Ham and Egg Casserole

Ham And Egg Casserole

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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
  • 1
    bell pepper, chopped
  • 6
  • 3 c
  • 1 tsp
  • 3
    corn flake crumbs, handfuls
  • 1 stick
    butter, melted

How to Make Ham and Egg Casserole


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

Printable Recipe Card

About Ham and Egg Casserole

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

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