Ham Egg and Cheese Casserole
Ham Egg and Cheese Casserole is easy to make and perfect for a weekend or holiday breakfast. It can be made and served the same day, or prepped and stored overnight to make your morning even easier!
For more Breakfast casserole recipes, be sure to check out my Mixed Berry French Toast Casserole, Caramel Pumpkin French Toast Casserole, and Bacon, Spinach, and Feta Breakfast Casserole.
Every year for Christmas breakfast, I always make one of two things: my tried and true, reader favorite French Toast Casserole, or this truly delicious and irresistible Ham Egg and Cheese Casserole.
I’ve had this particular recipe stored away in my handwritten recipe card box for many years, and I look forward to pulling it out for all of the big holidays.
It’s truly perfect for Christmas breakfast, Easter brunch, or anything in between!
Why You’ll LOVE this Ham Egg and Cheese Casserole
- It’s so easy to make and the ingredients are adaptable to your tastes or what you have on hand.
- You can make and serve it right away, or prep and refrigerate overnight.
- It makes a ton! Plenty to feed a crowd.
- It’s a great way to use up leftover holiday ham.
- The leftovers are outstanding! My husband thinks it’s even better the next day.
- It’s perfect for a special holiday breakfast or brunch, and easy if you make it in advance.
- We LOVE to have it for breakfast-for-dinner!
Ingredients for Ham Egg and Cheese Casserole
A full list of ingredients, measurements, and instructions are located in the recipe card below.
- shredded cheddar cheese
- shredded mozzarella cheese
- butter
- red pepper
- green onions
- can diced green chiles
- can mushrooms
- cooked ham
- all purpose flour
- milk
- dried parsley
- eggs
How to Make Ham Egg and Cheese Casserole – Step by Step
A full list of ingredients, measurements, and instructions are located in the recipe card below.
Step 1: Add cheese to baking dish
Combine the cheeses in a large bowl. Place 1/2 in the bottom of the prepared baking dish.
Step 2: Cook vegetables
Cook the green onions, bell pepper, green chiles, and drained mushrooms in the melted butter until tender. Spread evenly over the top of the cheeses in the baking dish.
Step 3: Layer ham and cheese
Sprinkle the ham and remaining cheese over the top.
Step 4: Add remaining ingredients and bake
In a large bowl, whisk together the flour, milk, parsley, and eggs. Pour over the top of the casserole. Bake in the preheated oven for 35-45 minutes.
Tips and Notes
- Meat options: feel free to swap the ham with whatever type of cooked breakfast meat you like best. Chopped bacon, breakfast sausage, or Canadian bacon would all work great.
- Vegetable swaps/addtions: you can use whatever kind of veggies you like or have on hand. Spinach, fresh mushrooms, diced yellow onion, or even chopped broccoli are great additions or swaps.
- Vegetarian and Gluten free options: to make this breakfast casserole vegetarian, simply leave out the ham and consider adding an additional vegetable (like spinach) in its place. For a gluten free option, replace the all purpose flour with gluten free flour (I like Bob’s Red Mill).
FAQs
Yes and that’s why I love it for Christmas morning breakfast! Simply prepare as directed up until the baking step. Cover the casserole with plastic wrap and refrigerate overnight. In the morning, remove the plastic wrap and bake as directed.
Yes! Prepare as directed using a freezer safe baking dish (like a disposable aluminum foil pan). Cover tightly with both plastic wrap and aluminum foil and freeze for up to three months. Allow the casserole to thaw overnight in the refrigerator before baking as directed in the morning.
Any leftover breakfast casserole can be stored in an airtight container in the fridge for up to three days.
More Holiday Breakfast Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Ham Egg and Cheese Casserole
Ingredients
- 3 cups shredded cheddar cheese
- 3 cups shredded mozzarella cheese
- 1/4 cup butter
- 1/2 large red bell pepper, diced
- 1/3 cup green onions, diced
- 4 ounce can diced green chiles
- 4.5 ounce can sliced mushrooms, drained
- 8 ounces cooked ham, diced
- 1/2 cup all purpose flour
- 1 3/4 cup milk
- 2 Tablespoons dried parsley
- 8 eggs, beaten
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish with cooking spray.
- Combine the cheeses in a large bowl. Place 1/2 in the bottom of the prepared baking dish.
- Melt the butter in a skillet over medium heat. Add the green onions, bell pepper, green chiles, and drained mushrooms, cooking until tender, about 5 minutes. Spread evenly over the top of the cheeses in the baking dish.
- Sprinkle the ham and remaining cheese over the top.
- In a large bowl, whisk together the flour, milk, parsley, and eggs. Pour over the top of the casserole.
- Bake in the preheated oven for 35-45 minutes. Remove from the oven and allow to rest for 10 minutes before serving.
Notes
- Making in advance: prepare as directed up until the baking step. Cover the casserole with plastic wrap and refrigerate overnight. In the morning, remove the plastic wrap and bake as directed.
- Freezer directions: prepare through step 5 using a freezer safe baking dish (I like to use a disposable aluminum foil pan,) but don’t bake yet. Cover the casserole tightly with both plastic wrap and aluminum foil and freeze for up to three months. Allow the casserole to thaw overnight in the refrigerator before baking as directed in the morning.
- Store any leftover breakfast casserole in an airtight container in the fridge for up to three days.
This looks so delicious! I am going to have to try making this casserole dish for a brunch that I have coming up.
This is heaven! Super easy to prepare and serves a lot of people in one preparation! Relatives are coming and this is perfect!
I live for casseroles and 1 pot dishes like this, yum!!!! thank you!!
I need to make this for our Christmas morning breakfast! We always like to have a breakfast casserole.
Hi Ashlyn
If I wanted to make this a heartier breakfast and vegetarian, would you recommend using a tator tot base at the bottom of the pan? Has anyone tried this or have a different suggestion?
Thanks,
Shelley
Hi Shelley! Yes I think either one of those would be great, though I would lean towards shredded hashbrowns.