The perfect breakfast sandwich, Ham Egg and Double Cheese Melt a lower calorie copycat recipe from IHOP.
Pin Ham, Egg and Double Cheese Melts here.
During spring break, we visited my grandparent’s in North Carolina. We’ve been doing it for a couple of years now. Top on my daughter’s list of things to do was to go to IHOP for lunch. For some reason, she remembered enjoying it so much and couldn’t wait to go back. This topped the Aquarium. I have to admit, I am not sure why. As restaurants go, IHOP would not be on my list at all. I reluctantly went for lunch. Perusing the menu and looking for something healthy, I settled on a Ham Egg and Cheese Melt. Healthy? No, it just sounded delicious, and it was. It was really good. In fact, it was so good I had everyone taste it. We all loved it. Why was I so reluctant? Silly, silly. I would go back in a heartbeat.
I put a Ham Egg and Cheese Melt on my very long list of foods to lighten. When we got home I decided to give it a whirl. Lightening it was easy, what I struggled with was how to cook the eggs so they stayed neatly on the bread. Scrambled eggs would fall apart. An omelet would be round from the pan and wouldn’t fit nicely on the bread. The easy solution was baking the eggs. Why, oh why, was I so slow to make eggs this way. It certainly isn’t some great invention. The Spanish and Italians have been making frittatas for years. It worked brilliantly. The best part, I can make a large batch of eggs to make breakfast sandwiches to feed a crowd. Next time I have a lot of overnight guests, they are getting a baked omelet for breakfast.
I cut the baked eggs into four squares and they fit perfectly on some multi-grain bread. With some low-sodium ham or even some leftover ham from Easter, these were a snap to make. Next I used some ultra-thin cheese, and two different types of cheese. A Ham Egg and double cheese melt, oh yes. We ended up eating breakfast for dinner with these sandwiches. Next time I made them, I put them together and froze them. Now I have Ham Egg and Cheese Melts in the freezer. Love that, plus I have wonderful memories of a delicious lunch at IHOP with my husband, daughter and grandparents. Could anything be better?
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Ham Egg and Double Cheese Melts #SundaySupper
- 4 large eggs
- 4 egg whites or 6 tbsp. egg substitute
- 2 tbsp . reduced fat milk
- 1/2 tsp . kosher salt
- 1/8 tsp . fresh ground black pepper
- 8 slices sourdough bread
- 8 tsp . reduced fat butter
- 4 slices ultra thin cheddar cheese
- 4 slices ultra thin swiss cheese
- 8 oz . sliced ham
Preheat oven to 350•. Spray an 8 x 8 inch baking dish with non-stick cooking spray.
In medium bowl, whisk together eggs, egg whites, milk, salt and pepper. Pour into the baking dish. Bake for 14-16 minutes, or until the eggs are completely cooked.
Place bread on a work surface. Butter each slice on one side only with 1 tsp. butter. Turn the bread over so the side without butter is up.
Place cheddar slices on four pieces of bread.
Place sliced ham on top of cheddar cheese.
Cut the eggs into four equal parts and place on top of ham.
Then top with swiss cheese.
Place the unbuttered side of the bread on top of the swiss cheese.
Heat a non-stick skillet over medium-high heat.
Add the sandwiches and cook for 3 to 4 minutes per side. Cook until cheese has melted and bread is golden brown.
I calculated 11 Weight Watcher Smartpoints.
Happy Healthy Eating, Christie
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