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Slice of ham and cheese egg casserole on a plate with green onions in the background
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Ham and Cheese Egg Casserole Recipe

A holiday brunch would not be complete without a Ham and Cheese Egg Casserole recipe on the menu! This easy dish can be made ahead of time with crescent roll dough and a few simple ingredients. 
Course Breakfast, Brunch
Cuisine American
Keyword crescent roll recipe, egg casserole recipe, egg casserole with ham
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 people
Calories 293kcal
Author Blair


  • 1 (8 ounce) can refrigerated crescent roll dough sheet (or crescent rolls)
  • 1 ½ cups cooked, diced ham (about 7 ounces)
  • 1 cup grated cheddar cheese
  • 6 eggs
  • 2 cups milk (I use 2% milk)
  • Salt and pepper to taste
  • Optional garnish: sliced green onions chopped


  • Preheat oven to 375 degrees F. Spray a 13-inch x 9-inch baking dish with cooking spray and set aside.
  • Unroll crescent dough and spread in the bottom of the prepared dish.
  • Place diced ham on top of crescent rolls. Sprinkle with cheddar cheese.
  • In a medium bowl, whisk together eggs and milk. Add salt and pepper, to taste.
  • Pour egg mixture over ham and cheese.
  • Bake, uncovered, for 35 – 40 minutes, or until eggs are set. Slice into squares.
  • Garnish with fresh chives just before serving!


  • I like to use a crescent dough sheet, which doesn't have any perforations. If you can't find the dough sheets, just use a regular can of crescent roll dough and pinch together the seems so that you have one complete sheet.
  • You can buy pre-diced ham in the meat section at your grocery store, you can purchase ham at the deli counter and chop it up yourself, or you can use leftover ham from a previous meal (I used leftover 5-Ingredient Baked Ham with Apricot Glaze here). Any variety will work!
  • Make an egg casserole with no meat! For a vegetarian egg casserole recipe, replace the diced ham with sautéed vegetables of your choice. I recommend diced bell pepper, sliced mushrooms, and finely diced onion.
  • If you decide to add vegetables to this casserole, you'll want to cook them in a skillet first. The vegetables will release liquid as they cook, and you don't want them to make your egg casserole watery!
  • Omit the ham and just serve an egg and eheese casserole!
  • Instead of ham, try this Egg Casserole with Bacon.
  • If you want an egg casserole with hash browns, try this Bacon and Cheese Hash Brown Breakfast Casserole.
  • You can make an egg casserole with bread instead of crescent roll dough, such as this Ham, Egg and Cheese Breakfast Strata.
Can Egg Casserole be made ahead of time?
Yes! You can assemble this casserole the night before and keep it in the refrigerator (covered) for about 8 hours before baking.
How long can this Egg Casserole be in the fridge?
Once baked, the leftover egg casserole will be good for about 2 days in the refrigerator. If you want it to last longer, I recommend freezing the extra casserole. 
Can Egg Casserole be frozen?
Yes! When wrapped tightly, a baked egg casserole can be frozen for up to 2 months.
Can Egg Casserole be reheated?
Yes! Reheat the egg casserole in a 350 degree F oven for about 20 minutes, or until heated through. If the top of the casserole starts to get too dark before it is warmed through, cover loosely with foil to prevent further browning.


Serving: 1slice | Calories: 293kcal | Carbohydrates: 14g | Protein: 15g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 157mg | Sodium: 679mg | Potassium: 212mg | Sugar: 6g | Vitamin A: 380IU | Vitamin C: 0.1mg | Calcium: 193mg | Iron: 1.2mg