This Ham, Egg, and Cheese Breakfast Casserole is loaded with flavor from peppers, cheese, and diced ham in a hearty egg custard. The perfect make-ahead breakfast bake for hosting a brunch or weekend breakfast, a great use for leftover ham. Diced ham, vibrant bell peppers, and melted cheddar cheese in a "dump and bake" egg custard is a stress-free egg casserole.
For specifics on the recipe, use the table of contents to click on sections of the recipe.
Jump to:
- Why you'll love this Ham and Egg Casserole
- Ingredients to make Ham, Egg, and Cheese Breakfast Casserole
- Kitchen Tools Needed
- How to make Ham, Egg, Cheese Casserole
- Eileen's Tips for the Best Breakfast Casserole
- Make-ahead, storage, and freezer tips
- Vary Ingredients for the Breakfast Casserole
- What to serve with Ham Egg Casserole
- More Egg Recipes
- 📖 Recipe
- 💬 Comments
Why you'll love this Ham and Egg Casserole
- Leftovers: A great egg bake casserole for using leftover French bread and leftover ham.
- Customizable: A great egg casserole that can use other ingredients you have in the refrigerator, such as bacon, broccoli, and other types of cheese.
Breakfast and Brunch are truly my favorite. Some of my other favorites besides breakfast casseroles are Copycat Eggo Waffles, Buttermilk Pancakes, Chocolate Waffles, and Keto Egg Muffins.
Ingredients to make Ham, Egg, and Cheese Breakfast Casserole
- eggs
- whole milk: Low-fat milk can be used, or a mixture of heavy cream and milk.
- dry ground mustard: The dry mustard adds a zesty flavor to the custard.
- salt/black pepper: A must for adding flavor to the eggs.
- bread: Use a hearty bread such as sourdough or Italian bread.
- ham: Leftover ham, diced ham, or a ham steak can be used.
- red bell pepper: Adds color, crunch, and flavor to the egg casserole.
- shredded cheddar cheese: Feel free to vary your cheese option. Monterey Jack, Gruyere cheese, or Swiss cheese are all great options.
- green onions - The green onions add a nice flavor to the casserole and also make a great garnish.
Kitchen Tools Needed
- Stainless Steel Mixing Bowls
- Whisk
- 9x13 baking dish
- aluminum foil
- Measuring Spoons and Cups
How to make Ham, Egg, Cheese Casserole
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat the oven to 350°F/180°C. Spray a 9 x 13-inch baking dish with non-stick cooking spray. Set aside.
- Mix eggs, milk, dry mustard, salt, and black pepper.
- Assemble the ham and egg casserole.
- Bake the casserole in the prepared baking dish. Serve and enjoy.
Eileen's Tips for the Best Breakfast Casserole
- The casserole is covered with aluminum foil during baking to prevent it from drying out and turning golden too quickly.
- However, the casserole could be cooked uncovered at a lower temperature for a longer baking time.
- To avoid a soggy casserole, be sure the bread is hard so it absorbs the egg custard without making it mushy. If the bread is not hard, bake it in the oven for a few minutes to harden it up.
- This is a great base egg casserole recipe. I recommend using this recipe and following the directions a few times. When comfortable with the recipe, feel free to adjust the ingredients, experiment, and enjoy the egg casserole.
Make-ahead, storage, and freezer tips
Storage: Leftovers can be kept in the refrigerator, covered in an airtight container, for up to 3 days.
Make-Ahead: This easy breakfast casserole can be made the night before and baked. Reheat in the morning until warmed through.
Freezer Instructions: This egg casserole can be frozen for up to 3 months in a freezer-safe container or freezer-safe bag. Bake the casserole and then freeze it.
Note: The eggs can change texture after being frozen.
Vary Ingredients for the Breakfast Casserole
Do you want to change up this recipe?
- Whole Milk: 2 percent milk can be used for this egg casserole. I don't recommend skim milk for this recipe, as I don't care for the flavor it adds.
- Dry Mustard: The dry mustard could be substituted with 1 teaspoon of Dijon Mustard.
- Bread: Use slices of your preferred bread, cubed, such as sourdough, ciabatta bread, or Italian bread.
- Ham: Use store-bought diced ham, or dice your own from a larger homemade ham recipe.
- Bell Pepper: The red bell pepper can be substituted with green bell pepper, or omitted altogether
- Vegetables: Baby spinach leaves, chopped tomatoes, roasted butternut squash, or zucchini are all great choices for this casserole.
- Cheese: Shredded cheddar cheese was used in this casserole. Any variety of shredded cheese can be used. A combination of Gruyere, Swiss, and Mozzarella cheese will work.
What to serve with Ham Egg Casserole
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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Ham and Egg Casserole
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Equipment Needed:
Ingredients
- 8 large eggs
- ¾ cup whole milk
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups cubed bread
- 1 cup cooked ham (cubed) Note 1
- 1 medium red bell pepper (seeded and diced)
- 1 cup cheddar cheese (shredded)
- ½ cup green onions (sliced)
- non-stick cooking spray
Optional Garnish
- 1 Tablespoon green onion (sliced) optional garnish
Instructions
- Preheat the oven to 350°F/180°C. Spray a 9 x 13-inch baking dish with non-stick cooking spray. Set aside.
- In a large mixing bowl, whisk to combine well 8 large eggs, ¾ cup whole milk, 1 teaspoon dry mustard, 1 teaspoon salt, and 1 teaspoon black pepper. Set aside.
- Arrange 3 cups cubed bread into the prepared baking pan. Evenly spread 1 cup cooked ham (cubed), 1 medium red bell pepper (seeded and diced), 1 cup cheddar cheese (shredded), and ½ cup green onions (sliced) over the bread.
- Pour the egg mixture over the ham/bread mixture.
- Cover the casserole with foil, and bake in the preheated oven for 30 minutes. Remove the foil, and bake uncovered for another 10 minutes. The casserole will be cooked through and eggs will be firm.
- Optional garnish: sprinkle the top of the casserole with 1 Tablespoon green onion (sliced) - slice the casserole and serve.
NOTES
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Karen Rogers
I made this for a family brunch. It was a hit. Everyone wanted the recipe. It was delicious. Thank you
Eileen Murphy Kelly
Wonderful, Karen.I am so happy the casserole was a hit. Thank you for coming back and letting me know.