WHY YOU’LL LOVE THIS MOONS OVER HAMMY SANDWICH

• Classic diner comfort food at home
  
• Ready in just 20 minutes
  
• Buttery, crisp bread with melty cheese
  
• Loaded with eggs and ham
  
• Perfect for breakfast, brunch, or breakfast-for-dinner

Moons Over My Hammy

If you’ve ever eaten at Denny’s late at night, you probably know exactly what this sandwich is.

Moons Over My Hammy has been one of those iconic diner orders forever. It’s simple… just eggs, ham, cheese, and toast. But somehow it hits every comfort food note at once.

Chad and I have always loved recreating restaurant favorites at home, and this one was a no-brainer.

It’s fast, it’s hearty, and it tastes just like the diner version when you get the toast perfectly golden and the cheese melted into the ham.

Sometimes the best recipes aren’t complicated. They’re just really good sandwiches.

Copycat breakfasts are always a hit, and our Cracker Barrel Beignets pair with them as the perfect indulgent morning treat!

INGREDIENT NOTES

• Sourdough Bread: Adds structure and flavor while holding up to the fillings.
  
• American Cheese: Melts into the eggs for that creamy, nostalgic texture.
  
• Swiss Cheese: Pairs beautifully with the ham and adds that classic diner flavor.
  
• Thin Sliced Ham: Heats quickly and layers perfectly in the Moons Over Hammy sandwich.
  
• Salted Butter: Creates that irresistible golden crust on the bread.

VARIATIONS

Double Cheese: Add extra Swiss for a richer sandwich.

Bacon Version: Swap the ham for crispy strips of bacon.

Spicy Kick: Add sliced jalapeños or a dash of hot sauce.

Richer Flavor: Whisk a little milk or cream into the eggs before scrambling.

Add a Spread: Smooth a thin layer of mayonnaise on the inside of the bread slices for moisture.

Breakfast Melt: Layer sautéed onions or mushrooms between the eggs and ham.

Texas Toast Style: Use thick slices of Texas Toast instead of sourdough.

SERVING SUGGESTIONS

• Add crispy hash browns and fresh fruit on the side.
  
• Serve with hot coffee or orange juice.
  
• Pair a Moon Over My Hammy with pancakes or waffles.
  
• Cook several at once on a griddle for brunch crowds.

MOON OVER MY HAMMY FAQ

The key to a great diner sandwich is timing, and the Denny’s Moons Over My Hammy is no different.

Bread should toast slowly in butter so it becomes deeply golden without burning, while the cheese melts just enough to bind everything together.

Cooking the eggs gently over medium-low heat keeps them soft and creamy instead of dry.

Once the sandwich comes together, that warm egg layer acts almost like a sauce, bringing the whole thing together.

It’s a simple technique… but it makes a big difference.

TOOLS NEEDED

• Large Skillet or Griddle: For melting the cheese onto the toasted bread.
  
• Nonstick Skillet: To scramble the eggs.
  
• Silicone Spatula: Gently stirring while scrambling.
  
• Mixing Bowl: For whisking the eggs.

Enjoy!

With love, from our simple kitchen to yours.

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Moons Over My Hammy (Denny’s Copycat Breakfast Recipe)

Moons Over My Hammy is a scrumptious restaurant favorite with eggs, ham, and cheese. This Denny's breakfast sandwich recipe is SO easy!

Course Breakfast

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 687cal

Author Donna Elick

Equipment

• medium skillet
• large skillet
• medium mixing bowl
• whisk

Ingredients

• 5 tablespoons salted butter softened and divided
• 8 large eggs
• 8 slices sourdough bread or artisan bread
• 4 slices Swiss cheese (about 4 ounces)
• 4 slices American cheese (about 4 ounces)
• 16 slices thin deli ham (about 8 ounces)

Instructions

• COOK EGGS: Melt 1 of the 5 tablespoons salted butter in a medium nonstick skillet over medium-low heat. In a bowl, whisk 8 large eggs until well combined. Pour eggs into the skillet and cook over medium-low heat, gently stirring with a silicone spatula to bring cooked eggs from the edges toward the center. Cook until the eggs are softly scrambled and no liquid egg remains, about 3 to 4 minutes. Remove from heat and set aside.
• BUTTER BREAD: Spread the remaining 4 tablespoons salted butter evenly over one side of each of the 8 slices sourdough bread.
• TOAST BREAD: Heat a large nonstick skillet or griddle over medium heat. Place the bread slices buttered side down in the skillet.
• ADD CHEESE AND HAM: On 4 slices of the 8 slices sourdough bread or artisan bread, place 1 slice of the 4 slices Swiss cheese and top each with 4 of the 16 slices thin deli ham. On the remaining 4 slices of bread, place 1 slice American cheese.
• MELT AND TOAST: Cook the bread until golden brown and toasted, about 2 to 3 minutes. The cheese should be melted and the ham warmed through.
• ADD EGGS: Divide the scrambled eggs evenly among the slices topped with 4 slices American cheese.
• ASSEMBLE SANDWICHES: Place the ham and Swiss halves on top of the egg halves to form 4 sandwiches. Serve with the eggs on top and the ham on the bottom, just like the diner classic.

Notes

Make-Ahead: You can cook the scrambled eggs up to 1 day ahead. Store in the refrigerator and reheat gently before assembling the sandwiches.

Storage: Store leftover sandwiches wrapped tightly in the refrigerator for up to 2 days.

Reheating: Reheat sandwiches in a skillet over medium-low heat or warm in a 325°F oven for about 10 minutes until heated through.

Freezing: Wrap assembled sandwiches tightly in foil and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: Deli-style thin sliced ham works best because it heats quickly and layers easily on the sandwich.

Nutrition

Serving: 1 | Calories: 687cal | Carbohydrates: 2g | Protein: 45g | Fat: 54g | Saturated Fat: 26g | Cholesterol: 516mg | Sodium: 1966mg | Sugar: 1g | Fiber: 0.01g | Calcium: 439mg | Iron: 3mg

Originally published October 2022, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Moons Over My Hammy (Denny’s Copycat Breakfast Recipe) appeared first on The Slow Roasted Italian.

Easter Dinner Ideas

How is it that the holidays come around every year, and I still find myself scrambling to decide what to cook??

Add in changes like guest lists, weather (chilly, sunny, something in between), and however the garden decides to behave…

Now our best ideas for Easter dinner are all in one place, broken down by category, so pulling a menu together is easier than ever.

There’s everything from traditional mains and sides to Southern and Italian staples. Plus easy starters, homemade breads, and more salads than you can choose from.

And when the Easter eggs and Easter baskets are done and over, you’ll have a sweet treat or two ready and waiting.

EASTER MENU INSPIRATION (SIMPLE & STRESS-FREE)

There are endless ways to mix and match these Easter dinner dish ideas into a complete menu, but it can be overwhelming if you’re new to hosting or don’t know where to start.

Here are a few options to get you started, and you can always add extra sides to round out the meal!

Classic Easter Ham Menu

• Glazed ham
• Potato side
• Spring vegetable
• Rolls
• Dessert

Easy Chicken Easter Dinner

• Baked chicken main
• Vegetable side
• Salad
• Freshly baked bread
• Dessert

Light and Fresh Easter Dinner

• Small bites to start
• Lighter protein (salmon or seafood)
• Fresh spring vegetable
• Salad
• Lighter Dessert

APPETIZERS AND STARTERS

Set out a few Easter-friendly dips and spreads or have a few small bites that can be made ahead. Deviled eggs are always a winner, while cups of broth-based soups are perfect if it’s still chilly outside.

• Baked Ricotta with Sun-Dried Tomatoes
  Looks elegant but is easy to make. Great on a cracker board!

• Sheet Pan Bruschetta
  The ultimate holiday appetizer made easy.

• Olive Garden Spinach Artichoke Dip Copycat
  Gobble this one up with crackers, bread, veggies, or a spoon.

• Veggie Pizza with Crescent Rolls
  Fresh toppings and a creamy spread on flaky pastry. Make-ahead friendly!

• Air Fryer Goat Cheese Balls
  Drizzle with honey or sprinkle with herbs and watch these disappear.

• Copycat Costco Pinwheels
  Skip the long lines and make these finger food favorites from scratch.

MAIN DISH IDEAS FOR EASTER DINNER

Showstopping holiday centerpieces, a mouthwatering Sunday roast, or traditional Italian lasagna. Start with one of these easy Easter dinner ideas, then choose sides to match!

• Orange Glazed Ham
  Sweet, tangy, and utterly divine. Leftovers are great in tons of other recipes.

• Herb Roasted Pork Tenderloin
  Comforting flavors with an elegant presentation. Works with any sides.

• Beef Chuck Roast Recipe
  A one-pot recipe that delivers melt-in-your-mouth bites and Sunday dinner flavor.

• Quick and Easy Italian Lasagna
  Have this one on the table in 40 minutes! No Italian Easter is complete without it.

• Pan Seared Beef Steak
  Serve with a red wine sauce for an elegant way to celebrate the holiday.

• Oven Baked Meatballs
  Tender, juicy, and batch-cooked. A must for easy Easter dinner ideas.

• Baked Lemon Rosemary Chicken Breasts
  So much flavor infused into such a simple dish, and with a handful of ingredients.

