My fluffy ham and egg casserole features sweet bell pepper bits and a crispy hash brown base! I make my easy breakfast casserole with leftover ham and top it off with cheese that turns golden brown and gooey once baked.
This post may contain affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer.
My Family’s Favorite Ham Casserole
Breakfast with my family is my favorite way to start the day, and my ham and egg casserole makes it so easy to do just that! My kids, Connor and Leah, are huge breakfast fans, but they often have a hard time deciding what they want to eat in the morning.
Luckily, with my casserole, there’s no need to choose between having ham, eggs, or potatoes for breakfast. All three of them can be put together in a single dish that requires minimal preparation! Every time I make this casserole, there’s something for everyone in the family to enjoy.
It’s especially great to make right after Christmas with leftover ham to enjoy it in a different way!
And, if you love easy breakfast recipes, try my recipes for coffee cake muffins, cinnamon rolls, 4-ingredient banana bread, cinnamon roll casserole, and brioche french toast casserole.
Breakfast Casserole with Ham Ingredients
- Ham – One pound of ham is plenty for my recipe. I typically use leftover ham, which makes the casserole so hearty and savory without any extra effort.
- Eggs – I use a dozen eggs to give the casserole a fluffy and satisfying texture.
- Cheddar cheese – Melts wonderfully with all the ingredients and turns a beautiful golden brown color in the oven.
- Bell pepper – Adds texture and natural sweetness (plus a pop of color!) to every bite.
- Frozen hash browns – To form a slightly crispy yet tender base. Either shredded or cubed hash browns can be used, depending on preference.
- Milk – Helps the eggs develop a rich flavor while also making them light and fluffy. Whole milk is my favorite to use here!
- Salt & Pepper – These simple seasonings enhance the overall taste of the dish without being overpowering.
How to Make a Ham and Cheese Egg Bake
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 400 degrees F. Spray a 9×13 baking dish with nonstick spray, then add the frozen hash browns in a single layer at the bottom of the dish.
STEP TWO: Next, cube the ham and chop the bell pepper into small pieces. Sprinkle the ham and bell peppers on top of the hash browns.
STEP THREE: Crack the eggs into a large mixing bowl, then whisk in the milk, salt, and pepper. Mix in half of the shredded cheese until fully incorporated.
STEP FIVE: Pour the egg mixtures over it and top with the remaining cheese.
STEP SIX: Bake the casserole, uncovered, for 40 to 45 minutes until the top is golden and the middle is set.
STEP SEVEN: Allow the ham and cheese casserole to cool for a few minutes before slicing. Serve warm and enjoy!
Tips for the Best Ham and Egg Casserole
- Don’t skimp on the spray when preparing the baking dish. It’s essential in preventing my ham and cheese egg bake from sticking to the pan.
- I use freshly shredded cheese instead of pre-shredded. Although it requires a little more effort, it’s worth it with how well it melts and how delicious it is too.
- Garnishing with green onions is one of my favorite ways to elevate the casserole. This step is optional, but I never skip it! Chives can also be used as a substitute if desired.
- Mix the eggs gently. Overwhisking the eggs will cause them to turn out dry or tough.
- Be careful not to overbake, either. Letting the eggs cook for too long will result in a rubbery texture.
Ham and Cheese Casserole Variations and Substitutions
- If ham is unavailable, my favorite meats to use as a substitute are sausage and bacon. Similar to ham, they are packed with savory flavor and just the right amount of saltiness.
- Diced potatoes can be used instead of hashbrowns if a different texture is preferred.
- To switch up the taste, use a different type of cheese! My husband Ben’s favorite cheese to use is Pepper Jack because it adds subtle heat. Colby Jack and mozzarella also make great choices.
- For additional depth, I saute the bell peppers with garlic and onion before adding them to the casserole. The onion brings additional texture and natural sweetness to the recipe.
- Southern hash browns include onion and bell pepper already, so they’re a great swap if I don’t have bell peppers on hand.
- The addition of herbs like basil or oregano will ultimately add freshness, along with a hint of color!
What to Serve with a Ham Casserole
While my ham and egg casserole already features a hash brown base, I still love to serve it with an additional side of crispy hash browns! It also tastes delicious served with bacon, made in the oven to avoid any mess. A sweet option that will balance out my savory recipe perfectly is my sweet cream pancakes.
Ham and Egg Casserole FAQs
How should I store leftovers?
I store my leftovers in an airtight container once they have cooled fully, and refrigerate them for up to 4 days. In a freezer-safe container, this casserole can be frozen for up to 3 months.
How do I reheat a leftover breakfast casserole with ham?
My favorite way to reheat an egg casserole is in the oven. Simply bake it at 350 degrees F until warmed through. If previously frozen, the casserole can be thawed overnight in the refrigerator before reheating the next day.
More Easy Ham Recipes
- Ham salad recipe
- Ham steak
- How to cook a spiral ham
- Ham and cheese roll ups
- Ham shank
- Ham gravy
- Crockpot spiral ham
Easy Ham and Egg Casserole
Ingredients
- 1 pound cooked ham cubed
- 2 cups cheddar cheese
- 12 eggs
- 1 bell pepper
- 24 ounces frozen hash browns
- 1 cup milk
- Salt and pepper to taste
Optional
- green onions chopped
Instructions
- Preheat the oven to 400 degrees F. Spray a 9×13 baking dish with nonstick spray, then add the frozen hash browns to the bottom of the dish.
- Chop the bell pepper into small pieces. Sprinkle the cubed ham and bell peppers on top of the hash browns.
- In a large mixing bowl, crack the eggs and then whisk in the milk, salt, and pepper. Incorporate ½ of the cheese. Set it aside.
- Pour the egg mixture over it and top the casserole with the remaining cheese.
- Bake it uncovered for 40-45 minutes, until the top is golden and the middle is set. Top with green onions, if desired.
Notes
- Don’t skimp on the spray when preparing the baking dish. It’s essential in preventing the ham and cheese egg bake from sticking to the pan.
- Use freshly shredded cheese instead of pre-shredded cheese, as it melts better.
- Garnishing it with green onions is one of my favorite ways to elevate the casserole.
- Mix the eggs gently. Over whisking the eggs will make them dry or tough.
- Be careful not to over bake. Letting the eggs cook for too long will result in a rubbery texture.
- Store leftovers in the fridge in an airtight container for up to 4 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
