Veggie Ham and Cheese Breakfast Egg Casserole

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Make this delicious and easy Veggie Ham and Cheese Breakfast Egg Casserole for brunch or make it ahead for meal prep for the week.

Make this delicious and easy breakfast veggie ham and cheese egg bake for brunch or make it ahead for meal prep for the week.Veggie Ham and Cheese Egg Bake

I love making an easy one dish breakfast when I am hosting brunch or bringing a breakfast dish to a potluck. Some of my other favorites egg bakes are Sausage Cheese and Veggie Bake, Tex Mex Breakfast Casserole and this Spinach Feta and Artichoke Bake.

My sister in law Denise made this at a brunch she hosted and I knew I wanted to remake it (just a bit lighter). Her recipe called for flour but I tested it without and it worked fine. I swapped some of the eggs for egg whites, added a lot more veggies and the results were wonderful! You can prep it ahead and bake when your guests arrive.

Variations and Tips:

  • You can swap the ham for sausage or leave it out to make it vegetarian.
  • Refrigerate for up to 4 to 5 days.
  • To freeze, cut in portions and wrap tight with plastic, transfer to freezer safe containers or ziplock bags. To thaw, place one in the refrigerator the night before.

Make this delicious and easy breakfast veggie ham and cheese egg bake for brunch or make it ahead for meal prep for the week.

Make this delicious and easy breakfast veggie ham and cheese egg bake for brunch or make it ahead for meal prep for the week.

Make this delicious and easy breakfast veggie ham and cheese egg bake for brunch or make it ahead for meal prep for the week.

More Egg Bake Breakfast Recipes:

Make this delicious and easy breakfast veggie ham and cheese egg bake for brunch or make it ahead for meal prep for the week.
Print WW Personal Points
4.96 from 23 votes
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Veggie Ham and Cheese Egg Bake

152 Cals 14 Protein 5 Carbs 8 Fats
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Yield: 12
COURSE: Breakfast, Brunch
CUISINE: American
Make this delicious and easy breakfast veggie ham and cheese egg bake for brunch or make it ahead for meal prep for the week.


  • olive oil spray
  • 2 cups shredded reduced fat sharp cheddar, for gf, check labels
  • 1 tbsp olive oil
  • 1/3 cup sliced scallions
  • 5 oz sliced shiitake mushrooms
  • 1/2 cup chopped red bell pepper
  • 7 oz finely diced lean ham steak
  • 3/4 cup diced tomatoes, seeded
  • 1 cup finely chopped broccoli florets
  • 7 large whole eggs
  • 5 large egg whites
  • 1/4 cup fat free milk
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper


  • Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.
  • Place 1 cup of cheese into the baking dish.
  • Heat the oil in a large nonstick skillet over medium heat; add scallions, mushrooms and red pepper and sauté until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and cook 2 - 3 minutes. Add the ham and broccoli and remove from heat. Spread evenly over the cheese mixture.
  • In a large bowl combine the eggs, egg whites, milk, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.
  • Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 12 pieces.


Serving: 1square, Calories: 152kcal, Carbohydrates: 5g, Protein: 14g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 102mg, Sodium: 385mg, Fiber: 1g, Sugar: 1g
WW Points Plus: 4
Keywords: ham and egg bake, Veggie Ham and Cheese Egg Bake, Veggie Ham and Cheese Egg casserole

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  1. Delicious! Used the base ingredients to make this dish and added meat and veggies from what I had on hand. This will be my go to breakfast meal prep going forward! Good amount of protein and very versatile.

  2. Breakfast Looked Good But I Can Only Do Plant Base Eggs would That Work. 

  3. This looks delicious. I decided to input everything into my own MyFitnessPal account and turn it into 6 servings but kept all the ingredients the same. Can’t wait to try it out!

  4. I have used another one of your egg bake recipes for years- love it! ( I love and greatly appreciate so many of your recipes!) I am wondering if anyone has made this dairy free- and if there is a reasonable subsitute without just omitting it. Thanks!