NON-TRADITIONAL OPTIONS

Looking for more unique Easter dinner dish ideas? Try seafood mains or slow cooker and oven options to free up any stovetop space you need for other recipes.

• Sheet Pan Salmon
  This one’s got the main and veggie side in one easy dish.

• Lemon Garlic Shrimp
  Coated in an irresistible butter sauce and ready in 20 minutes.

• Orange Glazed Salmon
  Flaky fish with a sticky-sweet citrus and herb glaze with juicy pops of pomegranate.

• Shrimp Scampi
  Garlic, Old Bay, white wine, and lemon. What’s not to love?

• Crockpot Pork Chops
  These are super tender and juicy, smothered in a thick, savory gravy.

• Turkey Breast in the Crockpot
  A holiday hack! Tender poultry infused with citrus and herb flavor, and completely hands-off.

• Sausage and Ravioli Skillet
  One of the most nontraditional Easter dinner ideas, but perfect for a relaxed meal.

EASTER SIDE DISHES

We’ve got all the classics here, from potatoes and stuffing-style casseroles to baked vegetable sides and crowd-friendly dishes that hold well.

• Cheesy Potatoes Au Gratin
  Buttery Yukon Gold potatoes smothered in cheddar sauce and baked until bubbly.

• Garlic Mashed Potatoes
  Rich, creamy, and oh so buttery. It’s the best mashed potato recipe!

• Boston Market Sweet Potato Casserole
  This one just screams holidays with marshmallows and streusel on top.

• Cheesy Potato Casserole
  Also known as funeral potatoes, this one’s stuffed with bacon and 3 types of cheese.

• Bacon Hasselback Potatoes
  These are fully loaded and pair perfectly with Easter dinner mains like lamb, glazed ham, and roast turkey.

• Crockpot Mac and Cheese with Cream Cheese
  Another 3 cheese winner! Layer everything in the slow cooker and let it do its thing.

• Mexican Red Rice
  Just enough spice to be interesting, and it tastes great with ham, chicken, or beef.

• Chipotle Cilantro Lime Rice
  Try a lighter side that’s just as cozy and won’t compete with the other dishes.

• Chicken Rice Recipe
  Moist, flavorful, fluffy. This one goes with anything on the table.

• Italian Mac and Cheese
  A family favorite, this one’s extra creamy but not as heavy as other macs.

• Crockpot Creamed Corn
  So much better than canned and easy to make with fresh or frozen kernels.

• Sausage Cranberry Apple Stuffing
  The sweet, savory, and herb flavors are perfect for any Easter dinner.

• Oven Roasted Corn
  Bake enough corn on the cob for everyone in one go!

• Candied Bacon Wrapped Corn
  A perfect sweet-and-savory combo, made with 3 simple ingredients.

SPRING VEGETABLE SIDES

Make the most of the garden harvest, adding simple additions like lemon, herbs, and olive oil to bring out each veggie’s natural flavors. We have a full list of Spring dinner ideas right here.

• Grilled Asparagus
  This veggie tastes fantastic with everything from ham and chicken to salmon.

• Brown Sugar Roasted Carrots
  Perfectly caramelized with warmth from dried thyme.

• Garlic Roasted Brussels Sprouts
  These turn out tender and flavorful, not mushy at all!

• Baked Zucchini Chips
  Crispy breaded veggies, perfect for snacking or dipping.

• Garlic Roasted Broccoli
  Ready in 30 minutes or less with fresh broccoli, garlic, red onion, and spices.

• Rosemary Roasted Onions
  Sweet, caramelized onions baked in a tangy lemon Dijon dressing.

• Sweet and Spicy Pan Fried Brussel Sprouts
  Add a kick to your holiday spread with these Asian-style sprouts.

• Green Beans with Garlic
  No mushy beans here! These are perfectly tender-crisp with bright color and a hint of lemon.

• Pico de Gallo
  Easy to make in a few minutes, this flavorful condiment doubles as an appetizer if needed.

EASTER SALADS

Whenever I’m imagining new ideas for Easter dinner, my mind always goes to salads first.

There are just so many ways to mix and match flavors, from green salads with seasonal produce to lighter, vinegar-based recipes that contrast heavier mains or sides.

• Spinach Strawberry Salad
  An incredible combination of sweet and tangy with creamy avocado and candied pecans.

• Easy Broccoli Salad
  Sweet pops of raisins, crunchy bites of onion, and a homemade dressing make this one extra special.

• Creamy Cucumber Salad
  Throw this one together in 10 minutes or less, including the dill dressing.

• Olive Garden Salad and Italian Dressing
  Even better than the restaurant version, this is a staple for Easter… Italian or otherwise!

• Cucumber Tomato Salad
  Brings garden-fresh flavors together with a bright and creamy lemon poppyseed dressing.

• Summer Slaw
  Light, flavorful, and goes with everything from pork to potatoes.

• Cucumber Onion Salad
  Pairs well with any of these Easter dinner ideas and is one of my personal favorites!

• Easy Vegetable Salad
  This one has a tangy basil vinaigrette that highlights the natural flavor of the veggies.

• Simple Cole Slaw
  A must-have for potlucks, this creamy and crunchy salad is great with ham or pork.

FRUIT SALADS

Always a winner to kids and adults alike! Fresh fruit brightens up the plate and lets you sneak a little sweetness in before making your way to the treat table.

• Orange Honey Rainbow Fruit Salad
  Vibrant flavors meet bright colors and a tangy, sweet honey citrus dressing.

• Tropical Fruit Salad
  A rich, cream cheese base plays well with the sweet and tangy fruit.

• Mojito Fruit Salad
  Inspired by classic cocktail flavors of lime and mint, plus honey to sweeten it all up.

• Strawberry Pineapple Ambrosia Salad
  A modern take on the vintage Easter recipe that brings sunshine to the table.

And don’t forget about our famous cheesecake salads. Sure, they might qualify as dessert… but no judgement here!

• Grape Salad
  Crisp, juicy grapes coated in cheesecake filling and topped with crunchy bits of granola.

• Hawaiian Cheesecake Salad
  A tropical blend of strawberries, mangoes, pineapple, kiwi, and mandarin oranges.

• Peach Cobbler Cheesecake Salad
  With heavenly bits of crunchy “cobbler” in every bite!

• Summer Berry Cheesecake Salad
  Enjoy sweet, triple berry flavor with just 5 ingredients.

• Pina Colada Cheesecake Salad
  Pineapple, strawberry, and mandarin fruit salad tossed with a coconut rum cheesecake filling.

• Strawberry Banana Cheesecake Salad
  Classic fruit combo smothered in a sweet and tangy pudding-like mixture.

• Millionaire Cheesecake Salad
  Not your grandma’s ambrosia salad! This one’s got pineapple, maraschino cherries, coconut flakes, marshmallows, and crunchy pecans.

• Lemon Berry Cheesecake Salad
  Tangy citrus cheesecake filling meets a juicy blend of strawberries, blueberries, raspberries, and blackberries.

• Banana Split Cheesecake Salad
  Sweet bananas and berries, plus pineapple chunks and maraschino cherries, with peanuts and a drizzle of chocolate sauce.

MAKE-AHEAD COLD SALADS

These recipes are life-savers when you’re preparing a feast. Work on these the day before, so it’s one less thing to worry about in the hustle and bustle.

• Southern Macaroni Salad
  Perfectly creamy, with a tangy dressing and some crunch from veggies.

• Hawaiian Tortellini Salad
  Like a party in your mouth! Great with Easter dinner or as a way to use up leftover ham.

• Southern Potato Salad
  This one tastes just like Nana used to make and is always a staple on our table.

• Greek Tortellini Pasta Salad
  Fresh veggies, tangy feta, and briny Kalamata olives meet cheese-stuffed pasta.

• Muffaletta Tortellini Salad
  All the flavors of the classic sandwich… and another great recipe for leftover ham!

• Antipasto Pasta Salad
  Looking for more Italian Easter dinner ideas? This one has everything you crave from an antipasto platter.

• Shrimp Pasta Salad
  Bring some Cajun flavor to your Easter table! This one tastes just like a Po’ Boy sandwich.

• Pizza Pasta Salad
  Combines pepperoni, bacon, olives, and parmesan with tender tortellini and fresh veggies.

• Chicken Bacon Ranch Pasta Salad
  This one has all the best casserole flavors, but in a refreshing, chilled dish.

• Tuscan Tortellini Salad
  A stress-free Easter potluck side that everyone will love, packed with classic Italian flavor.

BREADS AND ROLLS

With all the Easter dinner ideas and recipes, it can be easy for bread to get lost in the mix! Enjoy fluffy dinner rolls, sweet breads, and savory loaves for sharing.

• Italian Easter Bread
  A holiday staple in our house. Tender, sweet dough braided and baked with a colorful egg in the center.

• Texas Roadhouse Rolls
  Fluffy, buttery, and lightly sweetened with honey. Don’t forget the cinnamon butter!

• Beer Bread
  Super flavorful and wonderfully fluffy without any yeast. Easy to customize the flavor too.

• Red Lobster Cheddar Bay Biscuits
  Easier (and tastier) than a box mix and ready in 20 minutes!

• No Yeast Bread
  5 ingredients and no mixer needed. Make a couple of loaves for the table.

