Ham Egg and Cheese Casserole

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.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 30

Resting Time: 5

Total Time 40

Servings

Calories 396kcal

Author Katie

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