Technically this Cheesy Ham and Egg Pie is a frittata. I am fully aware that it is not a pie, however, it is so rich and satisfying the term frittata just didn’t do it justice. This is one of those dishes that is good for all meals. Breakfast or brunch, serve it as is or with fruit. Leftovers are good for packing up to take to lunch. Or serve it with a simple green salad for dinner. This is another good use for leftover ham if you have any packed away from the holidays. With Easter right around the corner hold on to this recipe and use it with your leftover ham. Check out this post for a few more ideas on what to do with leftover ham!
I love the creamy consistency of the muenster cheese, but please feel free to use whatever varieties you have on hand. The nonstick skillet and butter are essential to the easy release of the pie for slicing. If it wants to stick give the whole skillet a few hits on the counter after loosening the sides with a spatula. I received this set All-Clad skillet set for Christmas and absolutely love them. Nothing sticks and the food comes out perfect every time.
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There are links on this site that are defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.
Cheesy Ham and Egg “Pie”
Ingredients
- 10 eggs
- 2 tablespoons cream milk can be used as well
- pinch cayenne
- 1-2 cups ham chopped
- 6 ounces muenster shredded
- 2 tablespoons butter
- 1 bunch scallions chopped
Instructions
- Preheat your broiler to high. Whisk the eggs, cayenne, and cream in a large bowl. Gently stir in the ham and half of the cheese.
- Heat an oven safe 8 inch nonstick skillet over medium and add the butter to evenly coat the pan. Add the scallions, salt and pepper. Saute for a 2-3 minutes until they are softened. Reduce the heat to low and add the egg mixture while stirring gently with a rubber spatula for about 2-3 minutes. The eggs should still be runny on the top, it will finish in the oven. When the fillings are evenly distributed and the bottom of the eggs are just set remove from the heat and top with the remaining cheese. Broil this on the middle oven rack for 5-8 minutes until it is puffed up and the cheese on top is a nice golden brown.
- Let is rest for 3-5 minutes after you remove it from the oven. Use your spatula to unstick any edges and slide it on to a cutting board and slice up. Serve as is, with a green salad, or some fruit.
Delicious! For me, an 8-inch skillet was not big enough for the eggs, and and 3 minutes on the stove followed by 8 minutes under the broiler was nowhere near enough to cook it through. I put it back in the oven at 350 degrees F for another 15 minutes, and that did the trick. Maybe the eggs I’m using are larger?
Hmm, it might be that I have a gas stove and it heats up much faster than electric. Do you use electric? That is good to know, I will edit it and make a note to cook the eggs to a certain look not exact time. Thank you for feedback!
OOh! This looks like an awesome brunch. We love a good egg dish.