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Ham, Egg & Cheese Casserole

Total Time

Prep: 35 min. Bake: 40 min. + standing


12 servings

Turn a classic French grilled sandwich, the croque-madame, into a saucy breakfast casserole no one will be able to resist. —Melissa Millwood, Lyman, South Carolina
Ham, Egg & Cheese Casserole Recipe photo by Taste of Home


  • 1 loaf (1 pound) frozen bread dough, thawed
  • 3/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 2-1/2 cups 2% milk
  • 3 tablespoons Dijon mustard
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup grated Parmesan cheese
  • 1 pound sliced smoked deli ham
  • 2 cups shredded Swiss cheese
  • 6 large eggs
  • 1/4 cup minced fresh parsley


  1. Preheat oven to 350°. On a lightly floured surface, roll dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. baking dish; build up edges slightly.
  2. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in mustard, pepper, salt and nutmeg. Remove from heat; stir in Parmesan cheese.
  3. Place a third of the ham over the dough; top with 1 cup sauce and 2/3 cup Swiss cheese. Repeat layers twice. Bake, uncovered, 30 minutes or until bubbly and crust is golden brown.
  4. Using the back of a tablespoon, make 6 indentations in top of casserole to within 2 in. of edges. Carefully break an egg into each indentation.
  5. Bake 10-15 minutes longer or until egg whites are completely set and yolks begin to thicken but are not hard. (If desired, bake an additional 5 minutes for firmer eggs.) Sprinkle with parsley. Let stand 10 minutes before cutting.

Nutrition Facts

1 piece: 405 calories, 23g fat (12g saturated fat), 176mg cholesterol, 992mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 22g protein.

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