Cracker Barrel Ham and Egg Casserole Recipe

Cracker Barrel Ham and Egg Casserole Recipe is an American-style breakfast bake featuring salty ham, sharp cheddar cheese, and sourdough bread. This overnight dish uses evaporated milk and beaten eggs to create a dense, custardy texture that feeds a hungry family.

The first time I made this, I rushed the soaking stage and the bread stayed tough in the middle. Now I always leave it for at least five hours so the sourdough can fully absorb the liquid. If you skip the chill time, you’ll end up with scrambled eggs sitting on top of dry toast instead of a cohesive bake.

The evaporated milk is doing more work than you’d think. Without it, the eggs can turn rubbery at high heat, but the concentrated fats in the tin keep the center soft. I usually prep this on a Friday night so Saturday morning involves nothing more than turning on the oven.

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Cracker Barrel Ham and Egg Casserole Recipe Ingredients

• 175g (6oz) lean ham, diced
• 1 thick slice sourdough bread, about 40g (1.5oz)
• 5 large eggs, beaten
• 60ml (2fl oz) evaporated milk
• ½ tsp salt
• ½ tsp black pepper
• 60g (2oz) cheddar cheese, shredded

How To Make Cracker Barrel Ham and Egg Casserole Recipe

1. Prepare the dish: Grease a small ovenproof dish with butter or oil and press the sourdough bread flat into the bottom so it covers the base. Use a rolling pin to flatten the bread first if it’s too springy to stay down.
2. Mix the custard: Beat the eggs in a large bowl until the whites and yolks are completely combined with no streaks remaining. Stir in the evaporated milk, salt, and black pepper until the liquid is smooth.
3. Assemble the layers: Pour the egg mixture over the bread, making sure every corner of the crust is soaked. Scatter the diced ham over the eggs and top with an even layer of shredded cheddar cheese.
4. Chill the casserole: Cover the dish tightly with clingfilm and place it in the fridge for at least 5 hours. Check that the liquid has mostly soaked into the bread before you decide to start baking.
5. Bake the dish: Preheat your oven to 175°C (350°F/Gas Mark 3) and remove the clingfilm from the dish. Bake for 20-22 minutes until the edges are golden and the middle does not wobble when you gently shake the tray.

Recipe Tips

• Choose the right bread. Sourdough works best because its tight crumb holds up against the liquid without turning into mush. Avoid thin white sandwich bread which dissolves too quickly during the long soak in the fridge.
• Check the egg freshness. Use large, room-temperature eggs for the best rise in the oven. If your eggs are cold from the fridge, the bake might need an extra three minutes to set in the very centre.
• Prep the ham properly. Dice the ham into small, uniform cubes about half a centimetre wide. This ensures you get a bit of salty meat in every forkful rather than large clumps that sink to the bottom.
• Save time with pre-shredded cheese. While grating your own cheese often melts better, a pre-shredded sharp cheddar saves five minutes of prep time. Make sure the cheese is spread right to the edges to create a crispy crust against the dish.
• Store leftovers for work. This casserole stays firm once cooled, making it a great option for packed lunches. Wrap individual squares in greaseproof paper and keep them in an airtight container for up to two days.

What To Serve With Ham and Egg Casserole

Serve this hearty bake alongside crispy hash browns or pan-fried potatoes for a full diner-style experience. A side of fresh fruit or a simple green salad helps cut through the richness of the cheese and eggs.

You can also offer extra toppings like spring onions or a dash of hot sauce. For a larger brunch, warm biscuits or toasted English muffins make a great addition to the table.

How To Store Ham and Egg Casserole

• Fridge: Place any leftover casserole in an airtight container once it has cooled to room temperature. It will stay fresh and safe to eat for up to 3 days.
• Reheat: The best way to reheat is in the oven at 160°C (325°F/Gas Mark 3) for 10 minutes until hot throughout. You can use a microwave for 60 seconds, but the bread base might become slightly chewy.
• Freeze: Wrap individual portions tightly in clingfilm and then a layer of aluminium foil. Freeze for up to 2 months and defrost thoroughly in the fridge overnight before reheating.

Cracker Barrel Ham and Egg Casserole Recipe Nutrition Facts

• Calories: 412 kcal
• Protein: 32g
• Fat: 24g
• Carbohydrates: 16g
• Sugar: 4g
• Sodium: 1.2g

Estimated. May vary based on ingredients and cooking methods.

FAQs

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