Cracker Barrel Ham and Egg Casserole

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 a 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.
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.


Cracker Barrel Ham and Egg Casserole

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Cracker Barrel Ham and Egg Casserole

  • Author:
  • Recipe Type: Casserole Recipes, CopyKat Restaurant Recipes, CopyKat Recipes
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Serves: 2
Cracker Barrel Ham and Egg Casserole

This is a great breakfast that is so easy to make and very tasty!


  • 1/3 cup lean cooked diced ham†(country cured ham if available)
  • 1 slice sourdough bread†(remove crust and cut to fit bottom of casserole dish)
  • 4 to 5 eggs, beaten (you want one cup of eggs)
  • 1/4 cup evaporated milk
  • 1/4 teaspoons salt
  • 1/4 teaspoons ground black pepper
  • 1/2 cup shredded mild cheddar cheese


Preheat oven to 350 degrees. Spray casserole dish with a non-stick spray and place sourdough bread on the bottom of casserole dish. Beat eggs; add salt, pepper and evaporated milk and mix thoroughly. Pour egg mixture over bread. Sprinkle diced ham and shredded cheese over egg mixture and cover with plastic wrap or another type of lid. Place casserole in the refrigerator overnight or in refrigerator for 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.

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  • austinandjusin

    That’s a long time to preheat the oven.

  • 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.

  • 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.

  • Joan

    Bake at what oven temperature?

    • Stephanie


    • 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.