This ham, egg and cheese casserole is a delicious and easy breakfast dish. It can be made ahead of time and reheated, making it a perfect option for busy mornings.
If you’re like me, you probably have a lot of leftover ham after the holidays. And if you’re also like me, you’re always looking for new and interesting ways to use up that ham. One of my favorite ways to use leftover ham is in ham bone soup or this easy breakfast casserole.
This casserole is so easy to make and only takes a few minutes to put together. I usually make it the night before and then just pop it in the oven in the morning. It’s perfect for those busy mornings when you don’t have time to cook a big breakfast.
The best part about this casserole is that it’s totally customizable. You can add whatever veggies you have on hand, or more protein if you want. I sometimes like to add some chopped onions, peppers, and mushrooms. But really, you can add whatever you like.
This casserole is also great for feeding a crowd. If you’ve got overnight guests, just double or triple the recipe and bake it in a larger dish. It’s sure to be a hit!
Why You’ll Love This Recipe
- It’s easy to make. Simply whisk eggs together, then pour into a baking dish. Top with ham and cheese, and bake until golden brown.
- It’s versatile. Don’t like ham? Swap it out for bacon or sausage. You can also add in vegetables like spinach or mushrooms.
- It’s delicious! This casserole is cheesy and flavorful, and sure to please everyone at the table.
What You Will Need
- Eggs – can use whole or liquid eggs.
- Ham – use cooked ham from leftovers or deli ham.
- Cheese – use your favorite cheese.
- Seasonings – salt, pepper and whatever seasonings you’d like.
How to Make a Ham Egg and Cheese Bake
Preheat oven to 350 degrees F.
In a bowl, add eggs and whisk together. Pour in an 9X13 greased pan.
Drop in diced ham throughout the dish. Top with shredded cheese.
Bake for 20-25 minutes. Allow to cool slightly for 1 minute. Slice and serve.
Recipe Tips
- Choose your favorite cheese. A cheddar cheese will add a nice sharpness, while a Gruyere will be more mellow.
- Include some sort of meat. This could be ham, bacon, or sausage. The meat will add protein and heartiness to the dish.
- Use fresh vegetables. Bell peppers, onions, and mushrooms are all great choices. The vegetables will add color and nutrients to the casserole.
- Don’t forget the seasonings! Salt, pepper, and herbs can all be used to flavor your breakfast casserole.
How to Store Egg Ham and Cheese Casserole
To store the casserole, first let it cool completely. Then, store in an airtight container in the fridge for up to 3 days.
When you’re ready to eat, simply reheat the casserole in the oven or microwave until it’s warm throughout.
Other Breakfast Casserole Ideas
- Sausage, Egg, and Cheese Casserole: This hearty casserole is perfect for a crowd and it’s sure to please everyone at the table.
- Bacon, Egg, and Cheese Casserole: This flavorful casserole is perfect for breakfast or brunch and it’s sure to satisfy your hunger.
- French Toast Casserole: This decadent casserole is perfect for breakfast or brunch.
FAQs
What kind of cheese should I use?
For the cheese filling, you can use a variety of options such as cheddar, swiss, Colby jack, Monterey cheese or gouda.
Can I make this ahead of time?
Absolutely! You can make the whole recipe ahead of time and just reheat when you’re ready to eat.
Do I need to cook the eggs before adding them to the casserole?
Nope! Just crack and mix them in with the other ingredients in a bowl and add them into the casserole dish. They will cook while the casserole is baking.
Can I add anything else to my casserole?
You can absolutely add other ingredients to your casserole! Some great additions include:
- Onions
- Chopped cooked bacon
- Sliced mushrooms
- Sausage
- Bell peppers
- Spinach
Recipe
Ham Egg and Cheese Casserole
Ingredients
- 6 eggs
- 2 cups cooked ham diced
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- In a bowl, add eggs and whisk together. Pour in an 9X13 greased pan.
- Drop in diced ham throughout the dish. Top with shredded cheese.
- Bake for 20-25 minutes. Allow to cool slightly for 1 minute. Slice and serve.
Notes
How to Store Egg Ham and Cheese Casserole
To store the casserole, first let it cool completely. Then, store in an airtight container in the fridge for up to 3 days. When you're ready to eat, simply reheat the casserole in the oven or microwave until it's warm throughout.Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Kimberly W.
I think the pan size is off. As written , the eggs barely cover the bottom of the dish. End result was very thin
Tasted ok, but next time I will try a smaller dish.
Kimberly W.
I think the pan size was off. The eggs barely cover the bottom of the pan. Tasted good, but next time I will use a smaller dish.
Alison
The pan size was correct that we used but you could also opt for a smaller size if you want it thicker or could add some more eggs in the 9×13 pan.
Rebecca Johnsen
How many does the recipe serve? I don’t know if I should double it.
Alison
6-8 servings
Becky Johnsen
thank you! I assume a doubled recipe will still fit in the same
9x 13 pan? How long should I bake it?
Alison
To double it I would cook in 2 separate 9×13 dish for it to cook evenly. It might be too thick in the same pan. You might need to cook additional time with 2 casserole dishes in the oven.
Carolyn
We double the recipe and use a 9×13 pan. Serves 12
Charlene
We enjoyed it enough for a repeat.
It had a different texture and taste compatred to a quiche
I like pizza form and feel. Making an egg crust and scattering the toppings over it. I had ham, bacon, greens, and half a pepper in the fridge. Gave it a sprinkle of “Spicy Pepper Medley” and topped with two kinds of cheese. (I did add a little heavy cream to the eggs. I may try a little cream cheese next time.)
The 9×13 seems oversized but works perfectly ensuring the egg mixture cooks evenly and quickly allthe way through. I wouldn’t change the size.