Ham and Egg Breakfast Casserole
Oh my goodness, you guys, is there anything better than a breakfast casserole? This sausage, egg and cheese breakfast casserole is so good and super easy to make, and you can use diced ham or cooked sausage.
Twelve eggs, colorful veggies, Cajun seasoning and shredded cheese bake together in one dish. Pour a little salsa over the top for a delicious, filling kick off to your morning.
The Best Easy Breakfast Casserole (Ham or Sausage, Egg and Cheese)
Ok, I realize a breakfast casserole may not be high on your list of breakfast yummies, or even on your radar. Well, it’s time to change that.
I love breakfast casseroles! I’ve had many variations over the years, and I finally decided to put one with some of my favorite flavors down on paper and share it with all of you! This breakfast casserole is packed to the brim with colorful veggies and bursting with flavor. Oh, and this recipe is as easy as you can get.
This recipe calls for lots of veggies, and although they all combine for an amazingly delicious egg casserole, if you don’t have all of them, don’t fear! You can mix and match your favorite veggies. Use whatever you have on hand!
I know you’re thinking 12 eggs?! But trust me on this. Easy as cake… or should I say casserole! This recipe serves about 10 people, so make it for a group or eat the leftovers throughout the week. The nice thing about egg casseroles, besides the flavor and ease of them, is that they reheat well and taste delicious as leftovers.
I really hope you guys enjoy this egg casserole as much as I do. What are your favorite breakfast casserole combos? Let me know in the comments!
Why You’ll Love This Breakfast Casserole
- One bowl, one dish. Stir everything together, pour and bake.
- Ham or sausage. Use diced deli ham or a pound of cooked breakfast sausage.
- Packed with veggies. Tomatoes, bell pepper, spinach, green onion and jalapeño add color and flavor.
- Feeds a crowd. About 10 servings that reheat well all week.
Ingredients You’ll Need
Exact amounts are in the recipe card below.
- Eggs: A full dozen, beaten. Eggs are the base that holds everything together and bakes up into a firm, sliceable, protein packed casserole. Beat them well so the casserole bakes evenly with no streaks of white.
- Cherry tomatoes: Washed and halved. They turn sweet and juicy in the oven and add pops of color. Halving them lets some juice escape so the casserole doesn’t get watery around whole tomatoes.
- Red bell pepper: Cored and diced. Adds sweetness, a little crunch and lots of color. Any color of bell pepper works, and a mix of red, yellow and orange looks especially pretty.
- Green onions: Two stalks, diced, for a mild onion flavor that doesn’t need to be cooked first.
- Fresh spinach: Wilts right into the eggs while baking. Roughly chop larger leaves so they spread through every bite. Pat the leaves dry after washing, since extra water can make the eggs weepy.
- Jalapeño: Finely chopped and optional. As usual, keep the seeds for added spice, or remove them for a milder casserole.
- Cajun seasoning: One teaspoon brings smoky, peppery flavor without any extra measuring. Most blends contain salt, so taste yours before adding more.
- Shredded cheese: One cup melts into the eggs for richness. Cheddar, Monterey Jack or a Mexican blend all work well with the Cajun spice.
- Ham or sausage: Three thick slices of natural deli ham cut into 1/4 inch pieces, or 1 pound of ground breakfast sausage. Sausage must be fully cooked and drained before it goes in, since the bake time is meant to set the eggs, not cook raw meat.
- For serving: Your favorite salsa. Its cool, tangy bite is the perfect contrast to the rich, cheesy eggs.
How to Make a Sausage, Egg and Cheese Breakfast Casserole
- Heat the oven and prep the dish. Preheat the oven to 350°F and lightly spray an 8×8 glass baking dish with cooking spray so the eggs release cleanly.
- Prep the veggies and meat. Wash and chop the tomatoes, bell pepper, green onions, spinach and jalapeño, plus any other veggies you want to throw in. Dice the ham into 1/4 inch pieces, or brown the sausage in a skillet, breaking it into crumbles, and drain off the grease so the casserole isn’t oily.
