This Ham and Egg Casserole Recipe is a savory and convenient recipe, which features diced lean ham and fluffy beaten eggs. It’s the perfect make-ahead breakfast, ready in about 5 hours and 30 minutes (including chilling time).
Jump to RecipeHam and Egg Casserole Recipe Ingredients
- ⅓ cup diced lean ham
- 1 slice sourdough bread
- 5 beaten eggs
- ¼ cup evaporated milk
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup shredded cheddar cheese
How To Make Ham and Egg Casserole
- Prepare the dish: Spray a small casserole dish (sized to fit the bread, or cut the bread to fit) with non-stick cooking spray. Press the slice of sourdough bread flat into the bottom of the dish so it covers the base.
- Mix the custard: In a mixing bowl, beat the 5 eggs until smooth. Stir in the evaporated milk, salt, and black pepper until well combined.
- Assemble the layers: Pour the egg mixture directly over the bread in the dish. Scatter the diced lean ham evenly over the eggs. Sprinkle the shredded cheddar cheese over the top.
- Chill: Cover the dish tightly with plastic wrap or foil. Refrigerate for at least 5 hours (or overnight). This resting period allows the bread to soak up the egg mixture, creating a souffle-like texture.
- Bake: When ready to cook, preheat your oven to 175°C (350°F). Remove the cover from the casserole. Bake for 20–22 minutes. The casserole is done when the center is firm to the touch and no longer jiggles.
Recipe Tips
- Why Sourdough? Sourdough bread is sturdy and has a tight crumb, which allows it to soak up the egg mixture without disintegrating into mush like standard white bread might.
- Evaporated Milk: Using evaporated milk adds a creaminess and richness that regular milk lacks, without the heaviness of heavy cream.
- The Soak Time: Do not skip the 5-hour chill time. This is essentially a savory bread pudding (strata). If you bake it immediately, you will have eggs sitting on top of dry toast.
- Small Batch: Note that this recipe is designed for a small batch (likely 1-2 servings). If feeding a family, you will need to quadruple the ingredients and use a 9×13 inch pan.
What To Serve With Ham and Egg Casserole
This protein-packed bake needs some fresh or sweet sides.
- Fresh Fruit Salad: Melon and berries.
- Orange Juice: Freshly squeezed.
- Roasted Potatoes: A starch to round out the meal.
- Salsa: A spoonful on top adds a nice kick.
How To Store Ham and Egg Casserole Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the microwave for 1-2 minutes until hot.
- Freeze: You can freeze the baked casserole slices wrapped in plastic wrap for up to 2 months. Thaw in the fridge before reheating.
Ham and Egg Casserole Recipe Nutrition Facts
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 480mg
- Sodium: 850mg
- Total Carbohydrates: 15g
- Dietary Fiber: 1g
- Sugar: 2g
- Protein: 25g
Nutrition information is estimated per serving (recipe makes approx 2 servings).
FAQs
Yes, you can use whole milk or 2% milk, but the texture might be slightly less creamy than with evaporated milk.
Absolutely. Spinach, diced bell peppers, or onions make great additions. Sauté them lightly before adding to ensure they don’t release too much water into the eggs.
As written, no. However, you can easily substitute the sourdough slice with a slice of robust gluten-free bread to make it celiac-friendly.
Ham and Egg Casserole Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy2
servings10
minutes5
hours350
kcalA protein-rich savory breakfast strata featuring sourdough bread soaked in an egg and evaporated milk custard, studded with ham and cheddar.
Ingredients
1/3 cup diced ham
1 slice sourdough bread
5 eggs
1/4 cup evaporated milk
1/2 cup cheddar cheese
Salt and pepper
Directions
- Press bread into a small greased dish.
- Whisk eggs, milk, salt, and pepper.
- Pour over bread; add ham and cheese.
- Cover and refrigerate 5+ hours.
- Preheat oven to 350°F.
- Bake uncovered for 20-22 minutes until set.
Notes
- Make Ahead: This is the ideal “night before” breakfast for a busy morning.
- Texture: The resulting texture is similar to a quiche but without the pastry crust.
