Denny’s Moons Over My Hammy Copycat Recipe

This copycat Denny’s Moons Over My Hammy is a stacked, diner-style breakfast sandwich built on sourdough with scrambled eggs, ham, and two kinds of melted cheese. If you want a real, filling breakfast without leaving the house, this is the one to make.

It comes together in about 20 minutes on a single skillet, which makes it a solid choice for a weekend morning or any day you want something more substantial than toast.

Why I Love This Recipe

The combination of Swiss and American cheese is what makes this sandwich taste like the real thing. Swiss brings a mild nuttiness and American melts into a creamy layer that holds everything together.

The eggs get scrambled directly in the pan with the ham, so every bite has a bit of both. No dry egg layer sitting apart from everything else.

This is the version I keep coming back to on slow weekend mornings.

Recipe Ingredients

• 4 slices sourdough bread – Thick-cut works best; it holds up to the filling without going soggy
• 4 oz deli ham, thinly sliced – Black Forest or honey ham both work well here
• 3 large eggs – Room temperature scrambles more evenly
• 2 tbsp whole milk – Keeps the eggs soft; 2% works fine as a swap
• 2 slices Swiss cheese – For the mild, slightly nutty layer
• 2 slices American cheese – For the creamy, melty layer that pulls it all together
• 1 tbsp unsalted butter – For scrambling the eggs; salted butter works, just skip any added salt
• 1 tsp butter or neutral oil – For grilling the bread
• Salt and black pepper to taste – Season the eggs lightly before scrambling

Variations / Substitutions

• Turkey instead of ham – Thin-sliced deli turkey gives you a lighter sandwich with a milder flavor that still pairs well with the Swiss.
• Provolone instead of Swiss – Provolone melts similarly and has a slightly sharper flavor if you want more punch.
• Cheddar instead of American – Sharp cheddar adds more bite, though it won’t melt quite as smoothly into that creamy layer.
• Dairy-free cheese – Use your preferred dairy-free slices; the melt won’t be as fluid, but the sandwich still eats well.
• Add heat – A thin smear of sriracha or a few slices of pickled jalapeño on the bread before grilling adds a clean, sharp kick.
• Rye bread instead of sourdough – Rye gives you a chewier, earthier base that actually works beautifully with the ham and Swiss.

If you like big breakfast sandwiches, Denny’s Grand Slam Breakfast Sandwich Copycat Recipe is worth adding to your rotation next.

How To Make Moons Over My Hammy

Step 1: Scramble the Eggs With the Ham

Melt the 1 tbsp unsalted butter in a large skillet over medium-low heat. While it melts, crack the 3 large eggs into a bowl, add the 2 tbsp whole milk, and beat until the yolks and whites are fully combined, about 30 seconds. Season lightly with salt and black pepper.

Lay the 4 oz thinly sliced ham flat in the skillet and let it warm for about 1 minute until it just starts to curl at the edges. Pour the egg mixture directly over the ham. Use a spatula to gently fold the eggs over low heat, pulling them in from the sides, for about 2 to 3 minutes. Pull the pan off the heat when the eggs are just barely set, still glossy and a little soft. They’ll finish cooking from residual heat.

Don’t rush the scramble by cranking up the heat. Fast, high-heat eggs turn rubbery and dry, and you want them tender enough to stay in the sandwich when you take a bite.

Step 2: Melt the Cheese onto the Egg and Ham

With the egg and ham mixture still in the skillet, reduce heat to low. Lay 1 slice of Swiss cheese and 1 slice of American cheese directly over the top of the eggs. Cover the skillet with a lid and let it sit for about 1 minute, until both cheeses are fully melted and you can see the American cheese has gone glossy and flat.

The Swiss will melt a little slower and look slightly more textured on top, while the American underneath goes almost liquid. That layered melt is exactly what you want.

Step 3: Grill the Sourdough Bread

In a second skillet, or once you’ve transferred the eggs off the first, add the 1 tsp butter or neutral oil over medium heat. Place all 4 slices of sourdough bread in the pan. Grill for about 2 minutes per side until each slice is golden brown with a crisp, toasted surface. The bread should have some resistance when you press it lightly with a spatula, not soft.

