This skillet breakfast is hearty enough to serve as dinner, too! Eggs, ham, and cheese fuel you with plenty of protein (19 grams per serving).

Shelli McConnell



  • Preheat oven to 400°F. In a 9- or 10-inch cast-iron or oven-going skillet melt butter over medium. Add ham and leek; cook and stir 2 to 3 minutes or until leek is softened.

  • Break eggs, one at a time, into a custard cup and gently pour into skillet, evenly spacing yolks. Drizzle cream around eggs. Sprinkle with cheese and basil.

  • Transfer to oven. Bake 5 to 7 minutes or until whites are set and yolks are just starting to thicken. Let stand 5 minutes. Season with salt and black pepper. Top with additional fresh basil. Serves 4 to 6.

To serve a crowd:

To serve a crowd, double the recipe. Cook in a 12-inch skillet and bake 8 to 10 minutes.

Nutrition Facts

378 calories, (13 g saturated fat, 3 g polyunsaturated fat, 8 g monounsaturated fat), 340 mg cholesterol, 693 mg sodium, 17 g carbohydrates, 1 g fiber, 2 g sugar, 19 g protein.