Name: Egg, Veggie, Ham & Cheese Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 6 Eggs; ½ Cup Skim milk; Kosher Salt and Freshly ground black pepper to taste; ¼ Cup Shredded Irish Cheddar; 1 Cup 98% Fat-free Canadian Ham, cubed; ¼ Red onion, diced; 1 Bell pepper, color of your choice, diced; 1 Cup Broccoli, chopped; 1 Cup Mushrooms, sliced; 1 Tbsp. Fresh Thyme, chopped; 1 Tbsp. Everything Bagel Seasoning; Cooking spray

My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

This Egg, Veggie, Ham & Cheese Casserole should be in everyone’s arsenal of breakfast and brunch recipes. It is easy to make, versatile enough to switch out tons of different ingredients to make it your own, and perfect for an Easter buffet, intimate brunch for two, or as a make-ahead dish to take to gatherings. It reheats beautifully. If you are looking for menu ideas for the upcoming holidays, be sure to check out My Family’s Simple Easter Brunch Menu and my Mother’s Day Brunch for Two menu. This casserole would be an excellent addition to both.

This is a dish I make often and enjoy anytime of the day. At night, I might serve it with a salad and dinner roll, and I love that I can reheat leftovers or lunch the next day.

Why This Recipe Works

This Egg, Veggie, Ham & Cheese Casserole is the kind of recipe that earns a permanent spot in your rotation because it checks every box: it’s fast to assemble, endlessly adaptable, nutritionally dense, and genuinely delicious at any time of day. The base — eggs whisked with milk, lean Canadian ham, Irish Cheddar, and sautéed vegetables — creates a perfectly set, protein-packed casserole that holds its shape when sliced. By skipping bread as a filler and using everything bagel seasoning instead, the dish stays lighter while still delivering satisfying texture and bold flavor. The real secret weapon is the option to supercharge that seasoning with flax, hemp, and chia seeds — three nutritional powerhouses that add fiber, omega-3 fatty acids, and plant-based protein without changing the flavor at all. The recipe is also a genuine guide rather than a rigid formula: swap the broccoli for asparagus, the cheddar for fontina, the ham for turkey sausage — it works every time. Whether you’re hosting a crowd or meal-prepping for the week, this casserole delivers.

Ingredients and Ingredient Substitutions in this breakfast casserole

This recipe is more of a guide when it comes to ingredients since you can swap out the veggies for your favorites (spinach, kale, squash, asparagus, green beans, etc. would all work). I used Irish Cheddar in this recipe, but your could easily substitute Swiss, Fontina, Jack, Mozzarella, etc.

I’ve eliminated bread in the recipe intentionally, so rather than topping with seasoned breadcrumbs which would be great, I’ve used everything bagel seasoning to give it the slightest bit of crunch on top and a ton of great flavor. BTW, I add flax seeds, hemp seeds and chia seeds to my everything bagel seasoning to add even more nutrition to this dish. They really have no taste but are little powerhouses when it comes to “good for you stuff”. Here’s a quick run down on the value of adding each of those seeds.

NUTRITIONAL VALUE OF WHOLE FLAX SEEDS

Fiber: Flax seeds are an excellent source of fiber, providing both soluble and insoluble fiber. A 1/4 cup serving contains about 8 grams of fiber.
Omega-3 Fatty Acids: Flax seeds are one of the best plant-based sources of the omega-3 fatty acid alpha-linolenic acid (ALA), which has been linked to heart health benefits.
Lignans: Flax seeds are rich in lignans, which are plant compounds that have antioxidant and estrogen-like properties. They may help reduce the risk of certain cancers and improve heart health.

NUTRITIONAL VALUE OF HEMP SEEDS

Protein: Hemp seeds are an excellent plant-based source of complete protein, containing all nine essential amino acids. A 3-tablespoon serving provides about 10 grams of protein.
Healthy Fats: Hemp seeds are rich in healthy unsaturated fats, including omega-3 and omega-6 fatty acids. They contain a ideal ratio of these fatty acids, which can help reduce inflammation.
Minerals: Hemp seeds are a good source of several essential minerals, including phosphorus, magnesium, calcium, iron, and zinc. These minerals play crucial roles in various bodily functions.