EASTER DESSERTS

Bring spring colors to the table with snackable bites, layered sweets, and easy crowd desserts that can be made ahead.

And of course, this list of easter dinner dish ideas wouldn’t be complete without carrot cake!

• Bunny Bait
  A sweet and salty popcorn mix pretzels, M&Ms, sprinkles, and colorful candy coating.

• Cadbury Egg-Inspired Easter Trifle
  Vanilla pudding, homemade marshmallow fluff, Oreo pieces, and chocolate layered into a colorful treat.

• Spring Pinwheel Cookies
  Make soft and chewy sugar cookies with a colorful swirl and sprinkles on the edges.

• Easter Crockpot Candy
  A simple yet impressive 3 ingredient dessert!

• Reese’s Fudge
  Luscious peanut butter fudge with chocolate drizzle and chopped candy cups.

• Strawberry Pretzel Salad Cups
  Buttery pretzel crumbs topped with fluffy cream cheese filling and fresh berry slices.

• Chocolate Covered Marshmallow Trifle
  A scrumptious 7 layer dessert inspired by Mallomars.

• Blue Ribbon Fudgy Brownies
  Hands down the best brownies, made from scratch in one bowl.

• Starbucks Lemon Loaf
  Tender, moist, and topped with a sweet lemon glaze. Better than the coffeehouse version!

SPRINGTIME CAKES

Find classic layer cakes that make the perfect centerpiece, easy dump cake recipes for something quick and sweet, and a few no bake options you can make ahead.

• Best Ever Carrot Cake
  A true showstopper with sweet carrot flavor, plenty of spice, and crunchy pecans.

• Triple Chocolate Cake
  Chocolate lovers rejoice! This one’s got triple cake layers with buttercream frosting and mini chocolate chips.

• Strawberry Icebox Cake
  A no bake dessert with layers of cookies, cream, and sweet berries.

• Lemon Pound Cake
  The perfect light bite after a heavy meal. Easy to dress up with powdered sugar and raspberries or blueberries.

• Peach Cobbler Dump Cake
  Transform canned peaches and pantry ingredients into a sweet and fluffy treat.

• Lemon Icebox Cake
  Cool and creamy layers of lemon and cheesecake pudding surround tender shortbread cookies.

• Cherry Dump Cake
  Who knew a 3-ingredient cake could be so delicious? Cherry filling, cake mix, butter, and done.

• Berry Icebox Cake
  Layer mixed berries with graham crackers, lemon cream cheese filling, and whipped cream. Like a shortcut shortcake!

• Lemon Dump Cake
  This one’s sunshine in a pan. Lemony freshness, gooey texture, and just enough crunch.

• Crockpot Cheesecake
  Let the slow cooker make dessert for you! This one’s great with a variety of toppings.

• Blueberry Lemon Cake
  Combine springtime flavors with a whipped cream cheese frosting. Make it from scratch or with a box mix.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Originally published April 2020, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easter Dinner Ideas (100 Recipes) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE HAM AND SPLIT PEA SOUP

• Cozy, hearty soup simmered low and slow for the creamiest texture.
  
• Smoky ham + split peas + aromatics = classic comfort.
  
• No cream, no soaking, and it freezes beautifully.
  
• Perfect stovetop or slow cooker cold-weather meal.
  
• Nostalgic, filling, and unbelievably comforting.

Split Pea and Ham Soup

This soup always takes me straight back to my great-grandma’s house in the fall. Even as a picky kid, I couldn’t resist her split pea soup simmering on the stove. 

I can still remember walking through her front door and smelling that cozy, savory aroma drifting through the whole house. 

So this split pea and ham soup recipe is my way of keeping her tradition alive: simple ingredients, slow comfort, and the kind of soup that warms you right down to your bones.

Don’t have time to make it on the stovetop? You can make split pea and ham soup in the slow cooker instead, so it’s ready and waiting as soon as you get home.

INGREDIENT NOTES

• Chicken Stock: I always reach for Kitchen Basics chicken stock. It has the perfect depth of flavor and just the right amount of salt, so I always keep it stocked in my pantry.
  
• Ham: Any smoked ham works! Diced ham, ham steaks, or leftover holiday ham. A meaty ham bone adds extra richness.
  
• Split Peas: No soaking required. Green split peas provide a creamy, hearty texture as they break down.
  
• Bay Leaves: Without these, your ham and split pea soup with taste like “something’s missing.” You only need two to flavor the whole pot!
  
• Salt: Add at the end so you can control the seasoning after tasting the ham and stock levels.

VARIATIONS 

• Add a Ham Bone: Add with the stock, replacing 2 cups of the liquid with water.
  
• Smokier Flavor: Include ¼ teaspoon smoked paprika.
  
• Extra Vegetables: Add cubed potatoes or parsnips for more texture.
  
• Herb Boost: Stir in fresh thyme or rosemary at the end.
  
• Creamier Texture: Blend half the soup and stir it back in.

SERVING SUGGESTIONS

• Serve with crusty bread, biscuits, or garlic toast.
  
• Top split pea and ham soup with croutons, a drizzle of olive oil, or a dollop of sour cream.
  
• Add cracked black pepper for brightness.
  
• Pair with a simple side salad or a grilled cheese sandwich.
  

SPLIT PEA AND HAM SOUP RECIPE FAQ 

Making split pea soup is all about slow transformation. The peas melt into the broth and create a silky, naturally creamy base without needing any cream. 

Sautéing the aromatics first builds depth, the ham infuses the stock with smoky richness, and the long, gentle simmer turns simple ingredients into a hearty, stick-to-your-ribs soup. 

Taking time to simmer it low and slow is what makes this split pea and ham soup recipe taste like it came straight out of a cozy kitchen from a generation ago.

TOOLS NEEDED

• 6-8 Quart Soup Pot: Choose a heavy-bottomed pot for even cooking.
  
• Cutting Board and Knife: To dice the onion, celery, and carrot.
  
• Wooden Spoon: For sautéing the veggies and stirring the soup.
  
• Measuring Cups and Spoons: Accurate measuring = balanced flavor.
  
• Slow Cooker (Optional): A 6-quart crockpot works best.
  

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

Chicken Vegetable Soup (Easy Stovetop Recipe) + Video

Chicken Cordon Bleu Soup

Pasta e Fagioli Soup

Best Homemade Loaded Baked Potato Soup Recipe

Print

Split Pea and Ham Soup (Stovetop + Slow Cooker)

Split Pea and Ham Soup is so cozy and nostalgic, just like grandma’s recipe! Make it on the stovetop or in a slow cooker for a hearty meal.

Course Soup

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 8 (about 1 1/2 cups per serving)

Calories 323cal

Author Donna Elick

Ingredients

• 2 tablespoons unsalted butter
• 1 large yellow onion diced
• 2 ribs celery diced
• 1 carrot peeled and diced (about ¾ cup)
• 3 garlic cloves minced (about 1 ½ teaspoons)
• 8 cups chicken stock
• 1 pound smoked ham diced (about 3 cups)
• 1 pound dried split peas
• 2 bay leaves
• 1/4 teaspoon coarse ground black pepper plus more as desired
• Kosher salt to taste
• Chopped parsley and black pepper for garnish (optional)

Instructions

• Sauté the Vegetables: Place a 6–8 quart soup pot over medium heat and melt 2 tablespoons unsalted butter. Add 1 large yellow onion, 2 ribs celery, and 1 carrot. Cook for about 5–6 minutes, stirring occasionally, until the vegetables soften and become fragrant. Add the 3 garlic cloves and cook for 1–2 minutes more until aromatic.
• Build the Soup: Add the 8 cups chicken stock, 1 pound smoked ham, 1 pound dried split peas, 2 bay leaves, and 1/4 teaspoon coarse ground black pepper. Stir well to combine. Split peas do not need to be soaked; they will soften naturally as they simmer. If you have a leftover meaty ham bone, you may add it here for even richer flavor (see Donna’s Notes).
• Simmer the Soup: Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low and simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the split peas are completely softened and the soup has thickened naturally.
• Note: Older peas or peas stored a long time may require additional simmer time.
• Adjust Seasoning: Remove the bay leaves. Taste the soup and add Kosher salt as needed, as the saltiness of ham and stock can vary. Add additional black pepper if desired.
• Serve: Ladle the soup into bowls. Sprinkle with black pepper and chopped parsley, if desired. The soup will continue to thicken as it sits. Stir in a splash of stock or water when reheating if needed.

Notes

Meaty Ham Bone Option: If you have a leftover ham bone, add it at the same time as the stock. Reduce the chicken stock by 2 cups and add 2 cups of water instead. Once the peas are tender, slice off any tender ham from the bone and stir it into the soup.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Freezing: Freeze completely cooled soup for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop or microwave in short intervals. Add extra stock or water if the soup becomes too thick.

Slow Cooker Instructions: Add all ingredients except the butter to the slow cooker. Cook on LOW for 8–10 hours or MEDIUM for 6–8 hours, until the peas are soft and the soup is thick and creamy. Stir well before serving.

Nutrition

Serving: 1 | Calories: 323cal | Carbohydrates: 40g | Protein: 28g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 775mg | Sugar: 6g | Fiber: 15g | Calcium: 56mg | Iron: 4mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Split Pea and Ham Soup (Stovetop + Slow Cooker) appeared first on The Slow Roasted Italian.

