How should I store leftovers?

To store leftovers of your Ham and Cheese Breakfast Casserole , let it cool completely, then slice it into portions. Place each piece in an airtight container and refrigerate for up to four days. For longer storage, you can freeze individual slices wrapped in plastic and foil for up to two months. When reheating, thaw overnight in the fridge for the best texture.

Can I make this recipe vegetarian?

Yes, you can easily make a vegetarian version of this Ham and Cheese Breakfast Casserole by swapping the ham for sautéed mushrooms, spinach, or roasted vegetables. Keep the same base mixture of eggs, milk, and cheese for a hearty and flavorful meat-free dish.

What is the title of this recipe?

The official recipe title is Ham and Cheese Breakfast Casserole . It’s a make-ahead, oven-baked dish that combines eggs, cheese, and ham into a fluffy, savory breakfast or brunch favorite that’s easy enough for weekdays but special enough for guests.

How many calories are in Ham and Cheese Breakfast Casserole?

A single serving of Ham and Cheese Breakfast Casserole has approximately 330 calories. This serving also provides around 25 grams of protein, making it filling and balanced. If you’re looking to lower the calorie count, use low-fat cheese and milk or reduce the butter slightly.

Ham and Cheese Breakfast Casserole: The Best 1 Easy Make Recipe

Description

This easy Ham and Cheese Breakfast Casserole is a cozy, make-ahead breakfast that’s perfect for busy mornings or weekend brunch. Fluffy eggs, melted cheese, and savory diced ham come together in a golden, baked dish that’s hearty, family-friendly, and ready in under an hour. It’s simple to prep, easy to customize, and reheats beautifully for meal prep or leftovers.

Ingredients

3 tablespoons butter (plus more for greasing the dish)
1 teaspoon butter (for sautéing vegetables)
½ small yellow onion, diced small
½ medium bell pepper, any color, diced small
1 cup all-purpose flour (or gluten-free flour blend if needed)
1 ½ teaspoons baking powder
½ teaspoon fine salt
1 cup milk, divided
6 large eggs, divided
1 cup shredded cheddar cheese, divided
8–10 ounces diced ham
Freshly ground black pepper, to taste

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Instructions

Preheat the Oven: Set the oven to 375°F. Grease the bottom and sides of a 2½-quart casserole dish (or 9×9-inch baking dish) with butter.
Sauté the Vegetables: In a small skillet, melt 1 teaspoon of butter over medium heat. Add the diced onion and bell pepper, season with salt and pepper, and sauté for about 5 minutes until tender. Set aside.
Prepare the Batter Base: In a medium bowl, whisk together the flour, baking powder, ½ teaspoon salt, ½ cup milk, 1 egg, and 2 tablespoons melted butter. Mix until smooth, with only a few small lumps.
Layer the Batter and Cheese: Pour the batter evenly into the greased baking dish. Spread it gently with a spatula, then sprinkle ¾ cup of shredded cheese on top.
Add the Egg and Ham Mixture: In the same bowl, whisk the remaining 5 eggs, ½ cup milk, and 1 tablespoon melted butter. Stir in the sautéed vegetables and diced ham. Pour this mixture over the batter layer and cheese.
Top and Bake: Sprinkle the remaining ¼ cup of cheese evenly over the top. Bake for 33–35 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the casserole cool for 5 minutes before slicing. Serve warm and enjoy.

Notes

Storage: Refrigerate leftovers in airtight containers for up to 4 days or freeze for up to 2 months.
Make Ahead Tip: Assemble the casserole the night before, refrigerate, and bake fresh in the morning.
Variations: Add cooked bacon, sausage, or vegetables like spinach or mushrooms for extra flavor.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free 1:1 baking blend.
Cheese Options: Try swapping cheddar with Swiss, Monterey Jack, or pepper jack for a different flavor.
Serving Suggestion: Pair with fruit salad, hash browns, or toast for a complete breakfast.

Prep Time: 15 minutes
Cook Time: 35 minutes
Cuisine: American