Ham & Cheese Breakfast Casserole

April/May 2006

Your rating: None Average: 3.7 (237 votes)

This healthy update of a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few egg yolks and using nonfat milk. Gruyère cheese has a delicious, nutty aroma and flavor, which means that with the relatively small amount in this recipe you still get a big impact. To finish the makeover use nutritious, fiber-rich, whole-grain bread instead of white. The results: plenty of flavor, half the calories and one-third the fat of the original.

"I used Southwestern style Eggbeaters, a little bit of ham and cheddar and chipotle chili powder as the spice. I topped it with thin slice of vine-ripened tomatoes...and it was delicious. "

8 Reviews for Ham & Cheese Breakfast Casserole


Forgot to add I also used gluten free bread (Schar), but I didn't use as much as suggested, I didn't want to compromise the texture of the casserole. Came out great.


Made this today for Father's Day brunch. I followed the recipe quite a bit, didn't have roasted peppers, but we love fresh peppers so added an extra amount of red and green pepper. Added some scallions, used 3/4 of a ham steak, swiss and havarti cheese, which I accidentally put IN the mix to bake, instead of adding on top. I added a bit of mozzarella on top once I realized my mistake - and then finished it and let it sit. Husband LOVED it and so did I. Very good. Served with fresh home fries. Thanks for this recipe.

Not sure about preparing the night before...

I made this exactly as posted here, but I didn't think it was very good or worth the effort. I made it the night before, and stored it in the fridge just like the recipe suggests, but I did not like adding the bread at all to this dish. My guests ate it, but honestly, it didn't even look appetizing to me. Probably good omitting the bread.

Eggs are good

I made this for Christmas brunch and everyone loved it! My mother is allergic to dairy and wheat and I used unsweetened Almond Milk, vegetarian mozzarella cheese and gluten free bread. Everyone loved it!

Easy Recipe for a Filling and Savory Breakfast!

This was really easy to make ahead of time and bake in the morning. I am glad that I used the crusts of the bread, because I am afraid that it wouldn't have had much texture otherwise. Next time I won't be so conservative with the pepper and rosemary and I might add some additional chili pepper to give it a little heat.


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