NUTRITIONAL VALUE OF CHIA SEEDS

Fiber: Chia seeds are an excellent source of fiber, providing about 10 grams of fiber per ounce (about 2 tablespoons). This fiber is a combination of soluble and insoluble fiber, which can aid in digestion and promote feelings of fullness.
Omega-3 Fatty Acids: Despite being a plant-based food, chia seeds are one of the best sources of the omega-3 fatty acid alpha-linolenic acid (ALA), which has been linked to various health benefits, including heart health and brain function.
Protein: Chia seeds are a good source of plant-based protein, providing about 4.7 grams of protein per ounce (2 tablespoons). This protein is complete, meaning it contains all nine essential amino acids.

Pro Tip:

Make a batch of everything bagel seasoning mix and add in the chia, hemp and flaxseeds for a major nutritional boost.

I’ll whip up a batch of everything seasoning mix, add in the seeds noted above, and use it on everything! I keep a jar in the pantry and even used it when making my skinny everything bagels.

When it comes to my choice of meat in this casserole, I went with super lean, 98% fat-free Canadian ham. It adds a great salty taste to the dish that I love. But, you could also substitute lean turkey sausage crumbles, or bacon pieces to this dish instead of the ham. You could also omit it completely. Again, the dish is so versatile, that you can play with it a million way.

Save

Want to share this infographic?

Download the Image Now or Copy and Paste the code below!

<a href="https://mycuratedtastes.com/egg-veggie-ham-cheese-casserole/?utm_source=infographic&utm_medium=pinterest&utm_campaign=Egg%2C%20Veggie%2C%20Ham%20%26%23038%3B%20Cheese%20Casserole">
  <img src="https://mycuratedtastes.com/wp-content/uploads/2026/03/egg-veggie-ham-cheese-casserole-infographic.webp" alt="egg veggie ham cheese casserole infographic.">
</a>
<p>Source: <a href="https://mycuratedtastes.com/?utm_source=infographic&utm_medium=pinterest&utm_campaign=Egg%2C%20Veggie%2C%20Ham%20%26%23038%3B%20Cheese%20Casserole">My Curated Tastes</a></p>

How to Make this Egg, Veggie, Ham and Cheese Casserole

To get started on the dish, just preheat the oven to 350 degrees F. and spray a casserole dish with cooking spray.
Chop all your veggies and gather the ingredients together. Spray a non-stick skillet with cooking spray and add all the chopped veggies. Cook for 3-5 minutes until soft and sprinkle with salt and pepper. Let the mixture cool to room temperature.

Then in a large bowl, whisk the eggs, milk, a pinch of salt and some ground black pepper. Here I used skim milk, but again, use any milk you prefer and if you want to be indulgent, use half-and-half or heavy cream. You won’t hurt my feelings! Add in the ham or meat of your choice, cheese, thyme and cooked veggies. Stire everything together and pour into the prepared casserole dish.
Sprinkle the top with that bagel seasoning and a little more salt. Pop it in the oven and bake for about 30-35 minutes until the eggs are set and everything is cooked through.

NOTE: You can prepare this dish the night before and cover and keep in fridge until ready to bake off. Just remove from refrigerator and let come to room temperature before baking.

Remove from the oven, let cool for a few minutes and slice into squares.

How and When to Serve This Casserole

This dish is as versatile on the table as it is in the kitchen. It’s a natural centerpiece for a holiday brunch buffet — think Easter or Mother’s Day — and holds up beautifully when made ahead and transported to a gathering. It serves 4 generously cut into large squares, or up to 6 if you’re offering it alongside other dishes.

For a brunch spread, pair it with fresh fruit, a simple green salad, and crusty rolls or biscuits. For a lighter dinner, a side salad and a dinner roll is all you need. It also works as a hearty weekday breakfast — slice it the night before and you’ve got a grab-and-reheat meal ready to go.

Serve the casserole warm, straight from the oven after resting for about 10 minutes. This rest time is important — it allows the eggs to fully set so the squares slice cleanly. Garnish with a little fresh thyme or an extra pinch of everything bagel seasoning for a finished look.

Pro tip: You can assemble the entire casserole the night before, cover it, and refrigerate it unbaked. Just bring it to room temperature before popping it in the oven — this makes it ideal for stress-free holiday mornings.

Storing Leftovers & Reheating Instructions

Storing: Allow the casserole to cool completely, then cover the dish tightly with plastic wrap or transfer individual squares to an airtight container. Refrigerate for up to 4 days.

