Cracker Barrel Ham and Egg Casserole

When you make the Cracker Barrel Ham and Egg Casserole you can enjoy this delicious breakfast at home.

homemade Cracker Barrel ham and egg casserole on a plate and in a baking dish


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.

ham egg and cheese casserole in a baking dish

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.

ham and egg casserole ingredients

How to Make Ham Egg and Cheese Casserole

  1. Spray a casserole dish with a non-stick spray and place sourdough bread on the bottom of the casserole dish.
  2. Beat eggs.
  3. Add salt, pepper and evaporated milk to the eggs and mix thoroughly.
  4. Pour egg mixture over the bread.
  5. Sprinkle ham and cheese over the egg mixture and cover it with plastic wrap or a lid.
  6. Place the casserole in the refrigerator overnight or at least five hours.
  7. 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.

ham egg and cheese casserole and a fork on a plate

Love Cracker Barrel breakfast? Check out these copycat recipes!

Favorite Breakfast Recipes

You can find many more easy breakfast recipes and copycat Cracker Barrel recipes here at CopyKat!

homemade Cracker Barrel ham and egg casserole on a plate and in a baking dish

Cracker Barrel Ham and Egg Casserole

Cracker Barrel Ham and Egg Casserole is a great ahead make a meal that you can serve for your family.
5 from 7 votes
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Course: Breakfast
Cuisine: American
Keyword: Cracker Barrel Recipes, Ham and Egg Casserole
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Calories: 458kcal

Ingredients

  • 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.

Nutrition

Calories: 458kcal | Carbohydrates: 22g | Protein: 34g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 471mg | Sodium: 845mg | Potassium: 447mg | Fiber: 0g | Sugar: 4g | Vitamin A: 955IU | Vitamin C: 0.6mg | Calcium: 363mg | Iron: 4.2mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

    • 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.

  1. 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.

  2. 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?

  3. 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.

    • 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.

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