Talk about an easy breakfast casserole! I’ve made this for Christmas morning, and it’s seriously the perfect way to start the day.

I think it’s also great for Easter brunch, Christmas brunch, Sunday morning, or even busy weekday mornings. It’s also perfect to prep and have the entire casserole ready for overnight guests, too! 

The printable recipe card below has all the details on how to make this great breakfast – it’s such an easy recipe for special occasions or everyday busy mornings.

No matter when you make it, it’s a great addition to the table for the whole family to enjoy. 

Ham and Egg Casserole

I love a good breakfast casserole, whether it cooks overnight in the slow cooker or features a Tex-Mex flair But there’s something extra special about Cracker Barrel egg casserole. 

I think it’s that tender, chewy layer of sourdough on the bottom that just hits the spot — like eggs on toast!

The delicious flavor combo of ham and cheddar is found in every bite, and this recipe is easy enough to make for a lazy weekend or a homestyle brunch.

If you’re just as crazy for ham and cheese as I am, you’ll want to try this ham and cheese quiche or a Moons Over My Hammy sandwich next!

And if you go crazy for Cracker Barrel recipes, you have to try my broccoli cheddar chicken & pot roast recipes!

Ingredient Notes and Substitutions

• Sourdough Bread – Sandwich-sized slices will fit into the bottom of your baking pan a lot better compared to the traditional round loaf slices.
  
  You can also experiment with another type of bread. Whole wheat or rye would be a delicious base for ham egg and cheese casserole!
  
  Any bread slices would be great additions, I’m just a big fan of sourdough. 
  
• Eggs – Be sure to use large eggs. It’s also much easier to beat them if they’re closer to room temperature, so let them warm on the counter first if you have the time.
  
• Ham – This Cracker Barrel egg casserole recipe is a great way to use up leftover ham! 
  
  But if you don’t have one made, simply grab some ham steaks from the store or ask the deli counter to slice it extra thick.
  
  Have extra? Use it in our Chicken Cordon Bleu Casserole!
  
• Evaporated Milk – Adds richness and a custard-like texture to the egg mixture. Substitute with hall-and-half or milk for a lighter dish.
  
• Cheddar Cheese – This has the perfect balance of bold flavor and a great melt. Adjust the intensity of the flavor by choosing mild, sharp, or extra sharp.
  
  Monterey Jack or Swiss are great options for a creamier texture and milder flavor, and you know I have to suggest Pepper Jack for a little kick!

Tips and Tricks to Make Perfect Cracker Barrel Egg Casserole

• Remove the crust from the bread.

This creates a more consistent texture and makes it easier to slice the dish once baked. As the bread soaks up the milk and egg mixture, it will swell a bit to fill in any gaps.

• Beat the eggs really well.

Use a fork or whisk to help break up the yolks and combine them evenly with the whites, plus a little bit of elbow grease to aerate the mixture. This helps the egg layer bake up nice and fluffy.

And as mentioned, this is much easier to do if they aren’t super cold from the fridge, so let them warm on the counter for a bit first.

• Wait before popping the dish in the oven.

Let the assembled ham and egg casserole rest for 10-15 minutes on the counter to allow the bread to soak up some of the liquid.

• Try different flavor combinations.

You can make Cracker Barrel egg casserole with a different type of meat, or swap the ham for veggies for a vegetarian version!

Brown some sausage links and chop those up, or crumble bacon strips after crisping them in the air fryer. 

Mushrooms and bell peppers always taste great in breakfast casserole, though you’ll want to sauté and drain them first so they don’t make the dish watery.

Prep Ahead

• Dice ham
• Shred cheese
• Beat eggs
• Remove crust from bread

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles.
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.

Serving Suggestions 

Nothing goes better with Cracker Barrel breakfast casserole than a basket of warm biscuits or corn muffins!

And for a full breakfast spread, add a stack of fluffy buttermilk pancakes and some fresh fruit.

Storing and Reheating Ham Egg and Cheese Casserole

Once cooled, cover the pan or transfer leftovers to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.

If freezing, I usually wrap individual slices in plastic wrap and store them in a ziptop bag. Then, I can thaw just what I need in the refrigerator before reheating.

Warm ham egg and cheese casserole in the oven at 325°F for 15-20 minutes. Cover with foil to help it heat evenly. 

Or, microwave individual portions for 2-3 minutes on medium power for a quick meal!

Cracker Barrel Breakfast Casserole FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cracker Barrel Copycat Recipes

Homemade Copycat Cracker Barrel Fried Apples Recipe

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Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

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Ham and Egg Casserole (Cracker Barrel Copycat Recipe)

This Ham and Egg Casserole comes together in under an hour, featuring a chewy sourdough base and plenty of cheese. Just like Cracker Barrel!

Course Breakfast

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 457cal

Author Donna Elick

Ingredients

• 4-6 slices sourdough bread crusts removed
• 1 1/2 cups diced ham
• 6 large eggs beaten
• 1 ½ cups evaporated milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded cheddar cheese

Instructions

• Preheat your oven to 350°F (175°C). Prepare a 9×13-inch casserole dish by lightly spraying it with non-stick cooking spray.
• Arrange six slices of crustless sourdough bread at the bottom of the casserole dish. Tear the bread into pieces if necessary to cover the entire bottom without overlapping.
• In a medium bowl, beat six large eggs thoroughly. Add 1 1/2 cups of evaporated milk, 1 teaspoon of salt, and ½ teaspoon of black pepper. Whisk the mixture until it's well combined.
• Pour the egg mixture evenly over the bread in the casserole dish, ensuring every piece of bread is soaked with the mixture.
• Sprinkle 1 1/2 cups of diced ham over the soaked bread.
• Top the casserole with 2 cups of shredded cheddar cheese, spreading it generously over the entire mixture.
• Let the casserole sit for 10-15 minutes. This allows the bread to absorb the egg mixture, enhancing the dish’s texture.
• Place the casserole dish in the preheated oven. Bake for 30-35 minutes until the eggs are set and the cheese on top is bubbly and golden brown.
• Once baked, remove the casserole from the oven. Allow it to cool slightly before serving. Enjoy!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, cover the casserole with foil and bake in a preheated oven at 325°F (160°C) for about 15-20 minutes, or until heated through. For a quicker option, microwave individual portions on medium power for 2-3 minutes.

Feel free to substitute the sourdough bread with your preferred type of bread, such as whole wheat or rye, to change the flavor profile. You can also use half-and-half or milk instead of evaporated milk for a lighter dish.

Experiment with different cheeses for more flavor variety such as Monterey Jack or Swiss cheese.

Nutrition

Serving: 1 | Calories: 457cal | Carbohydrates: 30g | Protein: 29g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 257mg | Sodium: 1400mg | Sugar: 9g | Fiber: 1g | Calcium: 482mg | Iron: 3mg

Originally published February 2025, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Ham and Egg Casserole (Cracker Barrel Copycat Recipe) appeared first on The Slow Roasted Italian.

Iowa ham balls are a testament to the character of Midwestern cuisine! Sweet and unique, they make use of ingredients you’re not so used to seeing in your meatballs. 

But I promise – it all comes together in the most delicious and appetizing way. 

You have to try these and see! The first time you make this delicious recipe, you’re going to be hooked. You can use this as a great appetizer or a fun addition to Sunday dinners. 

These delicious ham balls are my favorite recipe to make and are a family favorite during the holidays. All you need are a few easy ingredients to get started! 

This is the best meatball recipe out there – the classic Midwestern meatball recipe! Pair with some creamy mashed potatoes as a base! 

Ham Balls

Let’s talk ham! This is one protein that guarantees flavor in every ham ball recipe. 

The recipe card below proves how simple and easy this savory ham recipe is – and I think they’re so much better than traditional meatballs! 

The salty ham adds loads of flavor, in a great way – making you want more. You can easily make this for Easter dinner, the holidays, or for special occasions. 

Try my copycat of Denny’s Moons Over My Hammy or just a simple ham and cheese quiche to see what I mean!

Or if you really want more Iowa favorites and don’t want to wait until the next time you’re in the Midwest, check out our crock pot Maid Rite copycat loose meat sandwiches.

And if you’re in an indulgent mood, sour cream raisin pie packs a nostalgic punch! Iowa food is some of the best food there is! 

Ingredient Notes & Substitutions

• Ground Sausage & Beef – I’m not using just ham. We’ll throw in ground sausage and ground beef to help give dimension to the flavor, a sturdier texture, and to bring everything together. 
  
  You could use all of one or the other for the meat mixture if necessary – aside from the ham! 
  
• Ground Ham – So ground ham is not the same as ground pork! Ham is almost entirely lean and is saltier than plain ground pork. 
  
  Which is just what we want! Try not to substitute if you can – it’s what gives Iowa old fashioned ham balls their tell-tale taste!
  
• Graham Cracker Crumbs – You likely didn’t expect to see such a sweet crumb to bind these meatballs! 
  
  But they’re part of the “wow” factor in any ham balls recipe instead of bread crumbs. 
  
  Plain graham crackers are the way to go. Get them pre-crumbled, or crush your own in a baggie with a rolling pin.
  
