Go Back
–+ servings
Top view of a brown baking dish with cut pieces of an egg casserole.

Ham Egg and Cheese Casserole

Ham, Egg, and Cheese Casserole comes together in under an hour with very little hands-on time needed. Best of all, you can use up the leftover bread and holiday ham! This is a kid and adult tested and approved easy breakfast recipe that is my go-to on the weekends, entertaining for brunch, or even for a holiday.
5 from 1 vote
Print Pin
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Resting Time:: 5 minutes
Total Time: 40 minutes
Servings: 6
Calories: 396kcal
Author: Katie's Cucina

Equipment

  • Mixing Bowl
  • Oven

Ingredients

  • 6 Large eggs
  • 1 cup Whole milk
  • 1 cup Shredded cheddar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Salt
  • ¼ teaspoon Black pepper
  • 1 cup Cooked Ham cubed
  • 6 slices White bread cubed
  • Cooking Spray

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • In a large bowl, beat eggs with whole milk, Dijon mustard, salt, and pepper. Then add the cubed ham, bread, and cheese to the egg mixture. Mix well.
  • Spray an oven-proof 9x9 glass casserole dish with cooking spray. Then pour the egg mixture into the casserole dish.
  • Bake in the oven for 30 minutes at 400 degrees.
  • Remove from the oven, let rest for 5 minutes, then cut into squares, and serve immediately.

Notes

  • Less Bread - For a less thicker version of this casserole you can use less bread and reduce it down to only 3 slices.
  • Bread Substitutes - I have also used leftover biscuits and chopped them up. Overall, you want to aim for 2 cups of bread. I have not tested this recipe with gluten free breads.
  • Eggs - Want a thicker egg bake? Add 2-4 more eggs to the mix.
  • Liquid Eggs - If you don't have whole eggs on hand and only have the box of liquid eggs you can use 1 cup plus 3 tablespoons to equal the 6 whole eggs.
  • Gluten Free - Make this recipe gluten free by either substituting with gluten free bread or omit the bread all together. If you are omitting the bread I would double the amount of eggs for a thick and fluffy breakfast casserole.

Nutrition

Serving: 1c | Calories: 396kcal | Carbohydrates: 12g | Protein: 26g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 303mg | Sodium: 1181mg | Potassium: 339mg | Fiber: 1g | Sugar: 4g | Vitamin A: 738IU | Calcium: 318mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!