    • I always substitute with almond milk and it comes out just fine without any difference in taste. I have not tried using dairy free or vegan cheeses though so I can’t speak to those.

  5. Easy and delicious. My proportion of the veggies was a bit larger than stated (rounded them above the measuring cup). My husband is not a mushroom fan (will eat them, but not a fan), so just diced those (between 1/4″-1/2″), and he never noticed they were in there. We are freezing for breakfast this coming week.

    Thank you, Gina!

  6. Delicious. Used some leftover ham from our New Year supper and did some adjustments…no oil, used zucchini instead of red pepper as my husband can’t tolerate them. We wanted a bigger piece as it was our breakfast so the bigger portion came in at 3 points on blue. Love all your receipes that I have tried

  7. Delicious and great for meal prep!

  8. Chicken Quiche easy. and delicious.
    Thank you.

  9. Easy and delicious!  Serving size is just right! 

  10. Can I put this all together. not bake it, but leave it in the fridge for 3 days to be ready for a Sunday morning.

    • I would think it would be ok to mix everything up ahead of time except for the dairy/cheese and eggs. I’ve done that before and it came out fine. I like to whip the eggs right before I cook so they’re fluffy. I also add some heavy whipping cream (about two tbsps) instead of skim milk, because I find it too watery. Also, when you cook the vegetables they are watery as well so I drain those a bit. I also add a pinch of garlic powder with the salt and pepper. Hope this helps!

  11. Tried this minus the scallions and it is very yummy! 

  12. The points for green differ depending on which view you are in.  Print view says 2.  Web view says 4.  

  13. This recipe is so delicious!! I just discovered this website and there are so many wonderful recipes. I am looking forward to try many of them!

  14. Can u list the smart points for the recipe? I love all your recipes but only see Free style and Points + values listed. Thank You!

  15. Can u list the smart points for the recipe? I love all your recipes but only see Free style and Points + values listed. Thank You!

  16. love this recipe, make it on sunday for all week breakfast at work. love all skinnytaste recipes actually

  17. I made this and left out the ham. Added a bit for vegetables. It is yummy and satisfying. I freeze servings and take one out for my breakfast.

  18. This recipe is amazing! The flavors come together so well. Even my 3 year old devoured it! Definitely adding this to the rotation!

  19. I’d love to make this recipe, but there are only two of us
    and frozen leftovers would be frozen for a year. can this
    recipe be downsized to a smaller pan? How would I do that
    for just two people? I’m not much of a cook, can you tell? 🙂

  20. I made it to a church brunch potluck. Everyone raved about it and kept coming back. Will definitely make this every opportunity I get.

  21. Made it tonight for dinner, with almond milk, and it was DELICIOUS! Thanks for another great recipe. Excited to eat it topped with salsa and avocado tomorrow. 

  22. Made this exactly as written and it is delicious. Perfect for meal prep for the week. Next time I will add crushed red peppers for a little kick. Thank you for another fantastic recipe.

  23. WOW,  was this good!  I made exactly per the recipe except I used 8 oz. pork sausage instead of the ham.  I will definitely be making this one again!

  24. Love all the veggies in this breakfast bake. Also thank you for the information on freezing portions & thawing information but I would love to hear if you reheat them & how/time.  Thanks for your wonderful recipes!

  25. Would this turn out okay if I used Egg Beaters instead of eggs and omitted the cheese altogether?

  26. What is the saturated fat? It’s not listed…

  27. this looks amazing!!! Cannot wait to make it. But To have my prep time be 10 minutes, I would need to hire a sous chef!

    Love the baking dish. What brand is it?


  28. I LOVE this recipe so freaking much. Before the birth of our son, I made a batch and froze it. It was the smartest move ever and the squares defrost perfectly in the microwave. I’ve also made this on several occasions when company was up and it’s been devoured every time. 

  29. Made this for meal prep for a quick, easy breakfast each day. It’s delicious and a great way to get veggies in the morning!

  30. One of my favorite things about Gina’s recipes are that they are very adaptable to the ingredients I have on hand.  I followed the recipe but  made this as a western omelet bake.  Came out so good and I have a couple more breakfasts and lunches for the week. 

