This leftover ham egg bake transforms yesterday’s dinner into today’s hero breakfast with fluffy eggs, savory ham, and melted cheese baked to golden perfection. I created this leftover ham egg bake recipe after years of staring at holiday ham leftovers, and now it’s my family’s most-requested brunch dish that comes together in one pan with ingredients you already have.
SERVES: 4 | PREP: 15 MIN | COOK: 35 MIN | TOTAL: 50 MIN
Ingredients
For the Base
| Ingredient | Amount |
|---|---|
| Leftover ham, diced | 2 cups |
| Large eggs | 8 |
| Whole milk | 1 cup |
| Shredded cheddar cheese | 1½ cups |
| Day-old bread, cubed | 3 cups |
For the Vegetables
| Ingredient | Amount |
|---|---|
| Yellow onion, finely chopped | 1 medium |
| Red bell pepper, diced | 1 |
| Fresh spinach, roughly chopped | 2 cups |
| Garlic cloves, minced | 3 |
For Seasoning
| Ingredient | Amount |
|---|---|
| Unsalted butter | 3 tablespoons |
| Dijon mustard | 2 teaspoons |
| Black pepper, freshly ground | ½ teaspoon |
| Salt | ½ teaspoon |
| Smoked paprika | ¼ teaspoon |
| Fresh chives, chopped (for garnish) | 2 tablespoons |
How to Make This Leftover Ham Egg Bake
Phase 1: Prep Work (5 minutes)
Step 1: Preheat your oven to 350°F (175°C) and position the rack in the center.
This temperature ensures even cooking without drying out the edges. The center rack prevents the top from browning too quickly before the inside sets.
Step 2: Grease a 9×13-inch baking dish with 1 tablespoon butter, making sure to coat the corners and sides thoroughly.
Those corners are where egg casseroles love to stick. I run the butter wrapper around every edge to get complete coverage.
Step 3: Cube your day-old bread into 1-inch pieces and spread them evenly across the bottom of your prepared dish.
Stale bread works better than fresh because it absorbs the egg mixture without getting soggy. If your bread is fresh, toast the cubes lightly for 5 minutes first.
Phase 2: Sautéing Vegetables (8 minutes)
Step 4: Heat 2 tablespoons butter in a large skillet over medium heat until it stops foaming.
The foaming tells you the water has cooked out of the butter. Once it stops, your butter is ready for vegetables.
Step 5: Add your chopped onion and diced bell pepper to the skillet, stirring frequently for 5 minutes until the onion turns translucent.
You want the vegetables softened but not browned. Translucent onions are sweet, while browned ones can taste bitter in this dish.
Step 6: Stir in the minced garlic and cook for 45 seconds, just until fragrant.
Garlic burns quickly, so add it at the end of vegetable cooking. You’ll smell it immediately when it’s ready—that’s your signal to move on.
Step 7: Add the chopped spinach and cook for 2 minutes, stirring constantly until it wilts down to about one-quarter of its original volume.
Fresh spinach contains lots of water, which we need to cook off now. Wet spinach creates a watery casserole.
Phase 3: Building the Base (5 minutes)
Step 8: Scatter your diced ham evenly over the bread layer in your baking dish, then top with the sautéed vegetable mixture.
Even distribution means every serving gets the same delicious balance of ingredients. I use my hands to spread everything uniformly.
Step 9: Sprinkle 1 cup of shredded cheddar cheese over the ham and vegetables, reserving the remaining ½ cup for later.
This cheese layer melts into the egg mixture and creates pockets of gooey goodness throughout your leftover ham egg bake.
Phase 4: Egg Mixture Preparation (3 minutes)
Step 10: Crack all 8 eggs into a large mixing bowl and whisk vigorously for 30 seconds until the yolks and whites are completely combined.
Well-beaten eggs create a uniform texture. You shouldn’t see any streaks of egg white when you’re done whisking.
Step 11: Pour in the 1 cup of milk, 2 teaspoons Dijon mustard, ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon smoked paprika, then whisk everything together for another 30 seconds.
The Dijon adds a subtle tang that cuts through the richness. Smoked paprika gives depth without overwhelming the ham’s natural flavor.
Step 12: Slowly pour the egg mixture evenly over your assembled ingredients in the baking dish, making sure it reaches all corners.
