YIELD: Makes 6 servings
freshly ground black pepper,
red bell pepper,
thinly sliced cheese (Swiss or Cheddar recommended)
toasted brioche rolls for serving,
cut in half
Preheat broiler to low and place oven rack on the 2nd highest shelf (not directly under the broiler).
Line a 9x13” sheet pan with parchment paper and place the slices of ham on the sheet pan in an even layer.
Brush ham with honey, sprinkle with pepper and place under the broiler for 2-3 minutes or until ham begins to get crispy around the edges.
Remove pan from the oven, transfer ham to a plate and set the sheet pan aside, as it will be needed to cook the eggs.
Turn oven down to 400°F.
Add eggs to medium bowl and whisk well. Then add salt, milk, bell pepper and chives and mix to combine.
Leaving the parchment paper on the sheet pan, spray with non-stick cooking spray. Pour the egg mixture into the sheet pan and carefully place in the oven. Bake for 10 minutes.
Remove pan from the oven and top with slices of ham and cheese. Return to the oven for 2-3 minutes at 400° F to melt the cheese.
When ready to serve, use a knife or pizza cutter to cut into 6 even portions and use a spatula to remove from the pan.
Serve on toasted rolls.
Recipe courtesy of registered dietitian Dana Angelo White, made for the National Honey Board