Our Ham, Egg, and Cheese Breakfast Casserole is loaded with flavor from peppers, cheese, and diced ham in a hearty egg custard. A perfect egg casserole to make for a weekend brunch or make ahead and use for breakfast meal planning.
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Why you'll love this recipe
- Make Ahead: Our Ham and Egg Breakfast Casserole can be made ahead at night and reheated in the morning.
- Leftovers: A great egg bake casserole to use leftover French bread and leftover ham.
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.
Ingredient List
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- eggs
- whole milk
- dry ground mustard
- milk
- dry mustard
- salt
- black pepper
- bread
- ham
- red bell pepper
- shredded cheddar cheese
- green onions - The green onions can be omitted if preferred.
Equipment
- Stainless Steel Mixing Bowls
- Whisk
- 9x13 baking dish
- aluminum foil
- Measuring Spoons and Cups
How to make a 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 Success
- The casserole is covered with 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.
- 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 covered in an airtight container for up to 3 days in the refrigerator.
Make-Ahead: This easy breakfast casserole can be made the night before. 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.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- 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 gives to the recipe.
- dry mustard: The dry mustard could be substituted with 1 teaspoon of Dijon Mustard.
- bread: Use slices of your preferred variety of bread, sliced into cubes, such as sourdough, ciabatta bread, or Italian bread. Hash browns can be used instead of cubed 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 cheese, Swiss cheese, and Mozzarella cheese will work.
Serving Suggestions
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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.
📖 Recipe
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
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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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