ham and egg casserole recipe

Written ByJenny Smyth Posted on
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The Best ham and egg casserole recipe

I have been making this ham and egg casserole recipe for years, and it’s still a staple in our household. It’s a classic dish that’s easy to make and always a crowd-pleaser.

The combination of savory ham, fluffy eggs, and crispy bread is a match made in heaven. My kids love it, and it’s one of the few meals they’ll actually eat without complaint.

I’ve made it for family gatherings, holidays, and even just a quick weeknight dinner. The best part is that it’s incredibly versatile – you can add or subtract ingredients to suit your tastes.

I like to use leftover ham and veggies to make it more budget-friendly. It’s also a great way to use up stale bread, which we all know is a sin to waste.

The result is a hearty, comforting dish that’s perfect for any occasion. We often serve it with a side salad or some crusty bread for a satisfying meal.

My family loves when I make this recipe because it feels like a special treat, even on the most mundane days.

Ham and Egg Casserole

Ham and Egg Casserole

4.8 from 1771 votes

A hearty and satisfying breakfast casserole featuring layers of tender ham, fluffy eggs, and melted cheese. This easy-to-make dish is perfect for feeding a crowd or meal prepping for the week.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

Main Ingredients

8 large eggs
1 cup milk
2 cups diced cooked ham
2 cups shredded cheddar cheese
1/2 cup chopped green onions
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

For the Topping

1/2 cup crushed buttery crackers
2 tablespoons melted butter

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Lightly grease a 9×13 inch baking dish with non-stick cooking spray or a thin layer of butter.
3In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until the mixture is smooth and well combined.
4The eggs should be a uniform pale yellow color with no streaks of white remaining.
5Spread the diced ham evenly across the bottom of the prepared baking dish.
6Sprinkle the shredded cheddar cheese and chopped green onions over the ham, distributing them as evenly as possible.
7Pour the egg mixture over the ham and cheese in the baking dish.
8Gently shake the dish or use a spatula to ensure the liquid covers all the ingredients evenly.
9In a small bowl, mix the crushed buttery crackers with the melted butter until the crumbs are evenly coated.
10Sprinkle this topping over the egg mixture in an even layer.
11Bake the casserole in the preheated oven for 25 to 30 minutes.
12The casserole is done when the center is set and no longer jiggles, and a knife inserted into the center comes out clean.
13The top should be golden brown and slightly puffed.
14Remove the casserole from the oven and let it rest for 5 minutes before slicing.
15This allows the eggs to finish setting and makes serving easier.
16Cut into squares and serve warm.

🔧Equipment

9×13 inch baking dish
Large mixing bowl
Whisk
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 26g💛Saturated Fat: 12g❤️Cholesterol: 285mg🧂Sodium: 980mg🌾Total Carbs: 12g🥦Dietary Fiber: 0g🍬Sugars: 3g🥩Protein: 24g

📝Notes

For a lighter version, use low-fat milk and reduced-fat cheese. You can also add vegetables like diced bell peppers or spinach for extra nutrition.

Watch Video Of How Ham and Egg Casserole Works

This ham and egg casserole is always a good idea for any occasion because it is easy to prepare and feeds a crowd without stress. I love that I can make it ahead and just bake it when guests arrive.

For storage, let the casserole cool completely, then cover it tightly and refrigerate for up to 3 days. To reheat, I usually microwave individual portions for a quick breakfast, or warm the whole dish in a 350°F oven for about 15 minutes.

You can also freeze it for up to 2 months, just thaw overnight in the fridge before reheating. Serve it with a side of fresh fruit or a simple green salad for a complete meal that everyone will enjoy.

Whether it is a holiday brunch or a weekday breakfast, this casserole never disappoints.

❓ Frequently Asked Questions About Ham and Egg Casserole

1. Can I make this casserole ahead of time?

Yes, you can assemble the casserole the night before and refrigerate it. Just cover it with foil and bake it the next morning. You may need to add 5 to 10 minutes to the baking time since it starts cold.

2. What type of bread works best for the casserole?

I recommend using a sturdy bread like sourdough, French bread, or whole wheat. Avoid soft sandwich bread because it can get too mushy. Stale or day old bread works great because it absorbs the egg mixture without falling apart.

3. Can I substitute the ham with another meat?

Absolutely. You can use cooked bacon, sausage, or even diced turkey. Just make sure the meat is fully cooked before adding it to the casserole. You can also make it vegetarian by using mushrooms or roasted vegetables.

4. How do I store leftovers and reheat them?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a serving in the microwave for 1 to 2 minutes or in a 350°F oven for about 10 minutes. The casserole also freezes well for up to 2 months.

5. Why did my casserole turn out watery?

A watery casserole usually means the bread did not absorb enough of the egg mixture. Make sure you let it sit in the fridge for at least an hour so the bread can soak up the liquid. Also, do not overbeat the eggs, and use the correct ratio of eggs to milk.

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