This breakfast casserole with ham is the hearty, keto-friendly morning meal your family will ask for on repeat – and it comes together with just 10 minutes of prep before the oven does the rest. Eggs, ham, bacon, and melty cheddar all bake up together in under an hour with only 4 net carbs per serving.
Breakfast casserole is a whole big thing in my house! Probably because my husband is straight up obsessed with breakfast.
I like a good breakfast casserole because they’re usually easy to whip up and can often be made the night before. Great for meal prep, full of protein, easy enough to whip up in the morning. An all around win.
This ham and egg casserole is easy to customize too – throw in some veggies, leave out the bacon, swap in some sausage, you can really make it your own.
3 Reasons You’ll Love This Recipe:
- It’s meal prep magic. This reheats like a dream. Bake it up, portion it out, and rewarm it in the microwave when you’re ready to eat.
- Big on flavor. Ham, crispy bacon, melty cheddar, and a little kick from green chiles – every single bite has something going on. No boring eggs here.
- It feeds a crowd with almost no effort. 12 servings from one pan with about 10 minutes of hands-on time. That’s a win any day of the week.
Ingredient Notes:
Eggs are the base of this casserole, so I don’t recommend reducing the number significantly – you need that egg-to-filling ratio to bake up correctly. Twelve eggs sounds like a lot, but this makes 12 servings, so it all works out.
Milk can be swapped for heavy cream (richer and slightly lower in carbs) or unsweetened almond milk if you’re keeping it dairy-light. Any of those options work great here.
Ham – a pound of diced ham is easy to grab at the grocery store, but leftover holiday ham works beautifully too. It’s actually one of my favorite ways to use it up after Easter or Christmas dinner. Try my keto crockpot ham.
Bacon adds a smoky depth that really takes this breakfast casserole with ham up a notch. If you don’t feel like frying bacon, just add a little extra ham instead – this recipe is very forgiving. Pre-cooked bacon crumbles work great as a shortcut too.
Cheddar is my go-to, but Monterey jack, pepper jack, or a Mexican blend all melt great in this. Shredding from the block gives you better melt than the pre-shredded bags.
Green chiles add a very mild heat – nothing spicy, just a little something extra. Leave them out if you prefer, or swap in diced bell pepper for some color and crunch.
Hot sauce is optional, but I really love what a couple of dashes does for the overall flavor. It won’t make this spicy – it just adds a little depth. Cholula or Frank’s are my favorites here.
Mix it Up – Try throwing in some sauteed mushrooms, jalapeno in place of the green chiles, or some finely diced broccoli, spinach, or cauliflower.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions for Breakfast Casserole:
While your oven pre-heats whisk together the eggs, milk, and hot sauce in a large mixing bowl.
Stir the ham, bacon, cheddar, onion, chiles, salt, and pepper in with the egg mixture until well combined.
Pour the mixture into a prepared 9×13 baking dish and bake for 35-40 minutes or until the eggs are set and the edges are golden brown.
Let the breakfast casserole cool for 5 minutes before slicing and serving! Try it with our restaurant style salsa!
Storage Info:
Fridge: Store leftovers in an airtight container for up to 4 days. Reheats beautifully in the microwave – about 60-90 seconds per slice.
Make-ahead: Mix everything together, pour into the baking dish, cover tightly, and refrigerate overnight. Bake in the morning as directed, adding a few extra minutes since it’ll be going in cold.
Freezer: This ham and egg breakfast casserole freezes great! Cool completely, cut into individual portions, and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge or reheat straight from frozen in the microwave.
Recipe FAQs:
We don’t think so! The green chiles add more flavor than heat but we use the mild variety and most of it is balanced out by the other ingredients. You can omit them if you wish or use a hotter variety if you want more heat!
Yes, as long as you avoid the kind that’s been glazed with honey or some sort of added sugar. If you’re using leftover ham and you’ve been eating low carb that shouldn’t be a problem. And you can usually find cubed ham in the store that doesn’t contain any extra sugar.
Absolutely – this works great for meal prep. Bake as directed and then slice and store in the fridge for up to 4 days. Reheat in the microwave.
MORE LOW CARB FAVORITES!
Breakfast Casserole with Ham
Would you like to save this recipe?
Enter your email and we’ll send it straight to your inbox so you can come back to it anytime!
By submitting you agree to receive this recipe and occasional emails. Unsubscribe anytime.
Ingredients
- 12 large eggs
- 1/2 cup milk
- 1 tablespoon hot sauce
- 1 pound cubed ham
- 6 slices bacon fried and crumbled
- 2 cups shredded cheddar
- 1/2 onion diced
- 4 ounces canned mild green chiles diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Pre-heat the oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.
- Crack the eggs into a large mixing bowl and add the milk and hot sauce. Whisk together until well combined.
- Stir in the ham, bacon, cheddar, onion, chiles, salt, and pepper. Stir until well combined.
- Pour the mixture into the prepared baking dish and bake for 35-40 minutes or until eggs are set and edges are golden brown.
- Let cool 5 minutes before slicing into squares and serving.
Jeff says
I liked the recipe a lot. I think next time I would use less onions and more hot sauce. I used heavy cream rather than milk. Maybe more bacon too
All in all it was good and would make this again
Vickie says
Can you use sausage instead of ham?
Karly Campbell says
Sure!
Diane says
Can it be doubled? How long to cook?
Karly Campbell says
I would bake it in 2 separate 9×13 pans for the best results. Cook time would stay the same.
Michelle says
This was so delicious and easy to make.
np says
Can this be cut into pieces and frozen? I want to make it on Sunday and then be able to have the rest of the week… would I need to freeze it? Or
Karly Campbell says
Hello! This should freeze great. 🙂
Paula Holland says
I made this today and it was fantastic!!! Thank you!!
Kala says
Can you substitute egg whites for the eggs?
Karly Campbell says
I’ve never tried making a breakfast casserole with just the whites.
Priya Aurora says
Thanks for the recipe. I have never tried casserole before, but after seeing the pictures here, I can’t wait to try it. I don’t it how it’ll taste, but I am definitely gonna try it.
Bonnie Peterson says
Can any leftovers be reheated in the microwave?
Karly Campbell says
Yep! It reheats great.
Kathleen Carroll says
Casserole sounds great! Can you make this the day before and cook it in the morning?
Karly Campbell says
Yes, should be fine! 🙂
nagendra says
First, thank you for posting the amazing recipe. I want to use 2 eggs instead of using 12 eggs. So please tell me the recipes
Karly Campbell says
You’ll have to adjust the recipe down. Divide by 6 and you should have your amounts. Divide by 4 for 3 eggs, 3 for 4 eggs, etc.
Judy Kooy says
CAN THIS BE MADE THE DAY AHEAD AND BAKED IN THE AM??
Karly Campbell says
Yes, I think that would be fine.