Ham and Egg Breakfast Casserole
Make breakfast a breeze with this ham and egg breakfast casserole recipe. Just mix, bake, and serve a satisfying meal for the whole family.
Whether for your immediate family or a larger group, this ham and egg breakfast casserole recipe is a great way to provide a full, satisfying breakfast all at once. It means there’s no need to stand over the stove making eggs or pancakes to order—just mix, bake, and serve!
Made with diced ham, cheese, eggs, milk, and your choice of bread—like loaf slices, rolls, English muffins, or biscuits—this savory casserole is hearty, flexible, and perfect for make-ahead prep. Feel free to customize it to match your favorite flavors or whatever ingredients you have on hand.
What You’ll Like About This Recipe
- Simple assembly. There’s no need for pre-cooking ingredients aside from the ham. The layers come together quickly, making this an approachable breakfast even on busy days.
- Flexible bread options. You can use sandwich bread, rolls, biscuits, or croissants. Each brings a slightly different texture, but they all absorb the custard well.
- Balanced flavor. Ham and cheddar give the casserole a savory base while the milk and eggs create a soft, custard-like interior that isn’t heavy.
- Great for leftovers. This dish reheats well and can be portioned for quick breakfasts throughout the week.
- Easy to adapt. The recipe supports many additions such as vegetables, herbs, or different types of cheese without changing the method.
Ingredient Notes
- Bread – Use day-old bread if possible; it absorbs the custard more evenly. Croissants or biscuits produce a richer texture, while sandwich bread keeps it traditional.
- Ham – Diced cooked ham is the primary protein. Leftover baked ham works well, but deli ham can also be used if chopped.
- Cheddar cheese – Sharp cheddar adds depth without overpowering the other ingredients. Monterey Jack or Swiss can be used as substitutes.
- Eggs – Form the custard that binds the casserole. Whisk thoroughly for an even texture.
- Milk – Whole or 2% milk works best. Using half-and-half produces a richer casserole.
- Worcestershire sauce – Adds a mild savory note that complements the ham and cheese.
Steps to Make Ham and Egg Breakfast Casserole
- Grease the baking dish and prepare the bread by buttering, tearing, or cutting it into pieces that will layer evenly.
- Scatter the ham over the bread, then top with the shredded cheese to create simple, even layers.
- Whisk the eggs, milk, Worcestershire sauce, salt, and pepper until smooth. Pour the mixture over the assembled bread and press lightly so the bread absorbs the custard.
- Let the casserole rest briefly to help the bread soak up the liquid.
- Bake until the center is set and the top is lightly browned. Cool for a few minutes before slicing.
Pro Tips
- Use slightly dry bread for better absorption and a more even texture.
- Check the casserole near the end of baking; ovens vary and custard-based dishes can set quickly.
- Let the casserole rest after baking to make slicing cleaner.
- Swap in leftover vegetables—such as sautéed peppers or spinach—for added color and nutrients.
- Prepare the casserole a few hours ahead; refrigerate, then bake when needed.
Recipe Variations
- Meat: Swap out the ham with browned sausage or chorizo, cooked crumbled bacon, andouille sausage, or leftover cooked chicken.
- Cheese: Instead of cheddar cheese, make the casserole with Gruyère, Monterey Jack, or pepper jack cheese. Or use what you have on hand.
- Herbs: Add some fresh herbs to the egg mixture for color and flavor. Try parsley, chives, or thyme.
- Vegetables: Sauté 1/2 to 1 cup of chopped onion and bell pepper for a Western breakfast casserole. Some other possibilities: sautéed mushrooms, leftover cooked vegetables, or scallions.
Serving Suggestions
- Serve with a side of fresh fruit or a mixed fruit salad.
- Add sliced avocado, sautéed veggies, or home fries.
- Offer condiments like salsa, ketchup, hot sauce, or guacamole.
- Pair with a light salad for a brunch-worthy spread.
How to Store and Reheat
Refrigerate: Store leftovers in a covered container in the fridge for up to 4 days.
Freeze: Wrap individual portions in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat: Microwave individual portions or warm in a 350°F oven until heated through.
Make-Ahead Tip
Assemble the casserole the night before and refrigerate, covered. Let it sit at room temperature for 30 minutes before baking. Add extra bake time if needed to ensure the center reaches 160°F.
Ham and Egg Breakfast Casserole
Ingredients
- 1 to 2 tablespoons butter, softened
- 4 slices bread, or use equivalent amount of croissants, dinner rolls, English muffins, or biscuits
- 1 1/2 cups ham, diced cooked
- 1 cup sharp cheddar cheese, shredded
- 4 large eggs
- 2 cup milk
- 1 teaspoon kosher salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prep the Oven and Pan: Heat the oven to 350 F (180 C) and use some of the softened butter to grease an 8-inch square baking dish.
- Layer Ingredients: Butter the bread with the remaining softened butter, tear or cut into smaller pieces, and arrange the pieces in the baking dish. Top the bread with the diced ham and sprinkle with the shredded cheese.
- Prepare the Eggs: Combine the eggs, milk, salt, Worcestershire sauce, and pepper in a large bowl; whisk until smooth and well blended. Pour over the bread, ham, and cheese layers. Gently press to keep the bread submerged and let stand for 5 minutes.
- Bake and Serve: Bake the casserole for 45 to 55 minutes or until a knife inserted into the center comes out clean. Slice into squares to serve with your choice of fruits, vegetables, or condiments.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
