This Biscuit Ham Egg and Cheese Casserole is a hearty, make-ahead breakfast bake that combines flaky biscuit pieces, savory ham, sharp cheddar, and a creamy egg custard. It’s the perfect dish for holiday mornings, brunch gatherings, or meal-prepped weekday breakfasts because it comes together in minutes and bakes into a golden, satisfying casserole that everyone will love.
Ingredients
- 1 can (16.3 oz / 463 g) refrigerated buttermilk biscuits (8 count)
- 8 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 cups (240 g) diced cooked ham (about 12 oz / 340 g)
- 2 cups (200 g) shredded sharp cheddar cheese, divided
- 2 tablespoons chopped fresh chives or green onions (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.
- Open the can of biscuits and cut each biscuit into quarters. Arrange the biscuit pieces evenly in the bottom of the prepared dish.
- Sprinkle the diced ham over the biscuits, then top with 1 1/2 cups (150 g) of the shredded cheddar cheese. Reserve the remaining 1/2 cup (50 g) for the top.
- In a medium bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, pepper, and garlic powder until fully combined and smooth.
- Pour the egg mixture evenly over the biscuit, ham, and cheese layers. Gently press down on the biscuits with a spatula to ensure they are mostly submerged in the egg mixture.
- Sprinkle the remaining 1/2 cup (50 g) of cheddar cheese over the top, and add the chopped chives or green onions if using.
- Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and continue baking for 15–20 minutes more, until the casserole is puffed, golden brown, and the center is set. The internal temperature of the egg mixture should reach 160°F (71°C) as the safe minimum per USDA FSIS guidelines.
- Let the casserole rest for 5–10 minutes before slicing and serving. This allows it to set and makes cutting cleaner.
Tips
- Don’t overmix the egg custard: Whisk just until the yolks and whites are combined. Overmixing can incorporate too much air and cause the casserole to puff and then collapse.
- Use day-old or slightly stale biscuits: If you have leftover homemade biscuits, they work great and are even better slightly stale because they absorb the custard without becoming mushy. If using fresh, cut them and let them sit out for 30 minutes to dry slightly.
- Make it ahead: Assemble the casserole the night before, cover, and refrigerate. In the morning, add 10–15 minutes to the baking time since you’re starting from cold.
- Substitute the ham: Cooked bacon, sausage, or diced turkey ham all work well. If using sausage, make sure it’s fully cooked and crumbled before adding.
Serving Suggestions
Serve this casserole warm alongside fresh fruit, a simple green salad, or roasted potatoes. It’s also delicious with a dollop of sour cream or a drizzle of hot sauce for a little kick. For a complete brunch spread, pair it with a yogurt parfait or a light vinaigrette-dressed arugula salad.
Variations
- Vegetarian: Omit the ham and add sautéed mushrooms, spinach, or bell peppers. Increase the cheese to 2 1/2 cups (250 g) for extra richness.
- Spicy: Add a diced jalapeño or a pinch of cayenne pepper to the egg mixture, or use pepper jack cheese instead of cheddar.
- Herb and onion: Add 1/2 cup (50 g) of diced red onion and 1 tablespoon of fresh thyme or rosemary to the ham layer.
- Biscuit swap: Use flaky layers or homestyle biscuits instead of buttermilk – just make sure they are the same total weight.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion on a microwave-safe plate and heat in 30-second intervals until warmed through, or reheat in a 350°F (175°C) oven for 10–15 minutes to restore crispness. You can also freeze the baked casserole for up to 2 months. Wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen biscuits? Yes, but thaw them completely and cut them into quarters. Pat them dry with a paper towel to remove excess moisture before assembling.
How do I know when the casserole is done? The center should be set and not jiggle when you gently shake the dish. The top will be golden brown, and a knife inserted into the center should come out mostly clean. For accuracy, use a food thermometer – the egg mixture should reach 160°F (71°C).
Can I make this without heavy cream? Absolutely. Substitute the heavy cream with an equal amount of whole milk or half-and-half. The casserole will be slightly less rich but still creamy.
Can I use pre-shredded cheese? Yes, but freshly shredded cheese melts more smoothly because it doesn’t contain anti-caking agents. Pre-shredded cheese will still taste fine.
Why is my casserole watery? This can happen if the biscuits release too much moisture or if the eggs are undercooked. Make sure to bake until the center is fully set, and avoid adding extra liquid to the egg mixture.
Can I add vegetables? Yes, but sauté them first to remove excess water. Mushrooms, zucchini, and tomatoes can make the casserole watery if added raw.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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