When my nephew was three, he went through a phase where eggs were the only breakfast food he’d eat without a fuss. Scrambled, hard-boiled, sunny side up—he had his preferences, but he never said no. One quiet Sunday morning, after an especially long week, I wanted to make something that felt a little more special than the usual pan of scrambled eggs. I opened the fridge and spotted some leftover ham from Friday night’s dinner and a block of Monterey Jack cheese.
Brunch-Ready Ham And Cheese Egg Casserole turned out to be the kind of comforting brunch dish that brings everyone to the table. My husband added hot sauce to his, I had mine with a fresh green salad, and my nephew devoured his plain with two slices of buttered toast. What surprised me most wasn’t just how quickly it came together, but how light, flavorful, and satisfying it turned out to be.
Since that slow Sunday, this Ham And Cheese Egg Casserole has become our go-to for late breakfasts, family potlucks, and even relaxed holiday mornings when nobody wants to cook anything elaborate. It’s savory, cheesy, and packed with protein—a one-pan wonder that keeps making its way back to our table.
Short Description
A simple yet satisfying brunch dish made with diced ham, Monterey Jack cheese, and seasoned eggs. Perfect for feeding a hungry crowd or prepping for easy weekday breakfasts.
Key Ingredients
- 1 cup cooked ham, diced
- 1 cup shredded Monterey Jack cheese
- 6 large eggs
- ½ cup milk
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Tools Needed
- 9×9-inch baking dish
- Mixing bowl
- Whisk or fork
- Measuring spoons
- Oven mitts
- Knife (for slicing)
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish using cooking spray or a small amount of oil to prevent sticking.
Step 2: Layer the Ham and Cheese
Evenly spread the diced ham across the bottom of the prepared baking dish. Sprinkle the shredded Monterey Jack cheese over the ham to create a balanced, even layer.
Step 3: Prepare the Egg Mixture
In a mixing bowl, whisk together the eggs, milk, onion powder, salt, and pepper until the mixture is completely smooth and well combined. You’re looking for a light yellow consistency without streaks of yolk or white.
Step 4: Assemble the Casserole
Pour the egg mixture slowly and evenly over the ham and cheese in the dish. Gently tilt or shake the dish side-to-side so the egg mixture spreads out evenly.
Step 5: Bake
Place the casserole in the oven and bake for 20–25 minutes, or until the eggs are fully set. The top should look lightly golden and puffed. Insert a knife into the center—if it comes out clean, it’s done.
Step 6: Rest and Serve
Remove from the oven and allow the casserole to cool for 5 minutes. This helps the structure set and makes slicing cleaner. Cut into squares and serve warm.
Why You’ll Love This Recipe
Protein-packed and filling for a balanced start to your day
Quick and easy with minimal prep—great for busy mornings
Crowd-friendly and ideal for brunch parties or potlucks
Customizable with whatever cheese or veggies you like
Make-ahead friendly and perfect for meal prepping
Mistakes to Avoid & Solutions
1. Overbaking the casserole
Problem: Eggs become rubbery and dry.
Solution: Stick to the 20–25 minute range and check for doneness with a knife test. Don’t wait for a deep brown top—light golden is perfect.
2. Uneven layering
Problem: Some bites have too much ham or cheese, others none.
Solution: Spread ham and cheese in even layers before pouring in the egg mixture. Gently shake the dish to level it out.
3. Undermixing the eggs
Problem: Streaky texture and inconsistent baking.
Solution: Whisk until the eggs and milk are completely combined and smooth.
4. Using cold ingredients straight from the fridge
Problem: Can result in uneven baking and longer cook time.
Solution: Let eggs and milk sit at room temp for 5–10 minutes before whisking.
