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Tender eggs are baked with savory ham, melty cheese, and earthy sautéed mushrooms for a hearty, make-ahead breakfast that is golden, bubbly, will have everyone wandering into the kitchen asking, “What smells so good?” This is a breakfast egg casserole that everyone loves!
This simple low carb, no bread egg casserole is perfect for breakfast, brunch or dinner! Full of Mushrooms, Ham, and Cheddar Egg Bake has so many great flavors, and it’s great for Weekend Food Prep!
Ingredients for Breakfast Egg Casserole Recipe
- Butter: Provides fat for sautéing, helps mushrooms brown, and adds flavor richness. Olive oil can also be used.
- Baby Bella Mushrooms: Add earthy depth and umami, and sautéing removes excess moisture so the casserole isn’t watery.
- Ham: Adds a salty, savory protein boost and balances the richness of the eggs and cheese.
- Eggs: The base of the casserole, binding everything together while giving it a rich, custardy texture .
- Skim Milk: Lightens the texture of the eggs, keeps them moist, and prevents the casserole from being rubbery.
- Salt and Black Pepper: Enhance and balance flavors so the casserole doesn’t taste flat.
- Cheddar Cheese: Melts into creamy pockets, adds bold cheesy flavor, and helps bind ingredients together.
- Dried Oregano: Brings a subtle herby aroma and Mediterranean flavor to complement ham and mushrooms.
- Fresh Spinach: Adds freshness, nutrients, and a pop of color; balances the richness with a mild, earthy taste.
How to Make Ham and Cheese Breakfast Casserole
- Prep: Preheat the oven and grease a casserole dish.
- Sauté: Heat a skillet pan over medium heat and add the butter or oil, then add the mushrooms and cook without stirring until browned. Season with salt and pepper. Set aside.
- Beat: Beat the eggs and milk in a large bowl with a whisk. Season with about 1/2 teaspoon salt and pepper to taste.
- Combine: Add in the ham, mushrooms, cheese, oregano and spinach to the egg mixture. Stir to combine.
- Bake: Pour into the prepared baking dish and bake until a knife inserted into the middle comes out clean.
Tip About Mushrooms
Mushrooms should not be seasoned pre-browning. This draws out excess water and will never create the caramelization that you’re looking for in a sautéed mushroom.
Are Breakfast Casseroles Healthy?
Breakfast casseroles can fall anywhere on the spectrum of healthy to completely unhealthy depending on what kind of breakfast casserole it is. For this version, one serving is 172 calories, 14 grams of protein, 12 grams of fat and just 2 carbohydrates. A hearty and satisfying breakfast!
What to Serve with Breakfast Egg Casserole?
When it comes to just anything eggy, I love to eat it with a good homemade salsa or pico de gallo. Those flavor compliment this breakfast casserole beautifully!
I also love to balance out all the savory with just a little pop of sweetness with some homemade blueberry muffins or a slice of banana bread or coffee cake.
Can I Make Egg Casserole Ahead of Time?
This recipe can be made one day ahead of time by preparing everything as written in the instructions up until baking it. Cover it with plastic wrap and store it unbaked in the refrigerator overnight and then bake in the morning according to the instructions.
You can also make the casserole completely and then freeze it for another day. See section below for freezing and reheating.
Storing and Reheating
To store this easy breakfast casserole, let it cool completely and then place in an airtight container and store it in the fridge. It will keep for 3-4 days. I like to reheat single servings in the microwave, but if you are reheating a big portion of the casserole, use the oven.
This recipe also freezes extremely well. Let it cool completely then wrap it in plastic wrap followed by aluminum foil. It will keep in the freezer for 3-4 months. Let it thaw in the fridge overnight and then reheat in the oven until warmed through, 350 degrees for 10-15 minutes.
Start your day off right with this delicious breakfast egg casserole filled with ham, cheese, and sautéed mushrooms. Perfect for a crowd or as meal prep for the week ahead. We also love this recipe for Christmas morning or Easter breakfast!
More Breakfast Casserole Recipes:
Watch How This Breakfast Egg Casserole is Made…
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Preheat the oven to 350℉ and grease a 9×13″ casserole dish.
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Heat a skillet over medium heat and add the butter or oil. Add the mushrooms and cook without stirring until browned, about 3-5 minutes. Stir and cook another 2-3 minutes. Season with salt and pepper. Set aside.
1 Tablespoon Butter, 1 ½ cups Baby Bella Mushrooms, ½ teaspoon Salt, Black Pepper
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Beat the eggs and milk in a large bowl. Season with about 1/2 teaspoon salt and pepper to taste. Stir in the ham, mushrooms, cheese, oregano and spinach.
11 Eggs, ½ Cup Skim Milk, ½ teaspoon Salt, Black Pepper, 2 Cups Cheddar Cheese, 1 teaspoon Dried Oregano, 2 Cups Fresh Spinach, 1 ½ cups Ham
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Pour into the prepared dish and bake until a knife inserted into the middle comes out clean, about 30-40 minutes.
Serving: 1cup, Calories: 172kcal, Carbohydrates: 2g, Protein: 14g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 178mg, Sodium: 495mg, Potassium: 208mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 866IU, Vitamin C: 1mg, Calcium: 141mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.