Easy Ham and Egg Casserole
Craving a hearty breakfast that’s both easy and satisfying? My Easy Ham and Egg Casserole is exactly what you need. With fluffy eggs, savory ham, melted cheddar cheese, and a hint of sweet onion, this casserole comes together in no time and makes a perfect breakfast or brunch dis
Why This Recipe Works
Craving a hearty breakfast that’s both easy and satisfying? My Easy Ham and Egg Casserole is exactly what you need. With fluffy eggs, savory ham, melted cheddar cheese, and a hint of sweet onion, this casserole comes together in no time and makes a perfect breakfast or brunch dish for family and friends. Whether you’re prepping for a busy weekday morning or a leisurely weekend, this recipe is a crowd-pleaser that feels indulgent without being complicated. What I love most about this casserole is how flexible it is. You can use leftover ham, swap in your favorite cheese, or even sneak in some veggies for an extra nutrient boost. Plus, it’s baked to golden perfection, making it just the right
Ingredients
Main Ingredients
Step-by-Step Instructions
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1
First, I preheat my oven to 350°F (175°C). While it’s warming up, I lightly grease a 9x13 baking dish with butter or nonstick cooking spray—this keeps the casserole from sticking and gives the edges a slight crisp.
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2
In a large mixing bowl, I crack in all 8 eggs (or 4 whole eggs + 6 egg whites) and pour in the milk. I sprinkle the ½ teaspoon of seasoned salt over the mixture, then whisk everything together until it’s smooth and slightly frothy. This step ensures a fluffy, tender casserole once it’s baked.
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3
Next, I fold in the diced ham, grated cheddar cheese, and finely diced sweet onion. I like to mix gently so the ingredients are evenly distributed without overworking the eggs. This gives every serving a balanced taste of ham, cheese, and a subtle onion sweetness.
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4
Once everything is combined, I pour the mixture into my prepared baking dish. I make sure it’s spread evenly so the casserole cooks uniformly. This also helps the top brown nicely while keeping the center soft and creamy.
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5
Baking this casserole is the easiest part, and it’s where all the flavors come together beautifully.
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6
I place the casserole in the preheated oven at 350°F (175°C) and bake for about 30–35 minutes, or until the eggs are fully set. You’ll know it’s ready when the top turns a light golden brown and a knife inserted in the center comes out clean. For extra assurance, I sometimes check around the 25-minute mark to avoid overbaking—no one wants dry eggs!
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7
After baking, I let the casserole rest for 5–10 minutes. This little pause allows the flavors to meld and makes slicing and serving much easier. During this time, the cheese settles slightly, and the casserole becomes perfectly sliceable.
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8
One of the best things about this casserole is that it keeps really well, making it perfect for meal prep.
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9
After serving, allow any leftovers to cool completely. I store mine in an airtight container in the refrigerator for up to 3–4 days. When I’m ready to enjoy it again, I reheat individual portions in the microwave for 1–2 minutes or until warmed through.
Storage & Make-Ahead Tips
If I want to make it ahead of time, this casserole freezes beautifully. I cut it into portions, wrap each piece in plastic wrap or foil, and place them in a freezer-safe bag. It keeps for up to 2 months. To reheat, I let it thaw in the fridge overnight and warm it in the oven at 350°F for 15–20 minutes or until hot.
Nutrition Facts (per serving)
Recommended Kitchen Equipment
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