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
10 hours hrs 10 minutes mins
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.
Hello Blair! I’ve nominated you for a Liebster Award. It’s an award that bloggers pass on to each other so we can get to know each other and so our readers can get to know us a little better too! You can check it out on my blog.
https://www.claytonfamilykitchen.com/?p=435
This baked omelet looks delicious! I love quick and easy recipes for the morning!
Kat
Hi, Kat! Thanks. 🙂 I think I’ll pass this time around — I don’t have time to do it right now. Life is too crazy! 🙂
Does this freeze well?
Hi, Beth! Yes, I think it would be fine to freeze the omelet after it’s baked. Enjoy!
Yes, I make this, cut it into individual portions and freeze. Very easy breakfast to make ahead!
Thanks, Jennifer!
Any reason why you can’t make it in muffin tins?
No, I don’t think so! That should work well — you may just have to adjust the cooking time slightly. 🙂
I just made these in a muffin tin and they came out great. Just kept a close eye on them and popped them out when they were browning on top. Now I can freeze the leftovers and have them any time I want.
Perfect! Great idea to make it into egg muffins! 🙂
This looks yummy! I make something similar but I put my egg mixture into puff pastry cups. It’s delish! Happy Merry Monday!
Hi, Lizzi! Thanks so much for stopping by. It’s definitely relish! 🙂
That is a really good suggestion to put it in puff pastry. If you have kids, putting it in muffin cups would make it even more appetizing and special! They would be like mini quiches and the size should be perfect for individual servings. I know my kids really like to have their own personal “pies or dishes”, so muffin sized would make them an instant hit in my house. And for kids who never slow down, with the puff pastry, they could probably be eaten by hand (though you might be quick enough to add a paper napkin!
Thanks, Janyne! Totally agree — kids LOVE anything in individual servings!
We love quiche, so I know my family would love this. We can eat this type of dish for all meals too 🙂 Thanks for sharing on Merry Monday.
Looks great. I want to try it!
Hi, Sherry! Thanks for stopping by! It is SO good…I hope you get a chance to make it!
You’ve done it again Blair! This one is going on our menu.
I was all excited to be making your Cordon Bleu Chicken casserole for dinner tonight, and hubby called and suggested we go out to dinner together. Make the casserole for the children to eat without us??? I don’t think so! I’ll be saving it for another night. I’m really looking forward to it. And, since I run little risk of missing breakfast here, I’ll probably get to this one first. Thanks for sharing another of your fantastic recipes. Pinning!
Hi, Karen! You’re so sweet! I hope that you get to try BOTH of the recipes. 🙂 And thanks for the pin! Enjoy that date night!
I love this idea -makes making omelets for a crowd so much easier! Like the idea of a sandwich later also.
Exactly, Vickie! It’s SO much easier! Thanks for stopping by. 🙂
This sounds wonderful!
Hi, Jill! Thanks so much for stopping by. It is wonderful. 🙂
Wondering how many eggs would be good to use if I wanted to make a 9×13 pan??
Hi, Karen! That’s no problem at all! Just double the recipe exactly for a 9×13 pan! 🙂
How long do you bake a 9 x 13 pan?
Hi, Maxine! I would start with the same cooking time — 40-45 minutes, even for the larger pan. You might need to add 5-10 minutes at the end, but just check it first. You will be able to tell once the eggs set in the middle and it’s done because they won’t “jiggle” when you move the pan. 🙂 Enjoy!
If you use a 9×13 how many more eggs do you use?
Hi, Mary! To bake in a 9 x 13 pan, you would want to double ALL of the ingredients. That means that you would need 16 eggs.
Enjoy! 🙂
Do you think I could make it the night before and just pop it in the oven in the am?
Hi, Jill! Yes, I think that you probably could! Give it a try and let me know if it works. 🙂
I tried this and unfortunately it turn out as well when I made it the night before. The consistency wasn’t quite there and the cheese kind of disintegrated over night. However, I make this ALL the time; we love it! The only adjustment I make is I put half the cheese in the mixture and add the last half on top at about 20 minutes through the cooking time. Great recipe, thank you!
Thanks so much for the feedback, Jaime! I’m glad that you have enjoyed it!! 🙂
Thank you for letting me know not to make it the night before. I came to the comment section for that specific question! This is so yummy! Thanks for sharing the recipe!
Hi, Mary! So glad that was helpful, and I’m thrilled that you enjoyed the recipe. It’s seriously a staple in our house. We love it too, and it’s delicious reheated as leftovers!
Do you think the leftover could be frozen and reheated? I make egg/ham/cheese breakfast sammies and freeze, so I would think yes, but I wondered if you had ever done so 🙂
Hi, Jaime! Yes, I definitely think that you could freeze and reheat this dish. I’ve done it with other baked omelets with great success! 🙂
Hi Blair!
This is the first time visiting your site. I cook breakfast for my 73 year old wife and sometimes she doesn’t get up till noon. So your breakfast dish sounds like something I can do for her special.Thanks I’m going to try these dishes!
Hi, Darrell! That’s wonderful! I hope that you and your wife enjoy the recipes. You are a great husband — what a lucky lady! 🙂
It was absolutely delish!
Awesome! Thanks, Gwen!
I love your reasons of why this is the BEST omelet! You sold me…I need to make this, and soon. I love how simple this is and that you can turn this into a sandwich. My kind of breakfast!
Thanks, Gayle! It’s the easiest way to make an omelet (and the sandwich is even better)!
Have you ever made this recipe in a large pan? I am wondering if anyone has tried, and how long to bake it for if I multiply the recipe times 5 in a larger pan for a large group.
It look amazing, I can’t wait to try this.
Hi, Trudie! I haven’t, so I can’t give you a specific baking time. I would start with adding about 5 minutes to the cooking time, and then just keep checking it every 5 minutes or so until it’s set in the middle. Sorry that I can’t give you any more specifics. Enjoy — it’s a favorite around here!
We have chickens and are always looking for egg recipes. I just made this and it is in the oven. It was so quick to put together. We added jalapeño and garlic and used cheddar and Swiss. I can’t wait to taste it!!
YUM, Becky! I hope that you loved it! It’s definitely one of my go-to favorites!
i make this alot for the kids, i thaw tater tots out and crush them and add into mixture before baking comes out yummy .
Oh, the tater tots are such a great idea! They would make it much more filling for hungry kiddos, so I love that suggestion. Thank you!
This was so easy and I really liked it. Just modified it to a 9×13
Awesome! Thanks, Mindy!
I cut the recipe in half & used unsweetened almond milk, turkey ham (cubed) and mozzarella because it’s what I had on hand! Topped off with some hot sauce, leftovers are even better!! Yum!
Awesome! Your twist sounds delicious, Crystal!
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!
Wonderful! Thanks for the positive feedback! 🙂