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A holiday brunch would not be complete without a Ham and Cheese Egg Casserole recipe on the menu! This easy dish can be made ahead of time with crescent roll dough and a few simple ingredients. Pair it with a fresh fruit salad and you have a complete meal that is fancy enough for entertaining a crowd, but fast enough for a weeknight dinner!

Slice of ham and cheese egg casserole on a plate with green onions in the background

I love to keep an arsenal of quick recipes on hand that combine basic ingredients in a delicious way. These are the meals that I turn to when I need a crowd-pleasing dish, but I don’t have hours to spend in the kitchen.

This overnight breakfast casserole takes advantage of refrigerated crescent roll dough to keep your prep time minimal. As the dough and the eggs puff up and bake in the oven, the crescent rolls form a perfect golden brown crust!

Close up front shot of slice of ham and cheese egg casserole recipe

How to Make an Egg Casserole Recipe:

You can assemble this overnight egg casserole in advance, or you can prepare it and bake it right away. You choose!

To start, you’ll need an 8-ounce can of refrigerated crescent roll dough. I like to use the dough sheet, which doesn’t have any perforations. If you can’t find the dough sheet, just use a regular can of crescent roll dough and pinch together the seems so that you have one complete sheet.

Can of crescent sheet dough

Unroll the dough and place it in the bottom of a 9 x 13-inch baking dish that has been buttered or sprayed with cooking spray.

Crescent roll dough sheet unrolled in a blue and white baking dish

Sprinkle diced ham over top.

Diced ham on crescent dough in baking dish

Add a layer of grated cheddar cheese.

Cheddar cheese sprinkled over top of egg casserole

In a separate bowl, whisk together eggs and milk. Add salt and pepper, to taste.

Eggs and milk for egg casserole recipe

Pour the egg mixture over the top of the casserole.

Egg mixture in baking dish before oven

How Long to Bake an Egg Casserole:

Bake the casserole, uncovered, in a 375 degree F oven for about 35 minutes, or until the eggs are puffy and the crust is golden brown.

Baked ham and cheese egg casserole with green onions on top

Can Egg Casserole be made ahead of time?

Yes! You can assemble this casserole the night before and keep it in the refrigerator (covered) for about 8 hours before baking.

How long can this Egg Casserole be in the fridge?

Once baked, the leftover egg casserole will be good for about 2 days in the refrigerator. If you want it to last longer, I recommend freezing the extra casserole.

Can Egg Casserole be frozen?

Yes! When wrapped tightly, a baked egg casserole can be frozen for up to 2 months.

Can Egg Casserole be reheated?

Yes! Reheat the egg casserole in a 350 degree F oven for about 20 minutes, or until heated through. If the top of the casserole starts to get too dark before it is warmed through, cover loosely with foil to prevent further browning.

Piece of egg casserole on a plate with a bite on a fork

What to serve with this Egg Casserole recipe:

If you need something simple that goes with an egg casserole, try these easy options on the side:

Cook’s Tips and Recipe Variations:

  • I like to use a crescent dough sheet, which doesn’t have any perforations. If you can’t find the dough sheets, just use a regular can of crescent roll dough and pinch together the seems so that you have one complete sheet.
  • You can buy pre-diced ham in the meat section at your grocery store, you can purchase ham at the deli counter and chop it up yourself, or you can use leftover ham from a previous meal (I used leftover 5-Ingredient Baked Ham with Apricot Glaze here). Any variety will work!
  • Make an egg casserole with no meat! For a vegetarian egg casserole recipe, replace the diced ham with sautĂ©ed vegetables of your choice. I recommend diced bell pepper, sliced mushrooms, and finely diced onion.
  • If you decide to add vegetables to this casserole, you’ll want to cook them in a skillet first. The vegetables will release liquid as they cook, and you don’t want them to make your egg casserole watery!
  • Omit the ham and just serve an egg and eheese casserole!
  • Instead of ham, try this Egg Casserole with Bacon.
  • If you want an egg casserole with hash browns, try this Bacon and Cheese Hash Brown Breakfast Casserole.
  • You can make an egg casserole with bread instead of crescent roll dough, such as this Ham, Egg and Cheese Breakfast Strata.

Baked ham and cheese egg casserole in a blue and white enamel baking dish

Other egg casserole recipes that you might enjoy:

Slice of ham and cheese egg casserole on a plate with green onions in the background

Ham and Cheese Egg Casserole Recipe

5 from 6 votes
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings 8 people
Calories 293 kcal
A holiday brunch would not be complete without a Ham and Cheese Egg Casserole recipe on the menu! This easy dish can be made ahead of time with crescent roll dough and a few simple ingredients. 

