Egg & Ham Casserole

Note: This is an old family favorite that I had originally posted on an old blog, but it never made the transition to this spot – until now! These old pictures aren’t as great as I’d like, but I hope you enjoy it!

egg & ham casserole - close-up

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This is a great breakfast recipe for when you want something hot and fresh, but don’t have a lot of time. It’s quick and simple to make up and since you let it sit in the refrigerator overnight, all it requires in the morning is to pop it in the oven … and then eat!

We’ve often used this recipe as the morning-after breakfast for holidays – you know when you have company over and you have to feed them, but you just spent most of the previous day cooking and eating and hate to do more. Or when you want to spend more time with your guests instead of being tied to the kitchen!

Easter, Christmas, Thanksgiving, post-weddings (or funerals) – these are all great times to

egg & ham casserole - ready to bake

The instructions say to use a bowl to mix the ingredients, but if I’m feeling lazy, I’ve made this using only the final baking pan to combine everything. Then only additional dish needed is a pan to “sweat” or saute the onions, to ensure they are cooked.

A few words about the ingredients:
This recipe tastes great even if you don’t use the “best” – the best ham (which we think is Cook’s Ham), good sharp Cheddar cheese, name-brand saltine crackers, whole milk, etc. Of course, it will taste even better with good ingredients, but it’s not necessary.

We make our portion sizes generous – only 8 squares per pan! But if you cut them smaller or happen to have leftovers, let me assure you that a second bake/cooking time along with additional refrigerator time makes the second go-around even better!

Egg & Ham Casserole

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast
Servings: 8 servings

Ingredients

  • 1 cup diced onion
  • 2 Tbsp butter
  • 2 cups cooked ham diced
  • 6 eggs slightly beaten
  • 2 cups shredded cheddar cheese
  • 1 1/3 cups saltine crackers crushed
  • 3 cups milk
  • 1/4 tsp salt or to taste
  • 1/2 tsp pepper or to taste

Instructions

  • In a small pan, combine the onions and butter and sauté until the onions are soft (don’t brown).
  • In a large bowl, slightly beat the eggs. Add all the ingredients together, including the onions and crackers and stir until blended.
  • Pour into greased 9″ x 13″ baking pan.
  • Cover with plastic wrap and store in the refrigerator overnight.
  • Remove plastic wrap cover. Bake at 350°F for 45 minutes or until knife blade comes out clean from center. Serve hot.

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