  You could likely use Panko bread crumbs as well, but they’ll lose that sweet outer flavoring. 

• Condensed Tomato Soup – You’ll need two 10oz cans to get enough for a good glaze. 
  
  Make a substitute out of tomato sauce with a bit of cornstarch for thickness and brown sugar for sweetness. 
  
• Apple Cider Vinegar & Dijon Mustard – These sour and salty ingredients are an absolute must to cut through the sweetness here. 
  
  There’s some wiggle room with what vinegar and mustard you use, though! Use what you like or whatever you have on hand. 

Ham Balls Recipe Tips & Tricks 

• Size Matters – These meatballs are a bit large – that’s part of their appeal! 
  
  They also need to be large to make sure all of the wet ingredients hold up after baking. You can decrease the size to about ¼ cup or so, but not any smaller! 
  
• Love A Thick Glaze? Any glaze can be made thicker with a bit of cornstarch! This is the best part! 
  
  Make a slurry out of equal parts cornstarch and water, adding the mixture in very small quantities until it thickens to your liking. 
  
• Grind Your Own Ham – Ground ham can sometimes be hard to find. 
  
  You can make your own by putting diced or a sliced baked ham into a food processor and pulsing until the texture is similar to that of ground pork.
  
  You can also use a meat grinder if you have that to get the meat closer to the consistency of ground beef. 

Storing and Freezing Leftovers

Iowa ham balls can be kept chilled for up to 5 days in an airtight container. 

Store all of the leftovers along with the glaze so that they can continue to soak up all of its zesty, sugary flavor. It’s an easy way to add depth of flavor. 

These can also be stored in the freezer for up to a month! 

If you would like to make these ahead of time to freeze, then wait to prepare the tomato glaze until the day of baking. (this would be helpful if you’re prepping for holiday gatherings)

To freeze, form the balls and lay them on a baking sheet to freeze for 30 minutes or so. Then, add all of the partly frozen meatballs to a freezer bag. 

Let them thaw in the fridge overnight before baking! 

This will help to cut down on your total time prep and these leftover ham balls will be ready to enjoy in no time at all. 

Ham Balls FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Old Fashioned Iowa Ham Balls Recipe W/ Brown Sugar

Ham Balls are like nothing you’d tried before! These are huge ground meatballs with a sweet edge coated in a tangy tomato glaze.

Course Appetizer

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 (2 meatballs each)

Calories 528cal

Author Donna Elick

Equipment

• large mixing bowl
• casserole dish

Ingredients

• 1 pound ground sausage
• 1 pound ground beef
• 1 pound ground ham
• 1 onion diced small
• 2 eggs
• 1 cup graham cracker crumbs
• 1/2 cup buttermilk
• 2 cups condensed tomato soup two 10 ounce cans
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons salt
• chopped parsley optional (for garnish)

Instructions

• Preheat the oven to 350°F.
• In a large mixing bowl combine the tomato soup, brown sugar, apple cider vinegar, and Dijon mustard with a whisk and set aside.
• To another large mixing bowl combine the meats, eggs, graham cracker crumbs, onion, milk, and salt. Mix well.
• Use a 3 Tablespoon scoop to portion out meat approximately the size to fit in the palm of your hand. Shape into 15 balls and set 3 rows of 5 snuggly into a 9×13 casserole dish.
• Pour the sauce over all the ham balls, covering completely.
• Bake in the oven for 1 hour uncovered, basting half way through.
• Garnish with parsley if desired.

Notes

These ham balls are really are quite large. That’s the “thing” about them, aside from being sweet. You can make them smaller but not less than ¼ cup. It’s a wet mixture, so to stay together, the balls do need to be bigger than the average meatball.

Nutrition

Serving: 1 | Calories: 528cal | Carbohydrates: 29g | Protein: 35g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 157mg | Sodium: 1303mg | Sugar: 20g | Fiber: 1g | Calcium: 73mg | Iron: 4mg

Originally published October 2022, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Old Fashioned Iowa Ham Balls Recipe W/ Brown Sugar appeared first on The Slow Roasted Italian.

When it comes to Monte Cristo sandwiches, this is such a great recipe! It’s like a grilled cheese meets French toast, perfectly fried golden brown.

The entire sandwich creates a savory combo that even a picky palate will love. I think of this as a triple-decker sandwich because of the steps and layers of this dish. 

I’ve even a lot of these in my days, and this makes the best Monte Cristo recipe out there.

I have no issue eating the whole sandwich, and I’ll happily make a run to the grocery store to stock up on the ingredients.

This is such a classic sandwich that you can pan fry in a jiffy. I also put it on a paper towel once I’m done to soak up some of the excess grease and to help the texture of the fried sandwich stay crispy.

You’ll love this original recipe loaded with deli meat and cheese. The salty ham and cheese combination is literally out of this world delicious! 

Give this copycat Disneyland Monte Cristo sandwich a try today – it’s the perfect Monte Cristo recipe!  

Monte Cristo Sandwich Recipe

A delectable smash-up of a grilled ham and cheese sandwich and French toast, the Monte Cristo sandwich gained popularity thanks to Disney which has had this dish on its menu for over 50 years. 

When they finally released their official Monte Cristo recipe so that people could make it at home, I had to try it — and boy, is it a winner! 

The Monte Cristo at Disneyland is believed to be a twist on the French croque monsieur, which is a savory grilled sandwich. 

The addition of a crispy batter coating and powdered sugar really puts it over the top!

I also have versions of this Monte Cristo recipe featuring bacon instead of ham or in gooey, stuffed bread form  — and there’s no frying necessary.

Craving more famous sandwiches? Try my copycat version of Maid Rite’s Loose Meat Sandwich or a Chick fil A Crispy Chicken Sandwich next!

Ingredient Notes and Substitutions

• Meat – You’ll need deli-sliced ham and turkey for this Monte Cristo sandwich recipe. With so many options available, feel free to experiment and find your favorite combo!
  
  I like to use leftover ham from holiday meals. It’s just a simple way to use up those slices of ham. 
  
• Cheese – A slice of Swiss cheese is the best choice, but Gruyere cheese or Jarlsberg would be just as tasty. Most cheeses will go just fine with the thick bread and ham. 
  
• Batter – A simple blend of flour, salt, egg, and water, plus baking powder to give the crispy layer some lift when fried. 
  
• Canola Oil – Use any neutral cooking oil that’s good for frying. Vegetable, avocado, and even peanut oil are great choices as well.
  
• Powdered Sugar – It’s not a true Monte Cristo Disneyland copycat without a dusting of this! That said, you’re free to leave it off if you find it too sweet.
  
• Fruit Jam – The original version comes with blackberry preserves for dipping, but raspberry jam or red currant jam are popular alternatives.

Best Bread for Copycat Disneyland Monte Cristo

Disney traditionally uses white bread for their version of this Monte Cristo recipe. 

A few visits ago, I talked to the chef and was told that they use sliced Hawaiian bread — it really makes a world of difference, in my opinion.

If you cannot find this, look for a thick-sliced style of sandwich bread rather than the thin kind. 

You want something that is thick enough to stand up to deep frying. Even challah-style bread will work well.

Monte Cristo Recipe Tips and Variations

• Don’t forget the toothpicks!

These will hold each sandwich triangle together while they are being fried. You can remove them once cooled.

• Cook in batches. 

Too many in the pot, and you’ll lower the temperature of the oil too much. This will cause your Disneyland Monte Cristo to soak up the oil instead of getting crispy. 

Also, be sure to bring the oil back up to temperature before you start the next batch.

• Drain before dusting. 

Allow each sandwich to cool on paper towels, or even better, a wire rack! You want as much of the extra oil gone before adding the powdered sugar.

• Add some mustard.

While not in the original Monte Cristo sandwich Disneyland recipe, other versions recommend smearing just a bit of Dijon mustard onto the bread before adding the meat and cheese.

It’s a simple addition that helps to balance the overall sweetness of the sandwich.

Serving Suggestions

If you’re wondering what you should serve with this Monte Cristo sandwich recipe besides the jam or preserves, you have several options.

The Monte Cristo at Disneyland comes with a side of fresh strawberries and grapes. 

We also like to order some pomme frites, and I’ll let you in on a little secret — they’re just French fries!

Potato chips would be just as tasty if you’re craving a lighter lunch, or why not add a bowl of fruit salad?

Monte Cristo Sandwich Disneyland FAQ

Storage and Reheating

These crispy sandwiches are best served warm, so the cheese is all melty when you bite into it.

If you happen to have leftovers from this Monte Cristo sandwich recipe, wrap them in aluminum foil and refrigerate for 2 days.

To reheat, remove from foil and warm in the air fryer so it gets nice and crispy again. Or, place on a wire rack set in a baking sheet and reheat in the oven. 

Enjoy!

With love, from our simple kitchen to yours.

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Monte Cristo Sandwich Recipe (Disneyland Official) + Video

Disneyland Monte Cristo is the perfect balance of savory and sweet and is fried to crispy perfection. Don't forget a side of jam!

