Brunch is the ultimate meal for bringing people together, and my ham and cheese egg bake for brunch never fails to get everyone excited. There’s something about that golden, cheesy top and fluffy egg center that makes guests hover around the oven while it bakes. I first made this for Christmas morning last year when my in-laws came to town – by the time the presents were open, we were all devouring seconds. What I love most is how simple it is (just 5 minutes of prep!), yet it always feels a little fancy. The classic combo of salty ham and melty cheddar makes it foolproof for any crowd, from picky kids to foodie friends.
Why You’ll Love This Ham and Cheese Egg Bake for Brunch
Oh my gosh, let me count the ways this ham and cheese egg bake will become your new brunch bestie! First off, it’s ridiculously easy – we’re talking 5 minutes of prep and then the oven does all the work while you sip your coffee. The flavor? Absolute magic with that perfect salty-savory combo of ham and melty cheddar. Here’s why I’m obsessed:
- Feeds a crowd: That 9×13 pan means no one leaves hungry (my hungry teenage nephews can vouch for this!)
- Customizable: Throw in whatever you’ve got – bell peppers, spinach, even leftover roasted veggies
- Make-ahead friendly: Assemble it the night before and just pop it in the oven when guests arrive
- Kid-approved: Even picky eaters gobble up the cheesy goodness
- Budget-friendly: Uses simple ingredients you probably already have
Trust me, once you see how everyone flocks to this dish, you’ll be making it every weekend!
Ingredients for Ham and Cheese Egg Bake for Brunch
Okay, let’s gather our goodies! Here’s what you’ll need for the most deliciously simple ham and cheese egg bake for brunch:
- 8 large eggs – the star of the show!
- 1 cup milk – whole milk makes it extra creamy, but any kind works
- 1 cup diced ham – about 1/4-inch cubes (I use leftover holiday ham or good deli ham)
- 1 cup shredded cheddar cheese – sharp cheddar is my favorite for that extra punch
- 1/4 tsp salt – go easy since the ham is salty
- 1/4 tsp black pepper – freshly ground if you’ve got it
That’s it! Six simple ingredients for brunch magic. Now let me tell you about some easy swaps…
Ingredient Notes and Substitutions
Here’s the beautiful thing – this ham and cheese egg bake for brunch is super flexible! Ran out of something? No worries:
- Cheese: Swap cheddar for Swiss, Gruyère, or even pepper jack if you like a kick
- Milk: Almond or oat milk work fine in a pinch (just avoid flavored varieties)
- Ham: No ham? Try cooked bacon, sausage, or leave it out for a veggie version
- Eggs: In a real bind, you could use 2 cups liquid egg substitute, but fresh is best
Oh, and don’t stress about exact measurements – I often eyeball the cheese and ham amounts. More is usually better in my book!
Equipment Needed for Ham and Cheese Egg Bake for Brunch
You probably already have everything you need to make my famous ham and cheese egg bake for brunch! Here’s what I grab from my kitchen:
- 9×13-inch baking dish – my trusty Pyrex that’s seen more brunches than I can count
- Mixing bowl – any decent-sized bowl will do (I’ve used everything from fancy glass to plastic leftover containers in a pinch)
- Whisk or fork – for those eggs (a fork actually makes me feel more « chefy » for some reason!)
- Measuring cups – though I confess I sometimes just pour milk straight from the carton
See? Nothing fancy required! If you don’t have a 9×13, any similar casserole dish will work – just keep an eye on baking time since depth affects cooking. Now let’s get cracking on the recipe!
How to Make Ham and Cheese Egg Bake for Brunch
Alright, let’s get cooking! This ham and cheese egg bake for brunch comes together so easily, you’ll be amazed at how fancy it looks when it’s done. I’ll walk you through each step just like I would if we were side by side in my kitchen – first coffee in hand, of course!
- Preheat that oven to 375°F (190°C). This gives your oven time to get properly hot while you prepare everything. Grease your 9×13-inch baking dish really well – I use butter because it adds flavor, but cooking spray works too if you’re in a hurry.
- Whisk those eggs like you mean it! In your mixing bowl, crack all 8 eggs and pour in the milk. Now here’s my secret – whisk for a good 30 seconds until they’re totally combined and a bit frothy. This makes the fluffiest texture! No under-whisking allowed – those streaks of egg white will bake up rubbery.
- Add the goodies – the ham, cheese, and seasonings all go in now. Gently stir (don’t overmix!) until everything is evenly distributed. I like to reserve a handful of cheese to sprinkle on top later for that gorgeous golden crust.
- Pour it gently into your prepared dish. Tap the dish lightly on the counter to settle everything evenly. Sprinkle that reserved cheese on top – this is when it starts looking really delicious!
- Bake it right for 25-30 minutes. Here’s how I check doneness: jiggle the pan slightly – it should be nearly set with just a slight wobble in the center. A knife inserted should come out clean. Watch closely the last few minutes – you want golden brown, not dark brown!
- Let it rest for 5 minutes before cutting. I know, it’s torture to wait, but this helps it set perfectly for serving. Those few minutes are perfect for making a quick fruit salad or brewing more coffee!
