Print

Pioneer Woman Ham and Egg Casserole

Pioneer Woman Ham and Egg Casserole - recipe card
Print Recipe

This hearty and flavorful casserole combines tender eggs, savory turkey ham, and melted cheese in a creamy custard base. Baked until golden and puffed, it’s a satisfying breakfast or brunch dish that’s both comforting and elegant.

Ingredients

Scale
  • 8 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon paprika
  • 2 tablespoons unsalted butter, melted, plus more for greasing dish
  • 1 cup turkey ham, diced into 1/4-inch cubes (use a plant-based ham alternative if preferred)
  • 1/2 cup onion, finely diced
  • 1/2 cup bell pepper (any color), finely diced
  • 1 cup shredded sharp cheddar cheese (about 4 oz)

Instructions

  1. Preheat oven to 350°F / 177°C. Grease an 8×8-inch baking dish or a 1.5-quart casserole dish with a thin layer of butter to prevent sticking.
  2. In a large bowl, whisk together 8 eggs, 1/2 cup whole milk, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika until homogeneous and slightly frothy. This creates the custard base that will hold the casserole together.
  3. Melt 2 tablespoons unsalted butter in a 10-inch skillet over medium heat. Add 1/2 cup diced onion and 1/2 cup diced bell pepper; sauté for 3 to 4 minutes, stirring occasionally, until softened and translucent. This step removes raw bite and intensifies their sweetness.
  4. Add 1 cup diced turkey ham to the skillet; cook for 2 minutes, stirring, until it is lightly browned and warmed through. Using turkey ham avoids pork while still providing a savory, smoky flavor.
  5. Remove the skillet from heat. Spread the turkey ham and vegetable mixture evenly over the bottom of the prepared baking dish.
  6. Sprinkle 1 cup shredded sharp cheddar cheese evenly over the ham mixture. Ensure even distribution so that every serving gets cheesy pockets.
  7. Pour the egg mixture gently over the cheese and ham, taking care not to displace the solids. The liquid should just cover the fillings.
  8. Bake on the center rack at 350°F / 177°C for 30 to 35 minutes, until the edges are set and the center jiggles only slightly when gently shaken. A knife inserted 1 inch from the center should come out clean.
  9. Let the casserole rest on a wire rack for 5 minutes before slicing. This allows the custard to finish setting and makes for cleaner squares.
  10. Slice into 4 equal portions using a sharp knife. Serve warm, garnished with fresh chives or parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions on medium power for 1 to 2 minutes, or warm in a 325°F / 163°C oven for 10 minutes until heated through. This casserole can be frozen for up to 2 months; thaw overnight in the fridge before reheating. For a dairy-free version, use unsweetened almond milk and dairy-free cheese shreds.

Nutrition

Keywords: ham and egg casserole, breakfast casserole, egg bake, turkey ham casserole, cheesy egg dish, brunch recipe, easy breakfast, baked eggs, Pioneer Woman style, protein-packed breakfast

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-ham-and-egg-casserole/