Course Main

Cuisine American

Method Mixed

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 136cal

Author Donna Elick

Ingredients

• 1 1/2 cups all-purpose flour sifted
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• 1 1/3 cups water
• 1 egg
• 1 ounce sliced white meat of turkey
• 1 ounce sliced Swiss cheese
• 1 ounce sliced ham
• 2 slices white bread
• powdered sugar garnish
• raspberry jelly garnish

Instructions

• Sift flour, salt and baking powder together.
• Add water to beaten egg and add to flour mixture and mix well. Set aside.
• Make sandwich using first turkey, then Swiss cheese, and then ham. Cut sandwich into quarters using toothpicks to hold sandwich together.
• Dip sandwich in egg batter and fry in 360°F oil until golden brown.
• Remove toothpicks and sprinkle with powdered sugar.
• Serve with raspberry jelly.

Video

Nutrition

Serving: 1 | Calories: 136cal | Carbohydrates: 22g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 363mg | Sugar: 1g | Fiber: 1g | Calcium: 141mg | Iron: 2mg

Originally published May 2020, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Monte Cristo Sandwich Recipe (Disneyland Official) + Video appeared first on The Slow Roasted Italian.

Making a medium sub at home is so fun to do and this Hook and Ladder recipe makes it simple! The recipe card below gives the simple steps to whip it up in no time for a fast and simple lunch! 

This simple sandwich is a great way to add a good source of protein to your day, and I love piling high the ripe tomatoes and fresh lettuce during the summer months.

I consider this one of my favorite healthy recipes because of all the added veggies! 

Hook and Ladder Firehouse

We’ve done it! We’ve cracked the code to the world-famous Firehouse Subs Hook and Ladder sandwich.

Other than using the air fryer, this copycat Hook and Ladder sub is cut and “built” exactly like the restaurant version, and it’s even got all of the fixings to make it “fully involved.”

Craving more sandwiches? You can’t go wrong with a gourmet grilled cheese or juicy French Dip. 

I’ve even got a copycat recipe for Monte Cristo sandwiches like the ones at Disney!

Ingredient Notes and Substitutions

• Meat – Use a combination of smoked turkey breast and honey ham. If you order from the deli counter of your store, you can ask that both be sliced really thin.
  
• Cheese – Monterey Jack has a mild flavor and melts really well. If you prefer something more bold, swap in white cheddar or Colby Jack.
  
• Spread – Keep it classic with mayo and deli mustard, or swap in Dijon for more tang.
  
• Veggies – Slice up iceberg lettuce, tomato, and white onion for a fully involved version!
  
• Bread – You’ll want a whole foot-long French loaf to build your copycat Firehouse Hook and Ladder subs. 
  
  Or, opt for sourdough or whole wheat loaves — as long as they are the same size and length.

I always say that when making a sub, the list of ingredients can vary. I’m a fan of this Hook & Ladder sandwich because of how perfectly all the flavors mesh together. 

Other ingredient options that you can use and add can vary – but some fun ideas can be Virginia Honey Ham, diced bell pepper, cream cheese, Italian dressing, zesty marinara, Italian seasonings, spicy mustard, and even Italian meatballs. 

Some of those ingredients might really be throwing the flavor a curveball, but why not?  

How To Make a Hook and Ladder Sub

Since most of us don’t have a commercial meat steamer or industrial bread toaster, we’ve adapted the Hook and Ladder Firehouse recipe so you can use your air fryer. 

It’s so good, you won’t be able to tell the difference!

First, chop and slice all of the ingredients so they are ready to go. Then, build your Hook and Ladder sandwich like this:

Recipe Video

To see us make this Hook and Ladder Firehouse recipe from start to finish, watch the video in this post!

1. Toast the French bread pieces in batches.
2. Roll the ham and turkey into tubes and arrange them on a sheet of parchment.
3. Add a layer of Monterey Jack, then cook until the cheese has melted over the meat.
4. While that’s cooking, spread mayo on the bottom piece of bread.
5. Top with lettuce, tomatoes, and onion.
6. Spread mustard on the top piece of bread.
7. Transfer the meat and cheese onto the veggies with a spatula.
8. Place the bread with mustard on top.

Hook and Ladder Sandwich Tips and Tricks

• Work in batches. These copycat Firehouse Hook and Ladder subs are made from a single loaf of French bread, so you will need to make one half at a time.
  
• Avoid a fire! Cut your parchment paper so it’s large enough to hold the meat and cheese, but not so large that it touches the heating elements.
  
• Don’t have an air fryer? You should be able to achieve the same results with a toaster oven instead. 
  
  Instead of cooking the filling on parchment, use a pan lined with foil and add a little cooking spray so it doesn’t stick.

Serving Suggestions

Instead of a plain pickle spear on the side, try these crispy pickle chips! Or, pair your Hook and Ladder sandwich with French fries or potato chips for a more filling meal.

All of these can be made with the same countertop appliance, saving you from a pile of dishes!

Firehouse Subs Hook and Ladder FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Hook and Ladder Firehouse Subs Copycat Recipe + Video

Hook and Ladder Firehouse subs combine Monterey Jack cheese melted over turkey and ham with all the classic fixings.

Course Main

Cuisine American

Method Air Fryer

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 6-inch Subs

Calories 1573cal

Author Donna Elick

Ingredients

• 1 loaf French bread 12 inch
• 10 ounces smoked turkey breast divided
• 10 ounces Virginia honey ham divided
• 6 ounce block Monterey Jack cheese melted
• 2 cups iceberg lettuce chopped
• 1 large tomato thinly sliced
• 1 medium white onion sliced
• 3 tablespoons mayonnaise
• 3 tablespoons deli mustard

Instructions

• Preheat your air fryer at 400°F for 3-5 minutes.
• Meanwhile: slice the loaf of French bread in half. Then divide the loaf in two pieces cutting it diagonally just like they do at Firehouse Subs.
• Once the air fryer is preheated (about 3 minutes), take the top and bottom of one half of the loaf and place them in the air fryer cut side UP.
• Toast the bread for 2 minutes then remove from the air fryer. Leave the air fryer on when you take the bread out.
• Meanwhile, measure out 5 ounces of Virginia ham and 5 ounces of smoked turkey breast for each half of the sub (10 ounces of each, total).
• On a piece of parchment paper (just long enough to pick the meat up out of the air fryer), roll the ham into tubes so that they equal the length of the 6-inch sub you are working on. If you have more ham than the length of the sub, just put the remaining ham on top of the bottom layer.
• Simply repeat the same thing with the turkey. Roll the turkey into tubes and place it on top of the Virginia ham. Once again, if you have more than the length of the sub, just add it on top of the layer of turkey.
• Having laid a foundation of ham and turkey, next top the meat with a layer of Monterey Jack cheese, use about 1/2. Lightly press down.
• Place the parchment paper with the ham, turkey and cheese in the air fryer and cook for 4-5 minutes or until the cheese is nice and melted. IMPORTANT: MAKE SURE THAT THE PARCHMENT PAPER IS JUST LONG ENOUGH TO PICK THE MEAT UP OUT OF THE AIR FRYER, BUT NOT TOO LONG SO THAT IT HITS THE HEATING ELEMENT. IT COULD CAUSE A FIRE!
• While the meat and cheese are cooking, it’s time to prepare the sub buns. On the piece that is the bottom bun, add mayonnaise and spread it evenly.
• Next add a bed of the chopped iceberg lettuce.
• Follow that with a layer of the thinly sliced tomatoes and then top the tomatoes with a layer of white onion.
• On the top bun, evenly spread deli mustard.
• Once the cheese has melted and the meat has cooked in the air fryer, remove the parchment paper from the air fryer basket.
• Using a long spatula, remove the meat and cheese from the parchment paper and place it on top of the lettuce, tomato and onion.
• Place the top bun on top of the cheese!
• Repeat the same process with the other half of the sub!
• Enjoy your own Firehouse Subs: Hook-and-Ladder fully involved sub!!!

Video

Nutrition

Serving: 1 | Calories: 1573cal | Carbohydrates: 120g | Protein: 96g | Fat: 78g | Saturated Fat: 31g | Cholesterol: 247mg | Sodium: 5066mg | Sugar: 17g | Fiber: 8g | Calcium: 764mg | Iron: 11mg

Originally published May 2021, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Hook and Ladder Firehouse Subs Copycat Recipe + Video appeared first on The Slow Roasted Italian.

Hawaiian Kabobs

Nothing says summertime like a backyard barbecue, and these Hawaiian skewers add a tropical flair to the usual burgers and dogs.

But you can also make this recipe for breakfast. How? Hashbrown tater tots, of course!

I like to add one to each end of the skewer so they cook up to crispy perfection, but you could easily leave them off for a more classic take on this dish.

Be sure to try more of my easy grilled skewer recipes like Bourbon BBQ Chicken or Ranch Chicken with Bacon.

There’s even another version of these Hawaiian shish kabobs made with beef!

Ingredient Notes and Substitutions

• Ham – Use fully cooked steaks or leftovers for ham and pineapple kabobs.
  
  If the pork is raw, it won’t have enough time to cook through before the other ingredients start to burn.
  
• Pineapple – I used freshly cut pineapple chunks, but feel free to use canned or frozen (and thawed) if needed.
  
• Veggies – Red and green bell pepper, plus a crisp red onion, add color and flavor to these Hawaiian kabobs. Zucchini would be a tasty addition too!
  
