Cheesy Ham & Egg Bread Crown

A golden, pull-apart bread crown filled with fluffy eggs, savory ham, and plenty of melted cheese. It’s an easy, comforting breakfast or brunch centerpiece that looks impressive but is simple to make.

Ingredients

For the bread crown:

• 1 large round loaf of bread, about 9–10 inches
• 6 large eggs
• 1 cup diced cooked ham
• 1½ cups shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• ¼ cup milk
• 2 tbsp butter, melted
• 2 tbsp chopped fresh parsley
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• ¼ tsp salt
• ½ tsp paprika

Optional:

• 2 tbsp chopped green onions
• ½ cup diced bell pepper
• ¼ cup grated Parmesan
• 1 tbsp sesame seeds for topping

Instructions

1. Prepare the bread
   Preheat the oven to 375°F (190°C). Place the round loaf on a parchment-lined baking sheet.
2. Create the crown
   Using a sharp knife, make 8–10 deep cuts around the loaf from the top toward the bottom, but do not cut all the way through. The pieces should remain connected at the base, creating a crown or flower shape.
3. Prepare the egg filling
   Whisk the eggs, milk, garlic powder, onion powder, black pepper, salt, and paprika in a bowl until well combined.
4. Cook the eggs slightly
   Melt 1 tablespoon butter in a skillet over medium-low heat. Pour in the egg mixture and gently scramble for 2–3 minutes. Remove from the heat while the eggs are still slightly soft.
5. Add the ham and cheese
   Fold the diced ham, mozzarella, cheddar, parsley, and any optional vegetables into the partially cooked eggs.
6. Fill the bread
   Carefully spoon the egg, ham, and cheese mixture into the spaces between the bread sections. Don’t overfill the cuts.
7. Brush with butter
   Brush the top and exposed bread edges with the remaining melted butter. Sprinkle with Parmesan or sesame seeds if desired.
8. Bake
   Cover loosely with foil and bake for 15 minutes. Remove the foil and continue baking for another 8–12 minutes, until the bread is golden and the cheese is melted.
9. Rest and serve
   Let the bread crown rest for about 5 minutes. Garnish with fresh parsley and serve warm.

Tips

• Use a sturdy round loaf so it holds its shape.
• Don’t cut completely through the bread.
• Slightly undercook the scrambled eggs before baking so they remain tender.
• For extra crispiness, brush the bread generously with melted butter.
• Add cooked bacon or sausage for an even heartier version.
• Serve each section as a pull-apart piece.

Nut Information

• Contains nuts: No.
• The recipe contains dairy, eggs, and wheat.
• Parmesan and other cheeses are dairy products, not nuts.
• If preparing for someone with a nut allergy, check the bread, ham, cheese, butter, and seasonings for possible cross-contact.

Q&A

Q: Can I use croissants instead of a round loaf?
A: A round loaf works best for the crown shape, but you can use sturdy brioche or another crusty round bread.

Q: Can I use turkey instead of ham?
A: Yes. Diced cooked turkey or chicken works very well.

Q: Can I prepare it ahead of time?
A: Yes. Assemble the bread crown, cover it tightly, and refrigerate for up to 12 hours. Bake when ready.

Q: Can I add vegetables?
A: Absolutely. Bell peppers, spinach, mushrooms, tomatoes, or green onions are excellent additions. Cook watery vegetables first to prevent sogginess.

Q: What cheese works best?
A: Mozzarella and cheddar create a great combination, but Monterey Jack, Gouda, Swiss, or Colby can also be used.

Q: Can I freeze it?
A: It is best served fresh, but leftovers can be frozen in portions for up to 1 month. Reheat in the oven for the best texture.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days.

Q: How do I reheat it?
A: Reheat in a 350°F (175°C) oven for about 10–15 minutes until warmed through.