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Breakfast Recipes

Ham, Egg & Cheese Sandwiches Recipe Is a Breakfast Delight — Secret Ingredient Makes It Extra-Tasty

Apricot preserves gives it a surprise sweetness — perfect with smoky ham!

Breakfast sandwiches are a convenient and delicious way to start your day, but why settle for the ordinary? Sure, we can’t talk badly about bagels (try this 2-ingredient bagel dough!), but just wait until you try classic a.m. fixings piled onto sourdough bread with a sweet twist.

Our ham, egg & cheese sandwiches recipe takes toasted slices and spreads them with a tangy mustard and sweet apricot preserves. And the best part? Savory Black Forest ham (the best kind), scrambled eggs and sharp cheddar. The ham adds irresistible smokiness, while the preserves offer a delightful burst of sweetness. It looks gourmet straight from your kitchen!

You can also make an easy variation of this ham, egg & cheese sandwiches recipe by making them into breakfast BLT’s. Omit the mustard and sub in a cup of chipotle mayo for the preserves. Then, use 8 slices of bacon for the ham and 4 slices of tomato for the cheese. Top with baby spinach or arugula.

Yields

4 servings

Total Time

Prep Time

Cook Time

Ingredients

  • ¼ cup apricot preserves
  • 2 Tbs. Dijon mustard
  • 4 eggs, beaten
  • deli-sliced Black Forest ham
  • 8 slices sourdough bread
  • 4 slices sharp cheddar cheese

Instructions

• In small bowl, combine apricot preserves and Dijon mustard; reserve. Coat 12" nonstick skillet with cooking spray. Heat over medium heat; add beaten eggs. Cook, stirring frequently, until set, 1-2 min. Remove from skillet; divide into 4 portions.

• Coat 12" nonstick skillet with cooking spray. Heat over medium heat; add beaten eggs. Cook, stirring frequently, until set, 1-2 min. Remove from skillet; divide into 4 portions.

• In same skillet, in batches, over medium high heat, cook ham, flipping once, until lightly browned on each side, about 1-2 min. per side. 

• Dividing evenly, spread one side of each slice of sourdough bread with reserved apricot mixture. Top 4 slices each with 1 portion cooked egg, 2 oz. sliced ham and 1 slice cheddar cheese. Cover sandwiches with remaining 4 slices sourdough bread, spread side down. 

• In same skillet, in batches, over medium heat, cook, pressing down lightly with spatula until bread is toasty and lightly browned, about 2 min. per side.

Nutrition

  • Calories: 500
  • Fat: 18 gram
  • Saturated Fat: 7 gram
  • Protein: 29 gram
  • Carbohydrate: 56 gram
  • Cholesterol: 235 mg
  • Sugar: 15 gram
  • Sodium: 1,110 mg
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