Western Ham and Egg Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/7/21
Western Ham and Egg Casserole

The Spruce 
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
444 Calories
23g Fat
30g Carbs
29g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 444
% Daily Value*
Total Fat 23g 29%
Saturated Fat 11g 54%
Cholesterol 251mg 84%
Sodium 903mg 39%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 5%
Total Sugars 10g
Protein 29g
Vitamin C 5mg 27%
Calcium 508mg 39%
Iron 3mg 15%
Potassium 459mg 10%
*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. 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 shredded sharp or mild Cheddar cheese

  • 1 1/4 cups diced cooked ham

  • 1/2 cup finely chopped onion

  • 1/4 cup finely chopped green bell pepper

  • 6 large eggs, beaten

  • 3 cups milk

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • Salsa or ketchup, for serving, optional

Steps to Make It

  1. Gather the ingredients.

    Western ham and egg casserole ingredients
    The Spruce 

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

    Buttered glass baking dish
     The Spruce

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

    White bread on wooden cutting board, cut into cubes
     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.

    Chopped casserole ingredients in baking dish
     The Spruce

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

    Beaten and seasoned eggs in bowl
     The Spruce

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

    Egg mixture poured into casserole dish
     The Spruce

  7. Remove the breakfast casserole from the refrigerator and let stand at room temperature for 30 minutes. Heat the oven to 350 F.

    Western ham and egg casserole in baking dish
     The Spruce

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

    Baked western ham and egg casserole in dish
    The Spruce

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

    Casserole serving on plate with ketchup on the side
    The Spruce 

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.

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 a 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.

How to Store

  • Leftovers of this breakfast casserole can be stored in the refrigerator for up to five days. Simply reheat an individual serving in the microwave for a quick breakfast, brunch or snack.