A homemade version inspired by your photo. Tender baked eggs, savory ham, melted cheese, and green onions make this an easy breakfast for the whole family.
Prep Time: 15 minutes | Bake Time: 35–45 minutes | Servings: 8
If you need a breakfast that feeds a crowd and comes together with minimal effort, this Cheesy Ham and Egg Breakfast Casserole is exactly what you need. It features tender, fluffy baked eggs layered with savory diced ham, plenty of melted cheddar and mozzarella, and a pop of fresh flavor from green onions. It is the perfect dish for holiday mornings, weekend brunches, or meal prep for the week.
The best part about this casserole is how incredibly easy it is to make. You simply whisk, stir, pour, and bake. It is a complete, satisfying breakfast in one pan, and the leftovers reheat beautifully.
Why This Recipe Works
The magic of this casserole lies in the perfect balance of ingredients. The whole milk and sour cream create an incredibly tender, custardy texture for the eggs, ensuring they don’t dry out during baking. The combination of sharp cheddar and creamy mozzarella provides a rich, gooey cheese layer in the middle and a beautifully golden, bubbly crust on top. The diced ham adds a hearty, savory bite, while the green onions bring a fresh, bright finish.
Ingredients
- 12 large eggs
- 3/4 cup whole milk
- 1/4 cup sour cream
- 2 cups diced fully cooked ham
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 1/3 cup sliced green onions, plus extra for serving
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- Butter, for greasing
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Whisk the eggs, milk, sour cream, garlic powder, salt, and pepper until well combined.
- Stir in the ham, green onions, 1 cup cheddar, and 1/2 cup mozzarella.
- Pour into the prepared dish. Sprinkle the remaining cheeses evenly over the top.
- Bake for 35–45 minutes, until the center is set and the top is lightly golden. Cover loosely with foil if the cheese browns too quickly.
- Let rest for 10 minutes, then cut into squares and serve on plates with extra green onions.
Tips for the Best Results
Whisk the eggs well. Beat the eggs until the yolks and whites are completely combined and slightly frothy. This ensures a light, fluffy texture and even baking.
Use whole milk and sour cream. The fat content in whole milk and sour cream is essential for a rich, tender casserole. Low-fat alternatives can make the eggs watery.
Watch the cheese. If the cheese on top starts to brown too quickly before the center is set, loosely tent the pan with aluminum foil for the remainder of the baking time.
Let it rest. The 10-minute resting time is crucial. It allows the eggs to finish setting up, making it much easier to cut clean, neat squares.
Customize the mix-ins. Feel free to swap the ham for cooked bacon or sausage, or add diced bell peppers, mushrooms, or spinach to the egg mixture.
Storage and Serving
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or in a 350°F oven until warmed through. Serve it with a side of fresh fruit, toast, or a simple green salad for a complete meal.
Savory, cheesy, and completely satisfying, this Cheesy Ham and Egg Breakfast Casserole is a fantastic recipe to keep in your rotation for easy breakfasts and brunches.