Uploaded June 2026 | Updated September 2026, 3 weeks ago
A breadless breakfast sandwich stacked with Swiss cheese and ham between fluffy scrambled egg squares.
Ingredients
For the Egg Squares:
6 large eggs
2 Tbsp heavy cream
Salt & pepper, to taste
1 Tbsp butter (for baking dish)
For the Filling:
3 oz sliced Swiss cheese
3 oz sliced ham (sugar-free, nitrate-free)
1 tsp Dijon mustard (optional)
1 tsp butter (for warming ham)
Optional Finishing:
1 tsp olive oil (off heat drizzle)
Fresh chives or parsley for garnish
Macronutrients
(per sandwich, makes 2)
Protein: 34g
Fat: 38g
Carbs: 2g
Preparation
Preheat the oven to 350°F (175°C). Whisk eggs, cream, salt, and pepper until well combined.
Butter an 8x8-inch baking dish or small sheet pan and pour in the egg mixture. Bake for 15–18 minutes, or until set and slightly puffed. Let cool for 5 minutes, then slice into 4 squares.
In a skillet over medium heat, melt 1 tsp butter and lightly sear the ham slices for 1–2 minutes. You can also melt the Swiss cheese on top of the ham in the pan for extra gooeyness. Add a dab of Dijon mustard if using.
Place one egg square on a plate. Layer with ham and melted Swiss. Top with another egg square. Repeat to make two sandwiches.
Serve warm, optionally garnished with herbs or a drizzle of olive oil.
A breadless breakfast sandwich stacked with Swiss cheese and ham between fluffy scrambled egg squares.
Ingredients
For the Egg Squares:
6 large eggs
2 Tbsp heavy cream
Salt & pepper, to taste
1 Tbsp butter (for baking dish)
For the Filling:
3 oz sliced Swiss cheese
3 oz sliced ham (sugar-free, nitrate-free)
1 tsp Dijon mustard (optional)
1 tsp butter (for warming ham)
Optional Finishing:
1 tsp olive oil (off heat drizzle)
Fresh chives or parsley for garnish
Macronutrients
(per sandwich, makes 2)
Protein: 34g
Fat: 38g
Carbs: 2g
Preparation
Preheat the oven to 350°F (175°C). Whisk eggs, cream, salt, and pepper until well combined.
Butter an 8x8-inch baking dish or small sheet pan and pour in the egg mixture. Bake for 15–18 minutes, or until set and slightly puffed. Let cool for 5 minutes, then slice into 4 squares.
In a skillet over medium heat, melt 1 tsp butter and lightly sear the ham slices for 1–2 minutes. You can also melt the Swiss cheese on top of the ham in the pan for extra gooeyness. Add a dab of Dijon mustard if using.
Place one egg square on a plate. Layer with ham and melted Swiss. Top with another egg square. Repeat to make two sandwiches.
Serve warm, optionally garnished with herbs or a drizzle of olive oil.
