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Easy Egg Bake Breakfast Sandwich with Pico de Gallo

Course: 45 minutes
Servings: 4 -6
Author: Mary Ann Dwyer


  • 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


  • 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.