Pour slowly and move the bowl around the dish. The egg needs to soak into the bread layer, which takes a minute or two to happen.
Phase 5: Baking (35 minutes)
Step 13: Gently press down on the bread cubes with a spatula to help them absorb the egg mixture, then let the dish rest for 3 minutes before baking.
This resting time lets the bread soak up the custard. Dry spots in your finished casserole mean the egg didn’t penetrate the bread.
Step 14: Place the dish in your preheated oven and bake for 30 minutes until the edges start pulling away from the sides.
The casserole will puff up during baking. That’s the eggs creating air pockets, which makes your leftover ham egg bake fluffy instead of dense.
Step 15: Remove the dish carefully and sprinkle the reserved ½ cup of cheese across the top, then return it to the oven for 5 more minutes.
This final cheese layer creates a golden, melted topping. Adding it at the end prevents burning while the inside cooks through.
Step 16: Check for doneness by inserting a knife into the center—it should come out with only a few moist crumbs, not liquid egg.
The center should jiggle slightly when you shake the pan, but it shouldn’t slosh. Carryover heat will finish cooking it as it rests.
Phase 6: Finishing (4 minutes)
Step 17: Let the leftover ham egg bake rest on a cooling rack for 5 minutes before cutting.
This resting time lets the eggs finish setting. If you cut immediately, the casserole will be soupy instead of sliceable.
Step 18: Garnish with fresh chopped chives and serve warm directly from the baking dish.
The bright green chives add color and a mild onion flavor that complements the rich eggs and salty ham perfectly.
Chef’s Notes
Ham Selection Matters: Use leftover baked ham or spiral-cut ham rather than deli ham. Baked ham has better texture and doesn’t release excess water during cooking. Deli ham often contains fillers that make your leftover ham egg bake watery.
Bread Choices: French bread, sourdough, or challah work beautifully in this recipe. Avoid soft sandwich bread, which turns mushy. The sturdier the bread, the better it holds up to the egg mixture.
Cheese Variations: While cheddar is classic, Gruyère adds nutty sophistication, and Swiss cheese creates that traditional ham-and-Swiss combination. Mix two cheeses for complex flavor.
Make-Ahead Magic: Assemble this leftover ham egg bake the night before, cover it tightly, and refrigerate. In the morning, let it sit at room temperature for 20 minutes, then bake as directed, adding 5 extra minutes to the cooking time.
Nutrition Information (Per Serving)
- Calories: 485
- Protein: 34g
- Carbohydrates: 28g
- Fat: 26g
- Fiber: 2g
- Sodium: 1,240mg
- Calcium: 320mg
Delicious Variations
Mediterranean Style: Replace the cheddar with feta cheese and add sun-dried tomatoes, kalamata olives, and fresh oregano. The tangy feta pairs wonderfully with the salty ham for a Greek-inspired breakfast.
Southwestern Fiesta: Swap cheddar for Monterey Jack, add diced green chiles, corn kernels, and top with salsa and avocado slices. If you love creative ham leftover recipes, check out this leftover ham shepherd’s pie that takes a similar southwestern approach.
Garden Vegetable: Load it up with mushrooms, zucchini, cherry tomatoes, and fresh basil. This version adds an extra serving of vegetables without changing the cooking method.
French Toast Style: Use cinnamon raisin bread instead of regular bread, reduce the salt to ¼ teaspoon, and add 1 tablespoon maple syrup to the egg mixture. For another sweet-savory ham creation, try this leftover ham Monte Cristo that masters that sweet-meets-savory balance.
Storage & Reheating
Refrigerator Storage: Cover your leftover ham egg bake tightly with aluminum foil or transfer to an airtight container. It stays fresh for 4 days in the refrigerator at 40°F or below.
Freezing Instructions: Cut into individual portions, wrap each piece in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating Methods: For best results, reheat individual portions in the microwave for 90 seconds at 50% power, then 30 seconds at full power. For whole dish reheating, cover with foil and warm in a 300°F oven for 20 minutes.
Texture Tip: Add a tablespoon of milk over refrigerated portions before reheating to restore moisture. The eggs dry out slightly during storage, and the milk helps them regain their creamy texture.
