There’s nothing quite like waking up to the smell of a ham cheese egg bake bubbling away in the oven—it’s my go-to breakfast for lazy Sundays and holiday mornings when I want something hearty but don’t feel like fussing over the stove. This simple dish combines all my favorite breakfast flavors in one pan: salty ham, melty cheddar, and fluffy eggs that come together in minutes. I first made this for my sister’s baby shower brunch, and now it’s become our family’s signature dish whenever we have overnight guests. Trust me, once you try this easy breakfast casserole, you’ll understand why it’s been my secret weapon for stress-free entertaining for years.
Why You’ll Love This Ham Cheese Egg Bake
This ham cheese egg bake is the breakfast hero you never knew you needed! Here’s why it’s my absolute favorite:
- Faster than pancakes: I can have it prepped in 15 minutes flat – perfect when I’m half-awake and need to feed a crowd.
- Customizable to your mood: I’ve made it with everything from leftover holiday ham to Sunday bacon, and it’s always delicious.
- Meal prep magic: It reheats like a dream, so I make a big batch for easy weekday breakfasts.
- Crowd pleaser: My picky nephew and gourmet-foodie sister both go back for seconds – that’s saying something!
Ingredients for Ham Cheese Egg Bake
Here’s everything you’ll need for my foolproof ham cheese egg bake – I’ve made this so many times I could probably recite the ingredients in my sleep! The beauty of this recipe is its simplicity, but I’ll let you in on a few of my little upgrades that take it from good to “can I have the recipe?” great.
- 6 large eggs – Farm-fresh if you can get them! The yolks make all the difference in color and richness.
- 1 cup whole milk – I’ve tried skim, but whole milk gives that custardy texture we love. For dairy-free, almond milk works in a pinch.
- 1 cup diced ham – Leftover holiday ham is perfect, but deli ham works too – just chop it into bite-sized pieces.
- 1 cup shredded sharp cheddar – Pre-shredded works, but I always grab a block and shred it myself – it melts so much creamier!
- 1/4 tsp salt – Go easy here – the ham and cheese add plenty of saltiness already.
- 1/4 tsp black pepper – Freshly cracked is my secret for that little extra kick.
That’s it! Six simple ingredients that transform into the most satisfying breakfast. Sometimes I’ll toss in a handful of chopped green onions or red bell peppers if I’m feeling fancy, but honestly? The classic version never disappoints.
How to Make Ham Cheese Egg Bake
Making this ham cheese egg bake is so easy, even my sleep-deprived morning self can handle it! Here’s my foolproof method that never fails me – just follow these simple steps and you’ll have a golden, puffy breakfast masterpiece in no time.
Step 1: Preheat and Prep
First things first – turn that oven to 350°F (175°C). While it’s heating up, grab your 9×13 inch baking dish and give it a good greasing. I use butter for extra flavor, but cooking spray works too. This step takes just 5 minutes but makes all the difference for easy cleanup later!
Step 2: Mix the Ingredients
Now for the fun part! Crack those 6 eggs into a big mixing bowl and whisk them together with the milk until they’re nice and smooth – no streaks of white remaining! Here’s my secret: don’t overbeat or you’ll get tough eggs. Gently fold in the ham, cheese, salt and pepper. I like to reserve a handful of cheese to sprinkle on top – makes it extra pretty when it comes out of the oven. Pro tip: if you’re using leftover ham, this is the perfect way to use it up!
Step 3: Bake to Perfection
Pour your egg mixture into the prepared dish – it should spread out evenly. Pop it in the oven and set your timer for 30 minutes. You’ll know it’s done when the edges are golden brown and the center doesn’t jiggle when you gently shake the pan. If you’re unsure, stick a knife in the center – it should come out clean. Let it rest for 5 minutes before slicing – this helps it set up perfectly!
Tips for the Best Ham Cheese Egg Bake
After making this ham cheese egg bake countless times (seriously, I’ve lost count!), I’ve picked up some tricks that make it absolutely foolproof every single time. Here are my can’t-live-without tips:
- Freshly grate your cheese – I know pre-shredded is tempting, but trust me, a block of cheddar you grate yourself melts so much creamier and doesn’t have that weird anti-caking powder.
- Let it rest before cutting – I know it’s hard to wait when it smells so good, but those 5 minutes out of the oven make sure you get clean slices instead of scrambled eggs!
- Toss in some greens – My secret weapon? A handful of baby spinach or diced bell peppers – they add freshness without changing the classic flavor. Check out my veggie-packed egg muffins if you love this idea!
- Room temp ingredients – Eggs and milk mix smoother when they’re not ice cold – I pull mine out while preheating the oven.
