There’s something deeply comforting about a warm, cheesy breakfast that fills your kitchen with the smell of home. This Ham & Cheese Egg Bake has become one of my favorite ways to start the day—not just because it’s delicious, but because it’s incredibly versatile, easy to make, and always a crowd-pleaser. Whether you’re feeding a family on a busy morning or hosting a weekend brunch, this recipe is a winner. The savory aroma of ham mingling with melting cheese and fluffy eggs is enough to make anyone peek into the oven with anticipation. But what really sets this dish apart is its texture—the perfect balance between creamy eggs and golden, bubbly edges.
Stick around, because I’m sharing not just the recipe but all my tips, tricks, and variations that make this Ham & Cheese Egg Bake your next go-to breakfast hero.
Why You’ll Love This Recipe
If you’ve ever found yourself juggling five pans before coffee, this recipe is your savior. It’s all baked in one dish, prepped in minutes, and can be tailored to whatever you have in your fridge. I first made this when we had surprise guests one holiday morning. I had leftover ham from dinner, a block of cheddar, and a dozen eggs—voilà, brunch was born.
What’s great is how forgiving it is. Unlike traditional quiches or soufflés that demand precision, this Ham & Cheese Egg Bake thrives on improvisation. Want to toss in spinach? Go for it. No ham? Use turkey or even roasted veggies. It’s like the little black dress of breakfast—classic, adaptable, and always flattering.
Now let’s dive into what you’ll need.
Ingredients
Here’s everything you’ll need to whip up the perfect Ham & Cheese Egg Bake. I’ve broken it down and added notes to help you make substitutions or upgrades.
Base Ingredients
- 8 large eggs
The backbone of the bake. I recommend free-range eggs for better flavor and color.
Substitution: Liquid egg whites for a lighter version. - 1 cup whole milk
Creates that rich, custardy texture.
Substitution: Almond milk or oat milk for dairy-free versions (unsweetened!). - 1/2 cup heavy cream
Adds extra creaminess.
Substitution: Skip or use half-and-half if preferred.
Flavor Heroes
- 1 ½ cups diced cooked ham
Salty, smoky, and packed with flavor. I use leftover spiral ham, but deli ham works too.
Substitution: Turkey, sausage, or a plant-based meat alternative. - 1 ½ cups shredded sharp cheddar cheese
Melts beautifully and adds a sharp bite.
Substitution: Gouda, Swiss, or a Mexican cheese blend. - 1/2 cup diced onions
Adds a little sweet crunch.
Substitution: Scallions, leeks, or omit if you’re not an onion fan.
Optional Add-ins
- 1 cup baby spinach (roughly chopped)
Adds color and nutrients without overpowering flavor.
Tip: Wilt it slightly before mixing in. - 1/2 teaspoon garlic powder & 1/2 teaspoon black pepper
For that gentle savory kick. - Salt to taste
Be cautious—ham and cheese already add saltiness.
How to Make a Ham & Cheese Egg Bake
This dish comes together in a few simple steps. Here’s how to get that perfectly golden, fluffy finish.
1. Preheat and Prep
Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or non-stick spray. This helps prevent sticking and gives you those crisp edges everyone fights over.
2. Whisk the Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, cream, salt, pepper, and garlic powder until smooth and slightly frothy.
Pro Tip: Don’t overbeat the eggs—you want them fluffy, not foamy.
3. Layer the Ingredients
In your greased dish, scatter the ham, cheese, onions, and spinach if using.
Pour the egg mixture evenly over the top.
Visual cue: You should see bits of the toppings peeking through the liquid.
4. Bake to Perfection
Place in the center of the oven and bake uncovered for 35–40 minutes, or until the top is golden and the center is just set.
Done when: The center doesn’t jiggle, and a knife inserted in the middle comes out clean.
5. Cool and Serve
Let it rest for 5–10 minutes before slicing. This helps everything firm up and makes it easier to serve neat squares.