  31. Just made this exactly as written. Used leftover Easter ham. It is absolutely delicious! Any tips on how to freeze and thaw individual servings for taking to work over the next couple of weeks?

  32. I have made this recipe many times and it is amazing! The sharp cheddar really gives it great flavor. I always make it the night before, store it in the refrigerator, and bake it in the oven in the morning. It turns out perfect every time! I love your recipes!

    • This is the comment I was looking for- advance prep!  Because your dish comes out of  the fridge instead of having warm cooked veggies, how much longer do you have to cook it.

  33. If I wanted to use only egg whites how would I measure them out? Also want to omit the ham and make this meatless, is there anything I need to add to it or substitute? Do you know what the difference in calories per serving would be with these changes? Sorry for all the questions I am on a strict diet and new to this so still learning! Thank you!

  34. OMG!! This was SOOO GOOD!!! 🙂

  35. This was amazing, I was a non believer about the cheese on the bottom thing because i thought it would stick to the dish but it created this amazing soft tasty cheese crust almost. Love your recipes!

  36. Pingback: Still Going Strong | House Bailey

  37. Can I freeze this and bake later?

  38. Just made this for Christmas Breakfast and it was a hit with the family. It has became a tradition for me to make an egg bake every year and I have failed everytime. This year I tried this recipe and it was AMAZING!! Thank you. This now will be the recipe Ill use for now on!!

  39. Do you do anything with the leftover egg yolks?  Looks delicious. Thanks!

  40. I would like  to half the recipe if possible and use an  8×8 pan.  Would that work with the same timing?
    Thank you! 

  41. Does the cooking time change if I make this in muffin tins? Thanks!

  42. That looks so delicious and easy! I would also add sauteed eggplants

  43. What would the cooking time be if I bake
    In cupcake pan??

  44. I’m having brunch for my daughters bridal shower. I need to make several of these. Any suggestions on how to do that ahead of time?  Thanks. I love your recipes!

  45. Looks amazing! Going to definitely be making this. But aren’t PP usually less than SP? Is 3 SP the correct calculation?  It doesn’t seem to be and I wanted to double check with you! Thanks 🙂 

  46. In the oven now. 

  47. Hi Gina,
    This looks delish!
    If I don’t want to use any egg whites, how many whole eggs should I use.  
    Thank you! 

  48. If I was to prep this the night before and refrigerate it how much longer should I cook it for in the morning?

  49. My husband and I started making this for camping/road trips. Its delicious and easy. We freeze individual portions and then cook in our portable sun oven. Thank you for such an awesome recipe!

  50. Pingback: Grocery List & Workout Video – bHealthHappy

  51. If I want to make this in a 8×8 pan, how many eggs do I use?

  52. Pingback: Meal Planning: April 4th 2016 – Becki Brooks

  53. Any suggestions regarding what to use the 5 "leftover" yolks for?

  54. I made this for breakfast this morning and it was awesome! I used smoked sausage instead of ham since that's what I had. I also didn't include tomatoes because I don't like them prepared in eggs. I also added one jalapeño to give it a little kick. I will be trying many variations in the future! Thank you!

  55. Can I prep this the night before and bake it in the morning? I'm worried because you have the cheese in two layers, so it may sink. But lots of egg bakes can be readied the night before.

  56. Thank you for this delicious recipe! I made it tonight and we all enjoyed it (that includes my 4 sons, ages 14 months to 11 years). Definite do-again!

  57. Made this this week and it was so good. I did chopped spinach opposed to the broccoli. I also would omit the salt next time because my ham made it salty enough for me but it was so good. I took it to work and my coworkers were hovering. Thanks for sharing 🙂

  58. Thanks Gina! Made the recipe this morning and it was delicious. I'm looking forward to having it the rest of the week and am going to try to even freeze some.

  59. This was great, Gina! I made it ahead for Christmas morning and everyone (including fussy hubby and oldest son) loved it. (I left out the broccoli, used onions instead of scallions and pre-cooked turkey sausage crumbles instead of ham 'cause that's what I had on hand– still delicious! Thanks!

