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Baked Ham and Egg Casserole Recipe

Baked Ham and Egg CasseroleThis is one of my favorite make ahead recipes for company.  I first made it when Jason and I had only been married a couple of years.  It was then that I really threw myself into cooking and enjoyed making new recipes daily.  For fun I followed a once a month cooking plan and made every single recipe in the book whether it looked good or not.  How would I know right?  This was the recipe in the entire plan that surprised me.  I thought it looked okay, but it was delicious and so easy to throw together and have ready for company. 

Ingredients:
6 slices of bread cut in cubes
2 cups cheddar cheese, shredded
1 cup cooked cubed ham
1/4 cup chopped green or red pepper
¼ cup finely chopped onion
  6 eggs
3 cups milk

Assemble ham and egg casseroleIn a 13×9 inch baking dish mix the bread cubes, cheese, ham, peppers and onions.  I like to use cubed homemade white bread when I have it.  This time I didn’t have any peppers though I love them in the casserole.  I also substituted dried minced onions for the chopped onions for my little eaters that object to onion. 

Pour eggs and milk overWhisk eggs and milk in a mixing bowl and pour over the bread, ham, and cheese.  If making ahead, cover with foil and freeze.  You can also assemble the night before and refrigerate it.  Just put it in the oven in the morning. 

Ham and Egg Casserole

To prepare thaw the casserole then bake at 375 degrees for 45 minutes.  It serves about 8 -10.

Esther

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23 Comments Filed Under: Food Tagged: cooking

Comments

  1. frieda says

    January 15, 2014 at 10:22 am

    Another recipe that I can vouch for. I enjoyed it last week at your house.

    Reply
  2. Susan Evans says

    January 15, 2014 at 4:58 pm

    I tried to make every recipe in my cookbook, too, back before I had kids. My husband thought I was funny that I wanted to check off all the recipes. I wrote beside each one whether it was good, dry, fabulous, tasteless, etc. I’ve used those notes now for the past 15 years!

    Reply
  3. kimberly says

    January 29, 2014 at 1:51 pm

    I tried this recipe and my whole family loved it. I did have to cook mine longer, but maybe I need to check the temp. in my oven. Thanks for a great recipe that my family definitely wants fixed again.

    Reply
  4. momstheword says

    November 24, 2014 at 1:45 pm

    About how many cups is that? I have to use gluten-free bread and it’s much smaller than regular sized bread. So I have to go by cups, not pieces of bread. Sure looks yummy!

    Reply
  5. EstherIrish says

    November 24, 2014 at 2:13 pm

    @Momstheword, I usually use homemade bread so the slices aren’t perfect either. I use(roughly) 1 cup bread cubes per slice or five-six cups for the recipe.

    Reply
  6. Jean says

    June 21, 2015 at 10:58 am

    I have this in the oven right now! Second time making it. Yummy! The only thing I do differently is sauté the onions and peppers in a little butter before adding to casserole and I use a couple more eggs. 😉

    Reply
    • EstherIrish says

      June 21, 2015 at 6:38 pm

      That sounds yummy! I’m so glad you like it!

      Reply
  7. Caren says

    July 25, 2015 at 8:46 am

    Tried this today. Went exactly by recipe. Cooked for 45 min at 375 and the outside of the casserole was browned and delicious. Unfortunately the breading inside the casserole was soft and smushy. Next time I’ll prob add less milk (maybe 1.5 cups) and cook an add’l 15 minutes. Maybe add chopped green pepper as well.

    Reply
    • EstherIrish says

      July 25, 2015 at 6:29 pm

      Thanks for your additions Caren! I think every oven is a tad different. Also the density of the bread and such things make a difference. Great way to make it your own!

      Reply
  8. Leslie says

    August 28, 2015 at 9:42 pm

    Do you take of the foil before baking? Thanks

    Reply
    • EstherIrish says

      August 28, 2015 at 10:03 pm

      Yes, I take the foil off!

      Reply
  9. Jen Diehl says

    January 18, 2016 at 11:40 pm

    This was excellent. I did add an extra egg, about a cup of sliced mushrooms, and some seasoned salt.

    Reply
  10. Tammie says

    August 31, 2018 at 12:33 pm

    I don’t have the peppers but want them so I think I will try to substitute 1 cup of salsa for a cup of milk

    Reply
    • EstherIrish says

      August 31, 2018 at 1:14 pm

      I wouldn’t have thought of that! Tell me how it comes out?

      Reply
  11. Mindy says

    November 24, 2018 at 7:34 pm

    How long does this last in the fridge after being prepared? Has anyone had it laat 7 days?

    Reply
    • EstherIrish says

      November 26, 2018 at 9:17 am

      In the fridge I’d just keep it over night. If you want to make it a week ahead just freeze it, and then put it in the fridge the night before you want to bake it.

      Reply
  12. William (MrBill) Kreeger says

    December 10, 2019 at 9:32 am

    I made a recipe quite similar to this for children ata child day care. I always removed plastic converting and foil covering early morning. Discard plastic .spray foil that would possibly come into contact with casserole and replace it over egg mixture up to last 30 min of cooking time. I also used a small amount of celery seed in mixture. I used a stick of melted butter for additional flavoring. The foil was removed to allow for slight browning of egg mixture during remaking bake time. Always lets it set up for 10 to 14 min prior to serving.

    Reply
  13. Audrey O. says

    March 18, 2020 at 12:29 pm

    I know this is quite an old post. I’m about to make the recipe right now. It sounds easy and delicious, but my question is….
    “What’s a once a month cooking plan?” Was it a cookbook so long ago? I don’t enjoy cooking usually, but have a husband and 3 kids, so do it as a necessity, I usually cook enough for leftovers, so I only have to cook a few times a week, but would love to know more about once a month cooking.
    Also, I used to have a menu plan subscription and would also get joy and excitement out of trying every single recipe whether it looked good or not, and then marking it with notes and stars as ratings from everyone who tried it. 😉😂

    Reply
    • EstherIrish says

      March 18, 2020 at 2:15 pm

      Yes! Once a Month Cooking is the name of the cookbook. It was a great way to make a lot of meals at one time! Oh I love that you would try all the recipes and mark them too. I still use my old cookbooks a lot and rely on my markings from many years ago. 🙂 I hope you like this recipe. It’s so easy and flavorful.

      Reply
  14. Gigi says

    August 16, 2020 at 12:59 am

    Would normal bread work? Or only homemade? Looks yummy!

    Reply
    • EstherIrish says

      August 16, 2020 at 12:22 pm

      Hi! Normal bread would totally work, however I think since it is not as dense it may be soggier? You could try reducing the liquid or adding extra bread.

      Reply
  15. Jess says

    May 20, 2021 at 9:28 pm

    I should have cut the milk in half:/ Mine was mushy. But, I also used 1% milk and regular white bread. With some adjustments next time, I know it will be great because the flavor is definitely there. Thanks for sharing this recipe!

    Reply

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Hi! We believe laughter is the best medicine. Join in with us as we share our family laughs, fun with food, and love of travel. Great to meet you! Esther Irish




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