Ham and Egg Casserole

Ham And Egg Casserole Recipe

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Judy Sprague


This is an easy to make casserole. I love that I can make it the night before and bake it while I am preparing the rest of breakfast. It is also a requirement when my family has Breakfast for Sunday Night Family Dinner.

★★★★★ 1 vote


1 large
loaf of bread
1 lb
ham, chopped
10 oz
cheddar cheese
bell pepper, chopped
3 c
1 tsp
corn flake crumbs, handfuls
1 stick
butter, melted


1Remove crust and butter one side of the bread.
2Layer 9x13 inch pan with 1/2 of the bread. (Cut to fit pan, buttered side down)
3Sprinkle ham, cheese then bell pepper over the bread; layer the rest of the pan with bread, buttered side down.
4Beat the eggs with milk and salt; pour over bread; cover with aluminum foil and refrigerate overnight.
5Remove from refrigerator and let stand 1 hour.
6Crush the cornflakes and sprinkle over the top; melt the butter and pour over the cornflakes.
7Bake at 350 degrees for 60 minutes.

About Ham and Egg Casserole

Course/Dish: Breakfast Casseroles
Other Tag: Quick & Easy