Ham and Egg Casserole – Easy Cracker Barrel Copycat

This Cracker Barrel Ham and Egg Casserole is a simple, cozy breakfast bake made with bread, eggs, ham, and cheese. It’s great for slow mornings or when you want something warm you can just throw in the oven. Make it the night before and let the fridge do the work — no stress.

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Quick Summary

• Prep time: 10 mins
• Cook time: 22 mins
• Flavor: Savory, cheesy, a little smoky from the ham
• Great for: Meal prep, weekend brunch, breakfast-for-dinner

Why I Like This Recipe

This one’s a lifesaver when I’ve got early plans (or just want to avoid a 7 a.m. scramble). You mix it, chill it, forget it till morning. It’s always reliable and tastes even better the next day somehow?

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

1. Preheat your oven: 175°C (or 350°F). Spray your casserole dish with non-stick spray.
2. Layer the base: Press your sourdough slice flat into the bottom of the dish.
3. Mix the eggs: Beat eggs till smooth. Stir in milk, salt, and pepper.
4. Assemble: Pour egg mixture over the bread. Scatter diced ham. Sprinkle cheese on top.
5. Chill: Cover and refrigerate for at least 5 hours (overnight is easiest).
6. Bake: Uncover and bake for 20–22 mins. When the center’s firm and not jiggly, you’re good.

Tips for Success

• Use a shallow dish so it cooks evenly — deep dishes take longer and the center won’t set
• Press the bread down flat or the egg mixture won’t spread right
• Don’t skip the fridge time — it’s what makes it fluffy
• Gently shake the dish when checking — no jiggle = done
• Grate your cheese fresh — melts way better and less greasy

Storage and Reheating

• Fridge: Cool leftovers fully, store in an airtight container, and refrigerate up to 4 days.
• Freezer: Wrap tightly or use a freezer-safe container. Keeps up to 2 months. Thaw in fridge overnight before reheating.
• Reheat: Microwave works in a pinch, but oven at 175°C (350°F) for 10–15 mins keeps texture best.

Frequently Asked Questions

• Can I use different bread?
  Totally. White, brioche, or even English muffins. Just keep it one slice or the ratio’s off.
• What kind of cheese works best?
  Cheddar’s classic but Swiss, gouda, or Colby Jack all work great.
• Can I add veggies?
  Sure. Bell peppers, spinach, or mushrooms — just cook them first so they don’t get watery.
• Does it have to sit overnight?
  Nah, but at least 5 hours is ideal. Otherwise, the texture’s more scrambled than casserole.
• Can I double it for a crowd?
  Yes — just use a larger dish and add a few more minutes to bake time. Watch the center.

Common Mistakes and How to Dodge Them

• Skipping the chill: That soak time makes the texture. Rushing it = runny edges and dense middle.
• Using a deep dish: Too thick and it won’t bake through evenly. Stick to something shallow.
• Pre-shredded cheese: Melts weird and gets greasy. Always worth grating your own.
• Not checking the center: Looks done on top, but jiggles underneath? It needs more time. Always check by giving it a gentle shake.
• Uneven bread base: If your bread doesn’t fully cover the bottom, eggs sink underneath. Press it flat and patch holes if needed.

Nutrition Facts (Per Serving)

• Calories: 458 kcal
• Total Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 471mg
• Sodium: 845mg
• Potassium: 447mg
• Total Carbohydrate: 22g
• Dietary Fiber: 0g
• Sugars: 4g
• Protein: 34g

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