Forget the morning scramble and wake up to a shatteringly crisp cheesy crust hiding a velvety, savory custard. This ham and egg breakfast casserole solves the “what's for breakfast” panic by prepping itself while you sleep, delivering a hot, comforting meal that feels like a weekend luxury on a Tuesday.
Why This Recipe Works
- Velvety, Not Rubbery: The specific ratio of almond milk to eggs creates a silky, rich custard that melts in your mouth, completely avoiding that dreaded dry sponge texture common in egg bakes.
- The “Sleep-In” Strategy: By assembling this overnight ham and cheese egg bake the night before, the bread base fully absorbs the savory liquid, ensuring every bite is moist and flavorful while you get extra rest.
- Umami Bomb: Smoked ham and sharp cheddar provide a deep, salty punch that cuts through the creaminess, making every forkful addictively savory without needing excess salt.
A Morning Routine You’ll Actually Love
As a busy mom who loves data but hates morning chaos, I need a breakfast that works as hard as I do. This make ahead high protein breakfast bake is a staple in my rotation because it is incredibly satisfying.
The combination of a high-fiber bread base and protein-rich eggs keeps me feeling steady and ready to tackle the day. It’s comforting food that happens to fit my low-carb goals perfectly, proving you don't have to sacrifice flavor for wellness.
Building the Perfect Menu
If you are serving this for a weekend brunch, it pairs beautifully with fresh sides. I often serve it alongside flavorful low-carb vegetables to add some crunch to the plate.
For a lighter option, you can pair a smaller slice with one of these high-fiber breakfast smoothies. And if you love a kick, try drizzling one of these zesty sauces right on top!
How to Make This Smoked Ham and Cheddar Egg Casserole
The magic here is in the soak. You’ll start by pressing your trimmed high-fiber bread into ramekins to create a savory bottom layer. Whisk your eggs with the spices—don't skip the smoked paprika; it bridges the gap between the ham and eggs beautifully.
Pour the custard over the bread, top with your ham and peppers, and let the fridge do the heavy lifting overnight. In the morning, just bake until golden.
Expert Tips for the Perfect Bite
- The Bread Matters: Use a sturdy, high-fiber loaf for this recipe. Soft white bread tends to dissolve too much during the overnight soak.
- Cheese Choices: Sharp cheddar is classic, but swapping in Gruyère adds a nutty sophistication to this smoked ham and cheddar egg casserole.
- Don't Overbake: Pull the casserole from the oven when the center reaches 165°F. It might look slightly wobbly, but residual heat will finish setting the custard perfectly.
- Rest Before Cutting: Letting the dish sit for 5-10 minutes allows the layers to firm up, giving you that beautiful, clean slice.
Savory Smoked Ham and Egg Bake
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 5 hours 30 minutes
- Yield: 2
- Category: Breakfast
- Cuisine: American
Description
A hearty and satisfying egg bake featuring a savory custard, low-sodium ham, and sharp cheddar cheese, all baked over a fiber-rich bread base.
Ingredients
Casserole Base
- Non-stick cooking spray
- 1 slice approx. 1.2 oz high-fiber whole-grain bread, crusts trimmed to fit
Savory Custard
- 9 fl oz liquid whole eggs (about 5 large eggs, beaten)
- 1/4 cup plain (unsweetened almond milk)
- 1 Tbsp ground flaxseed meal
- 1/4 tsp smoked paprika
- 1/8 tsp garlic powder
- 1/8 tsp ground black pepper
Flavorful Topping
- 1.5 oz about 1/3 cup low-sodium, nitrate-free smoked diced ham
- 1/4 cup finely minced red bell pepper
- 2 oz about 1/2 cup shredded reduced-fat sharp cheddar cheese
Garnish
- 1 tsp fresh chives (finely chopped)
Instructions
- Lightly coat two individual 10 to 12 oz ramekins or one small 5×5 inch casserole dish with non-stick spray. Press the bread firmly into the bottom to cover, patching as needed.
- In a medium bowl, whisk the eggs, almond milk, flaxseed, smoked paprika, garlic powder, and black pepper until smooth and slightly frothy.
- Pour the custard evenly over the bread.
- In a small bowl, toss the ham, bell pepper, and cheddar. Sprinkle evenly over the custard.
- Cover tightly and refrigerate for at least 5 hours or overnight.
- Preheat the oven to 350°F (175°C). Uncover and discard the plastic wrap. Let rest at room temperature for 15 minutes.
- Bake until the center is set and an instant-read thermometer inserted in the center reads 165°F. Bake 20 to 22 minutes for two ramekins, or 25 to 30 minutes for a 5×5 inch dish.
- Rest 5 minutes, garnish with chives, and serve.
Notes
Nutrition Information (Per Serving)
Calories: 347 kcal Total Fat: 21.4 g Saturated Fat: 7.5 g Sodium: 616 mg Total Carbohydrates: 9.9 g Dietary Fiber: 2.1 g Net Carbohydrates: 7.8 g Total Sugars: 1.3 g Protein: 28.9 g
Disclaimer: Values are estimates based on standard USDA data; actuals vary by brands and methods. Net Carbs = Total Carbs – Fiber.
Nutrition
- Calories: 347
Final Word: I hope this bake gives you a few extra minutes of peace and a delicious start to your morning!
Disclaimer: I’m just a mom sharing what works for my family, not a nutritionist. Always listen to your own body (and your doctor) when trying new dietary changes!
