This ham and egg casserole is a simple baked omelet that’s perfect for breakfast, brunch, lunch, or dinner. With just 10 minutes of prep, the ham and cheese egg bake is an easy way to use up leftover ham, or you can substitute with sausage or bacon.
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If you’re looking for even more egg bake recipes, try this maple sausage and apple breakfast bake, a tater tot breakfast casserole, and a baked western omelet, too!
It was absolutely delish!
– Gwen
The Easiest Ham Egg Cheese Casserole!
This is what I like to call a dump-and-bake meal! Just whisk everything together and pop it in the oven! You get all of the classic flavors and ingredients of a ham and cheese omelet, but the casserole is baked in the oven rather than fried in a skillet. That means that it’s easier to prepare, completely hands-off, and healthier (thanks to less oil and butter, no bread, and plenty of protein). The egg bake is also very versatile, as you can use just about any veggies, meat, and cheeses that you have on hand. It works well for holidays, brunches, and even weeknight dinners.
How to Make this Ham Egg and Cheese Casserole
The puffy, cheesy, golden brown ham and egg casserole could not be easier to prepare! You’ll find detailed directions in the recipe card below, but here’s the quick overview:
- Whisk together the eggs, milk, and seasoned salt. Use whole milk, 2% milk, or even half-and-half or heavy cream. You need some fat in the liquid to make an egg custard with the best texture and flavor.
- Sprinkle the ham, cheese, and onion into the uncooked egg mixture; stir to combine.
- Pour the egg mixture into a greased 8-inch square dish.
- Bake the ham and egg casserole in a 350°F oven for 40-45 minutes, until the eggs are set.
- Slice into squares, transfer to a serving plate, and garnish with fresh herbs.
What Goes Well with Ham and Eggs for Dinner
This versatile dish works well for breakfast, brunch, lunch, or dinner. It tastes special enough for holidays and celebrations (such as baby showers, bridal showers, and Easter), but it’s also simple enough for a quick weeknight dinner.
Serve the ham and cheese egg bake with an easy fruit salad with vanilla pudding, Southern fried apples, a house salad with candied pecans, roasted gold potatoes, or Arkansas green beans. To make the meal more filling, we love to offer a basket of Morning Glory muffins, cranberry muffins, cranberry bread, sour cream blueberry muffins, zucchini bread muffins, or a slice of Amish friendship bread without starter. It’s also great with baked pancakes with pancake mix, healthy banana pancakes, toasted Dutch oven bread, banana nut bread, whole wheat banana bread, lemon poppy seed loaf, an easy cinnamon coffee cake with cake mix, French toast casserole, or cinnamon roll casserole.
Preparation and Storage Tips
- Storage: Unlike a quiche, there’s no crust to get soggy, so a leftover baked omelet keeps very well in the fridge. Store the ham and cheese egg bake in an airtight container in the refrigerator for 3-4 days. It’s a nice way to prep ahead for easy breakfasts during the week!
- Make Ahead: Readers have tried assembling the dish the night before and then waiting to bake the casserole in the morning. Unfortunately, the texture is not quite as good. Your best bet is to wait until just before baking to whisk everything together.
- How to Freeze: Let the casserole cool to room temperature. Slice into squares, wrap each individual square in plastic wrap, and then again in foil. The tightly wrapped squares will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- How to Reheat: To reheat the entire casserole, let the dish sit on the counter for at least 30-60 minutes to come to room temperature. Warm in a 350°F oven just until heated through, about 20 minutes. You can also reheat individual slices in the microwave for about 1 minute, or until warmed through.
Tips for the Best Ham and Cheese Egg Bake Recipe
- Use leftover ham (such as holiday extras from Easter or Christmas), or just purchase ham at the grocery store to use in this recipe. You can buy a ham steak and dice it yourself at home, or pick up a package of pre-diced ham and avoid the extra prep. Even sliced ham from the deli counter will work!
- Dice the onion into very fine pieces so that it softens in the oven. Larger chunks of onion may still be crisp at the end of baking, and nobody wants to bite into a crunchy onion!
- Use whole milk or at least 2% milk for the best texture. You need some fat to make a good egg custard, so even half-and-half or heavy cream will work for a richer, more decadent dish.
- Don’t skip the Lawry’s seasoned salt. This single ingredient is an easy way to add tons of flavor to the omelet, since it includes a blend of seasonings like paprika, onion, and garlic. The omelet just doesn’t taste quite as good without it!
I didn’t expect this to be as good as it was because it was so simple. Had company for breakfast and I had everything on hand. The texture was wonderful–light and fluffy. I used freeze dried red onion from Lighthouse and I added dried chives into the mix rather than on top. This was a truly delicious success!
– T. Orr
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Ham and Egg Casserole
Ingredients
- 8 large eggs (or use 4 whole eggs and 6 egg whites)
- 1 cup whole or 2% milk
- ½ teaspoon seasoned salt (such as Lawry's)
- 8 ounces diced cooked ham
- 1 cup grated cheddar cheese
- 3 tablespoons very finely diced sweet onion
- Optional garnish: chopped fresh chives or parsley
Instructions
- Preheat the oven to 350°F. Grease or spray an 8-inch square baking dish with nonstick cooking spray; set aside. Beat the eggs, milk, and seasoned salt together with a whisk in a large bowl.
- Stir in the ham, cheese, and onion.
- Pour the egg mixture into the prepared baking dish.
- Bake for 40-45 minutes, or until the eggs are set and a knife inserted in the center comes out clean. Cut into squares and garnish with fresh herbs, if desired.