Ingredients
  

  • 1 (8 ounce) can refrigerated crescent roll dough sheet (or crescent rolls)
  • 1 ½ cups cooked, diced ham (about 7 ounces)
  • 1 cup grated cheddar cheese
  • 6 eggs
  • 2 cups milk (I use 2% milk)
  • Salt and pepper to taste
  • Optional garnish: sliced green onions chopped

Instructions

  • Preheat oven to 375 degrees F. Spray a 13-inch x 9-inch baking dish with cooking spray and set aside.
  • Unroll crescent dough and spread in the bottom of the prepared dish.
  • Place diced ham on top of crescent rolls. Sprinkle with cheddar cheese.
  • In a medium bowl, whisk together eggs and milk. Add salt and pepper, to taste.
  • Pour egg mixture over ham and cheese.
  • Bake, uncovered, for 35 – 40 minutes, or until eggs are set. Slice into squares.
  • Garnish with fresh chives just before serving!

Notes

  • I like to use a crescent dough sheet, which doesn't have any perforations. If you can't find the dough sheets, just use a regular can of crescent roll dough and pinch together the seems so that you have one complete sheet.
  • You can buy pre-diced ham in the meat section at your grocery store, you can purchase ham at the deli counter and chop it up yourself, or you can use leftover ham from a previous meal (I used leftover 5-Ingredient Baked Ham with Apricot Glaze here). Any variety will work!
  • Make an egg casserole with no meat! For a vegetarian egg casserole recipe, replace the diced ham with sautĂ©ed vegetables of your choice. I recommend diced bell pepper, sliced mushrooms, and finely diced onion.
  • If you decide to add vegetables to this casserole, you'll want to cook them in a skillet first. The vegetables will release liquid as they cook, and you don't want them to make your egg casserole watery!
  • Omit the ham and just serve an egg and eheese casserole!
  • Instead of ham, try this Egg Casserole with Bacon.
  • If you want an egg casserole with hash browns, try this Bacon and Cheese Hash Brown Breakfast Casserole.
  • You can make an egg casserole with bread instead of crescent roll dough, such as this Ham, Egg and Cheese Breakfast Strata.
Can Egg Casserole be made ahead of time?
Yes! You can assemble this casserole the night before and keep it in the refrigerator (covered) for about 8 hours before baking.
How long can this Egg Casserole be in the fridge?
Once baked, the leftover egg casserole will be good for about 2 days in the refrigerator. If you want it to last longer, I recommend freezing the extra casserole. 
Can Egg Casserole be frozen?
Yes! When wrapped tightly, a baked egg casserole can be frozen for up to 2 months.
Can Egg Casserole be reheated?
Yes! Reheat the egg casserole in a 350 degree F oven for about 20 minutes, or until heated through. If the top of the casserole starts to get too dark before it is warmed through, cover loosely with foil to prevent further browning.

Nutrition

Serving: 1sliceCalories: 293kcalCarbohydrates: 14gProtein: 15gFat: 19gSaturated Fat: 8gCholesterol: 157mgSodium: 679mgPotassium: 212mgSugar: 6gVitamin A: 380IUVitamin C: 0.1mgCalcium: 193mgIron: 1.2mg
Keyword: crescent roll recipe, egg casserole recipe, egg casserole with ham
Course: Breakfast, Brunch
Cuisine: American
Author: Blair Lonergan

This post was originally published in March, 2015. It was updated in March, 2019.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. This looks like such a delicious breakfast casserole! I bet the corner pieces are the best!!!! Sounds wonderful!

  2. LOOOOOVE anything with crescent rolls. Never thought to use them in a breakfast casserole like this! Fabulous idea, and perfect Easter brunch! Love!

  3. Oh my…so delicious! I always get so excited to see what you have brought to the party! Pinned and tweeted. Thank you for being part of our party. I hope to see you on Monday at 7. Lou Lou Girls

  4. 5 stars
    Yum this looks soooo good! 🙂 And it’s simple! My kind of recipe. Thanks for your recipes and website… love it. 🙂

  5. 5 stars
    Looks great! The recipe is quite simple and easy to prepare, added to the menu for this weekend. hope to enjoy the best Ham and Cheese Egg Casserole with my family. Thanks and have a nice day!

  6. Woah..! Sounds Delicious..! Thanks for sharing this amazingly yummy recipe @Blair. I love to read your article. KEEP SHARING. Good wishes. Hope for more interesting recipes from you.

  7. 5 stars
    When I make this I bring the dough up on the sides. I use 8 eggs and no milk. With bringing the dough up on the sides you won’t need to spray the pan.