Overnight Ham & Vegetable Egg Casserole

ham and vegetable egg bake on plate with fork

4.67 from 9 votes

Overnight Ham & Vegetable Egg Casserole

This flavorful Overnight Ham & Vegetable Egg Casserole is the perfect brunch recipe for guests! Make this cheesy egg and bread bake with leftover ham the night before and pop it in the oven for a delicious and wholesome breakfast.

Keyword: Ham & Egg Casserole, Ham & Vegetable Egg Bake, Ham Egg Bake, Overnight Egg Bake, Overnight Egg Casserole

Calories: 305kcal

Author: The Creative Bite

Ingredients

Vegetables

2 Tablespoons butter
1 red bell pepper diced
1/2 cup diced red onion
1 Tablespoon diced garlic
8 ounces mushrooms sliced

Egg Casserole

4 cups cubed day old bread
2 cups shredded cheddar cheese
1 cup shredded Parmesan divided
2 cups chopped ham
2/3 cup sour cream
8 large eggs
1 Tablespoon Dijon mustard
2 1/2 cups milk

Instructions

Heat a skillet over medium high heat and melt butter. Add bell pepper and red onion and sauté for 3-4 minutes. Add garlic and mushrooms to the pan and sauté for an additional 2-3 minutes.
Meanwhile grease a 9x13 pan and add the cubed bread. Cover the bread with shredded cheddar cheese and half the shredded Parmesan, reserving the rest for the top of the casserole.
Top the cheese with the cubed ham and sautéed vegetables.
In a large bowl, whisk eggs, Dijon and sour cream. Mix in milk and whisk until well combined. Pour the egg mixture over the bread and vegetables.
Top with the remaining shredded Parmesan. Cover and refrigerate for at least 1 hour or overnight.
Place the casserole on a sheet pan and bake at 300° for 1 1/2 hours until the eggs are set. Allow the ham and egg casserole to rest 10 minutes before serving.

Nutrition