December 20, 2023

Savory Ham and Cheese Egg Bake

I loved making this delicious savory egg bake on the Jason Show today that will go perfectly on Christmas morning!

Egg bakes are popular for several reasons, but I think the most popular is the ease of prep and baking on Christmas morning! Egg bakes offer a versatile and convenient way to prepare a delicious and nutritious dish. Here are some reasons why people make egg bakes:

  1. Versatility: Egg bakes can include a variety of ingredients, such as eggs, vegetables, meats, cheeses, and herbs. This versatility allows people to customize their egg bakes based on personal preferences or the ingredients they have on hand.
  2. Ease of Preparation: Making an egg bake is relatively easy and requires minimal hands-on time. It involves mixing ingredients, pouring them into a baking dish, and then baking until set. This makes it a convenient option for busy mornings or when hosting brunch.
  3. Make-Ahead Option: Egg bakes are often prepared in advance and can be refrigerated or frozen. This makes them a great make-ahead option for busy individuals or those who want to plan meals ahead of time. It’s also convenient for meal prepping.
  4. Feeds a Crowd: Egg bakes are a popular choice for gatherings, brunches, or family breakfasts because they can easily be scaled up to feed a larger group of people. They’re an efficient way to prepare a satisfying meal for a crowd.
Savory Ham and Cheese Egg Bake

Savory Ham and Cheese Egg Bake

Yield: 8

Egg bakes are a great way to celebrate Christmas morning with ease.


  • 6 cups of cubed stale bread
  • 1 cup shredded gruyere cheese
  • ½ lb of sliced ham
  • 8 eggs
  • 2 cups whole milk
  • 1 fresh garlic clove grated on a micro plane grater
  • 1 Tbsp chopped fresh sage
  • ½ teaspoon dried mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Spray a 9×13-inch baking dish with nonstick cooking spray.
  2. In the baking dish combine the bread cubes and cheese.
  3. Cut the ham in half and tuck the slices into the bread cubes
  4. In a large bowl lightly whisk the eggs to break up the yolks.
    Add in the milk, garlic, sage, mustard, salt, and pepper, and whisk to combine.
  5. Pour the mixture evenly over the top of the bread mixture. Use
    your hands or a large spoon to gently press down on the bread to ensure it is
    completely soaked by the egg mixture.
  6. Cover and refrigerate overnight.
  7. Remove the casserole from the refrigerator 30 minutes before
  8. Preheat the oven to 350ºF. Uncover and bake the casserole until
    a tester inserted in the middle comes out clean, about 45 minutes.

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