Troubleshooting Common Problems
Problem 1: Watery, Soggy Texture
Your vegetables released too much moisture during baking. Always sauté vegetables before adding them to remove excess water. Spinach especially needs thorough wilting and squeezing. If using frozen vegetables, thaw them completely and press out moisture with paper towels.
Problem 2: Dry, Rubbery Eggs
You overbaked the casserole or used too high a temperature. Eggs need gentle heat to stay creamy. Remove the dish when the center still jiggles slightly—it continues cooking during the resting period. An oven thermometer helps verify your actual temperature matches the dial.
Problem 3: Uneven Cooking (Raw Center, Burnt Edges)
Your oven has hot spots, or you placed the rack too high. Always use the center rack position and rotate the dish 180 degrees halfway through baking. Consider using a baking stone on the lower rack to even out heat distribution.
Problem 4: Bland, Flavorless Result
Ham varies widely in saltiness, so you need to taste and adjust. Always sample your ham before cooking—if it’s mild, increase the salt to ¾ teaspoon. Add a pinch of cayenne or hot sauce to the egg mixture for subtle heat that wakes up all the flavors.
Problem 5: Bread Layer Too Dense or Too Dry
You either used fresh bread (too soft) or forgot to let the bread soak. Day-old bread is perfect—fresh enough to have structure but dry enough to absorb liquid. Press the bread down firmly in Step 13 and let it sit those crucial 3 minutes before baking.
Equipment Essentials
- 9×13-inch baking dish (glass or ceramic works best for even heat distribution)
- Large mixing bowl (at least 3-quart capacity for whisking eggs without splashing)
- Large skillet (10 or 12-inch for sautéing vegetables)
- Wire whisk (for thoroughly combining eggs and milk)
- Sharp chef’s knife (for dicing ham and vegetables uniformly)
- Cutting board (preferably separate boards for ham and vegetables)
- Measuring cups and spoons (for precise ingredient ratios)
- Rubber spatula (for pressing bread down and spreading ingredients)
- Cooling rack (essential for proper resting after baking)
Shopping List by Store Section
Dairy Case:
- 8 large eggs
- 1 cup whole milk
- 8 ounces shredded cheddar cheese
- Unsalted butter
Produce Section:
- 1 medium yellow onion
- 1 red bell pepper
- Fresh spinach (one 5-ounce container)
- 1 head garlic
- Fresh chives
Bakery:
- Day-old French bread or sourdough (about half a loaf)
Condiment Aisle:
- Dijon mustard
- Black peppercorns (if you don’t have a grinder at home)
- Smoked paprika
Already Have From Leftover Ham:
- 2 cups diced ham (from your holiday ham or Sunday dinner)
Success Secrets
1. Temperature Control Is Everything
Bring your eggs and milk to room temperature before mixing. Cold ingredients create uneven cooking and a curdled texture. Leave them on the counter for 30 minutes before you start cooking.
2. The Overnight Trick
Make this leftover ham egg bake the night before and refrigerate it unbaked. The bread fully absorbs the egg mixture overnight, creating an incredibly custardy texture you can’t achieve with immediate baking. Just add 5 extra minutes to the baking time.
3. Ham Prep Perfection
Cut your ham into ½-inch cubes rather than shredding it. Cubes maintain their shape and texture during baking, giving you distinct ham bites instead of ham confetti. Uniform pieces cook evenly.
4. The Jiggle Test
Your leftover ham egg bake is done when the edges are set but the center still has a slight jiggle when you shake the pan—like firm Jell-O. It firms up during resting. Overbaking creates rubber instead of creamy eggs.
5. Layer Strategy
Always put bread on the bottom, ham and vegetables in the middle, and cheese both mixed in and on top. This layering creates the perfect texture gradient: crispy-edged bread below, custardy middle, and melted cheese crown on top.
This leftover ham egg bake solves the eternal question of what to do with holiday ham while delivering a breakfast that feels special enough for company. The beauty lies in its flexibility—use whatever cheese you have, swap vegetables based on what’s in your crisper drawer, and adjust seasonings to your family’s taste.
I’ve made this recipe at least fifty times, and it’s never the same twice, which is exactly what makes it perfect for using up leftovers. The technique stays consistent, but the flavors adapt to whatever you have on hand, making it feel new every time.