• Glaze – Start with a base of olive oil, then add pineapple juice and brown sugar for sweetness.
  
  Soy sauce adds a savory layer, while apple cider vinegar brings out the tang and acidity. Finally, garlic and ginger add a little heat and round everything out.
  
  Feel free to make this ahead of time and store it in the refrigerator in a jar! Saves a bit of time when you’re ready to assemble.
  
• Tater Tot Rounds – Also known as hashbrown tots, I like to add these when making this recipe for breakfast. Feel free to leave them off if you prefer.

Tips and Tricks to Make Grilled Hawaiian Skewers

• Soak wooden skewers.

There’s nothing worse than watching your grilled ham go up in flames! Soaking skewers in water for at least 30 minutes ensures they won’t catch fire.

You could use metal skewers instead, which are also reusable. They’re usually too hot to eat from, though, so I recommend sliding everything off once cooked.

• Oil the grates before grilling.

Ask me how I know! Without oil, the ham and pineapple will stick to the grill and rip off when you try to flip the skewers.

Be sure to scrape off any leftover charred bits before grilling too.

• Cut everything the same size.

Not only will everything cook evenly this way, but it will be easier to fit a few different ingredients into your mouth at once.

• Reduce the sauce.

If you’re short on time, feel free to brush the glaze on right after mixing and throughout the cooking process.

However, it will coat the grilled shish kabobs so much better if you give it a chance to thicken first!

Prep Ahead

• Slice ham into 1-inch pieces
• Chop bell peppers, pineapple, and onion
• Make the glaze
• Soak skewers

What You’ll Need for this Recipe

• Outdoor or Countertop Grill
• Medium Saucepan – For making the sticky glaze.
• Wooden Skewers – I typically prefer metal, but wooden ones are better for potlucks and parties so you don’t have to worry about losing them.
• Basting Brush – I like this one over the silicone ones.
• Long Tongs or Barbecue Gloves for flipping the skewers
• Meat Thermometer – Never second guess if grilled meats are safe to eat! A quick-read digital thermometer provides fast and accurate results.

Serving Suggestions

It’s not a true Hawaiian feast without a side of mac salad! Steamed rice will round out your plate and soak up that delicious glaze.

You could also pair grilled shish kabobs with a big bowl of colorful fruit, sweet potato fries, or a fresh green salad.

Storing and Reheating Ham Kabobs

Wrap cooled skewers in foil or slide everything off into an airtight container. Refrigerate for up to 3 days.

If whole, you can toss Hawaiian kabobs back on the grill until warmed through. Otherwise, warm the ham, pineapple, and veggies in the microwave or in a skillet on the stove.

Hawaiian Shish Kabobs FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Grilled Hawaiian Kabobs with Ham and Pineapple

Hawaiian Kabobs are a portable meal, and nothing beats grilled ham and pineapple with a sweet and tangy sauce. Ready in minutes!

Course Main

Cuisine Hawaiian

Method Grill

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 233cal

Author Donna Elick

Ingredients

Glaze

• 6 ounces pineapple juice
• 1/4 cup extra virgin olive oil
• 1/4 cup light brown sugar
• 1/4 cup low sodium soy sauce
• 1/4 cup apple cider vinegar
• 2 teaspoons ginger paste or minced ginger
• 3 cloves garlic minced

Kabob

• 14 ounce fully cooked Jones Dairy Farm Ham Steaks cut into 1" pieces
• 1 red pepper cut into 1″ pieces
• 1 green bell pepper cut into 1″ pieces
• 1 fresh pineapple cut into 1″ chunks
• 1/4 red onion cut into 1″ pieces
• extra cooking oil for preparing grill grates
• 1 bag tater tots rounds

Instructions

• Soak 8 wood skewers in water for at least 30 minutes, this helps keep them from burning.
• In a medium saucepan, over medium high heat, combine glaze ingredients. Whisk until well combined. Stir occasionally, until the liquid is reduced by half (you can skip this step but I love the thick coating of sauce on the kabobs).
• Meanwhile, prep the pineapple and veggies. Prepare tater tots according to package directions.
• Preheat grill to medium-high. Layer the ham, pineapple and veggies on skewers. Layer them so the ingredients are touching but not smashed together. Divide the ingredients out over 8 skewers.
• Wad a couple of paper towels into a ball and hold with grill tongs. Dip the wad of paper towels into a bowl of cooking oil. Rub paper towel over the hot grill grates to thoroughly coat them.
• Place the kabobs on the grill. Grill for 2 to 3 minutes per side until golden brown. Brush with reserved marinade when you place them on the grill and each time your turn the kabobs. Remove from the grill and top with hot tater tots. Serve and enjoy.

Nutrition

Serving: 1 | Calories: 233cal | Carbohydrates: 27g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 927mg | Sugar: 21g | Fiber: 2g | Calcium: 34mg | Iron: 1mg

Originally published June 2017, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Grilled Hawaiian Kabobs with Ham and Pineapple appeared first on The Slow Roasted Italian.

Don’t miss out on this easy ham recipe! It’s perfect for a holiday meal and only takes a handful of simple ingredients to get started.

Every single time that I’ve made this great recipe, it’s been a huge hit. The delicious glaze on top adds a little bit of flavor, keeping the surface of the ham moist and delicious. 

If you’re looking for a juicy ham recipe with a simple glaze, this is it. You can bake it easily during the holiday season and have plenty of leftovers to feed the family for the next 2-3 days.

Just store the leftovers of this perfect recipe in an airtight container and keep it handy to see and grab. (and yes, you can freeze leftovers for longer storage, too!)  

Maple Glazed Ham

Ham is a popular choice for many holiday meals, and you want a sweet glaze that will offset the natural saltiness of the meat. 

Popular choices include brown sugar or honey, but I just love the flavor of maple glaze for ham. 

It’s loaded with sweet maple flavor and just a touch of spices, making it the perfect main course for any holiday dinner.

Have you had a chance to try my best ever orange honey glazed ham yet? Or, you may want to try my Slow Cooker Orange Honey Ham — it practically cooks itself!

Ingredient Notes and Substitutions

• Bone-In Ham – I’m using a 7-pounds of bone-in ham for this recipe, and the amount of glaze is designed for that size. 
  
  You can keep quantities the same for a smaller ham, but you’ll need to scale up if it’s larger.
  
• Maple Syrup – The higher quality, the better — and only use the real stuff! This makes the best glaze! 
  
  The sweetness is far more subtle than the flavored, processed kind, and the flavor is better too. 
  
• Orange Juice – I like to use fresh-squeezed, but 100% juice from a carton will work just as well. I don’t recommend juice from concentrate if you can help it.
  
• Brown Sugar – The added molasses adds rich flavor and helps the glaze caramelize beautifully. White sugar will work in a pinch, but it’s not preferred.
  
  We also use the brown sugar in our Brown Sugar Roasted Carrots recipe that pairs perfectly with this ham!
  
• Dijon Mustard & Apple Cider Vinegar – These help balance the sweetness of the maple glaze for ham. Don’t substitute these or it won’t taste the same!

Prep Ahead

• Remove ham from the fridge an hour before
• Preheat oven to 325°F
• Mince garlic

Kitchen Tools You Will Need

• Roasting Pan or large Baking Dish with Wire Rack
• Basting Brush – I like this one over the silicone ones because it holds onto sauces and glazes better, providing a more even coating.
• Medium Saucepan to make the maple brown sugar glaze for ham
• A Large, Sharp Knife is the best way to slice up baked ham!

Tips and Tricks to Make Perfect Maple Glaze for Ham

• Adjust the consistency.

If your maple ham glaze thickens too much, you can add more orange juice to thin it a bit more.

Avoid using water — it will only dilute the flavor.

• Bring ham to room temperature first.

When making this maple glazed ham, you will want to take the meat out of the refrigerator about an hour before you cook it. 

For larger hams, increase the time to 2 hours.

Starting the meat at room temperature ensures even cooking throughout and reduces overall baking time. 

Plus, maple glaze for ham won’t burn before the meat is done!

• Add glaze halfway through baking and baste often.

If you add it right at the beginning, it will end up hard, overly sticky, and burnt!

Pour maple ham glaze over the meat during the last hour of baking. 

Then, brush what gathers at the bottom of the pan back over the meat every 15 to 20 minutes to add flavor and moisture.

• Let ham rest before slicing.

Always let your ham rest for 10 to 20 minutes before you slice it. 

This gives the juices time to reabsorb into the meat, plus it’s extra time for the maple brown sugar glaze for ham to soak in. 

If you skip this step, you will lose more of the flavor when you cut it.

Serving Suggestions

Right before you serve the ham, be sure to drizzle the pan drippings over the meat to give it a rich flavor and golden glaze on the top.

Pair maple glazed ham with all your favorite Easter side dishes, from potatoes and casseroles to roasted veggies and fresh fruit!

You can also use leftovers for this Ham and Cheese Quiche the next morning! Or set aside thinner slices for leftover ham sandwiches.

Maple Glazed Ham Recipe FAQ

Storing and Reheating Maple Ham with Glaze

You can store maple glazed ham in the refrigerator for up to 3 days. If you want to store it for longer than that, you should freeze it. 

Simply place the meat in plastic freezer bags and put it in the freezer. I like to cut it into slices or chunks depending on how I plan to use it later. 