Tips for Perfect Ham and Cheese Egg Bake
After making this ham and cheese egg bake more times than I can count, I’ve picked up some foolproof tricks:
- Room temp eggs blend so much better! If you forgot to take them out, place the uncracked eggs in warm water for 5 minutes.
- Don’t overmix after adding cheese and ham – those cheese shreds should stay whole for melty pockets.
- Test for doneness 5 minutes early – oven temperatures vary, and it continues cooking slightly after removal.
- Customize the seasoning – I often add a pinch of garlic powder or dried mustard for extra flavor depth.
- For a prettier finish, broil for the last 1-2 minutes (but watch closely!) to get that perfect golden top.
Follow these simple steps and tips, and you’ll have people begging for the recipe – just don’t tell them how easy it was!
Variations for Ham and Cheese Egg Bake for Brunch
Here’s where the real fun begins – making this ham and cheese egg bake for brunch your own! The basic recipe is perfection, but I love switching things up depending on what’s in my fridge or who’s coming over. My cousin Sarah calls these my « Saturday morning experiments » – most turn out deliciously!
- Veggie-packed: Fold in 1 cup chopped spinach (squeeze out excess water!) or diced bell peppers with the ham
- Meat lovers: Swap the ham for crumbled cooked sausage or bacon – or go wild and use all three!
- Italian twist: Use mozzarella cheese, add a pinch of Italian seasoning, and top with marinara sauce after baking
- Southwest style: Add diced green chiles and swap cheddar for pepper jack – serve with salsa and avocado slices
- Everything bagel: Sprinkle the top with everything bagel seasoning before baking for that irresistible crunch
The possibilities are endless – that’s why this recipe stays in my regular rotation year-round. What will you try first?
Serving Suggestions for Ham and Cheese Egg Bake for Brunch
Oh honey, let me tell you how we roll with serving this ham and cheese egg bake – it practically demands to be the star of the buffet table! I always set out a basket of warm buttery croissants or crusty bread because that golden top just begs to be sopped up. Fresh fruit is my go-to side – berries when they’re in season, or a simple melon salad. When I’m feeling fancy, I’ll toss together an arugula salad with lemon vinaigrette to cut through the richness. Pro tip: keep the toppings simple but strategic – a little hot sauce bottle on the side for spice lovers and maybe some sour cream for dipping. Trust me, your guests will create their perfect bite!
Storage and Reheating Instructions
Okay, let’s talk leftovers – though in my house, we rarely have any of this ham and cheese egg bake left! If you do score some, here’s how to keep it tasting fresh: let it cool completely, then cover tightly with foil or transfer to an airtight container. It’ll keep in the fridge for 3-4 days like a champ. When reheating, I swear by the oven method – 325°F for about 15 minutes, or until warmed through. The microwave works in a pinch (about 1 minute per serving), but can make the eggs a bit rubbery. Pro tip – add a tiny splash of milk or water before reheating to keep it moist. And yes, you can freeze individual portions for up to a month – just thaw overnight in the fridge before reheating!
Nutritional Information
Okay, let’s talk numbers – but don’t worry, I won’t make this boring! Here’s the scoop on what’s in each serving of my ham and cheese egg bake for brunch (based on standard ingredients and serving 6 people):
- Calories: About 250 per serving
- Protein: 18g (thanks to all those eggs and ham!)
- Fat: 18g (the good, satisfying kind from eggs and cheese)
- Carbs: Just 4g (perfect if you’re watching those)
Now, full disclosure – these are estimates because let’s be real, who measures cheese exactly? If you use different ingredients or portion sizes, your numbers might vary. But one thing’s for sure – it’s packed with protein to keep everyone full until lunchtime rolls around!
Frequently Asked Questions
Can I make this ham and cheese egg bake ahead of time?
Absolutely! I do this all the time for easy holiday mornings. Just assemble everything in the baking dish (cover with plastic wrap), and refrigerate overnight. In the morning, pop it straight into the preheated oven – you might need to add 5-10 extra minutes since it’s cold. Works like a charm!
How do I know when the egg bake is done?
Here’s my foolproof test: give the pan a gentle shake. If the center jiggles just slightly (like firm jelly), it’s ready. A knife inserted should come out clean. Remember, it’ll continue cooking a bit after you take it out, so don’t overbake!
Can I double this recipe?
You sure can! Just use two 9×13 pans or one larger roasting pan. Watch the baking time – deeper pans take longer. I’d check 5-10 minutes earlier than the single recipe time, then keep checking until done. It’s perfect for big family gatherings!
What’s the best way to reheat leftovers?
Oven is best for texture – 325°F for about 15 minutes covered with foil. If microwaving, go 1 minute at a time and add a tiny splash of milk or water to keep it from drying out. Leftovers make the best quick breakfasts!
Can I freeze this egg bake?
Yes! Let it cool completely, then slice and freeze portions in airtight containers. Thaw overnight in the fridge, then reheat. The texture changes slightly, but it’s still delicious. Perfect for meal prep Sundays!
Ham and Cheese Egg Bake for Brunch
Ingrédients
Equipment
Method
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a mixing bowl, whisk the eggs and milk together until well combined.
- Stir in the diced ham, shredded cheese, salt, and black pepper.
- Pour the mixture into the prepared baking dish.
- Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.
- Let cool for 5 minutes before serving.