Fluffy Leek, Ham and Cheese Egg Bake

Here’s my go-to leek, ham and cheese egg bake recipe, with layers of sautéed leeks, chunks of smoky ham, and plenty of melted cheese all wrapped up in a fluffy egg mixture.

This egg bake has become our Sunday morning staple – it’s perfect for lazy weekend breakfasts when we want something warm and filling. I often prep everything the night before so I can just pop it in the oven while the coffee’s brewing. Who doesn’t love a make-ahead breakfast?

What Kind of Leeks Should I Use?

When shopping for leeks, look for ones with long, straight white stems and crisp, dark green leaves – but don’t worry too much about the leaves since we’ll mostly use the white and light green parts. The smaller to medium-sized leeks (about 1 to 1.5 inches in diameter) are usually more tender and have a milder flavor than the larger ones. Before using your leeks, be sure to clean them thoroughly by slicing lengthwise and rinsing between the layers, as they often hide dirt and sand. If you can’t find leeks at your store, you could substitute with a bunch of green onions, though the flavor won’t be quite as sweet and subtle.

Options for Substitutions

This egg bake is pretty forgiving and works well with different ingredients. Here are some easy swaps you can try:

• Leeks: If you can’t find leeks, yellow onions or shallots make great substitutes. Just cook them the same way you would the leeks until they’re soft and slightly golden.
• Ham: Cooked bacon, turkey, or even smoked salmon work well here. For a vegetarian version, try using sautéed mushrooms or roasted bell peppers instead.
• Gruyere cheese: Any good melting cheese will do – try Swiss, Comté, white cheddar, or even mozzarella. Each will give its own unique flavor to the dish.
• Heavy cream: Half-and-half or whole milk can replace heavy cream, though the result won’t be quite as rich. If using milk, reduce the amount to 8 tablespoons.
• Eggs: The eggs are essential and can’t be substituted – they’re the foundation of this dish!
• Olive oil: Any neutral cooking oil like avocado or vegetable oil will work just fine here.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking with leeks is not cleaning them properly – sand and dirt can hide between their layers, so be sure to slice them lengthwise and rinse thoroughly under running water. Another common mistake is overcooking the eggs, which can lead to a rubbery texture – take the egg bake out of the oven when it’s just slightly jiggly in the center, as it will continue to set while resting. To prevent your cheese from becoming oily and separated, avoid using pre-shredded varieties and instead grate your own Gruyere just before using. For the best texture and flavor distribution, let your eggs and cream come to room temperature before mixing, and don’t forget to season each component – the leeks while cooking and the egg mixture before baking.

What to Serve With Egg Bake?

This hearty egg bake is perfect for breakfast or brunch, and there are lots of tasty sides that make it even better! A basket of warm croissants or buttery toast points helps round out the meal, while fresh fruit like berries or citrus segments adds a bright, sweet contrast to the savory eggs. For a complete brunch spread, I like to add crispy hash browns or roasted breakfast potatoes on the side – they’re great for soaking up any extra bits of that creamy egg mixture. If you’re serving this for lunch, a simple mixed green salad dressed with light vinaigrette makes the perfect fresh companion.

Storage Instructions

Keep Fresh: This egg bake is perfect for meal prep! Pop any leftovers in an airtight container and keep them in the fridge for up to 4 days. The flavors actually get better as they meld together, making it a great make-ahead breakfast option.

Freeze: Cut the cooled egg bake into individual portions and wrap them well in plastic wrap, then aluminum foil. They’ll stay good in the freezer for up to 2 months. This is super handy for those busy mornings when you need a quick breakfast!

Reheat: To warm up your egg bake, just pop it in the microwave for 1-2 minutes if it’s from the fridge, or 2-3 minutes if frozen (after thawing overnight). You can also heat it in the oven at 350°F for about 10 minutes to get that nice, fresh-baked texture back.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 85-95 g
• Fat: 90-100 g
• Carbohydrates: 15-20 g

Ingredients

• 1 large leek
• 4 ounces cooked ham
• 3 ounces gruyere or any melting cheese
• 10 large eggs
• 10 tablespoons heavy cream
• 2 teaspoons high-quality olive oil
• 1 1/4 teaspoons kosher salt
• Freshly ground black pepper to taste
• 1 teaspoon high-quality olive oil

Step 1: Preheat the Oven and Prepare Ingredients

Begin by preheating your oven to 350°F (175°C).

While the oven is heating, prepare your mise en place by cutting the bottom white part from the leek.

Cut it in half lengthwise, wash it thoroughly, then dice it into strips.

Slice the cooked ham into medium dice and grate the Gruyere cheese.

Place the eggs into a bowl and measure out the heavy cream, keeping everything ready nearby.

Step 2: Cook the Leeks

Heat a 10-inch non-stick, oven-proof pan over medium-low heat and add 2 teaspoons of extra-virgin olive oil.

Add the leeks to the pan and sweat them gently, stirring occasionally, until they are softened—this should take about 5 minutes.

Once softened, remove the pan from the heat.

Step 3: Prepare the Egg Mixture

In a separate bowl, whisk the eggs and season them with 1 1/4 teaspoons of kosher salt and freshly ground black pepper to taste.

Incorporate the heavy cream by whisking until the mixture is smooth and combined.

Then, stir in the grated Gruyere cheese, diced ham, and the cooked leeks, ensuring all ingredients are evenly mixed.

Step 4: Combine and Cook the Mixture

With the pan still over medium-low heat, add another teaspoon of extra-virgin olive oil and swirl it around the pan to coat evenly.

Pour the egg mixture into the pan.

Using a heat-proof rubber spatula, gently agitate the eggs by moving the ingredients from the outside of the pan towards the center and scrape the bottom of the pan.

Step 5: Oven Finish

Continue cooking the egg mixture on the stove until the edges begin to set but the inside is still slightly runny.

Once the edges are set, transfer the pan into the preheated oven.

Bake until the center is just set and the top is lightly golden, ensuring not to overcook the mixture.

This takes about 10-12 minutes, but keep an eye on your oven to adjust as necessary.

Once done, remove from the oven and let it cool slightly before serving.