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This healthy egg casserole is made with fluffy eggs, savory ham, sautéed bell pepper, onion, and melty cheddar cheese for a cheesy, hearty breakfast that’s incredibly easy to make. It’s perfect for meal prep, busy mornings, holiday brunches, or feeding a crowd.
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Table of Contents
Egg Casserole – At a Glance
PREP: 15 min | COOK: 35 min | TOTAL: 50 min | SERVES: 8 | DIFFICULTY: Easy
INGREDIENTS: eggs, heavy cream, Cheddar cheese, ham, red & green bell pepper, onion, spices
DIETARY PROFILE: Gluten-Free, Grain-Free, Vegetarian, Low-Carb
MACROS: Protein 18g Carbs 3g Fat 22g Fiber 1g | CALORIES: 288kcal
This easy ham & cheese egg casserole is one of my favorite make-ahead breakfasts for busy mornings, weekend brunch, and holiday gatherings. Made with fluffy eggs, savory ham, sautéed bell peppers, and melty cheddar cheese, it’s hearty, high in protein, and naturally low carb without any bread or hash browns.
After testing this recipe several different ways, I found that cooking the vegetables first and adding a little heavy cream gives the eggs the softest, fluffiest texture every time. The result is a satisfying breakfast casserole that reheats beautifully and works just as well for meal prep as it does for feeding a crowd during the holidays.
If you love easy make-ahead breakfasts like Sheet Pan Eggs or Egg Bites, this breakfast egg casserole is another high-protein option that reheats beautifully throughout the week.
Why You Will Love This Recipe
There are so many reasons to love this easy breakfast egg casserole, but these are the ones that keep me making it on repeat:
- High-protein: High-protein egg casserole with fluffy eggs, savory ham, and melty cheddar cheese in every bite.
- Make ahead: Perfect for meal prep, busy mornings, and holiday brunches since it can be made ahead and reheats beautifully.
- Easy: This breakfast egg bake takes about 15 minutes to make before it goes in the oven to bake.
Ingredients For This Breakfast Egg Casserole
- Eggs: I recommend large eggs for the best consistency and structure.
- Heavy cream: A little heavy cream helps create fluffy eggs and gives the casserole a creamy texture without making it dense. You can substitute half-and-half or milk if needed, but I’ve found heavy cream gives the best results.
- Cheddar Cheese: Sharp cheddar adds the most flavor to this cheesy egg casserole. Freshly shredded cheese melts better than pre-shredded cheese and gives a smoother texture.
- Ham: Ham makes this a hearty protein packed breakfast casserole. Leftover holiday ham works especially well here.
- Onion & bell pepper: These vegetables add sweetness, color, and flavor. I always sauté them first because raw vegetables can release too much moisture while baking.
- Seasonings: Simple seasonings like salt, black pepper, and oregano keep the flavors balanced without overpowering the eggs.
How To Make a Healthy Egg Casserole
- Prep the Baking Dish. Preheat your oven to 375°F and grease a 9×13-inch casserole dish well so the eggs release easily after baking.
- Sauté the Vegetables. Cook the onion and bell peppers in butter until softened and fragrant. I never skip this step because it removes excess moisture and gives the casserole much better flavor.
- Whisk the Eggs. Whisk the eggs and heavy cream until the mixture looks smooth and slightly frothy. That extra whisking helps create lighter, fluffier eggs.
- Combine Everything. Stir in the cheese, diced ham, cooked vegetables, and seasonings until evenly combined.
- Bake Until Perfectly Set. Pour the mixture into the prepared casserole dish and bake for 35–40 minutes, or until the center is fully set and no longer jiggly.
The top should look lightly golden and puffed. - Let It Rest. This is one of the most important steps. Let the baked breakfast casserole rest for 5–10 minutes before slicing so the eggs can fully set.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
I have been making this egg bake for many holiday brunches, and these are my top tips:
- Whisk the eggs thoroughly for a fluffier texture
- Cook vegetables first to prevent watery eggs
- Use freshly shredded cheese for better melting
- If the top starts browning too quickly, loosely tent the casserole with foil during the last part of baking. Avoid overbaking for the fluffiest texture and perfectly set eggs.