- Mix. In a large bowl, beat the 12 eggs until smooth. Stir in the Cajun seasoning, veggies, cheese and ham or sausage until everything is evenly distributed. The mixture will look loose and colorful, with the veggies floating in the eggs.
- Pour. Pour the mixture into the prepared dish and spread the fillings out so every square gets a little of everything.
- Bake. Bake for 30 to 40 minutes, until the center is firm and bouncy to the touch and no longer jiggles. If the bottom and sides start to brown before the center is set, reduce the heat to 325°F for the rest of the baking time.
- Serve. Let it sit a few minutes so it slices neatly, then serve warm with salsa poured over the top and enjoy!
Kami’s tip: Watch the edges. If the bottom and sides begin to turn brown before the center is fully baked, drop the oven to 325°F so the middle can catch up without overcooking the outside.
Ways to Customize This Breakfast Casserole
- Mix and match veggies. Use whatever you have on hand, like mushrooms, zucchini or onion.
- Change the meat. Swap ham for cooked sausage, crumbled bacon or leave it out for a vegetarian casserole.
- Pick your cheese. Pepper Jack adds heat, while Swiss pairs nicely with ham.
- Turn up the spice. Keep the jalapeño seeds, add more Cajun seasoning or finish each slice with hot sauce.
Breakfast Casserole FAQs
- Can I use sausage instead of ham? Yes. Use 1 pound of ground breakfast sausage, cooked and drained before you add it to the eggs.
- How do I know when the casserole is done? The center should be firm and bouncy to the touch, usually after 30 to 40 minutes. For egg dishes, USDA recommends an internal temperature of 160°F.
- What size pan should I use? An 8×8 glass baking dish, lightly sprayed with cooking spray.
- How many people does it serve? About 10, so it is great for a group or for leftovers throughout the week.
- Can I make it ahead? Yes. Bake it, cool it and refrigerate. Egg casseroles reheat well and taste delicious as leftovers. Warm individual squares in the microwave for a quick weekday breakfast.
- How do I store leftovers? Refrigerate in an airtight container within 2 hours of baking and eat within 3 to 4 days. Reheat slices until hot all the way through, 165°F.
- Can I freeze breakfast casserole? Yes. Wrap cooled slices individually and freeze them in a freezer bag. Thaw overnight in the fridge and reheat until hot in the center.
- What should I serve with it? Salsa on top is a must. Fruit, toast or roasted breakfast potatoes make it a full brunch.
Breakfast Casserole with Ham or Sausage
Ingredients
- 12 eggs beaten
- 1 cup cherry tomatoes washed and halved
- 1 red bell pepper washed, cored, and diced
- 2 stalks of green onions washed and diced
- 1 cup fresh spinach washed
- 1 jalapeno finely chopped (optional... as usual, keep seeds for added spice)
- 1 teaspoon Cajun seasoning
- 1 cup shredded cheese
- 3 thick deli-sliced natural ham slices (cut into 1/4 inch pieces) OR 1 lb of ground breakfast sausage cooked
Instructions
- Preheat oven to 350 degrees F. Lightly spray 8x8 glass baking dish with cooking spray.
- In a large bowl, combine all ingredients. Pour mixture into prepared baking dish.
- Bake for 30 to 40 minutes until center is firm and bouncy to touch. If you notice the bottom and sides are beginning to turn brown before the center is fully baked, reduce heat to 325 degrees F and bake for the remainder of time. Serve warm with salsa and enjoy!
Made this breakfast casserole? Leave a star rating in the recipe card and tell me your favorite breakfast casserole combos in the comments below. Your feedback helps other cooks, and I love hearing your veggie swaps.
If you want more easy breakfast recipes, check out our easy cinnamon French toast, blueberry streusel coffee cake or these easy and quick cinnamon rolls.
