This Ham and Cheese Egg Bake is the best way to get the day started! Full of hash browns, savory ham, fluffy eggs, cheese and a flavored sour cream, it's an easy breakfast casserole you'll make again and again!
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This post is sponsored by AE Dairy, but all opinions and text are my own!
My family loves breakfast food! Whether it's a typical Sunday morning, Christmas morning or a weeknight breakfast-for-dinner situation, an easy breakfast bake is always a hit. This Ham and Cheese Egg Bake is versatile and oh so delicious!
Ingredients Needed (amounts in recipe card below)
- Hash Browns - I like to use the refrigerated hash browns. If you use the frozen ones instead, just let them thaw before you add them to the dish.
- Shredded Cheese - Use cheddar cheese, Colby jack, pepper jack, or whatever shredded cheese you love most!
- Diced Ham - You can dice up some leftover ham, dice up a ham steak, buy the ham pre-diced from the grocery store, etc!
- Sour Cream Dip - AE Dairy has SO many to choose from! My favorites are the Chive Sour Cream Dip, Ranch Sour Cream Dip and the Party Sour Cream Dip! If you can't find the dips, regular sour cream will work great, too!
- Eggs - I use size "large" eggs for this.
- Milk - I prefer whole milk, but any milk will be fine.
- Red Peppers - Feel free to switch it up! Use yellow, orange or green bell peppers.
- Ground Black Pepper - This egg bake doesn't need much added flavor (thanks to the flavored sour cream dip!), but I like the simple addition of black pepper.
- Green Onions, Chives, Parsley, etc, for garnish - Optional, but it's an easy way to "fancy-it-up" a bit!
How to Make this Easy Ham & Cheese Egg Bake
Start by preheating your oven and greasing the casserole dish with nonstick cooking spray.
Spread the hash browns into the bottom of the prepared baking dish followed by the ham and 1 cup of the cheese.
In a large bowl, whisk together the sour cream dip and four of the eggs until smooth.
Add the remaining eggs, milk and black pepper and mix well.
Pour the egg mixture over the hash browns, cheese and ham then sprinkle with the remaining cheese.
Cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and bake an additional 15 minutes or until the casserole is cooked throughout.
**TIP: Use an instant read thermometer to determine if the eggs are cooked. The center of the egg bake will be 160F+ when done.
Breakfast Casserole Variations
Meat Lovers: Skip the veggies and use a combination of ham, cooked and crumbled sausage and crunchy bacon pieces!
Holiday Breakfast Casserole: Use red and green peppers for a festive color combo, perfect for Christmas brunch!
Spicy Egg Bake: Use AE Dairy's Nashville Hot Sour Cream Dip in the casserole and serve with hot sauce.
Make it Your Own! Swap the ham out for sausage or bacon, skip the peppers and add green onions and mushrooms instead, use different types of cheese, etc!
How to Serve an Egg Bake
I like to serve egg bake warm with a side of fresh fruit. I always like adding something sweet, too, like a muffin or cinnamon roll to satisfy my sweet tooth! 😉
How to Store Leftover Egg Bake
Cover the baking dish with plastic wrap or place leftover pieces in an airtight container and refrigerate. The egg bake will last up to 5 days in the fridge.
TIP: Bake the egg bake on a Sunday and portion it out in single-serving containers to enjoy a quick breakfast on those busy weekday mornings! It's great way for the whole family to get a delicious, protein-packed breakfast!
Other Popular Breakfast Ideas
Overnight French Toast Casserole
Hawaiian Roll Breakfast Sliders
Ham and Cheese Egg Bake
Equipment
- One 9x13-inch baking dish
Ingredients
- 3 cups shredded hash browns
- 12 ounces diced ham
- 2 cups cheddar cheese divided
- ⅓ cup diced red bell pepper optional
- 12 eggs
- 1 cup Chive sour cream dip
- 1 cup milk
- ½ teaspoon ground black pepper
- fresh parsley, sliced green onions or chives for garnish optional
Instructions
- Preheat oven to 350F and grease a 9x13-inch baking dish with cooking spray.
- Spread the hash browns on the bottom of the dish.
- Add the ham, 1 cup of the cheese and the diced bell pepper.
- In a mixing bowl, whisk the four eggs and the sour cream dip until smooth.
- Add the remaining eggs, milk and black pepper and whisk until combined.
- Pour into the baking dish.
- Sprinkle the remaining cheese on top and cover with foil.
- Bake for 50 minutes covered and then continue to bake 10-15 minutes until the center is cooked through.
- Serve warm and sprinkle with parsley, green onions or chives for garnish.
Nutrition
Nutritional Disclaimer
“Dance Around the Kitchen” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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