Serving and Pairing Suggestions
– Serve with fresh fruit salad or a bowl of berries for a light, refreshing side
– Add buttered toast, sourdough slices, or English muffins for a heartier meal
– Pair with a side salad dressed with lemon vinaigrette if serving for lunch
– Great for buffet-style brunches, cut into squares and serve with toothpicks
– Try serving it with a mimosa or a cup of hot coffee for a laid-back weekend vibe
Storage and Reheating Tips
– Refrigerate leftovers in an airtight container for up to 4 days
– For freezing, wrap individual squares in plastic wrap and store in a freezer-safe bag for up to 2 months
– Reheat in the microwave for 30–45 seconds for a quick breakfast
– For best texture, reheat in the oven at 325°F (165°C) for 8–10 minutes
– Avoid over-microwaving to keep eggs from becoming rubbery
FAQs
1. Can I make this casserole the night before?
Yes! Assemble it, cover tightly with foil, and refrigerate overnight. Bake in the morning as directed, adding 5 extra minutes if still cold.
2. Can I use a different kind of cheese?
Absolutely. Cheddar, Swiss, or a blend of cheeses all work well. Just ensure it melts nicely.
3. How do I make it more filling?
Add sautéed veggies like bell peppers, onions, or spinach for more bulk and nutrients.
4. Can I use egg whites or egg substitutes?
Yes. Use ¾ cup egg whites or a liquid egg substitute equal to 6 eggs. Texture may be slightly lighter.
5. What if I don’t have onion powder?
You can use finely minced onion (about 1 tbsp) or skip it for a milder taste.
Tips & Tricks
– Use pre-cooked ham to save time and avoid adding moisture
– Grate your own cheese for better melt and flavor
– Let the casserole cool slightly before cutting to keep slices clean
– Add fresh herbs like parsley or chives before serving for extra flavor
– Don’t overmix the eggs—just whisk until smooth and frothy
Recipe Variations
1. Veggie Boost Casserole
Swap half the ham with ½ cup sautéed spinach or chopped bell peppers
Follow the same layering and baking steps
Adds vitamins and fiber for a more nutritious version
2. Spicy Southwest Twist
Use pepper jack cheese instead of Monterey Jack
Add ¼ cup diced green chiles or a few dashes of hot sauce to the egg mixture
Serve with salsa or avocado slices on the side
3. Cheddar & Turkey Sausage Option
Replace ham with 1 cup cooked turkey sausage crumbles
Swap cheese for sharp cheddar
Flavor profile becomes deeper and slightly smoky
4. Mini Muffin Casserole Bites
Use a greased muffin tin instead of a baking dish
Reduce baking time to 15–18 minutes
Great for kids, lunchboxes, or grab-and-go breakfasts
Final Thoughts
Ham And Cheese Egg Casserole is one of those humble dishes that sneaks its way into your weekly rotation without fanfare. It’s warm, nourishing, and endlessly flexible—a no-stress solution for busy mornings or lazy brunches with friends.
It’s a recipe that reminds me breakfast doesn’t have to be elaborate to feel special. The creamy eggs, melted cheese, and bites of savory ham make every forkful satisfying without being heavy. I hope this simple casserole brings you the same kind of joy and calm it brings to my table.
Brunch-Ready Ham And Cheese Egg Casserole
Print ThisIngredients
- 1 cup cooked ham, diced
- 1 cup shredded Monterey Jack cheese
- 6 large eggs
- ½ cup milk
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish using cooking spray or a small amount of oil to prevent sticking.
Step 2: Layer the Ham and Cheese
Evenly spread the diced ham across the bottom of the prepared baking dish. Sprinkle the shredded Monterey Jack cheese over the ham to create a balanced, even layer.
Step 3: Prepare the Egg Mixture
In a mixing bowl, whisk together the eggs, milk, onion powder, salt, and pepper until the mixture is completely smooth and well combined. You’re looking for a light yellow consistency without streaks of yolk or white.
Step 4: Assemble the Casserole
Pour the egg mixture slowly and evenly over the ham and cheese in the dish. Gently tilt or shake the dish side-to-side so the egg mixture spreads out evenly.
Step 5: Bake
Place the casserole in the oven and bake for 20–25 minutes, or until the eggs are fully set. The top should look lightly golden and puffed. Insert a knife into the center—if it comes out clean, it’s done.
Step 6: Rest and Serve
Remove from the oven and allow the casserole to cool for 5 minutes. This helps the structure set and makes slicing cleaner. Cut into squares and serve warm.
