Easy Egg Bake Breakfast Sandwich with Pico de Gallo
Servings: 4 -6
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees. Spray a 7x9 inch baking dish with non-stick cooking spray. Set aside.
- 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.
- For Pico de Gallo combine all ingredients in medium bowl. Chill.