  60. I found this recipe this morning and made it. Delicious! I added a couple handfuls of baby spinach and kale. I used a 5 blend white cheese. My ham was bit salty, but other wise it was very good. The nice thing is that this can be reheated gently for a quick breakfast. Thanks for sharing. I couldn't eat just one piece!


  61. I used smoke gouda and omitted the tomatoes and brocolli. DELICIOUS!

  62. Can you make this the night before and put in the fridge? Or do you recommend chopping everything up (to save time the day before) and making in morning. I am going to make this for Father's Day breakfast thanks!

  63. I love these recipes when they're first made, but when I store them in the fridge to have the next day they always end up soggy and the texture becomes unappetizing to me. Does anyone have storage tips for these?

  64. Made it for lunch today subbing in the veggies that we had in the house (zucchini, peppers, onions, halved grape tomatoes). We loved it and will definitely be making it again. Thanks Gina!

  65. I made this last night for dinner and it was absolutely YUMMY. The ham bits do an excellent job of "seasoning" the dish so if you leave those out, you may want to find something you can substitute that has great flavor, I used EggBeaters for the whites and it worked perfectly. Thank you Gina!

  66. I am Jewish and don't eat ham or any other pork products. Can you recommend a good meat substitute for the ham? What can I use instead? I like the idea of putting meat in it, so I don't want to completely omit that step, but I need suggestions for a good sub.

    • you could use turkey breakfast sausage, turkey or chicken smoked sausage, we used elk sausage and it was awesome! It would probably be good with the pre-cooked chicken or beef fajita meat. Lots of tasty alternatives. Let us know how it turns out when you make it.

    • Use smoked turkey legs.  They are a great substitution 
      for ham.

  67. Hi Gina! I just wanted to thank you because I adapted this recipe and it was so good. I made it vegetarian and I used egg beaters, parmesan, goat cheese and low fat mozzarella cheese (same amount as your recipe combined), and different veggies considering what I had on hand, but the recipe is all yours and it was super tasty and healthy!

  68. in the oven right now! Can't wait to try it! I swapped out vegges too… And since I'm not big on ham, I omitted that. For the same serving size, without the ham, it's 3 pp. If you're not a fan of ham and would prefer bacon, I figured for 10 slices of crisp bacon, crumbled and mixed in, it's 4 pp. 🙂

  69. Made this for mother's day brunch. used sausage instead of ham and added spinach. no tomatoes, dont like those. it was great! a big hit. it reheated very well also. Thanks!

  70. I am the biggest egg addict. It is my go to solution when Im feeling poorly, My problem is whenever I make a frittata as gorgeous as this, I end up eating waaay to much in one sitting!

  71. Do you think you save the leftovers and reheat in the microwave? Kind of like those egg "muffins' you see?

  72. Do you think this would work without the cheese? I'm trying to go dairy free for one month. I would hate to attempt to make without the cheese only to have it not work and then waste all those ingredients. Thanks!

  73. Yummy! How does this taste re heated?

  74. Hi
    How many grams is a cup or
    half a cup please

    • Depends how you pack the cup. But if you read the label on your cheese package, 1/4c is supposed to be 28g.

  75. Can you use an egg substitute?

  76. Yum! I love any kind of good baked egg dish <3 Such a good thing for entertaining too because it makes so much!

  77. Can you freeze the leftovers?

  78. How well does this reheat for leftovers?

    • it reheats fine in the micro if your just having a piece of it…
      I didn't try to re heat the whole dish because I was the only one who wanted to have another piece.

  79. How can you call this veggie when you put ham in it?

  80. I saw a brunch casserole on another site this morning, but it looked so fattening. Thank you for a healthier alternative!

  81. this looks delicious! can't wait to try! thank you so much for having such a wonderful blog and making eating clean so tasty and easy!

  82. I cannot wait to try this! I am going to swap it up using my fav omelet ingredients spinach, feta and tomatoes. 🙂