Freezing: This casserole freezes well. Wrap individual squares in plastic wrap and place them in a zip-top freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating from the refrigerator:

Microwave: Place one square on a microwave-safe plate and heat on high for about 90 seconds, or until heated through. Cover loosely with a damp paper towel to retain moisture.
Oven: Preheat to 325°F. Place squares in a baking dish, cover with foil, and warm for 15–20 minutes until heated through. This method gives you the best texture.
Air fryer: Heat at 325°F for 5–7 minutes for a slightly crispier top.

Reheating from frozen: Microwave on 50% power in 2-minute increments until thawed, then finish on full power for 90 seconds. Or thaw overnight in the fridge and use any of the methods above.

Frequently Asked Questions

Can I make this egg casserole ahead of time?

Yes! This is one of the best things about this recipe. You can fully assemble the casserole the night before — veggies, eggs, ham, cheese and all — pour it into the prepared baking dish, cover tightly, and refrigerate overnight. When you’re ready to bake, remove it from the refrigerator and let it sit at room temperature for 20–30 minutes before putting it in the oven. This ensures even cooking throughout.

Can I freeze egg casserole?

Absolutely. Bake the casserole fully, let it cool completely, and cut it into individual squares. Wrap each square in plastic wrap, then place in a freezer-safe bag or container. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.

What vegetables work best in an egg casserole?

Almost any vegetable works here. The recipe uses broccoli, bell pepper, mushrooms, and red onion, but you can easily swap in or add spinach, kale, zucchini, asparagus, sun-dried tomatoes, artichoke hearts, or green beans. Just make sure to sauté the vegetables first to remove excess moisture, which prevents a watery casserole.

Can I make this egg casserole without meat?

Yes, the ham can be omitted entirely without any changes to the method. The casserole is still hearty and protein-rich from the eggs and cheese. You could also add extra vegetables or a scoop of cottage cheese to the egg mixture for additional protein.

What can I substitute for the ham in this recipe?

Canadian ham can be swapped for crumbled turkey sausage, cooked and crumbled bacon, diced prosciutto, or chicken sausage. For a vegetarian version, simply leave the meat out or add white beans for extra substance.

What kind of cheese is best for egg casserole?

Irish Cheddar is used in this recipe for its sharp, slightly nutty flavor, but the casserole works beautifully with Swiss, Gruyère, Fontina, Mozzarella, Pepper Jack, or Monterey Jack. A combination of two cheeses is also a great option. Avoid very wet fresh cheeses like ricotta stirred in — they can affect the texture.

Why does my egg casserole come out watery?

A watery casserole is almost always caused by vegetables that weren’t pre-cooked. Raw vegetables release a lot of moisture as they bake. Always sauté your vegetables first and let them cool before adding them to the egg mixture. Using skim or low-fat milk (rather than extra cream or half-and-half) also helps keep the texture clean and set.

How do I know when egg casserole is done baking?

The casserole is done when the eggs are fully set in the center — they should not jiggle when you gently shake the pan. A knife inserted into the center should come out clean. At 350°F, this typically takes 30–35 minutes depending on your oven and the depth of your baking dish.

How long does egg casserole last in the refrigerator?

Stored in an airtight container or tightly covered, egg casserole will keep in the refrigerator for up to 4 days. It reheats well in both the microwave (about 90 seconds) and the oven (15–20 minutes at 325°F covered with foil).

Can I make this casserole for a crowd?

Yes! Simply double the recipe and bake it in a 9×13-inch baking dish. Add 5–10 minutes to the baking time and check the center for doneness. This casserole is ideal for Easter brunch, Mother’s Day, holiday mornings, or any time you’re feeding a group, because it can be fully assembled the night before and baked off fresh the morning of.

Is egg casserole healthy?

This version is quite nutritious. It’s high in protein from eggs, ham, and cheese, and packed with vegetables. Using 98% fat-free Canadian ham and skim milk keeps the fat content lower than many casseroles. The optional addition of flax, hemp, and chia seeds to the everything bagel seasoning adds fiber, omega-3 fatty acids, and plant-based protein with virtually no change to the flavor.

What’s the difference between an egg casserole and a frittata?

Both are egg-based dishes loaded with vegetables and proteins, but the key difference is technique. A frittata is started on the stovetop and finished under the broiler or in the oven. An egg casserole is assembled in a baking dish and baked entirely in the oven from start to finish, making it easier to prepare in larger quantities and better suited to make-ahead cooking.