Cracker Barrel Copycat Ham and Egg Casserole
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Ham and Egg Casserole is a simple, savory breakfast dish that will please the pickiest of eaters. It’s got everything you love about breakfast: sourdough, creamy eggs, chunks of juicy ham, and plenty of cheddar cheese. This Cracker Barrel breakfast casserole can be made with just 5 ingredients in under an hour!
Ham and Egg Casserole
I love a good breakfast casserole, whether it cooks overnight in the slow cooker or features a Tex-Mex flair.
But there’s something extra special about Cracker Barrel egg casserole.
I think it’s that tender, chewy layer of sourdough on the bottom that just hits the spot — like eggs on toast!
The delicious flavor combo of ham and cheddar is found in every bite, and this recipe is easy enough to make for a lazy weekend or a homestyle brunch.
If you’re just as crazy for ham and cheese as I am, you’ll want to try this ham and cheese quiche or a Moons Over My Hammy sandwich next!
Ingredient Notes and Substitutions
- Sourdough Bread – Sandwich-sized slices will fit into the bottom of your baking pan a lot better compared to the traditional round loaf slices.
You can also experiment with another type of bread. Whole wheat or rye would be a delicious base for ham egg and cheese casserole! - Eggs – Be sure to use large eggs. It’s also much easier to beat them if they’re closer to room temperature, so let them warm on the counter first if you have the time.
- Ham – This Cracker Barrel egg casserole recipe is a great way to use up leftover ham!
But if you don’t have one made, simply grab some ham steaks from the store or ask the deli counter to slice it extra thick. - Evaporated Milk – Adds richness and a custard-like texture to the egg mixture. Substitute with hall-and-half or milk for a lighter dish.
- Cheddar Cheese – This has the perfect balance of bold flavor and a great melt. Adjust the intensity of the flavor by choosing mild, sharp, or extra sharp.
Monterey Jack or Swiss are great options for a creamier texture and milder flavor, and you know I have to suggest Pepper Jack for a little kick!
Tips and Tricks to Make Perfect Cracker Barrel Egg Casserole
- Remove the crust from the bread.
This creates a more consistent texture and makes it easier to slice the dish once baked. As the bread soaks up the milk and egg mixture, it will swell a bit to fill in any gaps.
- Beat the eggs really well.
Use a fork or whisk to help break up the yolks and combine them evenly with the whites, plus a little bit of elbow grease to aerate the mixture. This helps the egg layer bake up nice and fluffy.
And as mentioned, this is much easier to do if they aren’t super cold from the fridge, so let them warm on the counter for a bit first.
- Wait before popping the dish in the oven.
Let the assembled ham and egg casserole rest for 10-15 minutes on the counter to allow the bread to soak up some of the liquid.
- Try different flavor combinations.
You can make Cracker Barrel egg casserole with a different type of meat, or swap the ham for veggies for a vegetarian version!
Brown some sausage links and chop those up, or crumble bacon strips after crisping them in the air fryer.
Mushrooms and bell peppers always taste great in breakfast casserole, though you’ll want to sauté and drain them first so they don’t make the dish watery.
Prep Ahead
- Dice ham
- Shred cheese
- Beat eggs
- Remove crust from bread
Kitchen Tools You Will Need
- 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles.
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
Serving Suggestions
Nothing goes better with Cracker Barrel breakfast casserole than a basket of warm biscuits or corn muffins!
And for a full breakfast spread, add a stack of fluffy buttermilk pancakes and some fresh fruit.
Storing and Reheating Ham Egg and Cheese Casserole
Once cooled, cover the pan or transfer leftovers to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.
If freezing, I usually wrap individual slices in plastic wrap and store them in a ziptop bag. Then, I can thaw just what I need in the refrigerator before reheating.
Warm ham egg and cheese casserole in the oven at 325°F for 15-20 minutes. Cover with foil to help it heat evenly.
Or, microwave individual portions for 2-3 minutes on medium power for a quick meal!
Cracker Barrel Breakfast Casserole FAQ
Sure! You’ll still add it directly to the bottom of your baking dish and layer the ham and egg mixture on top — similar to this sausage version.
Ham and egg casserole with cubed bread may need a few extra minutes to cook all the way through since the eggs will spread throughout the dish instead of baking in a single layer.
The key to a perfectly cooked breakfast casserole is using the right ratio of eggs, bread, and milk. If there’s too much liquid, the bread won’t be able to absorb enough to prevent the whole dish from being runny.
If it’s just a bit wet in the very center, it likely needs a bit longer in the oven. Bake for another 5 minutes and check it again.
You bet! Cover and refrigerate the dish overnight after it’s been assembled (up to 24 hours), then let it warm on the counter while you preheat the oven.
The sourdough bread will soak up even more of the egg mixture, resulting in more of a bread pudding texture on the bottom.
For more defined layers, you can always bake as directed and reheat it just before serving. Be sure to follow the storage and reheating instructions above.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Cracker Barrel Copycat Recipes
Cracker Barrel Copycat Ham and Egg Casserole
Ingredients
- 4-6 slices sourdough bread, crusts removed
- 1 1/2 cups diced ham
- 6 large eggs, beaten
- 1 ½ cups evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×13-inch casserole dish by lightly spraying it with non-stick cooking spray.
- Arrange six slices of crustless sourdough bread at the bottom of the casserole dish. Tear the bread into pieces if necessary to cover the entire bottom without overlapping.
- In a medium bowl, beat six large eggs thoroughly. Add 1 1/2 cups of evaporated milk, 1 teaspoon of salt, and ½ teaspoon of black pepper. Whisk the mixture until it's well combined.
- Pour the egg mixture evenly over the bread in the casserole dish, ensuring every piece of bread is soaked with the mixture.
- Sprinkle 1 1/2 cups of diced ham over the soaked bread.
- Top the casserole with 2 cups of shredded cheddar cheese, spreading it generously over the entire mixture.
- Let the casserole sit for 10-15 minutes. This allows the bread to absorb the egg mixture, enhancing the dish’s texture.
- Place the casserole dish in the preheated oven. Bake for 30-35 minutes until the eggs are set and the cheese on top is bubbly and golden brown.
- Once baked, remove the casserole from the oven. Allow it to cool slightly before serving. Enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2025
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