Variations to Try
Want to mix things up? These variations will keep your brunch game strong all year round:
- Southwest Style
Add diced green chilies, black beans, and pepper jack cheese. Serve with salsa. - Veggie Lovers
Swap ham for sautéed mushrooms, bell peppers, and kale. Sprinkle with feta. - Holiday Leftovers
Use leftover roasted turkey, cranberry bits, and brie for a post-holiday twist. - Italian-Inspired
Mix in sun-dried tomatoes, fresh basil, mozzarella, and crumbled prosciutto. - Loaded Baked Potato Style
Toss in chopped cooked potatoes, bacon bits, cheddar, and green onions. - Spring Garden Version
Use asparagus tips, peas, goat cheese, and dill for a light seasonal feel.
Ham & Cheese Egg Bake
Ingredients
Base Ingredients:
- 8 large eggs
- 1 cup whole milk or unsweetened almond/oat milk
- 1/2 cup heavy cream or half-and-half or omit
Flavor Heroes:
- 1 ½ cups diced cooked ham or turkey, sausage, plant-based meat
- 1 ½ cups shredded sharp cheddar cheese or Gouda, Swiss, Mexican blend
- 1/2 cup diced onions or scallions, leeks
Optional Add-ins:
- 1 cup chopped baby spinach lightly wilted
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- Salt to taste start light—ham & cheese are salty
Instructions
. Preheat & Prep:
- Preheat oven to 375°F (190°C).
- Grease your baking dish with butter or cooking spray.
Whisk Eggs & Cream:
- In a large bowl, whisk together eggs, milk, cream, salt, pepper, and garlic powder until smooth.
- Tip: Don’t overbeat—you want fluffy, not bubbly.
Assemble the Bake:
- In your greased dish, layer ham, cheese, onions, and spinach if using.
- Pour the egg mixture evenly over top.
- Look for: toppings floating slightly—perfect balance.
Bake Until Set:
- Bake uncovered for 35–40 minutes, or until golden and center is just set.
- Test doneness with a knife—it should come out clean.
Rest & Slice:
- Let rest 5–10 minutes before slicing into squares.
Notes
Make-Ahead Tip:
Prep everything the night before and refrigerate. Just pop it in the oven the next morning.Storage:
Keeps well in the fridge for 3–4 days. Reheat in microwave or oven.Freezer Friendly:
Freeze individual slices in airtight containers for up to 2 months.Try These Variations:
- Southwest Style: Add black beans, green chilies, pepper jack; serve with salsa.
- Veggie Lovers: Use mushrooms, bell peppers, kale + feta.
- Holiday Leftovers: Turkey, cranberry, brie = magic.
- Italian-Inspired: Sun-dried tomatoes, basil, mozzarella, prosciutto.
- Loaded Potato: Cooked potatoes, bacon, cheddar, green onions.
- Spring Garden: Asparagus, peas, goat cheese, dill.
Nutrition
Frequently Asked Questions
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or a low oven for best texture.
Can I freeze this egg bake?
Yes! Slice into portions, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat at 325°F (163°C).
Can I make this ahead of time?
Absolutely. Assemble the night before, cover with foil, and refrigerate. In the morning, bake as directed—add 5–10 minutes to the baking time.
How do I make it dairy-free?
Use plant-based milk (like almond or oat), skip the cream, and use dairy-free cheese alternatives. Be sure your ham is also dairy-free.
What if it comes out watery?
Too much moisture from veggies or underbaking can cause this. Try sautéing veggies first and ensure the center is fully set before removing from the oven.
Can I use egg substitutes?
Yes. Liquid egg substitutes or egg whites work, but the texture will be lighter and less rich.
A Final Note from My Kitchen to Yours
The first time I served this Ham & Cheese Egg Bake, I watched my grandmother raise an eyebrow—skeptical that anything could replace her Sunday quiche. But one bite in, she smiled and went back for seconds. That’s the magic of this recipe. It’s a beautiful blend of simplicity and comfort, tradition and flexibility. Whether you’re sitting down for a lazy Sunday brunch or packing weekday breakfasts ahead of time, this dish brings warmth to the table.
Make it your own, play with flavors, and most importantly—share it with people you love. Because nothing beats the joy of a kitchen that smells like home.