This hearty breakfast casserole combines ham, eggs, cheese, and tender buttermilk biscuits. Prepare it the night before or bake it right away for a warm, satisfying breakfast whenever you need one.
*This post is sponsored by Rhodes Bake-N-Serv. Thanks to the brands that support Dessert Now Dinner Later.
My kids usually reach for cold cereal or frozen waffles, which keeps mornings simple. Once in a while I enjoy making a heartier breakfast for the whole family. This casserole has all the classic breakfast elements—meat, eggs, cheese, and biscuits—and it’s straightforward to assemble.
The hardest part is waiting while it bakes. Often I assemble this casserole the night before, refrigerate it, and bake it first thing in the morning. It needs about 50–60 minutes in the oven, which gives me time to get everyone dressed and packed for the day. Because it can be prepped ahead, this is a great option any morning—even on busy school days.
With a 2nd grader, a kindergartener, and a toddler, I know how chaotic mornings can be. If you like the flavors of this casserole but need something portable, try the Breakfast Egg Cups on my site for an easy-to-take alternative.
The buttermilk biscuits add a comforting, homey flavor and tender texture that work perfectly with the eggs, ham, and cheese. This dish is simple, satisfying, and sure to become a family favorite.
Ham Egg and Cheese Breakfast Casserole
Pin
Rate
Save
Ingredients
- 12 count package Rhodes Frozen Buttermilk Biscuits, thawed (*see notes for substitutions)
- 8 large eggs
- ½ cup milk
- 1 ½ cups cooked and diced ham (about 10 oz)
- 1 cup shredded cheddar cheese
- ¼ cup sliced green onions
Instructions
-
Spray a 13×9-inch baking dish with cooking spray. Cut each biscuit into quarters and arrange the pieces in the pan. If needed, let biscuits thaw 10 minutes so they are easier to cut.
-
In a large bowl, whisk together the eggs and milk until combined. Season with salt and pepper and set aside.
-
Sprinkle the diced ham over the biscuit pieces in the dish.
-
Add the shredded cheddar cheese evenly over the ham and biscuits.
-
Scatter the sliced green onions on top and gently mix the ingredients for even distribution.
-
Pour the egg mixture evenly over the casserole. Cover and refrigerate overnight if desired, or bake immediately.
-
Bake at 350°F (175°C) for 50–60 minutes, until the center is set, the top is lightly browned, and the eggs are fully cooked.
Notes
- You can substitute with 2 (10 oz) cans refrigerated biscuits (about 20 small biscuits) or 12 jumbo Grands buttermilk biscuits; do not exceed 24 oz total biscuit dough.
- Serve with country-style gravy for an extra comforting meal.
Sharing this recipe with a link is encouraged and appreciated. Copying and pasting full recipes or screenshots to social media is prohibited. Content and photographs are copyright protected.
Did you make this?
Don’t forget to leave a rating below and follow for more recipes on Pinterest and Instagram!