- Let the casserole rest before slicing
Make Ahead and Storage Tips
This make ahead egg casserole is ideal for meal prep and busy mornings.
- Make Ahead: You can fully assemble the casserole the night before, cover it tightly, and refrigerate overnight. The next morning, let it sit at room temperature for about 20 minutes before baking. This overnight egg casserole actually develops even better flavor after resting overnight.
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Slice the casserole into portions and freeze individually for easy breakfast meal prep.
- Reheating: Reheat in the microwave in short intervals or warm in the oven at 325°F until heated through.
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Egg Casserole
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Ingredients
- 1 Tablespoon butter
- ½ cup white onion, finely diced
- 1 cup green and red bell pepper, chopped
- 12 large eggs
- ½ cup heavy cream
- 1 cup cheddar cheese, shredded
- 1.5 cups ham, diced
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon oregano
- chopped fresh green onions, chives or parsley, for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F. Grease a 9×13-inch casserole dish with butter or nonstick cooking spray and set aside.
- Cook the vegetables: Melt the butter in a large skillet over medium heat. Add the diced onion and chopped bell peppers. Cook for 4–5 minutes, stirring occasionally, until softened and fragrant. Remove from heat and let cool slightly.
- Whisk the eggs: In a large mixing bowl, whisk together the eggs and heavy cream until smooth and slightly frothy.
- Combine the filling: Stir in the shredded cheese, diced ham, cooked onion and peppers, salt, black pepper, and oregano until evenly combined.
- Fill the baking dish: Pour the egg mixture into the prepared casserole dish and spread it into an even layer.
- Bake and rest: Bake for 35–40 minutes, or until the center is set and no longer looks wet or jiggly. Let the casserole rest for 5–10 minutes before slicing and serving. Garnish with sliced avocado if desired.
Video
Notes
- Milk or half-and-half can be used instead of heavy cream for a lighter option.
- Don’t overbake the casserole or the eggs can become rubbery.
- If the top browns too quickly, loosely tent with foil
- Let the casserole rest before slicing
- This casserole reheats well, making it great for meal prep or busy mornings.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
Recipe Update: This recipe was updated with a few minor improvements, including sautéing the bell peppers with the onions for extra flavor and adjusting the baking temperature for a softer, creamier egg casserole.
Recipe Variations
You can easily adapt this healthy egg bake recipe to suit your tastes.
- Swap the Protein – Cooked breakfast sausage for a sausage egg casserole, crispy bacon, turkey sausage for a lighter option, chopped rotisserie chicken
- Add More Vegetables – This vegetable egg casserole is easy to customize with: spinach, mushrooms, green onions, broccoli, zucchini. Just make sure to cook watery vegetables first.
- Make It Spicy – Add pepper jack cheese, diced jalapeños, red pepper flakes or hot sauce
- Dairy-Free Option – Use unsweetened dairy-free cream and dairy-free shredded cheese.
What to Serve with Egg Breakfast Casserole
This breakfast casserole pairs well with both light and hearty sides. Some of my favorite serving ideas for holidays or brunch gatherings are:
- Fresh fruit salad or fresh berries
- Roasted potatoes
- Avocado Toast or biscuits
- Pancakes
- Light salad: Simple side salad or fresh tomato mozzarella salad
- Fresh drinks: Freshly squeezed juices like my refreshing ABC juice, healthy green juice, my favorite delicious green smoothie for extra fiber, or even Mimosa for Mother’s Day brunch, Christmas holidays or special weekend brunch
- Greek yogurt or dollop of sour cream
- My husband likes eating this egg bake with a scoop of homemade salsa or hot sauce
More Make Ahead Breakfast Recipes
If you’re looking for more easy, high-protein breakfast ideas, here are a few more of my favorite make-ahead breakfasts I love keeping on rotation for busy mornings:
Breakfast Recipes
Sweet Potato Sausage and Egg Breakfast Casserole (Paleo)
Breakfast Recipes
Easy Sausage Egg Breakfast Biscuits
Breakfast Recipes
Breakfast Egg Muffins
Breakfast Recipes
