      It’s easy to make just one of these ham and cheese breakfast sliders or make a whole bunch at the same time if you’re feeding a crowd. I like to wrap them up in foil when we’re on the go. You can even stick them in your kid’s school lunch and they happily have breakfast for lunch! A solid breakfast is always the best way to start the day and these make-ahead breakfast sliders will certainly leave you feeling full and content all day long.

      Want more easy breakfast ideas?

      Tools used to make this Ham Egg and Cheese Breakfast Sliders recipe

      Biscuit Cutters: Get perfectly sized biscuits every time with these biscuit cutters. Make ’em small for sliders or big and fluffy for biscuits & gravy!

      Baking Sheet: A nice big baking sheet is a must have for any kitchen. This half pan sheet is large than a regular cookie and works great for anything you’re baking.

      Canning Rings: A must have for mason jars, but also great for cooking with!

      Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.


      Satisfy your breakfast craving any time of day!


      Two eggs any style (except poached or boiled) with your choice of Pancakes - a short stack of buttermilk, whole wheat or gingerbread. Gluten free $1.10 extra per cake
      OR TWO of the following:
      Homefries, fruit, cottage cheese, black beans or toast (whole wheat, white or rye)

      -OR- with bacon or sausage $7.80

      A full stack of pancakes with four sausages.

      Six triangles, your choice of bread (with powdered sugar and syrup). Just like your youth!

      Served with a side of black beans, home fries and tortillas. Choose verde or red salsa

      (2) basted eggs with bacon, spinach on a roasted english muffin smothered in queso. Served with choice of fruit, homefries, sliced avocado, black beans or cottage cheese.

      (2) eggs with bacon or sausage. Served with French Toast (no substitutions).

      With butter, cinnamon & brown sugar.

      With yogurt and blueberries or bananas.

      One egg and (2) sausage or bacon served with choice of (1) pancake, (2) French toast, OR fruit and toast.

      Buttermilk, whole wheat or our famous gingerbread!
      CUSTOMIZE add $.95 per cake per item:
      Add Bananas, Blueberries, Pecans, Raisins or Chocolate Chips

      Shortstack(2)$5.95 Fullstack(3)$6.85

      Gluten Free Buttermilk Pancakes

      CUSTOMIZE add $.95 per cake per item:
      Add Bananas, Blueberries, Pecans, Raisins or Chocolate Chips

      Shortstack(2)$7.35 Fullstack(3)$8.35

      * Notice: Eating raw or undercooked egg products could be hazardous to your health!