This ham cheese breakfast bake is my go-to recipe when I need to feed a crowd without spending my entire morning in the kitchen. I'm talking about one of those dishes that looks impressive but is actually ridiculously easy to throw together!
Last Christmas morning, I was scrambling (pun intended!) to find something that would feed my family plus Emily's grandparents without missing all the gift-opening fun. That's when I discovered this ham egg and cheese bake made with English muffins, and let me tell you – it was a total game-changer. Everyone loved it, and I actually got to sit down and enjoy breakfast with my family instead of being stuck at the stove flipping pancakes.
The best part? You can prep this English muffin breakfast casserole the night before, which means you're basically giving yourself the gift of extra sleep. Who doesn't want that?
If you're looking for more make-ahead breakfast ideas, you'll love my Baked Denver Omelet Casserole – another crowd-pleaser that saves you precious morning time.
Jump to:
- Why You'll Love This Ham Cheese Breakfast Bake
- Ingredients For Ham Egg And Cheese Casserole
- How To Make Ham Egg And Cheese Bake
- Storage And Reheating Tips
- Make Ahead Instructions For Ham Egg And Cheese Bake
- Smart Substitutions And Variations
- Tips For The Best Ham And Egg Casserole
- Ham Egg And Cheese Bake FAQs
- What To Serve With This Breakfast Casserole
- Recipes You May Like
- Final Thoughts On This English Muffin Egg Bake
- Ham Egg and Cheese Bake with English Muffins
Why You'll Love This Ham Cheese Breakfast Bake
Listen, I've made a lot of breakfast casseroles over the years, and this one consistently tops my list. Here's why:
- Make-ahead friendly – Assemble it the night before and just pop it in the oven in the morning
- Ready in about an hour – Most of that is hands-off baking time
- Uses simple ingredients – No fancy grocery store runs needed
- Feeds a crowd – Perfect for 8-10 hungry people
- Ridiculously cheesy – Because is there any other way?
- Great for using leftover ham – Holiday ham leftovers finally have a purpose!
The English muffin egg bake has this amazing texture that's part bread pudding, part savory French toast. The English muffins soak up all that eggy goodness and get perfectly golden on top while staying soft and custardy inside.
Ingredients For Ham Egg And Cheese Casserole
Here's what you'll need for this breakfast bake with English muffins:
- 8 English Muffins – I use regular white ones, but whole wheat works great too
- 16 ounces Ham – cooked and diced (leftover holiday ham is perfect!)
- 2 cups Cheddar Cheese – shredded (don't skimp on this!)
- 8 large Eggs – the base of our custard
- 2 cups Heavy Cream – makes it extra rich and creamy
- ½ teaspoon Salt – for seasoning
- ¼ teaspoon Pepper – adds a little kick
Pro tip: I always shred my own cheese instead of buying pre-shredded. It melts way better and doesn't have those anti-caking agents that can make your casserole grainy.
How To Make Ham Egg And Cheese Bake
Making this overnight breakfast casserole is honestly so simple. Emily helps me with this one sometimes (she's great at layering!), and if a kid can do it, you definitely can.
Preparing The Ham Cheese Breakfast Bake
- Preheat your oven to 350°F. Don't skip this step – a properly heated oven makes all the difference in getting that perfect golden top!
- Grease a 13×9 inch casserole dish really well. I use butter because it adds extra flavor, but cooking spray works fine too.
- Cut the English muffins into 1-inch cubes. I usually tear them by hand because it creates more nooks and crannies for the egg mixture to seep into.
- Add half of the English muffin cubes to your greased casserole dish, spreading them out evenly.
- Sprinkle half of the shredded cheese over the English muffin layer. Don't be shy with it!
- Add half of the diced ham, distributing it evenly across the cheese layer.
- Repeat the layering process with the remaining English muffins, cheese, and ham. This creates those beautiful layers you'll see when you cut into it.
Making The Egg Mixture
- In a large bowl, combine the eggs, heavy cream, salt, and pepper. Whisk everything together until it's thoroughly combined and slightly frothy. I usually whisk for about 30 seconds to make sure everything is well incorporated.
- Pour the egg mixture slowly and evenly over the entire casserole. Make sure every corner gets some of that eggy goodness! I like to use a spoon to gently press down any English muffin pieces that are sticking up too high.
Baking Your English Muffin Breakfast Casserole
- Cover the casserole dish tightly with aluminum foil. This is important – it traps steam and helps everything cook evenly.
- Place the covered casserole in your preheated oven and bake for 45 minutes.
- After 45 minutes, carefully remove the foil (watch out for that steam – it's hot!). Continue baking uncovered for another 15 minutes. This final step gives you that gorgeous golden-brown top.
- Let the ham and cheese casserole cool for about 10 minutes before serving. I know it's tempting to dig right in, but trust me – letting it rest helps everything set up properly and makes it way easier to cut clean slices.
The center should be set and not jiggly when you give the pan a gentle shake. If you want to be super precise, the internal temperature should reach 160°F.
Storage And Reheating Tips
One of my favorite things about this make ahead breakfast casserole is how well it stores! Here's what you need to know:
Refrigerator Storage: Cover any leftovers tightly with plastic wrap or aluminum foil and store in the fridge for up to 4 days. Honestly, this tastes even better the next day once all the flavors have had time to meld together.
Freezing: Yes, you can freeze this! Let it cool completely, then wrap individual portions (or the whole thing) in plastic wrap and then aluminum foil. It'll keep in the freezer for up to 2 months.
Reheating: For refrigerated leftovers, I just pop a slice in the microwave for about 60-90 seconds. If you're reheating the whole casserole, cover it with foil and warm it in a 350°F oven for about 20-25 minutes. For frozen portions, thaw overnight in the fridge first, then reheat as directed.
