Ham and Egg Casserole Recipe

This recipe is a perfect choice for those times when you are hungry and crave some meat, however, your mood for cooking is really down. That’s a suitable moment for the Ham and Egg Casserole. Believe me, all your loved ones will adore it and your effort will be minimum!

Not to mention that this Ham and Egg Casserole can be made with leftover ham and stored in the freezer for another time too. It is an easy and quick recipe to make for breakfast or for dinner.

Ham and Egg Casserole

Basics In Ham and Egg Casserole Without Bread

Serving a big brunch on Sunday morning or for the holidays, and serving breakfast for dinner are two of my absolute favorite meals ever. As always, saving on our groceries and time in the kitchen is important too. Although this casserole does call for a dozen eggs, you can still serve your whole family for well under $5, especially if you use leftover ham.

So, let’s see how we rock this easy and budget-friendly recipe!

  1. The first step is to cut the ham into bite-size pieces. For that, you will need about 1 cup for a the final result I achieved or 1 3/4 cups for double quantity.
Cut the ham into bite-size pieces.
  1. Next, combine the ham with shredded cheese, Parmesan cheese, flour, and seasonings in a large bowl.
Combine the ham with shredded cheese.
  1. After that, spray a 13×9 baking dish lightly with cooking spray. Then, spread the ham mixture evenly. Also, melt 1/4 cup butter and drizzle over the mixture.
Spread the ham mixture evenly in a baking dish.
  1. Whisk the eggs, milk or cream, mustard, and pepper.
Whisking the eggs.
  1. Finally, pour the egg mixture over the ham mixture in the baking dish.
Pour the egg mixture over the ham mixture.
  1. Bake uncovered at 350 degrees for 30-35 minutes. You can also know that it is ready by inserting knife in the center of the dish. If it comes out clean, you are good to go!

In addition, if you like, you can add another sprinkle of cheese to the top of it, and pop it back in the oven for a couple of minutes. The top will become melted and bubbly.

Ham and Egg Casserole

Ham and Egg Casserole: Printable Recipe

From here you can print out the recipe! For more printable recipes we have prepared a considerable quantity of well-thought-of recipes that are a must-try!

5 from 1 reviews
Ham and Egg Casserole
 
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Cook time
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Quick and easy casserole that can be served for breakfast or dinner. Recipe from PocketChangeGourmet.com
Serves: 6-8 servings
Ingredients
  • 1 cup fully cooked ham, cut into small pieces
  • 2 cups shredded cheese {whatever you like best}
  • ¼ cup Parmesan Cheese
  • 1 tablespoon flour
  • ¼ teaspoon Greek Seasoning
  • ¼ teaspoon pepper, divided in half
  • ¼ cup butter, melted
  • 12 eggs
  • 1 cup milk, half-and-half or whipping cream
  • ½ tablespoon Dijon mustard
Instructions
  1. Preheat oven to 350 degrees and lightly spray a 13x9 baking dish with cooking spray
  2. Cut ham and add to large bowl
  3. Add shredded cheese, Parmesan cheese, flour, Greek seasoning and ⅛ teaspoon pepper, combine and pour into baking dish evenly
  4. Melt butter and pour over ham mixture
  5. In a large measuring cup, add 1 cup milk or cream, break eggs into measuring cup, add Dijon mustard and ⅛ teaspoon pepper, whisk well
  6. Pour over ham mixture
  7. Bake uncovered at 350 degrees for 30-35 minutes or until a knife inserted in the middle comes out clean.
  8. Optional: sprinkle casserole with more cheese and return to oven for a couple minutes until cheese is melted and bubbly
Notes
This recipe can easily be doubled. Cover and freeze 1 casserole and bake one to enjoy right away. Or freeze both for later.
To use frozen casserole: Remove from freezer 30 minutes before baking, cover and bake at 350 degrees for 55 minutes, uncovered and continue baking for 15-20 minutes or until a knife inserted in the center comes out clean.
Ham and Egg Casserole Recipe

Final Thoughts

All in all, you could probably notice how easy-to-make and still delicious this recipe is. A perfect choice for those times when you are hungry and crave some meat, however, your mood for cooking is really down. That’s a suitable moment for the Ham and Egg Casserole. Believe me, all your loved ones will adore it and your effort will be minimum!

Finally, it’s your time to share your experience with this recipe and all your thoughts on it. So, tell me everything in the comments section: What do you think about Ham and Egg Casserole recipe? Did your kids enjoy this dish? Also, did you go for the main recipe or did you improvise? If so, what did you add and what was your final result?

Additionally, please, do not hesitate to ask any further questions on this topic in the comments too. I will make sure to answer you as soon as possible! Last but not least, if you are eager to find out more delicious Breakfast Casseroles recipes, I got you! Try these three winners of mine for adding a twist to your breakfast without all the fuss!

Comments

  1. Does this recipe really call for one dozen eggs? Or do you mean “1 to 2” eggs?
    Otherwise, it looks really good. Thanks.

  2. For the frozen casserole..is it frozen prior to being cooked. So in other words the eggs are frozen while raw and how long can it stay in the freezer? Thanks

    • Hi Monica, we have always cooked it prior to freezing, so I’m sorry I don’t really have a good answer for you. Perhaps do a search on how long eggs can stay frozen.

  3. hey, just tried this for dinner, added some onions (that i sauteed before), very good recipe, no heavy egg dish, husband is looking forward to have leftovers for breakfast at work 🙂 thx

  4. how many does this serve?

  5. I like to make these breakfast casseroles and this was my favorite. So good! and Easy! thank you 🙂

  6. Can you prep this the night before and then cook in the morning?

  7. Do you bake the casserole before freezing? The recipe doesn’t state. Thanks!!

    • Kari, Yes you can freeze the casserole un-cooked. Just make sure it’s covered well and it will last for 3 months in the freezer. Be sure to remove from the freezer 24 hours ahead of cooking and let it thaw in the refrigerator. Remove from the refrigerator an hour before cooking.

  8. This recipe was a hit for brunch. I didn’t have Greek seasoning so I omitted it. But I did add some chopped green pepper. Delicious. Thanks for the recipe!

  9. I made a few adjustments. I used 4 duck eggs and 8 chicken eggs. I used half sharp cheddar and half pepper jack cheese. I also sautéed half a red, green pepper and a whole Spanish onion with the ham and then placed that mixture in the bottom of my baking dish. I omitted the butter, the ham has enough fat it use didn’t need the butter. It turned out really well. I have a lot of eggs right now so I also made a second batch, but divided it up into a muffin pan, cooked it then froze them for individual quick servings.

  10. we substitute proscuitto for the ham and add tomatoe and onion…….fantastic!!!

  11. Could you add shreaded hashbrown potatoes to this recipe

    • Yes Nita you can add hashbrown Potatoes. You may need to increase the cooking time by 5 to 10 minutes.

      • I made it this morning, added sautéed onion & two different kinds of cheese. The prep time was easy, it fed several people & it was very tasty. I will definitely try it with potatoes in it the next time around. Thank you

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