This cheesy ham and egg casserole is the perfect addition to your brunch menu.
Cheesy Ham and Egg Casserole
This cheesy ham and egg casserole is a great way to celebrate all spring holidays: Easter brunch, Mother’s Day brunch, any-time-of-year brunch. It requires very little prep, a little bit of chilling time, and an hour and 15 minutes of baking. This casserole is a perfect way to feed a crowd. It is super savory and has a great balance of textures that is mostly thanks to the herb hollandaise. Scared of making hollandaise? Don’t be! With a little bit patience and 10 minutes of your day, hollandaise is a great way to spruce up any savory breakfast dish. Keep reading for some frequently asked questions and enjoy!
What will I need to make this cheesy ham and egg casserole (see recipe below for entire ingredient list)?
8 large eggs
1 1/2 cups heavy cream, half and half, or whole milk
3 garlic cloves
1 tsp ground mustard seed
1/2 tsp paprika
1/2 tsp ground nutmeg
1 tsp salt
1/2 tsp ground black pepper
1 loaf french or Italian bread
1/2 lb deli ham
2 cups shredded sharp white cheddar cheese
4 oz Boursin cheese
fresh chopped parsley
Is the refrigeration really necessary?
Absolutely! Please do not skip this part. This egg casserole, much like most egg casseroles that involve bread, needs soaking time. You need that bread to soak up as much liquid as possible to create the perfect end result. If you skip this step, you are looking at longer bake times in the end. In my opinion, the longer you can let this egg casserole rest, the better.
Cheesy Ham and Egg Casserole
Advice on making hollandaise for the first time?
Patience! Hollandaise is really not that difficult, but it does take some practice and patience. If done correctly, it is typically ready in under 10 minutes. My biggest piece of advice for making hollandaise is to watch the heat. You want to be constantly whisking because those eggs can quickly go from just cooked to scrambled. I love a good plate of scrambled eggs but not in my hollandaise. If you have a shortcut method: blender, food processor, etc., I say go for it. I have NEVER had any luck with blender hollandaise, but if that is your go-to, I will not stand in your way. 🤗
Do I need to give this egg casserole time to rest?
100% yes! Let it rest. The bread will continue to soak in that leftover liquid. It will also be extremely hot, so yes. Let it rest for at least 15 minutes after baking.
Are you looking for more great breakfast and brunch recipes on Cooking and Beer? Well, we have a ton of them! Check out some of my favorite breakfast recipes!
Cheesy Ham and Egg Casserole with Herb Hollandaise
Servings:
9 peopleNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 8 large eggs
- 1 1/2 cups heavy cream, half and half, or whole milk
- 3 garlic cloves finely minced
- 1 tsp ground mustard seed
- 1/2 tsp paprika
- 1/2 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 loaf french or italian bread sliced into 1/2 inch slices
- 1/2 lb deli ham chopped
- 2 cups shredded sharp white cheddar cheese
- 4 oz Boursin cheese crumbled
- fresh chopped parsley garnish
Herb Hollandaise
- 4 large egg yolks
- 1 1/2 tbsp freshly squeezed lemon juice
- 1 1/2 sticks salted butter melted
- pinch cayenne pepper
- pinch ground white pepper
- 1 tsp chopped parsley
- 1 tsp chopped thyme
- 1 tsp chopped dill
Instructions
- Spray a 9x13in baking dish with a nonstick spray. Set aside.
- Whisk the 8 large whole eggs, heavy cream, garlic, ground mustard, paprika, nutmeg, salt, and black pepper together in a large bowl. Set aside.
- Line the bottom of your prepared baking dish with slices of bread. Top with 3/4 of the cheddar cheese, half of the Boursin cheese, and half of the ham. Top with another layer of bread slices. Pour the egg mixture on top, making sure to coat the bread evenly. Top with the remaining cheese, ham, and Boursin.
- Cover the dish and refrigerate for at least 1 hour or up to 1 day.
- When you are ready to bake, preheat the oven to 350 degrees F. Cover the dish with foil (if not already covered with foil) and bake for 45 minutes. After 45 minutes, remove the foil and bake uncovered for 20-25 minutes more. Remove from oven and test the center with a butter knife. If the butter knife is covered in liquid, the casserole needs more baking time. A little wetness with crumbs is OK. Let it rest for 15 minutes before serving.
- While the casserole is baking, prepare the herb hollandaise. To a stainless steel bowl set over a simmering pot of water (making sure the bottom of the bottom of the bowl does not touch the water), combine the eggs, lemon juice, cayenne, and white pepper. Whisk constantly for 3-4 minutes or until the eggs double in volume and are nice and foamy. Very slowly, whisk in the butter. Continue whisking for another 4-5 minutes or until the sauce thickens to a point where you can coat the back of a spoon. Remove from heat immediately and stir in the herbs.
- Serve the casserole topped with hollandaise and fresh parsley.
- This casserole keeps very well in the fridge for 2-3 days after bake. Enjoy!
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