Hamdi Saidani This Pioneer Woman Ham and Egg Casserole is a cheesy and savory recipe, which is made with cubed ham, bread, and a simple egg custard. It’s the perfect make-ahead breakfast or brunch, a crowd-pleasing dish that’s ready in about 45 minutes.
Pioneer Woman Ham and Egg Casserole Ingredients
A simple, classic combination for an easy and satisfying breakfast bake.
- 6 slices white bread, cubed (about 2-3 cups)
- 1 cup cooked ham, cubed
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup whole milk
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray
How To Make Pioneer Woman Ham and Egg Casserole
A step-by-step guide to this incredibly easy, strata-style breakfast.
- Prep the Oven and Dish: Preheat the oven to 400°F. Generously grease a 9×9-inch oven-proof glass casserole dish with cooking spray.
- Make the Egg Mixture: In a large bowl, beat the eggs with the whole milk, Dijon mustard, salt, and pepper until well combined.
- Combine and Bake: Add the cubed bread, cubed ham, and shredded cheese to the egg mixture. Stir well to ensure all the bread is coated.
- Bake the Casserole: Pour the entire mixture into the prepared casserole dish. Bake for about 30 minutes, until the casserole is puffed up, golden brown, and the center is set.
- Rest and Serve: Remove the casserole from the oven and let it rest for about 5 minutes. This helps it to set up for easier slicing. Cut into squares and serve immediately.
Recipe Tips
For the fluffiest, most flavorful breakfast casserole.
- What’s the best bread to use? A slightly stale or day-old bread is perfect for this type of casserole (often called a strata). Sturdy white bread, brioche, challah, or even leftover biscuits will work wonderfully. The drier bread soaks up the egg custard without becoming overly mushy.
- Can I make this ahead of time? Yes, this is the perfect overnight breakfast casserole! You can assemble the entire dish, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. The bread will soak up the custard overnight, creating an even more flavorful result. Just bake it straight from the fridge in the morning; you may need to add 5-10 minutes to the baking time.
- How do I know when the casserole is done? The casserole is fully cooked when the center is set and no longer jiggly when you gently shake the dish. A knife inserted into the center should come out clean, with no liquid egg on it.
- Can I use a different kind of meat or cheese? Absolutely. Cooked and crumbled breakfast sausage or bacon would be a great substitute for the ham. For the cheese, feel free to use Swiss, Gruyère, Monterey Jack, or a blend.
What To Serve With Ham and Egg Casserole
Simple sides to complete your delicious brunch spread.
This hearty casserole is a complete meal on its own, but it pairs wonderfully with:
- A fresh fruit salad
- Sliced avocado or a side of salsa
- A hot cup of coffee and a glass of orange juice
- A simple green salad for a “brunch-for-lunch” meal
How To Store Ham and Egg Casserole
Keeping your delicious leftovers fresh.
- Refrigerate: Store any leftovers, covered, in the refrigerator for up to 4 days.
- Reheat: For the best texture, reheat individual slices in a 350°F oven for 10-15 minutes until warmed through. You can also use the microwave for a quicker, softer result.
Pioneer Woman Ham and Egg Casserole Nutrition Facts
An estimated guide per serving.
- Calories: 260 kcal
- Carbohydrates: 15 g
- Protein: 17 g
- Fat: 14 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this casserole gluten-free?
Yes. To make it gluten-free, simply use your favorite gluten-free bread. The recipe notes also suggest that for a thick, moist result without bread, you can omit it entirely and double the number of eggs for more of a frittata-style bake.
Can I add vegetables to this breakfast casserole?
Of course! Sautéed onions, bell peppers, or mushrooms would be a delicious addition. Just be sure to cook them first and stir them into the egg mixture along with the ham and cheese.
My casserole is watery on the bottom. Why?
A watery casserole can happen if your ham or any added vegetables release a lot of liquid. If using leftover glazed ham, pat it dry. Always sauté any fresh vegetables before adding them to the egg mixture to cook off their excess moisture.
Try More Pioneer Woman Recipes:
- Pioneer Woman Cowboy Casserole Recipe
- Pioneer Woman Hash Brown Egg Casserole Recipe
- Pioneer Woman Biscuits and Gravy Casserole Recipe
Pioneer Woman Ham and Egg Casserole Recipe
Description
An easy, cheesy, and crowd-pleasing breakfast casserole loaded with savory ham, bread, and cheddar cheese, all baked in a fluffy egg custard. The perfect make-ahead dish for a holiday brunch or a lazy weekend.
Ingredients
Instructions
- Preheat oven to 400°F. Grease a 9×9-inch casserole dish.
- In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper.
- Stir the cubed bread, cubed ham, and shredded cheese into the egg mixture until everything is well coated.
- Pour the mixture into the prepared dish.
- Bake for about 30 minutes, until the casserole is puffed, golden brown, and the center is set.
- Let rest for 5 minutes before slicing and serving.
Notes
- u003cliu003eThis is the perfect overnight breakfast casserole. Assemble it the night before, refrigerate, and bake straight from the fridge in the morning (adding a few extra minutes to the bake time).u003c/liu003eu003cliu003eUsing day-old or slightly stale bread is ideal as it soaks up the custard without becoming mushy.u003c/liu003eu003cliu003eFeel free to substitute the ham with 1 cup of cooked and crumbled breakfast sausage or bacon.u003c/liu003eu003cliu003eLeftovers reheat beautifully in the oven or microwave for a quick and easy breakfast.u003c/liu003e
