Can I make this in advance?

Yes. Make this in advance and store for up to 3 days in the refrigerator or up to 2 months in the freezer. NOTE: You can store this in individual pieces or as a whole casserole. Reheat in a 350°F oven when ready to serve. See above for more reheating instructions.

Can I assemble this ham breakfast casserole the night before and bake the next morning?

Yes - HOWEVER, we recommend making the casserole up to pouring the eggs over the top (step 9 in the recipe). Whisk the eggs and cream and refrigerate them separate from the other ingredients in the fridge overnight. In the morning pour the egg mixture over the leeks, ham, and cheese and top with the remaining cheese. Bake and serve.

Can you freeze the casserole after it is baked?

Yes, bake as directed and let cool completely. Freeze the whole casserole or individual pieces in an airtight container for up to 2 months. See above for more notes on reheating the egg casserole.

Ham and Gruyere Egg Casserole For a Crowd

Description

This ham and gruyere egg casserole is our go-to when we want a delicious and filling breakfast! It’s a great option for a weekend breakfast or holiday brunch, whether you’re celebrating Mother’s Day, Easter, or Christmas.

Ingredients

Scale

15 eggs
3/4 cup heavy cream
Salt and pepper to taste
8 ounces (2 cups) shredded gruyere cheese, divided
2 Tablespoons butter, divided
3-4 medium leeks, cleaned and sliced (about 2-3 cups sliced leeks)
2 1/2 cups diced ham (12 ounces)

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Instructions

Preheat oven to 350°F.
Crack eggs into a large mixing bowl. Add milk, salt and pepper to the eggs and whisk until well combined. Set aside.
Add 1 Tablespoon butter to skillet over medium heat.
Once butter is melted add the sliced leeks and sauté until soft, about 4 minutes.
Add diced ham to the skillet with the leeks and cook until leeks and ham are just starting to brown, 4-5 minutes.
Add remaining 1 Tablespoon butter to a 13 x 9 baking dish and place dish in the preheated oven for 1-2 minutes until the butter is melted. Using hot pads, carefully tip baking dish to spread the butter around the bottom and sides.
Spread leek and ham mixture over the bottom of the baking dish.
Sprinkle 3/4 of the shredded gruyere cheese over the top of the leeks and ham.
Pour egg mixture over the leeks, ham, and cheese.
Spread remaining 1/4 shredded cheese over the top of the eggs.
Cover baking dish and place back in the 350°F oven. NOTE: We use a cookie sheet to cover the casserole dish.
Bake 25 minutes. Remove cover and bake another 15-20 minutes or until a knife inserted in the middle of the casserole comes out clean.
Remove from the oven and let sit for 5 minutes. Cut and serve.

Notes

The casserole is done when a knife in the middle comes out clean. You can also check the temperature of the eggs. It should reach an internal temperature of at least 165°F.

Favorite riffs. Add more or less ham, cheese, or leeks based on what you like. Use your favorite cheese instead of the gruyere. Shredded cheddar, white cheddar, cream cheese, or goat cheese would all be great. Use deli ham instead of a ham steak. Sauté leeks and place in baking dish. Tear the deli ham into pieces and spread over the leeks in the casserole dish. Continue with the recipe above. Use shallots or white, yellow, or green onions instead of leeks.

Make this your own. Use more or less ham, cheese, or leeks.

Make ahead of time. This is great made ahead of time. Reheat in a 350°F oven until warm.

Prep Time: 5 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 226
Sugar: 1.1 g
Sodium: 356.3 mg
Fat: 15.5 g
Carbohydrates: 3.1 g
Protein: 17.9 g
Cholesterol: 234.7 mg