Cheesy Egg Bake with Potatoes and Ham (Uses 8 Eggs)

Cheesy egg bake is one of the easiest ways to turn a larger number of eggs into a simple, satisfying meal. It comes together quickly, bakes in a single dish, and can be portioned out for multiple servings, making it a practical option for both busy mornings and steady egg production. With a straightforward ingredient list and flexible add-ins, it’s a reliable recipe to keep in rotation when you need something filling without extra effort.

Eggs: 8
Servings: 8–10 servings
Prep: 15 minutes
Cook: 40–45 minutes
Total: ~1 hour
Cheesy egg bake with potatoes, ham, and melted cheese in a casserole dish with a serving lifted
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    Why You’ll Love This Recipe

    • Eggs bind everything into a cohesive, sliceable dish
    • Potatoes add structure and make it filling
    • Cheese adds richness and helps hold moisture
    • It bakes evenly in one dish with minimal effort

    Ingredients

    8 large eggs

    2 cups milk

    3 cups diced cooked potatoes (or frozen hash browns, thawed)

    1 ½ cups diced ham

    2 cups shredded cheddar cheese

    ½ cup diced onion

    ½ cup diced bell peppers (optional)

    1 tsp salt

    ½ tsp black pepper

    ½ tsp garlic powder

    Optional: green onions for topping

    Instructions

    1
    Preheat oven to 375°F. Lightly grease a 9×13 baking dish.

    2
    Prepare the base. Spread potatoes, ham, onion, and peppers evenly in the dish.

    3
    Add cheese. Sprinkle shredded cheese evenly over the mixture.

    4
    Mix eggs. In a bowl, whisk eggs, milk, salt, pepper, and garlic powder until fully combined.

    5
    Assemble. Pour egg mixture evenly over the casserole.

    6
    Bake. Bake for 40–45 minutes, until the center is set and the top is golden.

    4
    Cool slightly before serving. Let sit 5–10 minutes, then slice and serve.

    Tips

    Let rest 10 minutes before cutting

    Use pre-cooked fillings to avoid excess moisture

    Storage

    REFRIGERATOR

    • Let the egg bake cool completely before storing
    • Cover the dish tightly or transfer to an airtight container
    • Store in the refrigerator for up to 4 days

    Tip: Slice into portions first for quick grab-and-go meals

    FREEZER

    • Cut into individual portions
    • Wrap tightly (plastic wrap + foil or freezer-safe container)
    • Freeze for up to 2 months

    Best practice: freeze in single servings for easy reheating

    REHEATING

    From fridge:

    • Microwave: 1–2 minutes
    • Oven: 325°F for 10–15 minutes (better texture)

    From frozen:

    • Thaw overnight in fridge OR
    • Reheat covered at 325°F for 20–25 minutes

    MAKE-AHEAD OPTION (IMPORTANT FOR YOUR AUDIENCE)

    • Assemble the casserole the night before
    • Cover and refrigerate overnight
    • Bake fresh in the morning

    You may need to add 5–10 extra minutes to bake timeAllow the casserole to cool fully

    Variations

    • Vegetarian: Skip ham, add mushrooms or spinach
    • Spicy: Add jalapeños or hot sauce
    • Sausage version: Swap ham for cooked sausage
    • Lighter: Use milk alternatives and reduce cheese slightly

    If you’re working through a steady supply of eggs, recipes like this make it easier to turn them into full, satisfying meals without waste. Savory bakes are especially useful because they store well, reheat easily, and can be adapted based on what you already have on hand.

    For more ways to use eggs across both sweet and savory options, explore the main egg recipe collection. If you’re specifically trying to use a larger quantity at once, browse recipes designed for using 8–10 eggs to find more meals that help you work through your supply efficiently.

    If you’re keeping eggs on hand regularly, having reliable egg cartons can also make storage and organization easier—especially when you’re managing larger batches.

    Frequently Asked Questions

    More Questions

    Can I use fresh potatoes?

    Yes, just cook them slightly first so they soften during baking.

    How do I know it’s done?

    The center should be set and not jiggly.

    Can I freeze it?

    Yes. Bake, cool completely, then freeze in portions.

    Can I make this ahead of time?

    Yes. Assemble it the night before, refrigerate, and bake in the morning.

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