Make Ahead Instructions For Ham Egg And Cheese Bake
This is where this recipe really shines! Want to know the secret to stress-free holiday mornings? Make this overnight egg casserole with ham the night before.
Here's how I do it: Follow steps 1-7 above (basically all the layering). Then, instead of mixing and pouring the egg mixture right away, cover your assembled casserole (just the English muffin, ham, and cheese layers) and stick it in the fridge.
Mix your eggs, heavy cream, salt, and pepper together in a separate bowl or container with a lid, and refrigerate that too.
In the morning, pull everything out of the fridge about 15-20 minutes before you want to bake (this takes the chill off). Pour the egg mixture over your casserole layers, then follow the baking instructions exactly as written.
I've done this dozens of times for Christmas morning, Easter brunch, and even when we have overnight guests. It's such a lifesaver!
Smart Substitutions And Variations
This breakfast casserole recipe is super forgiving. Here are some swaps I've tried that work really well:
Dairy Options: If you don't have heavy cream, use half-and-half or whole milk. The texture won't be quite as rich, but it'll still taste great. Some people even mix milk with a bit of sour cream to add back some of that creaminess.
Bread Alternatives: Don't have English muffins? Use cubed French bread, sourdough, or even bagels! I've made this with leftover croissants before and it was ridiculously good (if slightly over the top).
Cheese Choices: While I love sharp cheddar, Swiss cheese, Gruyere, or a Mexican blend all work beautifully in this ham egg cheese breakfast bake.
Meat Swaps: Turkey, bacon, or cooked sausage can replace the ham. I've even made a vegetarian version by loading it up with sautéed mushrooms, spinach, and bell peppers.
Add Some Veggies: Diced bell peppers, chopped spinach, or sautéed onions are all great additions. Just make sure to cook them first and squeeze out any excess moisture so your casserole doesn't get watery.
Tips For The Best Ham And Egg Casserole
After making this holiday brunch casserole more times than I can count, I've picked up a few tricks:
Use day-old English muffins if possible. They're slightly drier and absorb the egg mixture better without getting mushy.
Don't over-whisk your egg mixture. You want it combined, but you don't need to beat it into a frenzy.
Let the casserole rest for those 10 minutes after baking. I cannot stress this enough! It makes cutting and serving so much easier.
If the top is browning too quickly but the center isn't set, tent it loosely with foil and continue baking.
For extra flavor, try adding a pinch of garlic powder or dried mustard to your egg mixture. Just a little goes a long way!
When layering, keep the pieces relatively uniform in size so everything cooks evenly.
Ham Egg And Cheese Bake FAQs
Yes! Assemble the layers and refrigerate overnight. Mix the egg mixture separately, then pour over and bake in the morning.
Use half-and-half, whole milk, or a mixture of milk and sour cream. Heavy cream gives the richest texture.
The center should be set (not jiggly), edges lightly golden, and an internal temperature of 160°F. Total baking time is about 60 minutes.
Yes! Wrap cooled casserole tightly in foil and freeze up to 2 months. Thaw overnight in the fridge and reheat at 350°F until warmed through.
What To Serve With This Breakfast Casserole
This cheese breakfast bake is pretty hearty on its own, but I like to round out the meal with a few extras:
Fresh Fruit: A simple fruit salad or bowl of mixed berries adds a nice fresh contrast to the rich, cheesy casserole.
Coffee Cake or Muffins: For those with a sweet tooth, having something like my Mini Blueberry Muffins on the side is always a hit.
Crispy Bacon or Sausage: Because you can never have too much breakfast meat, right?
Simple Green Salad: If you're serving this for brunch, a light salad with vinaigrette helps cut through the richness.
Hash Browns: My Frozen Hash Browns in Air Fryer are the perfect crispy sidekick to this casserole.
Recipes You May Like
If you loved this ham cheese breakfast bake, you'll definitely want to try these other amazing breakfast casseroles:
- Baked Denver Omelet Casserole – All the flavors of a classic Denver omelet in easy casserole form
- Egg Bites with Cottage Cheese – Perfect for meal prep and packed with protein
- Sausage Gravy Breakfast Pizza – A fun twist on breakfast that kids absolutely love
Final Thoughts On This English Muffin Egg Bake
Look, I've made a lot of breakfast casseroles in my time, but this ham egg and cheese bake really stands out. It's the perfect combination of easy prep, make-ahead convenience, and absolutely delicious results.
Whether you're hosting a holiday brunch, feeding overnight guests, or just want to meal prep breakfast for the week (yes, this works for that too!), this recipe has you covered. The English muffins create this amazing texture that's different from your typical breakfast casserole, and the combination of ham, eggs, and cheese is just classic comfort food at its finest.
I hope you love this breakfast bake with English muffins as much as my family does! Make it once, and I guarantee it'll become part of your regular breakfast rotation.
Give it a try and let me know what you think! And don't forget to save this to Pinterest so you can find it again when you need it (because trust me, you'll be making this again and again).
Happy cooking!
Ham Egg and Cheese Bake with English Muffins
Ingredients
Equipment
Method
- Preheat oven to 350 degrees F.
- Grease a 13x9 inch casserole dish.
- Cut the English muffins into 1 inch cubes.
- Add half of the English Muffin cubes to the casserole dish. Sprinkle with half of the cheese and half of the ham cubes.
- Repeat with another layer of English muffin, ham, and cheese.
- In a bowl combine eggs, heavy cream, salt, and pepper. Whisk until thoroughly combined.
- Pour the egg mixture over the casserole making sure to cover all of it.
- Cover the casserole with aluminum foil and place in the oven to bake for 45 minutes. Then remove foil and continue to bake for 15 minutes.
- Let cool for 10 minutes before serving.
