Want a breakfast you can make once and enjoy all week? This high-protein egg casserole combines eggs, ham, cheddar, and potato into a simple, satisfying bake that’s ideal for meal prep.
I’m always looking for delicious high-protein breakfasts I can prep ahead, because I honestly don’t always have the energy to whip something up every morning.
A while back, I made a dairy-free egg casserole with sweet potatoes and chicken sausage, and I am not exaggerating when I say I’ve been thinking about it ever since. I’d warm up a slice in the morning with a bit of Tobasco, and it was honestly chef’s kiss.
So naturally, it felt like the perfect excuse to make it again, just with a different flavor combo. I’m a huge ham and cheese omelet girl, so that was the first idea that came to mind.
Enter this ham and cheese breakfast casserole. I added shredded potato and onion for extra flavor, texture, and to bulk it up a bit more, making it even more satisfying.
There’s something about having a solid, reliable breakfast already waiting in the fridge that makes mornings feel instantly easier. When you know it’s taken care of, the rest of the day starts on a better foot.
This high-protein egg casserole is also naturally gluten-free and made with simple ingredients you likely already have on hand.
Whether you’re prepping breakfasts for the week, feeding a house full of people, or just want something you can reheat without thinking, this is the kind of recipe that becomes a true morning staple. Easy to make and easy to love.
Why You’ll Love This High-Protein Egg Casserole
- It’s genuinely filling, with protein from eggs, ham, and cheddar
- You can make it once and have breakfast ready for days
- The flavors are classic and comforting without being overly heavy
- It reheats well without drying out
- Naturally gluten-free and easy to customize
Looking for a dairy-free option? Try this Dairy-Free Breakfast Casserole with Sausage & Sweet Potato.
Key Ingredients
- Eggs: The foundation of the casserole, providing structure, richness, and a solid source of protein in every slice.
- Ham: Adds savory flavor and boosts the protein without requiring any extra cooking.
- Cheddar cheese: Sharp cheddar brings depth and creaminess while pairing perfectly with the ham and eggs.
- Potato: Grated potato gives the casserole body and makes it more filling without weighing it down.
- Onion: Grated onion melts into the egg mixture and adds subtle flavor throughout.
- Milk: Helps create a tender, custardy texture rather than a dense egg bake.
You’ll also enjoy these Copycat Starbucks Egg White Bites if you want something lighter and more grab-and-go.
How to Make It
This egg casserole comes together quickly and bakes hands-off in the oven, making it ideal for meal prep.
Cook the potato and onion
Heat olive oil in a skillet over medium heat and cook the grated potato and grated onion until softened and lightly golden. This step helps remove excess moisture and builds flavor. Let cool slightly.
Whisk the eggs
In a large bowl, whisk the eggs with milk, salt, garlic powder, and onion powder until smooth and fully combined.
Combine and transfer
Stir the cooked potato mixture, diced ham, and shredded cheddar into the egg mixture until everything is evenly distributed. Pour into a greased baking dish and smooth the top.
Bake until set
Bake until the center is just set and the top is lightly golden. Let the casserole rest for a few minutes before slicing so it holds together cleanly.
For another high-protein egg bake, try this High-Protein Egg Casserole with Cottage Cheese & Hash Browns.
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Tips & Variations
- Make it extra high protein: Add a few egg whites to the egg mixture for an extra protein boost without changing the texture.
- Use a different cheese: Colby-Jack, mozzarella, or a reduced-fat cheddar all work well.
- Swap the protein: Cooked sausage or bacon can replace the ham if that’s what you have on hand.
- Add vegetables: Spinach or sautéed mushrooms can be mixed in for extra vegetables.
Storage & Meal Prep
Once cooled, store leftover egg casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave until warmed through.
For meal prep, slice the casserole into portions once cooled and store in individual containers for quick grab-and-go breakfasts throughout the week.
This casserole can also be frozen. Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
FAQ
Yep. This casserole is ideal for making ahead. Bake it fully, let it cool, then store it in the fridge and reheat slices as needed throughout the week.
The casserole is done when the center is set and no longer jiggly. A knife inserted into the middle should come out mostly clean.
Yes. Once cooled, slice the casserole and wrap individual portions tightly. Freeze for up to two months and thaw then reheat when ready to eat.
Absolutely. Cooked sausage, bacon, or even leftover chicken can be used in place of ham.
High-Protein Egg Casserole
Video
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Ingredients
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
- Grate 1 medium white potato and 1 medium sweet onion. Heat 1 tbsp olive oil in a large skillet over medium heat and add both. Cook for 6 to 8 minutes, stirring occasionally, until softened and lightly golden. Remove from heat and let cool slightly.
- In a large bowl, whisk together the 12 large eggs, ¾ cup milk, 1 tsp salt, 1 tsp garlic powder, and 1 tsp onion powder until fully combined.
- Stir the cooked potato mixture, 1½ cups diced ham, and 1½ cups shredded sharp cheddar cheese into the egg mixture until evenly distributed.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula. You can also top with a bit of extra shredded cheese (optional).
- Bake for 35 to 45 minutes, until the center is set and the top is golden. A knife inserted into the center should come out mostly clean.If you use a smaller but deeper baking pan like mine, you may need to add a bit of extra time.
- Let cool for 5 to 10 minutes before slicing into 6 servings.
Nutrition
Notes
- Cheese swaps: Colby-Jack or mozzarella both work well.
- Make it richer: Use whole milk or add an extra ¼ cup cheese on top before baking.
- Meal prep: Stores well and reheats without drying out.
More recipes you’ll love
- 10 High-Protein Winter Breakfast Ideas
- 11 High-Protein Breakfast Meal Prep Ideas (30g+ of Protein)
- 11 High-Protein Low-Calorie Breakfasts (Under 300 Calories + 30g Protein)
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Looking forward to enjoying this all week with a bit of Tobasco