Ham and Egg Bake

This ham and egg bake makes a quick and easy savory breakfast or brunch! Creamy eggs combine with diced ham, roasted asparagus, and crusty sourdough for a simple yet satisfying dish.

For the next few days after a holiday like Thanksgiving, Christmas, or Easter, our family often is eating lots of leftovers! While the leftovers are delicious, it’s fun to try and find new ways to enjoy turkey or ham after the third day. 🙂 That’s where this recipe comes in. Made with smoked ham and sourdough bread, this ham and egg bake is the perfect way to disguise leftovers and enjoy them for a rich and filling breakfast.

When you just want a quick meal after the holidays, this breakfast bake is exactly what you need. All you have to do is cut up some ham and sourdough, roast some asparagus, put everything in a dish with eggs and bake it! You can even prep the egg bake at night, refrigerate it, and bake it in the morning – super easy. This recipe takes so little time you can make it during the week, but it’s fancy enough to enjoy for a slow brunch on a weekend morning. Once you give it a try, I bet this egg bake will be come a regular in your meal rotations!

Why is my breakfast casserole soggy?

Breakfast casseroles can become soggy for a few reasons. If you don’t bake the casserole for long enough, the eggs may be too runny and make your casserole a gooey mess. To mitigate this, bake the casserole until the eggs are lightly browned on top and fully set, which takes about 45-50 minutes. Breakfast casseroles can also be soggy if you don’t roast the vegetables before adding them to the egg bake. Raw vegetables release water when they cook, so it’s necessary to sauté or roast them before putting them in an egg dish.

Mix it up!

There are so many fun ways to make this breakfast bake your own. Here are a few ideas to get you started:

• Sprinkle shredded cheese on top of the egg bake before putting it in the oven. Mozzarella, Parmesan, Swiss, or Cheddar would all be great options!
• Don’t like asparagus? Try using other veggies like bell peppers, onions, or mushrooms instead. Make sure to roast or sauté them before adding to the egg bake though.
• Try using different sourdough bread too! Whole wheat sourdough, sourdough brioche, or sourdough brown bread would all work well in this recipe, but really you can use whatever you have on hand.

Let me know if you try different add-ins in the comments section below!

Tips for making this Ham and Egg Bake

• Need to make this dairy-free? Just substitute your favorite milk alternative for the milk in this recipe. I’d recommend using coconut or almond milk.
• Want to make the prep work faster in the morning? You can prepare the egg bake ahead of time, store it in the fridge overnight, and then bake it in the morning!
• This egg bake will last for up to 5 days in the fridge. Reheat a slice for a quick breakfast or lunch on the go!
• You can also cut this egg bake into individual squares and freeze them. Store in an air-tight container for up to 3 months.

Tools you will need

To make this dish, you’ll need a knife and cutting board, a baking tray with parchment paper or foil, and a 8 x 11 baking dish.

Ingredients you will need

• 8 eggs –
• 1 cup milk – You can use whatever milk you like, whole, 2%, skim. If you want to make this dish dairy-free, you can also substitute coconut or almond milk here.
• 4 cups stale sourdough bread (about 4 thick slices of bread) – I’d recommend using overnight sourdough bread or even sourdough garlic bread for this.
• 16 oz cooked ham – This is about 2 cups of chopped ham.
• 16 oz asparagus (about 20 stalks) – This will come out to about 2 cups of roasted asparagus when you’re done.
• 1 tbsp olive oil – You can also use avocado oil here if you prefer.
• Salt and pepper

How to make this Ham and Egg Bake

Preheat the oven to 350 degrees Fahrenheit. Use the convection setting if you have it so that your egg bake cooks evenly.

Wash the asparagus and chop it into bite sized pieces. Toss the asparagus with olive oil and then spread on a baking tray lined with foil or parchment paper.

Roast the asparagus for 10-12 minutes, until softened and brown.

While the asparagus roasts, chop the ham into small pieces and place them in the baking dish.

Next, cut the slices of bread into small pieces and add them to the baking dish with the ham.

When the asparagus is done roasting, add it to the baking dish.

Whisk together the eggs and the milk, then pour this over the ham, bread, and asparagus. Use a spatula or fork to stir it through so that the egg mixture is evenly distributed throughout the pan.

Season the top with pepper and a pinch of salt, then place the egg bake in the oven.

Bake for 45-50 minutes, until the egg is no longer runny. Let cool for at least 5 minutes before serving so that the egg bake can set up a bit.

Looking for more easy breakfast ideas?

If so, make sure you head over to the Kitchen Counter! Here are a few recipes you might enjoy:

• Cottage Cheese Egg Bake
• Zucchini and Tomato Quiche
• Sourdough Breakfast Sandwiches
• Sourdough Dutch Baby
• Sourdough Crepes
• Sourdough French Toast

If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.