This ham sausage egg and cheese casserole is a hearty, make-ahead breakfast bake that combines savory ham, breakfast sausage, fluffy eggs, and plenty of melted cheese in one dish. It’s a crowd-pleaser for holidays, brunches, or meal prep, and it comes together with simple ingredients you likely already have. The casserole is flexible, forgiving, and can be assembled the night before, making it a genuinely useful recipe for busy mornings.
Ingredients
- 1 lb (450 g) breakfast sausage (pork or turkey)
- 1 cup (150 g) diced ham (about 6 oz / 170 g)
- 12 large eggs
- 1 cup (240 ml) whole milk or half-and-half
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) garlic powder
- 1/4 tsp (0.5 g) onion powder (optional)
- 2 cups (200 g) shredded cheddar cheese, divided
- 1 cup (100 g) shredded mozzarella or Monterey Jack cheese
- 1/4 cup (15 g) chopped fresh parsley or chives for garnish (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.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes. The sausage should reach a safe minimum internal temperature of 160°F (71°C) per USDA FSIS guidelines. Drain excess fat if needed, then let cool slightly.
- Spread the cooked sausage evenly in the prepared baking dish. Sprinkle the diced ham over the sausage.
- In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined and slightly frothy.
- Stir in 1 cup (100 g) of the shredded cheddar and all of the mozzarella (or Monterey Jack) into the egg mixture.
- Pour the egg mixture over the meat in the baking dish. Sprinkle the remaining 1 cup (100 g) cheddar cheese evenly on top.
- If making ahead, cover and refrigerate at this point for up to 24 hours. When ready to bake, let the dish sit at room temperature for 20–30 minutes while the oven preheats.
- Bake uncovered for 40–45 minutes, or until the casserole is set in the center and the top is golden brown. The internal temperature should reach 160°F (71°C) for egg dishes, per USDA FSIS safe minimum. If the top browns too quickly, loosely cover with foil for the last 10 minutes.
- Let the casserole rest for 5–10 minutes before slicing. Garnish with fresh parsley or chives if desired.
Tips
- Substitutions: Swap breakfast sausage for cooked bacon, chorizo, or diced cooked potatoes for a different flavor. Use any melting cheese you like—gruyère, pepper jack, or a Mexican blend work well.
- Make-ahead: Assemble the casserole the night before, cover, and refrigerate. Add 10–15 minutes to the baking time if baking straight from the fridge.
- Prevent sogginess: Make sure the sausage is well-drained and slightly cooled before adding to the dish. Excess grease can make the casserole greasy.
- Check for doneness: The center should be just set, not jiggly. A knife inserted near the center should come out clean, and a thermometer should read 160°F (71°C).
Serving Suggestions
Serve this casserole warm with a side of fresh fruit, toast, or a simple green salad. It’s also great with roasted potatoes or a dollop of sour cream and hot sauce. For brunch, pair it with mimosas or coffee.
Variations
- Vegetable version: Add 1 cup (150 g) of sautéed bell peppers, onions, or spinach to the egg mixture for extra color and nutrition.
- Spicy kick: Use hot breakfast sausage and add a diced jalapeño or a pinch of red pepper flakes.
- Bread-based: Add 4 cups (200 g) of cubed stale bread to make it a strata-style casserole. Increase milk to 1 1/2 cups (360 ml) and let it soak for 30 minutes before baking.
- Dairy-free: Use unsweetened almond milk and dairy-free cheese alternatives; note that texture may be slightly softer.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, microwave individual portions for 1–2 minutes, or warm in a 350°F (175°C) oven for 10–15 minutes until heated through. You can also freeze the baked casserole for up to 3 months; thaw overnight in the fridge and reheat as directed.
Frequently Asked Questions
Can I use egg substitute? Yes, you can use 3 cups (720 ml) of liquid egg substitute for the 12 eggs. The texture may be slightly softer, but it works well.
Can I make this without meat? Absolutely. Omit the sausage and ham, and add an extra cup of vegetables like mushrooms, zucchini, or broccoli. Sauté them first to remove excess moisture.
Why is my casserole watery? This usually happens if the sausage wasn’t drained well, or if you added vegetables that weren’t cooked. Make sure to drain meat and sauté vegetables until dry.
Can I use half-and-half instead of milk? Yes, half-and-half makes the casserole richer and creamier. You can also use heavy cream, but it will be very decadent.
How do I know when it’s done? The center should be set, and a knife inserted in the middle should come out clean. A food thermometer should read 160°F (71°C) for egg dishes.
Can I prepare this casserole and freeze it unbaked? Yes, assemble without baking, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed, adding 10–15 minutes.
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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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