Tender eggs baked with savory ham, melty cheddar, and sautéed mushrooms create a hearty, make-ahead breakfast casserole that browns golden and fills the house with an irresistible aroma. This low-carb egg casserole is perfect for breakfast, brunch, or a cozy dinner—family friendly and ideal for weekend meal prep.
Ingredients for Breakfast Egg Casserole
- Butter: For sautéing the mushrooms and adding rich flavor. Olive oil works as an alternative.
- Baby Bella mushrooms: Provide earthy umami. Sautéing removes excess moisture so the casserole stays firm.
- Ham: Adds a salty, savory protein boost to balance the eggs and cheese.
- Eggs: The base of the bake, creating a custardy texture that binds the ingredients.
- Skim milk: Keeps the eggs moist and light so the casserole isn’t rubbery.
- Salt and black pepper: Essential to enhance and balance flavors.
- Cheddar cheese: Melts into creamy pockets and adds bold, savory flavor.
- Dried oregano: A subtle herb note that complements ham and mushrooms.
- Fresh spinach: Adds color, nutrients and a fresh, mild contrast to the richness.
How to Make Ham and Cheese Breakfast Casserole
- Prep: Preheat the oven to 350°F and grease a 9×13″ casserole dish.
- Sauté: Heat a skillet over medium heat. Add butter or oil, then the sliced mushrooms. Cook without stirring until they brown on one side (about 3–5 minutes), then stir and cook 2–3 more minutes. Season with salt and pepper and set aside.
- Beat: In a large bowl, whisk together the eggs and milk. Season with about ½ teaspoon salt and pepper to taste.
- Combine: Stir the ham, sautéed mushrooms, shredded cheddar, dried oregano and chopped spinach into the egg mixture until evenly distributed.
- Bake: Pour the mixture into the prepared dish and bake until a knife inserted in the center comes out clean, about 30–40 minutes. The top should be set and slightly golden.
Tip About Mushrooms
Don’t salt mushrooms before browning. Salt draws out water and prevents the caramelized color and flavor you want. Brown them in a hot pan first, then season.
Are Breakfast Casseroles Healthy?
It depends on ingredients and portions. This version is relatively light: one serving (about 1 cup) contains approximately 172 calories, 14 g protein, 12 g fat and just 2 g carbohydrates—making it a satisfying, protein-forward choice for mornings or brunch.
What to Serve with Breakfast Egg Casserole?
This casserole pairs well with fresh, bright condiments like homemade salsa or pico de gallo to cut the richness. For a mix of sweet and savory, serve with blueberry muffins, banana bread or a coffee cake slice—great for brunch spreads or holiday mornings.
Can I Make Egg Casserole Ahead?
Yes. Assemble the casserole up to the baking step, cover with plastic wrap and refrigerate overnight; bake the next morning. You can also fully bake it, cool completely, then freeze for later. For freezing, wrap tightly with plastic wrap and foil; it will keep 3–4 months. Thaw in the fridge overnight and reheat in a 350°F oven until warmed through (about 10–15 minutes).
Storing and Reheating
Let the casserole cool completely before storing. Refrigerate in an airtight container for 3–4 days. Reheat single portions in the microwave; larger portions reheat best in the oven to preserve texture. For frozen portions, thaw overnight in the fridge and reheat at 350°F until hot.
Start your day with this satisfying breakfast egg casserole filled with ham, cheddar and sautéed mushrooms. It’s great for feeding a crowd, prepping meals for the week, or serving on special mornings like Christmas or Easter.
More Breakfast Casserole Recipes:
- Cheesy Sausage Breakfast Souffle
- Peach Cobbler French Toast Casserole
- Sausage Hash Brown Casserole
- Eggnog French Toast Casserole
Recipe Summary
Ingredients
- 1 Tablespoon butter (or olive oil)
- 1½ cups Baby Bella mushrooms, sliced
- 11 large eggs
- ½ cup skim milk
- ½ teaspoon salt
- Black pepper, to taste
- 1½ cups ham, diced
- 2 cups shredded cheddar cheese
- 1 teaspoon dried oregano
- 2 cups fresh spinach, chopped (or a 10 oz frozen box)
Instructions
- Preheat the oven to 350°F and grease a 9×13″ casserole dish.
- Heat a skillet over medium heat and add 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.
- In a large bowl, beat the eggs and milk. Season with about ½ teaspoon salt and pepper to taste. Stir in the ham, mushrooms, cheese, oregano and spinach.
- Pour the mixture into the prepared dish and bake until a knife inserted into the center comes out clean, about 30–40 minutes. Let rest a few minutes before slicing and serving.
Nutrition
Calories: 172 kcal,
Carbohydrates: 2 g,
Protein: 14 g,
Fat: 12 g
Nutrition information is an approximation and should be used as a guide.