This ham, egg, and cheese casserole skips the bread entirely, letting the eggs, ham, and cheese shine in a rich, protein-packed breakfast bake. It’s naturally low-carb and keto-friendly, and it comes together in minutes for a hearty morning meal that feeds a crowd. The custard-like eggs are baked until puffed and golden, with savory ham and melty cheese in every bite.
Ingredients
- 12 large eggs
- 1 cup (240 ml) heavy cream or whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 cups (240 g) shredded cheddar cheese, divided
- 1 1/2 cups (200 g) diced cooked ham (about 8 oz / 225 g)
- 1/4 cup (25 g) grated Parmesan cheese (optional)
- 1 tablespoon chopped fresh chives or parsley (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 spray.
- In a large mixing bowl, whisk together the eggs, heavy cream (or milk), salt, pepper, garlic powder, and onion powder until completely combined and slightly frothy.
- Stir in 1 1/2 cups (180 g) of the shredded cheddar cheese and the diced ham. Pour the mixture into the prepared baking dish.
- Sprinkle the remaining 1/2 cup (60 g) cheddar cheese and the Parmesan (if using) evenly over the top.
- Bake for 40-45 minutes, or until the casserole is set in the center and the top is golden brown. To check doneness, insert a knife near the center—it should come out clean. The internal temperature should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes.
- Remove from the oven and let rest for 5 minutes before slicing. Garnish with chives or parsley and serve warm.
Tips
- Don’t overbake: Eggs can turn rubbery if cooked too long. Start checking at 40 minutes—the casserole should be just set, not jiggly in the middle.
- Use full-fat dairy: Heavy cream gives the richest, creamiest texture. Whole milk works but will be slightly less rich. Skim milk makes it watery.
- Let it rest: The 5-minute rest allows the casserole to firm up, making it easier to slice and serve.
- Substitutions: Swap cheddar for Swiss, Monterey Jack, or Gruyère. Use leftover roasted ham, Canadian bacon, or even cooked sausage (browned and drained) in place of diced ham.
Serving Suggestions
Serve this casserole with a side of fresh fruit, a simple green salad, or roasted potatoes for a more filling meal. It’s also great with a dollop of sour cream or a drizzle of hot sauce. For brunch, pair it with mimosas or a light vinaigrette-dressed arugula.
Variations
- Vegetable add-ins: Sautéed spinach, bell peppers, mushrooms, or onions add color and flavor. Squeeze out excess moisture from cooked vegetables to avoid a watery casserole.
- Spicy kick: Add 1/4 teaspoon cayenne pepper or a chopped jalapeño to the egg mixture.
- Herb twist: Stir in 1 tablespoon of fresh thyme, rosemary, or dill before baking.
- Dairy-free: Use unsweetened almond milk and dairy-free cheese shreds. Note that the texture will be slightly less creamy.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, microwave individual portions for 1-2 minutes, or reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through. This casserole also freezes well—wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this casserole ahead of time? Yes! Assemble the casserole the night before, cover, and refrigerate. In the morning, bake it straight from the fridge, adding 10-15 minutes to the baking time.
Can I use egg whites only? You can, but the casserole will be less rich and may not set as firmly. Use 8 whole eggs plus 8 egg whites for a good compromise.
Why is my casserole watery? This usually happens if you use low-fat dairy or if your ham has a high water content. Use full-fat cream and pat the ham dry with paper towels before adding.
Can I freeze the unbaked casserole? Yes, assemble without baking, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed, adding 10 minutes.
How do I know when it’s done? The center should be set and a knife inserted near the middle should come out clean. For accuracy, use a food thermometer—it should read 160°F (71°C).
Can I add potatoes? Yes, add 2 cups of frozen shredded hash browns (thawed and squeezed dry) to the egg mixture. This makes it heartier but adds carbs.
Related
- Hot Dogs with Cheese in the Middle Recipe
- Hot Dog Origins: History and How to Make Them
- Nitrate-Free Hot Dogs: Easy Homemade Recipe
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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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