Western Ham and Egg Casserole

Written by
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 06/27/19
Western Ham and Egg Casserole Recipe

The Spruce 
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 1 Casserole (6 Servings)
Nutritional Guidelines (per serving)
545 Calories
38g Fat
14g Carbs
35g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 Casserole (6 Servings)
Amount per serving
Calories 545
% Daily Value*
Total Fat 38g 49%
Saturated Fat 20g 99%
Cholesterol 268mg 89%
Sodium 1199mg 52%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 3%
Protein 35g
Calcium 756mg 58%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This breakfast casserole is made with all of the great flavors of a Western omelet or Denver omelet or sandwich. Ham, onion, and chopped bell pepper go into the easy one-dish breakfast casserole, along with cheddar cheese, cubed bread, and eggs. Add some tomatoes or mushrooms to the dish, or replace the ham with Canadian bacon, sausage, or bacon. See the tips and variations below the recipe for more ingredient and substitution ideas.

Make this easy breakfast casserole the night before. Refrigerate the casserole overnight and pop it in the oven in the morning. It's perfect for holiday mornings and family gatherings. 

For a hearty breakfast, serve the breakfast bake with juice and sweet rolls or cinnamon rolls or add sliced fresh fruit, berries, or a warm fruit compote. The Western omelet ingredients go well with ketchup or salsa on the side.

1:20

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Ingredients

  • 8 slices white bread
  • 2 cups cheddar cheese (sharp or mild, shredded)
  • 1 1/4 cups ham (cooked, diced)
  • 1/2 cup onion (finely chopped)
  • 1/4 cup green bell pepper (finely chopped)
  • 6 large eggs (beaten)
  • 3 cups milk
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional: salsa or ketchup (for serving)

Steps to Make It

  1. Gather the ingredients.

    Western Ham and Egg Casserole Recipe ingredients
    The Spruce 

  2. Butter a shallow 2-quart baking dish (about 12-by-8-by-2-inches).

    Western Ham and Egg Casserole Recipe
     The Spruce

  3. Remove the crusts from the bread and cut it into small cubes.

    Western Ham and Egg Casserole Recipe
     The Spruce

  4. Place the bread cubes in the prepared baking dish. Sprinkle shredded cheddar cheese over the bread and then top with the ham, onion, and green bell pepper.

    Western Ham and Egg Casserole Recipe
     The Spruce

  5. In a large bowl, whisk together eggs and milk with the salt and freshly ground black pepper.

    Western Ham and Egg Casserole Recipe
     The Spruce

  6. Pour the egg mixture over ham and cheese mixture. Then cover the casserole and refrigerate for 8 hours or overnight.

    Western Ham and Egg Casserole Recipe
     The Spruce

  7. Remove the breakfast casserole from the refrigerator and let stand at room temperature for 30 minutes.

    Western Ham and Egg Casserole Recipe
     The Spruce

  8. Heat the oven to 350 F.

  9. Uncover the casserole and bake it in the preheated oven for 40 minutes or until set.

    Western Ham and Egg Casserole Recipe
     Ther Spruce

  10. Serve for either breakfast, brunch, or dinner and enjoy!

  11. Western Ham and Egg Casserole Recipe
    The Spruce 

Tip

  • To bake the casserole right away, prepare it and let it stand for 20 minutes. Bake in a preheated 350 F oven as directed, until set.

Recipe Variations

  • Use a combination of red and green bell peppers in the egg mixture.
  • Replace the cheddar cheese with a cheddar jack cheese blend or Mexican blend of cheeses.
  • Replace the diced ham with 1 cup of cooked crumbled or thinly sliced breakfast sausage or some cooked and crumbled bacon (about 10 to 12 strips of bacon).
  • Add about 1/2 cup of diced seeded tomatoes to the ham and vegetable mixture.
  • Sauté 4 ounces of sliced mushrooms and add them to the vegetable and ham mixture.