Ham and Egg Breakfast Bake for One

We had some leftover rosemary bread, and my son didn't want it as toast for breakfast. He loves the bread though, so we cubed it up, added it and some ham and a few other ingredients to his eggs. He liked this simple combination well enough to have every morning, until the loaf was gone! Garnish with cherry tomatoes or fruit slices.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 497 Calories

Ingredients

• 1 tablespoon water
• 2 large eggs
• 1 tablespoon olive oil
• ½ cup chopped fresh spinach
• salt and ground black pepper to taste
• ¼ cup chopped onion
• 1 ounce rosemary-flavored bread, cubed
• 2 ounces chopped cooked ham

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Lightly beat eggs and water together in a bowl until well blended. Season with salt and pepper.

Step 3

Place bread cubes in the egg mixture and press lightly to submerge; let soak for 10 minutes.

Step 4

Heat olive oil in a small, oven-safe, nonstick skillet (no larger than 10 inches) over medium heat. Cook onions in the hot oil until they begin to turn translucent, 3 to 5 minutes. Stir in spinach and ham. Pour egg-bread mixture into the skillet. Stir gently and remove from the heat.

Step 5

Transfer the skillet to the preheated oven and bake for 5 minutes. Use an egg turner to flip the skillet contents. Bake until eggs are set, about 10 minutes longer.