This egg bake with ham and cheese is a hearty, crowd-pleasing breakfast casserole that combines fluffy eggs, savory ham, and melted cheese in one easy dish. It works beautifully for holidays, brunches, or meal prep because it comes together in minutes and bakes unattended. The result is a golden, puffed, and satisfying casserole that slices cleanly and tastes great warm or at room temperature.
Ingredients
- 12 large eggs
- 1 cup (240 ml) whole milk or half-and-half
- 1/2 cup (120 ml) heavy cream (optional, for extra richness)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1/4 tsp (0.5 g) garlic powder (optional)
- 2 cups (240 g) diced cooked ham (about 12 oz / 340 g)
- 2 cups (170 g) shredded sharp cheddar cheese, divided
- 1 cup (85 g) shredded Swiss or Gruyère cheese (optional, for extra flavor)
- 1/4 cup (25 g) chopped fresh chives or green onions (optional, for garnish)
- Nonstick cooking spray or butter for greasing the dish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with nonstick spray or butter.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream (if using), salt, pepper, and garlic powder (if using) until fully combined and slightly frothy.
- Stir in the diced ham and 1 1/2 cups (170 g) of the shredded cheddar cheese. Reserve the remaining 1/2 cup (60 g) for the top.
- Pour the egg mixture into the prepared baking dish and spread it evenly with a spatula.
- Sprinkle the reserved cheddar cheese (and the Swiss/Gruyère, if using) evenly over the top.
- Bake in the preheated oven for 40–45 minutes, until the edges are golden and the center is set. The internal temperature should reach 160°F (71°C) as the USDA FSIS safe minimum for egg dishes. Check with a food thermometer inserted into the center.
- Remove from the oven and let rest for 5–10 minutes before slicing. Garnish with chives or green onions if desired.
Tips
- Don’t overbake: The casserole will continue to cook from residual heat after you pull it out. Take it out when the center is just set but still slightly jiggly; it will firm up as it rests.
- Use stale or day-old bread cubes if adding bread: If you want a strata-style bake, add 4 cups (180 g) of cubed bread. Let the mixture sit for 15 minutes before baking so the bread absorbs the custard.
- Substitutions: Swap ham for cooked bacon, sausage, or leftover rotisserie chicken. Use any melting cheese like Monterey Jack, mozzarella, or pepper jack for a spicy kick.
- Grease well: A well-greased dish ensures easy slicing and cleanup. If you’re worried about sticking, line the dish with parchment paper.
Serving Suggestions
Serve this egg bake warm, cut into squares, alongside fresh fruit, roasted potatoes, or a simple green salad. It pairs beautifully with toast, bagels, or buttery croissants. For brunch, set out hot sauce, salsa, or a dollop of sour cream for guests to add.
Variations
- Vegetable Egg Bake: Sauté 1 cup (150 g) of diced bell peppers, onions, or mushrooms and fold them in with the ham.
- Spinach and Feta: Skip the ham and add 2 cups (60 g) of fresh spinach (wilted and squeezed dry) and 1 cup (150 g) of crumbled feta.
- Southwest Style: Add 1 can (4 oz / 113 g) of diced green chiles and 1 tsp (2 g) of chili powder. Use pepper jack cheese.
- Hash Brown Crust: Press 3 cups (450 g) of thawed shredded hash browns into the bottom of the greased dish, then pour the egg mixture over the top.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of baking. The casserole will keep for 3–4 days. To reheat, microwave individual portions for 1–2 minutes, or reheat the whole casserole in a 350°F (175°C) oven for 15–20 minutes, until warmed through. You can also freeze the baked casserole for up to 2 months; thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Can I make this egg bake ahead of time? Yes, assemble the casserole the night before, cover it, and refrigerate. In the morning, bake it straight from the fridge, adding 5–10 minutes to the baking time.
Why is my egg bake watery? Watery texture usually comes from vegetables that release moisture. If adding veggies, cook them first and squeeze out excess liquid. Also, make sure your cheese is well-drained if using fresh mozzarella.
Can I use egg whites only? Yes, substitute 8 egg whites for 4 of the whole eggs, but note that the texture will be slightly less rich and the bake may be a bit drier.
Can I use a different size pan? If using an 8×8-inch (20×20 cm) pan, the casserole will be thicker and need 10–15 minutes more baking time. For a 9×13-inch (23×33 cm) pan, the bake is thinner and cooks faster.
Is it okay to use pre-shredded cheese? Yes, but pre-shredded cheese often contains anti-caking agents that can affect melting. For the smoothest texture, shred your own cheese from a block.
Can I double the recipe? Absolutely. Use a larger baking dish (like a 12×18-inch / 30×45 cm) or two 9×13-inch pans. Baking time may increase slightly, so check with a thermometer.
Related
- Hot Dog Pet Sim X Best Pets Guide
- Grilled Vegetables with Whipped Feta: Easy Recipe
- Greek Veggie Platter: Easy Meze Board Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).