Then, allow it to defrost in the refrigerator overnight and use it as you want to!

The best way to reheat maple glazed ham is in the oven. Return whole ham to the baking dish, add water to the bottom of the pan, and cover with foil.

Bake at 325°F until warmed through, about 18 minutes per pound.

You can warm slices in the microwave if you’d like. Use reduced power if you can to keep the meat from drying out.

Enjoy!

With love, from our simple kitchen to yours.

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More Favorite Easter Recipes

Potatoes Au Gratin

Italian Easter Bread (Traditional Recipe) + Video

Gigi’s Famous Apple Salad (Easy Recipe with Grapes)

Easy Candied Carrots Recipe (Honey & Brown Sugar)

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Baked Maple Glazed Ham Recipe

Maple Glazed Ham is the best choice for Easter, but it's delicious any day of the week! Make my easy recipe with a few simple ingredients.

Course Main

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Bring to room temperature 1 hour hour

Total Time 2 hours hours 50 minutes minutes

Servings 8 – 10

Calories 1451cal

Author Donna Elick

Ingredients

• 7 pound traditional bone-in ham
• 1 cup maple syrup
• 1/2 cup orange juice
• 1/4 cup packed brown sugar
• 2 tablespoons Dijon mustard
• 8 cloves garlic minced
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon ground cinnamon

Instructions

• Set the ham out at room temperature 1 hour before cook time to take the chill off.
• Preheat the oven to 325°F.
• Place the ham on a 9×13 casserole dish, cut side down. Add 1/4″ of water to the baking dish.
• Cover the casserole dish with foil and bake according to package directions, until internal temperature reaches 140˚F, about 15 minutes per pound (about 1 hour 45 minutes total cook time).
• Meanwhile: In a medium pot over medium-high heat, combine all of the ingredients, except the ham, stir to combine. Cook on medium heat until it simmers (small bubbles) and the sugar is melted. Stir to combine. Remove from heat and set aside.
• Half way through the ham cook time (about 45-60 minutes into cook time), remove the aluminum foil and pour half of the glaze over the ham. Use a basting brush to spread the glaze over the ham. Repeat every 15-20 minutes until the ham is cooked through. The more you glaze the prettier the ham will be.
• Remove ham from oven, let rest for 10 minutes before slicing.
• Serve hot or cold.

Nutrition

Serving: 1 | Calories: 1451cal | Carbohydrates: 37g | Protein: 111g | Fat: 91g | Saturated Fat: 34g | Cholesterol: 433mg | Sodium: 1040mg | Sugar: 32g | Fiber: 0.3g | Calcium: 140mg | Iron: 7mg

Originally published March 2021, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Baked Maple Glazed Ham Recipe appeared first on The Slow Roasted Italian.

I love everything about this easy quiche recipe! I use a store-bought pie crust as a great way to cut down on prep time, but if you have a favorite homemade pie crust, you can totally use that.

You can even make it a crustless quiche and skip the flaky crust altogether! 

This is also my favorite way to use up leftover holiday ham. I’ll fill the entire quiche full of that salty ham goodness, and it suddenly becomes a delicious meal to eat any time of day.

Most people make this for tasty breakfast meals, but I’ll enjoy this savory pie for lunch, and dinner, too. 

You can also whip up this simple recipe for a special occasion or a super swanky brunch. Who says that you have to save it for a breakfast recipe? Not me! 

The recipe card below shows you have to make this easy recipe the meal of the day! Follow the simple steps to get started! 

Ham and Cheese Quiche Recipe

A quiche is a French tart that is filled with savory ingredients like meat or cheese and eggs. 

It’s one of my favorite ways to use up leftovers or ingredients that are taking up space in the fridge.

If you plan on making my maple glazed ham for Easter this year, be sure you save some to use in this ham and cheese quiche recipe! 

To save time, I use a pre-baked pie crust so I can have this on the table fairly quickly.

And when I don’t have a crust handy, I simply make a frittata! 

My recipe combines savory breakfast sausage with sun-dried tomatoes, but you could easily make it with ham instead.

Need a lighter option? Try these adorable individual egg white frittatas made with ricotta and chicken instead.

Ingredient Notes and Substitutions

• Pie Crust – Use a pre-made crust or roll out your favorite recipe. You can even use a frozen pie crust, but you may need to add 5-10 minutes for it to brown properly.
  
• Eggs – Large eggs will give you the proper egg-to-cream ratio for the filling. 
  
  Too much egg will cause the texture to be rubbery, while not enough means the custard filling won’t set.
  
• Cooked Ham – Obviously, leftovers are the easiest option, but you can still make this ham and cheese quiche recipe without them! 
  
  Ask for thick-cut slices from the deli or grab some ham steaks from the refrigerated section.
  
• Half & Half – If you want to cut the fat and calories a bit, you can certainly use whole milk instead. 
  
  You’ll still get the rich and creamy texture without the extra calories. Or, mix equal parts whole milk and heavy cream for an easy substitute!
  
• Cheddar Cheese – Sharp cheddar delivers bold flavor without overwhelming the other ingredients — and it melts well too!
  
  Colby or Monterey Jack are milder alternatives, or try Pepper Jack for a bit of a kick.
  
• Green Onions – These make a big difference in the flavor of this ham and cheese quiche! 
  
  The best substitute would be fresh chives, or you can saute finely chopped shallots in a little oil for a more savory, garlicky flavor.

Cheese and Ham Quiche Variations

There are so many ways to make this easy cheese and ham quiche your own! Swap the ham for bacon or use a combination of both. 

You can also add fresh herbs or cooked veggies to the filling. Here are a few flavor variations that you might want to try:

• Bell Peppers
• Asparagus
• Chives
• Mushrooms
• Jalapenos

Tips for Perfecting Easy Ham and Cheese Quiche

• Don’t use a deep dish pie plate.

You’ll end up with burnt crust and a runny center if the quiche filling is too deep.

• Bake quiche on the bottom rack.

This is the only way to ensure the crust is cooked through before the top gets too dark. It also helps the filling cook evenly.

If you have a gas oven, consider using the convection fan for an even bake. You’ll also need to lower the oven temperature to 350°F and start checking it at 40 minutes.

• Let it rest before serving.

The filling will continue to cook and firm up as it cools, getting it to just the right consistency. 

It makes slicing a whole lot easier, plus your easy ham and cheese quiche will be just the right temperature for eating!

Prep Ahead

• Preheat oven to 375°F
• Dice cooked ham
• Shred cheddar cheese
• Chop green onions

Kitchen Tools You Will Need

• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them.
• Pie Dish – This is my everyday pie dish, but it’s pretty enough to use for guests too.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Serving Suggestions

I enjoy eating this cheese and ham quiche warm, but you can eat it at room temperature or even cold if you prefer.

For breakfast or brunch, I love to pair it with a fresh fruit salad and some crispy air fried potatoes.

You can also enjoy a slice for lunch or dinner with a garden salad or tomato soup! Some crusty bread or buttery rolls with steamed veggies would be lovely too.

Storing and Reheating Ham and Cheese Quiche

Leftovers will keep for 3 to 4 days in the refrigerator — keep tightly covered or store slices in an airtight container.

To freeze, let the quiche cool to room temperature and flash freeze it until firm. 

Wrap it well with freezer paper or heavy-duty aluminum foil, then store it in a freezer bag. It will keep for up to 1 month.

You can reheat the whole cheese and ham quiche in the oven. Or, you can reheat just one piece in the microwave very quickly. 

From frozen, unwrap and place it directly on a baking sheet, then bake it at 350°F for about 20 minutes or until it is heated through.

Easy Cheese and Ham Quiche FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Leftover Ham Recipes

15-Bean Soup with Ham Recipe (Stove or Crock Pot)

Cheesy Monte Cristo Bombs

Hawaiian Tortellini Salad

Muffaletta Tortellini Salad + Video

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Easy Ham and Cheese Quiche Recipe (w/ Pre-made Pie Crust)

This Ham and Cheese Quiche Recipe is the tastiest way to use up leftover Easter ham! It's made with simple, fresh ingredients!

Course Main

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 Slices

Calories 344cal

Author Donna Elick

Ingredients

• 5 eggs
• 1 cup half and half
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cup cooked diced ham
• 1 cup cheddar cheese
• 1/4 cup green onions sliced
• 1 9-inch pie crust

Instructions

• Preheat oven to 375°F.
• In a large mixing bowl, whisk together the eggs, half and half, salt and pepper, until the egg yolks have combined with the egg whites.
• Stir in the ham, cheese, and onions to the egg mixture.
• Place your pie crust into a 9-inch pie pan, not a deep-dish pan. Crimp the edges of the pie crust.
• Pour the egg mixture into the pie crust.
• Bake for 40-50 minutes until the edges have browned and the eggs have set completely.
• Allow the quiche to set for 5 minutes.
• Serve.

Nutrition

Serving: 1 | Calories: 344cal | Carbohydrates: 17g | Protein: 17g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 185mg | Sodium: 882mg | Sugar: 2g | Fiber: 1g | Calcium: 206mg | Iron: 2mg

Originally published March 2021, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Ham and Cheese Quiche Recipe (w/ Pre-made Pie Crust) appeared first on The Slow Roasted Italian.