Ham Cheese Egg Bake Variations
One of my favorite things about this ham cheese egg bake is how easily you can mix it up! Here are my go-to variations when I’m feeling adventurous or just using what’s in the fridge:
- Bacon instead of ham – Swap the ham for crispy cooked bacon pieces (about 8 slices). The smoky flavor is incredible, but watch the salt since bacon is saltier than ham. I usually skip the added salt when I make this version.
- Roasted peppers and onions – Toss in 1/2 cup of diced roasted red peppers and 1/4 cup sautéed onions. They add sweetness and make it feel fancier – perfect for brunch guests!
- Swiss cheese twist – Use Swiss cheese instead of cheddar for a milder, nuttier flavor. The melty texture is dreamy, and it pairs beautifully with a sprinkle of fresh thyme.
The best part? These tweaks don’t change the baking time or method at all. Just mix and match to your heart’s content – I’ve never met a version of this bake that wasn’t delicious!
Serving Suggestions for Ham Cheese Egg Bake
Oh, let me tell you how I love to serve this ham cheese egg bake – it’s practically a breakfast party on a plate! My go-to is a big wedge of the bake with some fresh fruit on the side – think orange slices or berries for that sweet contrast. If I’m feeling extra (usually for Sunday brunch), I’ll add some crispy buttery toast or even hash browns. And coffee? Absolutely essential – the rich flavors of the bake pair perfectly with a strong cup of joe. For kids, I’ll serve it with a glass of cold orange juice – the tang cuts through the richness beautifully!
Storing and Reheating Ham Cheese Egg Bake
Okay, here’s the deal with leftovers – and trust me, you’ll want leftovers because this ham cheese egg bake tastes even better the next day! Just let it cool completely, then pop it in an airtight container in the fridge. It’ll stay perfect for about 3 days – any longer and the eggs start getting that weird rubbery texture nobody likes.
When you’re ready for round two, my favorite way to reheat is in the oven at 300°F for about 10 minutes – keeps that lovely texture intact. Microwave works in a pinch (we’ve all been there on rushed mornings!), but go easy – 30 second bursts with stirring in between keeps it from turning into a rubbery mess. And heads up – don’t freeze this one. I learned the hard way that frozen then thawed eggs get this weird spongy texture that’s just… sad. Stick to fridge storage and you’ll be golden!
Ham Cheese Egg Bake FAQs
I get asked about this ham cheese egg bake all the time – here are the questions that pop up most often from friends and family (and yes, I’ve tested all these scenarios myself!):
Can I make this ahead of time?
Absolutely! In fact, I often prep it the night before – just mix everything, pour into the dish, cover with plastic wrap, and refrigerate overnight. In the morning, pop it straight into the preheated oven (add 5-10 minutes to baking time since it’s cold). The flavors meld beautifully!
Can I use just egg whites?
You can, but heads up – the texture will be lighter and less rich. I’d use 8-9 egg whites to replace the 6 whole eggs. Personally? I miss the golden color and custardy texture from the yolks, but it’s still tasty!
Is this recipe gluten-free?
Yep! Naturally gluten-free as written. Just double-check your ham if you’re super sensitive – some brands add fillers with gluten. I always use plain diced ham to be safe.
What’s the best cheese substitute?
Any melty cheese works! My second favorite is Monterey Jack – milder but still creamy. For dairy-free, I’ve had luck with vegan cheddar shreds (the kind that melt well). Avoid hard cheeses like Parmesan – they don’t give that gooey factor we love.
Can I freeze leftovers?
Honestly? I don’t recommend it. Frozen eggs get rubbery when thawed. But it keeps beautifully in the fridge for 3 days – just reheat gently in the oven or microwave. Perfect for quick breakfasts all week!
Nutrition Information
Okay, let’s talk nutrition – but first, my standard disclaimer: these numbers are estimates and can vary based on your ingredients (like if you use extra cheese like I sometimes do… whoops!). Here’s the scoop per serving of my ham cheese egg bake:
- Calories: About 220 – perfect for keeping you full until lunch!
- Protein: 18g – hello, muscle fuel from all those eggs and ham
- Fat: 15g (7g saturated) – mostly from the good stuff like eggs and cheese
- Carbs: Just 3g – making this a great low-carb breakfast option
Not too shabby for something that tastes this indulgent, right? Of course, your exact numbers will vary depending on whether you use whole milk vs. skim, different cheeses, etc. But this gives you a great ballpark!
Ham Cheese Egg Bake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a mixing bowl, whisk together the eggs and milk.
- Stir in the diced ham, shredded cheese, salt, and black pepper.
- Pour the mixture into the prepared baking dish.
- Bake for 30 minutes or until the eggs are set and the top is lightly browned.
- Let cool for 5 minutes before serving.