This Easy Egg Bake Breakfast Sandwich with Pico de Gallo is the breakfast of champions. It’s a combination of an easy egg casserole, buttery, fluffy biscuits topped with a fresh pico de gallo.
Happy Monday morning friends! I hope you all had a wonderful weekend. Mine was busy cooking up some new goodies for the blog that I hope you will enjoy over the next few weeks AND enjoying the beautiful weather that came my way!
We all know that breakfast is the most important meal of the day right? So raise your hand if you ate a good breakfast this morning. I am guessing not many hands are up. I know, I know you’re in a hurry, you don’t have time, you’ll grab a coffee and a breakfast bar on the way to work. Wrong answer! I care about you guys so today I have an egg bake breakfast sandwich that is so delicious and easy to make you’ll have NO excuse to not have a good breakfast! You can even make it the night before, cut it into squares in the baking dish and the next morning pop a yummy little square in the microwave for a few seconds til it’s hot! Next, you just sandwich it between a biscuit, bagel or English muffin, whatever your pleasure, add some zesty pico de gallo and BOOM breakfast is served!
This egg bake is loaded with ham, shredded Monterey Jack cheese , chopped scallions and jalapenos but if you happen to prefer another type of breakfast meat like sausage or bacon feel free to change it up. You can also substitute your favorite cheese. This bake is so versatile and easy to make you’ll be craving it every morning I guarantee it. There is nothing like a nice hot cup of coffee and a savory breakfast sandwich to help you get your day off on the right foot! Enjoy and have a great week!
- 6 eggs beaten
- 1/2 cup heavy cream
- 1/2 tsp. dry mustard
- 1/2 tsp. kosher salt
- 1/4 tsp. ground pepper
- 1 cup ham finely chopped
- 1 cup shredded jalapeno jack cheese
- 1/4 cups scallions sliced
- 2 Tbsp. jalapenos finely chopped (with ribs and seeds if you like it hot, without if you like it mild)
- Pico de Gallo:
- 4 Roma tomatoes - seeded and finely chopped about 2 cups
- 1/4 cup onion finely chopped
- 1 clove garlic finely chopped
- 1 jalapeno finely chopped - seeds and ribs removed
- 2 Tbsp. lime juice
- 1 Tbsp. olive oil
- kosher salt and pepper to taste
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Preheat oven to 350 degrees. Spray a 7x9 inch baking dish with non-stick cooking spray. Set aside.
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In medium size bowl beat eggs, heavy cream, mustard, salt and pepper. Pour into prepared dish. Top with ham, cheese, scallions and jalapenos. Bake for 25-30 minutes until puffy, golden brown and when a knife inserted in the center comes out clean. Cut into squares and serve on a biscuit, bagel or English muffin. Top with pico de gallo.
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For Pico de Gallo combine all ingredients in medium bowl. Chill.
Oh yea, that looks delicious and would be really good right now with my coffee!!
It’s a great way to start your morning off!
Mary Ann, you caught me. I did not have a good breakfast this morning lol (I’m sorry!). But in reading this post, I’m thinking, how did I not think to do this before? Make a big pan of eggs and cut it out and put it on a delicious bread of choice? Genius! Thank you for looking out for me and my breakfast habits ;). How long will these cooked eggs last once I bake them? I like to prep my meals on Sunday for a busy work week.
Thanks Heather! This goes quick at my house, but if you are going to refrigerate any leftovers they will keep for 3-4 days. When I am busy this works great for a quick easy dinner with breakfast potatoes too! Have a great day and eat your breakfast!!
What a great dish for breakfeast when you have a house full of people. I could also eat this for dinner with some nice sour dough bread or potatoes.
Yes, I often make this for guests! It’s so easy and not a lot of fuss when you want to relax with company! Enjoy and thanks so much for commenting Gerlinde!
This look so good! I love the Pico de Gallo on top. Salsa on eggs is amazing! I could go for one of those sandwiches right now :)
Thanks Jessica! I love breakfast and these are so quick and easy!
Stunning Mary Ann! And on that beautiful biscuit? I’m coming over!
Thanks Sarah!