My godmother started making these for Sunday suppers in 1964 and never knew they were naturally low carb. With only 3 components, there is rarely a single crumb left to put in the fridge.

Ingredients

4 cups diced cooked ham

8 large eggs

3 cups shredded sharp cheddar cheese 

Directions

1. Preheat the oven to 350°F and lightly grease an 8-inch square baking dish or a similar small casserole dish.

2. Spread the diced ham evenly in the prepared baking dish, then scatter the shredded cheddar over the top.

3. In a medium bowl, beat the eggs until fully blended, then pour them evenly over the ham and cheese.

4. Bake for 30 to 35 minutes, until the center is set and the top is puffed, browned, and bubbling.

5. Let the bake rest for 5 to 10 minutes before cutting into squares and serving.

Variations & Tips

Cheese swap: Sharp cheddar gives the bake its classic flavor, but Monterey Jack, Swiss, or a cheddar-Jack blend also work well. A milder cheese creates a softer finish, while an aged cheddar gives a more pronounced savory bite.

Ham texture: Finely diced ham makes a more cohesive square, while larger chunks create a heartier bite. If your ham is especially moist, pat it dry before adding it to the dish so the custard sets cleanly.

Make-ahead tip: You can assemble the dish several hours ahead, cover, and refrigerate it before baking. If it goes into the oven cold from the refrigerator, add a few extra minutes to the baking time and check that the center is fully set.

Pan and portion tip: An 8-inch square dish gives thicker, satisfying portions, but a 9-inch dish will work if that is what you have; the bake will simply be a little thinner and may finish slightly sooner. Letting it rest before slicing helps the squares hold together neatly.