I’m willing to bet many of you are juggling the same whirlwind I am right now: performances, school concerts, end-of-term projects, and a stack of family and work obligations. All of that adds up to one long marathon of “get it done.”
Takeout isn’t a long-term solution for me — it doesn’t keep us feeling our best, and feeding a family of seven from restaurants would quickly blow the budget. What helps is having a stash of easy, make-ahead recipes that scale, reheat well, and please a crowd.
This Ham and Cheese Melt Egg Bake is exactly that kind of recipe. It’s simple to assemble, uses everyday ingredients, can be prepared ahead, reheats beautifully, and satisfies a variety of tastes. It’s reliable, comforting, and perfect when you need a no-fuss, filling meal.
In classic breakfast-casserole terms, this is a strata — though I grew up calling this style of dish an egg bake, so that’s the name I use. The idea is straightforward: use bread (stale or toasted), layer it with meat or vegetables, whisk eggs with milk and seasonings, pour the custard over the layered ingredients, top with cheese, and bake.
Ham and Cheese Melt Egg Bake leans into breakfast-sandwich flavors by using toasted English muffins and Canadian bacon. The result is reminiscent of a ham-and-egg breakfast sandwich transformed into a savory, souffle-like strata with a crisp, cheesy top and a tender, never-dry center.
The prep is ridiculously easy. Split and toast English muffins, layer them alternately with Canadian bacon in a 9×13 pan, scatter shredded Cheddar and cubed Swiss, whisk eggs with milk, Dijon, hot sauce and seasonings, pour the mixture over the pan, cover, and refrigerate for 6 to 12 hours. When you’re ready, set the pan on a rimmed baking sheet, let it sit while the oven preheats, then bake until puffed and set. Brunch (or dinner) is ready with almost no morning effort.
This bake is ideal for holidays or busy mornings. Imagine preparing it the night before Christmas and popping it into the oven while everyone opens gifts — the smell of baking ham and melting cheese is a lovely way to start the day. It’s also great when you want a hands-off dish that feels special without last-minute stress.
Ham and Cheese Egg Bake
This recipe yields a large pan, ideal for feeding a family or having leftovers for another meal. If you need a smaller portion, you can halve the recipe and bake it in an 8×8 pan; baking time will be shorter (about an hour) — check doneness as described below.
The most reliable way to ensure the casserole is fully set is an instant-read thermometer: remove it when the center reaches 157°F. If you don’t have a thermometer, look for a well-browned, puffed center that doesn’t jiggle. A sharp knife inserted into the center should come out clean; if it shows uncooked egg, return the dish to the oven a bit longer.
Leftovers keep well in the refrigerator for several days and reheat easily in the oven or microwave, making this a versatile meal for busy households.
Ham and Cheese Melt Egg Bake
Rebecca Lindamood
Ingredients
- non-stick cooking spray
- 8 English muffins split and toasted
- 16 slices Canadian bacon about 3/4 of a pound
- 3 cups Cheddar shredded
- 1/3 cup Swiss cheese cubed
- 16 eggs
- 4 cups milk
- 2 tablespoons coarse grain Dijon mustard
- 2 teaspoons hot sauce
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
Instructions
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Lightly spray a 9×13 baking pan with nonstick cooking spray and set aside. Cut each toasted English muffin half in half crosswise.
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Arrange the English muffin pieces and Canadian bacon in alternating, overlapping layers in the prepared baking dish. Scatter the shredded Cheddar and cubed Swiss evenly over the top.
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Whisk together eggs, milk, Dijon mustard, hot sauce, kosher salt, black pepper, granulated onion, and granulated garlic in a large bowl. Pour the mixture evenly over the pan contents. Cover tightly with plastic wrap and refrigerate for 6 to 12 hours before baking.
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Place the 9×13 pan on a rimmed baking sheet and set it on the counter while you preheat the oven to 350°F. Bake uncovered until puffed and set in the center, about 90 minutes, or until an instant-read thermometer inserted halfway into the center reads 157°F.
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If the top begins to brown too quickly before the center sets, loosely cover the pan with foil (sprayed lightly with nonstick spray) to prevent scorching. Remove from the oven and let rest for at least 10 minutes before slicing and serving.
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Store leftovers tightly covered in the refrigerator for up to a week.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients and amounts you use with your preferred calculator.
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