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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
  1. Preheat oven to 350 degrees. Spray a 7x9 inch baking dish with non-stick cooking spray. Set aside.
  2. 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.
  3. For Pico de Gallo combine all ingredients in medium bowl. Chill.