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+ servings

Egg Sandwiches

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 12
Author: Adapted from Paula Deen


  • 8 large eggs
  • 1 cup shredded cheese I used Colby Jack Blend
  • 2 tablespoons fresh chopped chives
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • pumpernickel bread
  • 12 slices of honey maple deli ham or Virginia ham
  • 12 slices of tomato
  • Optional: Dijon mustard


  • Preheat oven to 350 degrees F.
  • Spray a 12-cup muffin pan with cooking spray.
  • In a large bowl, whisk eggs. Mix in cheese, chives, salt and pepper.
  • Place egg mixture in muffin cups, dividing evenly. (About 1/4 cup per muffin cup)
  • Bake eggs for 15 minutes.
  • Using a biscuit cutter, cut out 24 circles of bread and 12 slices of ham.
  • Remove eggs from oven and let cool for 5 minutes. Remove from pan.
  • Place ham and egg on bread and top with bread.
  • Top each sandwich with a slice of tomato. Use toothpick or wooden skewer to secure sandwich.
  • I like to spread Dijon mustard on one slice of bread for each sandwich.