Need a way to use up leftover ham during the holidays? This Ham and Egg Casserole can be used for breakfast or dinner and frozen for later!
Breakfast for dinner. Dinner for breakfast. That’s kind of what you get when you make this Ham and Egg Casserole.
I mean, there’s nothing wrong with eating breakfast for dinner. We do it at least once a week, and it’s usually pancakes. It’s one way we save money on our groceries every week, because we don’t have to buy any ingredients to make them.
This Ham and Egg Casserole is a nice change though, because we’re getting away from the sweet stuff for a short while. It’s got protein from both the ham and eggs, along with cheddar AND Parmesan cheese. You won’t be hungry after eating this, for sure!
What I love about this recipe is that you can use leftover ham. Just have a huge holiday dinner? Chop up some leftovers and throw it in. Re-purposing leftovers saves money AND reduces food waste, so you’re winning either way.
Do you have to bake this casserole before freezing?
I really recommend it. I’ve never frozen raw eggs before (Although I know you can), but I think it’s just easier to bake this first. Then you can freeze the whole casserole whole, or cut it into 6 pieces and freeze them individually for a grab-and-go breakfast.
Can you add vegetables to this Ham and Egg Casserole?
Chopped up spinach would be an excellent addition to this recipe! Broccoli or zucchini would be great as well. You might have to increase the cooking time to account for the extra ingredients.
What can you serve with this casserole?
If you’re eating this for breakfast, you could pair it with a side of fruit like grapes or a banana. For dinner, you could add a side of veggies- either roasted or frozen, like broccoli- and maybe some toast. This recipe isn’t technically low-carb, but adding a carb to your meal could help you stay full longer!
Looking for more freezer meal ideas? Check out the other recipes in my 25 Days of Freezer Meals series!
- 1 cup ham, diced
- 2 cups shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon flour
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 12 eggs
- 1 cup milk
- 1 tablespoon Dijon mustard
- Preheat the oven to 350 degrees.
- In a large bowl, combine the ham, both cheeses, flour, garlic powder, and pepper, then lay on the bottom of a greased 9x13 casserole dish.
- Using the same empty bowl, crack 12 eggs, then add the milk and Dijon mustard and whisk to combine. Add to the top of the ham in the casserole dish.
- Bake for 30-35 minutes until the eggs are fully set. To freeze, either freeze the casserole whole or cut into 6 pieces and freeze individually.