Good toast makes the sandwich. Sourdough with a firm crust keeps the eggs and cheese from making everything fall apart the moment you pick it up.

Step 4: Layer and Serve the Sandwich

Set 2 slices of grilled sourdough on a board or plate. Slide the cheesy egg and ham mixture off the skillet and onto one slice, dividing it evenly between the 2 sandwiches if you’re making 2 servings. Top with the remaining grilled sourdough, press gently, and cut each sandwich diagonally. Plate them with the cut side facing up so you can see the layers of egg, ham, and melted cheese, then serve immediately.

Recipe Tips

• Choose ham that’s sliced thin, not thick-cut. Thick slices don’t warm through as quickly in the pan and can slide out of the sandwich. Deli-sliced is the right call here.
• Toast the bread last if your timing is off. Grilled sourdough stays crisp for a few minutes, so if you need to buy time while finishing the eggs, toast it right at the end.
• Use a lid when melting the cheese. Covering the pan traps steam and melts the cheese in about a minute without drying out the eggs underneath.
• Don’t overfill. Divide the egg and ham mixture evenly between 2 sandwiches. Piling it all onto one makes it impossible to eat and the egg will slide out.

Cook times by pan and heat level:

How To Store

• Refrigerate – Wrap leftover assembled sandwiches tightly in foil and refrigerate for up to 2 days. The bread will soften but the flavor holds well.
• Reheating – Unwrap and reheat in a skillet over medium-low heat for about 3 minutes per side, or in a 350°F (175°C) oven for 8 minutes. A microwave works in a pinch but the bread goes soft.

What To Serve With Moons Over My Hammy

A cup of black coffee or a plain juice is the natural diner pairing, but if you want to make a full plate, crispy hash browns add a salty, starchy contrast to the soft eggs and melted cheese. Fresh fruit works well on the side too, since the acidity cuts through the richness of the Swiss and American without competing with the savory flavors in the sandwich.

Frequently Asked Questions

Can I make the egg and ham filling ahead of time?

Yes, but cook the eggs slightly underdone, then reheat them gently in a covered skillet over low heat for about 2 minutes. Fully cooked eggs reheated from cold tend to turn rubbery.

Can I use a different bread if I don’t have sourdough?

Thick-cut white sandwich bread or Texas toast works well. Avoid thin sandwich bread since it won’t hold up to the filling without tearing.

How do I keep the sandwich from falling apart when I cut it?

Let it sit for 30 seconds after you press it together before cutting. The cheese needs a moment to set slightly so it acts as a binder between the layers.

Can I make this for a crowd?

Yes. Scramble the eggs and ham in batches, melt the cheese in the oven on a sheet pan at 350°F (175°C) for 3 to 4 minutes, and grill the bread in a large skillet or griddle simultaneously. Assemble as you go.

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Moons Over My Hammy Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 4 slices sourdough bread
• 4 oz deli ham, thinly sliced
• 3 large eggs
• 2 tbsp whole milk
• 2 slices Swiss cheese
• 2 slices American cheese
• 1 tbsp unsalted butter
• 1 tsp butter or neutral oil
• Salt and black pepper to taste

Method

 

1. Melt 1 tbsp unsalted butter in a skillet over medium-low heat. Beat 3 large eggs with 2 tbsp whole milk, season with salt and pepper. Warm 4 oz ham in the pan for 1 minute, pour the egg mixture over, and fold gently for 2 to 3 minutes until just set.
2. Reduce heat to low. Lay 1 slice Swiss cheese and 1 slice American cheese over the eggs, cover with a lid, and melt for about 1 minute until both cheeses are fully melted.
3. In a second skillet, heat 1 tsp butter or neutral oil over medium heat. Grill all 4 slices of sourdough bread for about 2 minutes per side until golden and crisp.
4. Place 2 slices of grilled sourdough on a board. Divide the egg, ham, and cheese mixture evenly over them, top with the remaining 2 slices, press gently, and cut each sandwich diagonally. Serve with the cut side up.

Notes

You can scramble the eggs a touch underdone on purpose since they’ll continue cooking from the residual heat of the pan and from the cheese melting on top. If your skillet runs hot, pull the eggs at the glossy stage rather than waiting for them to look fully dry. The sandwich is best eaten fresh off the skillet.