Notes
Nutrition
Ham and Cheese Egg Bake Recipe Variations
- We love the classic combination of ham with sharp cheddar cheese in this easy breakfast casserole, but you can substitute with just about any good melting cheese. Other nice options include Swiss, Pepper Jack, Monterey Jack, Colby Jack, Gouda, and mozzarella cheese.
- Add vegetables: Stir in just about any sauteed vegetables that you like. Good options include sweet bell peppers, zucchini, tomatoes, mushrooms, and broccoli. Spinach is also a nice addition to the egg bake, and you don’t need to cook it first.
- Try herbs: Mix fresh herbs right into the eggs for even more flavor. Good options include chopped fresh parsley, chives, thyme, rosemary, and basil. Sliced green onions are also a nice addition.
- Whisk some Dijon mustard or dry mustard into the egg mixture for a little bit of a zesty bite. Garlic powder, onion powder, cayenne, and/or ground black pepper are also great options.
- Instead of the diced ham, use an equal amount of cooked bacon or cooked, crumbled sausage.
More Breakfast Casserole Recipes
Sausage Egg and Cheese Casserole
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Overnight Bisquick Breakfast Casserole
9 hours hrs 15 minutes mins
Crescent Roll Breakfast Casserole
1 hour hr
This recipe was originally published in July, 2014. It was updated in December, 2024.
Such a great low carb option! Love being able to have eggs in the morning without any fuss! I cut a ham steak in tiny pieces and saute with onion first. Really tasty!
Thank you, Bridget!
I made this for the first time tonight. It was incredibly delicious and so fluffy. I followed the recipe as written, just adding a little chopped bell pepper with the onion. My oven cooks fast so it was completely set at 40 minutes and cut so easily upon serving. Thanks for sharing this new favorite egg recipe, Blair! I will definitely be making it again very soon!
That’s so good to hear, Mary Catherine! Thank you for letting me know. I’m glad that it was a hit!
Great recipe! Easy and very tasty. The texture is almost like the old fashioned souffles–very light. I had some Kirkland bacon bits left to use up so sprinkled those on top which was very nice. Makes a great low carb meal for those of us watching carbs. I like that once it’s in the oven it gives me a pocket of time to clean up and prep the rest of the meal.
Thank you, Norma!!
Hi Blair,
I tried your Baked Ham and Cheese Omelet today. And per your suggestion, I added a few handfuls of fresh spinach & about 1/2 of a red pepper. I didn’t have any ham either, so I opted for your sausage substitution suggestion also. Was this ever yummy! Definitely a winner! And I can see where it can be extremely versatile.
Thank you for sharing your talents – the recipes, the photos, and your busy family life happenings!
Hi Kris,
Thank you so much for your kind words. We’re so glad you enjoy this recipe and greatly appreciate your support!
This is a very good breakfast omelet. I have made it twice in the last month.
Once for out of town guests. The other for family. Everyone really like it.
Came out perfect each time. This recipe is a keeper.
Awesome! So happy that it’s been a hit, Deb. Thanks for your note!
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Thank you for your feedback, Sarah! What could we do to get your rating at a 10? If you had any trouble with the cooking process, we’re always happy to help!
Great for a small group to have some pre meal snacks and a good conversation before the dinners omelette.
Was great with steak as well.
We’re so glad you enjoyed it, Ed!
I make this all the time when my son visits. We both love it. I dice about 1 tbsp of green pepper and 1 tbsp of onion and today I diced some tomatoes and threw in there.
I’m so glad to hear that, Margaret. Thank you!
Can you put this together the night before. So you justhave to bake it in the morning.
Yes, that should be just fine! You could also cook the omelet and reheat it the next day.
Can I prepare this day before I need it
Yes! This recipe will stay fresh in an airtight container in the fridge for 3-4 days.
This was great, I followed the recommendation to add broccoli and cooked it in a skillet with the onions before adding both to the casserole to bake. Thanks!
We’re so glad you enjoyed it, Megan! Thank you for trying it out and taking the time to leave a review.
Hi Blair,
I was reading your blog earlier this week, came across this recipe and decided to try it. I made a lighter version for dinner last night using the 4 whole eggs and 6 egg white combination, a mix of sharp cheddar (Kraft Creamy Melt Triple Cheddar to the rescue to save time!) and subbed turkey sausage for the ham. It paired so well with a spinach salad and made for an awesome light summer week night meal packed with protein. The recipe is simple, uses only a handful of ingredients, and is easily customizable. It also bakes at a relatively low temperature so I didn’t have to worry about heating up the kitchen too much during these remaining dog days of summer. Since there are just two of us at home, I plan to freeze the leftovers for a future quick dinner option!
Thanks so much for the recipe and have a great day!
Kim
Hi Kim,
Thank you so much for your review! We’re happy you found the recipe and are glad you enjoyed it. We hope you continue to enjoy recipes on the site. Have a great day as well!
Will be making this for my Christmas Breakfast – and because there is only me – will freeze it for later breakfasts. Thanks for posting.
Hi Kathi,
Yes, this freezes well for up to 3 months. To freeze, let the casserole cool to room temperature. Slice into squares, wrap each individual square in plastic wrap, and then again in foil. Thaw in the fridge overnight. We hope you enjoy and have a very Merry Christmas!
Excellent recipe. I added just a touch more onion, based on my husband’s belief that you can never have too much onion. Really tasty and easy to make.
We tend to agree with your husband! We’re so glad you were able to make it work for you and enjoyed the recipe. Thank you for trying it out and taking the time to leave a review, Jenene!
Hi made ham and egg casserole. Delicious, simple to make.
Awesome, thank you Betsy!
I’ve been looking like a recipe for this for years! Only thing I omitted was the seasoning salt because I’m watching sodium intake. This came out perfect, and I look forward to changing up the fillings!