Breakfast Egg Casserole

Breakfast Egg Casserole – loaded with honey baked ham, caramelized onions, and shredded cheese. Topped with biscuits!

Breakfast Egg Casserole

This is the best holiday big batch breakfast. It’s perfect for a crowd. The flavor from the caramelized onions + dijon mustard + cheese + ham is SO GOOD. Skip the biscuits if you want to make this easier. You can also use regular ham from the deli.

But this is a GREAT way to use up leftover ham from Easter!

What is the difference between quiche and egg casserole?

The crust. A quiche has a crust. And an egg casserole doesn’t have a crust! It’s just egg baked in a casserole dish. I prefer egg casseroles because it’s less work.

Can you make this ahead of time?

Yes! You can prep this the night before up until baking. Then cover with foil and refrigerate overnight. Uncover and bake in the morning!

Should this breakfast egg casserole be covered when baking?

No! I would cover the egg casserole if you are making this ahead of time. But you should bake the casserole uncovered so it gets some golden coloring on it.

Breakfast Egg Casserole

How to freeze the egg casserole:

Place the baked egg casserole leftovers in an airtight container and freeze.

When ready to eat, thaw it for about 24 hours (covered) in the refrigerator. Then bake at 350 degrees for 20-30 minutes depending on how much you are reheating. Or you can reheat in the microwave.

What to serve with egg casserole for brunch?

Blueberry muffins for something sweet! You can make these ahead of time too.
Fruit Salad for something fresh and light.
Fruit Pizza for another fun dish.
Monkey Bread.
A simple salad would also go great with this egg casserole.

Watch the recipe video here:

Breakfast Egg Casserole

Loaded with honey baked ham, caramelized onions, and shredded cheese. Topped with biscuits!
Print Pin Rate
Total Time: 1 hour
Servings: 16

Ingredients

For the egg casserole:

  • 1 yellow onion
  • 1 Tablespoon olive oil
  • 1 1/2 teaspoons sugar
  • 1 Tablespoon dijon mustard
  • 1 1/2 cups diced ham (~3 slices honey baked ham or 1/2 pound deli ham)
  • 1 cup cheddar or gruyere cheese, small diced and divided (about 4 ounces)
  • 10 eggs
  • 1 1/2 cups milk (any kind of milk works)
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper

For the biscuits (optional):

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons dijon mustard
  • 1 teaspoon baking powder
  • 3/4 teaspoons kosher salt
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons dried chives
  • 1/2 cup whole milk
  • 1 cup cheddar or gruyere cheese, small diced or shredded (about 4 ounces)
  • 1/2 cup diced ham (~1 slice honey baked ham)

Instructions

For the egg casserole:

  • Preheat the oven to 400 degrees. Generously grease a 9×13 inch baking pan.
  • In a medium skillet over medium heat, add the onions, olive oil, and sugar. Saute for 10 to 15 minutes or until the onions are caramelized.
  • Add the ham, caramelized onions, and cheese in the prepared pan. Whisk the eggs, milk, salt, and pepper together in a large bowl. Pour evenly over ham + cheese. Set aside or bake like this! You can make this without the biscuits on top.

For the biscuits (optional):

  • In a medium bowl, whisk together the flour, sugar, baking powder, salt, garlic powder, and chives. Pour in the milk and fold until just combined. Fold in the cheese and ham.
  • Use a medium cookie scoop to drop 1 tablespoon full biscuit balls on top of eggs. Space them out a little because you want the egg to be surrounding the biscuits.
  • Bake for 35 minutes or until the biscuits are golden brown on top and the eggs no longer jiggle. Let cool for 5-10 minutes before serving