When you make the Cracker Barrel Ham and Egg Casserole you can enjoy this delicious breakfast at home.
There is nothing better than a leisurely breakfast. I love to have a hearty breakfast in the morning, but as I am not a true morning person, making an elaborate breakfast for me is difficult.
Here we have Cracker Barrel’s Ham and Egg Casserole, their recreation of strata. This recipe is one that you can prepare the night before, perhaps while you are cooking dinner, and then pop into the refrigerator.
The next morning, take it out and place it into a hot oven for about 30 minutes, and you have a hearty breakfast.
Table of Contents
Ingredients
Here’s a list of what you need:
- Lean ham, country cured is best
- Sliced sourdough bread
- Eggs
- Evaporated milk
- Salt
- Ground black pepper
- Shredded mild cheddar cheese
You may want to substitute the ham for another type of meat in your refrigerator, or you may even want to go meatless. This recipe can be made in a million different ways.
How to Make Ham Egg and Cheese Casserole
- Spray a casserole dish with a non-stick spray and place sourdough bread on the bottom of the casserole dish.
- Beat eggs.
- Add salt, pepper and evaporated milk to the eggs and mix thoroughly.
- Pour egg mixture over the bread.
- Sprinkle ham and cheese over the egg mixture and cover it with plastic wrap or a lid.
- Place the casserole in the refrigerator overnight or at least five hours.
- Bake at 350 degrees for 20 to 22 minutes.
This ham egg and cheese breakfast casserole is the perfect make-ahead casserole to enjoy when you have company or over the weekend.
Love Cracker Barrel breakfast? Check out these copycat recipes!
Favorite Breakfast Recipes
- Bacon Egg Bites
- Ham and Cheese Egg Bites
- Homemade Oatmeal
- McDonalds McMuffin
- Sausage Burrito
- Skillet Baked Eggs
- Sprinkle Pancakes
- Wendys Breakfast Sandwich
- Whataburger Breakfast Sandwich
You can find many more easy breakfast recipes and copycat Cracker Barrel recipes here at CopyKat!
Cracker Barrel Ham and Egg Casserole
Ingredients
- ⅓ cup diced lean ham country cured is best
- 1 slice sourdough bread (remove crust and cut to fit the bottom of casserole dish)
- 5 beaten eggs you want 1 cup of eggs
- ¼ cup evaporated milk
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup shredded mild cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- Spray a casserole dish with a non-stick spray and place sourdough bread on the bottom of the casserole dish.
- Beat eggs in a medium bowl.
- Add salt, pepper, and evaporated milk to the eggs and mix thoroughly.
- Pour the egg mixture over the bread.
- Sprinkle diced ham and shredded cheese over the egg mixture and cover with plastic wrap or a lid.
- Place the casserole in the refrigerator overnight or at least five hours.
- Bake for 20 to 22 minutes, depending on the depth of the casserole dish. You will know this is completely done when you shake the dish slightly and the eggs do not wiggle.
hazel Meyler
Could you add hash browns to this? If so how much and what other tweaks would you need to make.
Stephanie
Off the top of my head, I would think you would have to swap out the bread for the hashbrowns. I think this recipe could take a 2 pound bag of frozen hashbrowns.
sandra mcpherson
As a former employee at C.B. I have made all their recipes. The key in this recipe is the C.B. sour dough bread. There is nothing like it. You just cut it into 1 Inch cubes, no need to cut crust off. The liquid is 2 parts egg to 1 part milk. I made these in quantity so I used 3/4 gallon of the egg mixture. Pour the liquid over the bread making sure it is all saturated. Add whatever kinds of meat or vegetable you like. Cover with shredded colby and bake. Make sure you spray the baking dish with oil.
Norine
I would love a recipe for popeyes ck
Stephanie
Thank you for your suggestion.
Karla Gibson
What is the pan size. You only use 1 slice of bread.. Can you use white or wheat bread.
Stephanie
I use a 1 quart sized baking dish.
Stephanie
In the restaurant, they use white bread. You can use either.
Loida
A sliced of bread? How big or thick of a slice, look like I would need 2 to 3 sliced of bread to cover a loaf pan. Or does it matter?
Stephanie
I used normal sandwich bread for this recipe.
austinandjusin
That’s a long time to preheat the oven.
steve
that,s what ithought
Miki
Kathy, my husband and I ate this nummy casserole at Cracker Barrel while traveling for Christmas. Because the taste and appearance were fresh in my mind, I knew right away what was missing. Sprinkle about a tablespoon of diced pimento and two-three thinly sliced green onions, with the ham, over the bread. When you whisk the eggs, use about 1/3 cup of heavy cream wrather than evaporated milk, AND add about a teaspoon of the juice from the pimento jar. Be certain to let the cassserole sit overnight, if using for breakfast, or for at least 8 hours during the day, if you are doing breakfast for dinner. Also, the waitress at Cracker Barrel advised they use cojack and cheddar cheeses in the casserole. I promise that if you follow the above additions, you will find that this tastes exactly like the Cracker Barrel recipe.
kay
How does the bread go after cooking? hope not soggy.can you use ordinary bread and milk ? Ta
Shari
I made this according to the original recipe given, and it didn’t taste at all like the Cracker Barrel version. I tried it again with the modifications Miki suggested, and it turned out wonderful. I added the pimentos and added some of the pimento juice to the egg mixture. I used heavy cream instead of evaporated milk, and used a combination of cheddar/jack and colby cheeses. I used diced up Cook’s Ham Steak. Instead of sliced green onions, I just sprinkled a tiny bit of onion powder on top of the bread and egg mixture along with the salt and pepper. I had to bake mine much longer than 25 minutes though; closer to 40 minutes to get it to where the eggs didn’t wiggle.
Kelly Woessner Pavlack
It wasn’t even close to the taste. I was so disappointed.
Bambi
It would be nice to know what size pan to use! Thank You!
Emily
Looks like just a regular loaf pan.
Stephanie Manley
It was an old glass storage container.
Stephanie
I used an antique glass baking dish for this recipe, it wasn’t a loaf pan, but I am not sure what it was. You can use anything that is a 1 quart size.
Joan
Bake at what oven temperature?
Stephanie
350.
Elaine Kemp Huerter
It says 350
Kath
I love that this serves 2! I’m going to try it with some of our leftover ham.