This ham, egg, and cheese Bisquick breakfast casserole is a hearty, make-ahead dish that combines fluffy biscuits, savory ham, and melted cheddar in one pan. It works because the Bisquick baking mix creates a light, custard-like base that puffs up as it bakes, holding the ham and cheese together in every slice. Serve it straight from the oven for a satisfying breakfast or brunch that feeds a crowd with minimal effort.
Ingredients
- 2 cups (240 g) Bisquick baking mix
- 8 large eggs
- 2 cups (480 ml) whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 cups (240 g) diced cooked ham
- 2 cups (226 g) shredded sharp cheddar cheese, divided
- 1/4 cup (30 g) chopped green onions (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick cooking spray.
- In a large mixing bowl, whisk together the Bisquick mix, eggs, milk, salt, pepper, and garlic powder (if using) until the batter is smooth and free of lumps. The mixture will be thin, similar to pancake batter.
- Stir in the diced ham and 1 1/2 cups (170 g) of the shredded cheddar cheese until evenly distributed throughout the batter.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1/2 cup (56 g) of shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 40–45 minutes, or until the casserole is golden brown on top and a knife inserted into the center comes out clean. The internal temperature of the egg dish should reach a safe minimum of 160°F (71°C) as measured with a food thermometer, per USDA FSIS guidelines.
- Remove from the oven and let it rest for 5–10 minutes before slicing. This allows the casserole to set and makes it easier to cut into neat squares.
- Garnish with chopped green onions if desired, then serve warm.
Tips
- Don’t overmix the batter: Stir just until the Bisquick is moistened. Overmixing can make the casserole tough instead of light and fluffy.
- Use full-fat dairy: Whole milk gives the best texture. Lower-fat milk (like skim) can make the casserole slightly watery and less rich.
- Let it rest before cutting: The casserole needs 5–10 minutes out of the oven to set. Cutting too early will result in messy, crumbly slices.
- Substitution for Bisquick: If you don’t have Bisquick, you can make a DIY version by mixing 2 cups (250 g) all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/4 cup (57 g) cold butter, cut in until crumbly.
Serving Suggestions
Serve this casserole warm with a side of fresh fruit, a simple green salad, or roasted potatoes for a complete meal. It also pairs well with a dollop of sour cream, a drizzle of hot sauce, or a spoonful of salsa for extra flavor. For brunch, set it out alongside a basket of muffins, yogurt parfaits, or a pitcher of fresh orange juice.
Variations
- Vegetarian version: Omit the ham and add 1 cup (150 g) of sautéed mushrooms, bell peppers, or spinach. Squeeze excess moisture from cooked spinach before adding.
- Different cheese: Swap the cheddar for Swiss, Monterey Jack, pepper jack, or a blend of your favorites. Smoked gouda adds a nice smoky note.
- Add vegetables: Stir in 1 cup (150 g) of diced cooked broccoli, zucchini, or caramelized onions for extra nutrients and flavor.
- Spicy kick: Add 1/4 teaspoon of cayenne pepper or a chopped jalapeño to the batter, or use pepper jack cheese.
- Bacon or sausage: Replace the ham with 1 cup (140 g) of cooked, crumbled bacon or breakfast sausage. Make sure the meat is fully cooked before adding.
Storage and Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3–4 days. To reheat, place a slice on a microwave-safe plate and heat in 30-second intervals until hot, about 1–2 minutes total. For a crispier texture, reheat in a 350°F (175°C) oven for 10–15 minutes, or until warmed through. The casserole can also be frozen for up to 2 months—wrap it tightly in plastic wrap and foil, then thaw overnight in the refrigerator before reheating. Always reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this casserole the night before? Yes, assemble the casserole completely, cover it with plastic wrap, and refrigerate for up to 12 hours. When ready to bake, remove it from the fridge while the oven preheats, then add about 5–10 minutes to the baking time since the batter is cold.
Why is my casserole watery in the middle? This usually happens if the casserole is underbaked or if too much liquid was used. Make sure it reaches 160°F (71°C) in the center and let it rest before cutting. Also, avoid adding extra milk beyond what the recipe calls for.
Can I use a different size baking dish? Yes, but adjust the baking time. A 9×13-inch dish works best for this quantity. If using an 8×8-inch dish, the casserole will be thicker and may need 10–15 extra minutes. If using a larger dish, check for doneness earlier.
Can I use egg substitute or egg whites? You can replace some of the whole eggs with egg whites, but the texture may be slightly less rich. For a full egg substitute, follow the package directions for the equivalent of 8 eggs, but note that the casserole may not puff up as much.
Is it okay to use leftover ham? Absolutely. Leftover baked ham, deli ham, or even Canadian bacon all work well. Just dice it into small, bite-sized pieces so it distributes evenly.
Can I make this gluten-free? Use a gluten-free baking mix that is labeled as a 1:1 substitute for Bisquick. The texture may be slightly denser, but the casserole will still be delicious. Check that all other ingredients, including the ham and cheese, are gluten-free.
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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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