Ham Egg and Cheese Breakfast Bake
You will love this breakfast bake! Its made with 5 ingredients and with the pre-made pie crust on the top and bottom layer, it gives it the flavor and crisp in a breakfast bake that will make you go back for seconds.
This Ham, Egg, and Cheese Breakfast Bake is the brunch centerpiece you will reach for at every holiday and big family breakfast from now on. A flaky pie crust on the bottom AND top sandwiches a savory filling of ham (or breakfast sausage), nine eggs, parmesan, and stretchy mozzarella into the most impressive five-ingredient breakfast bake I have ever made. It takes 10 minutes of prep, an hour in the oven, and the result is breakfast magic.
I love this recipe because the pie crust top is what takes it from a standard breakfast casserole to something that feels special. The bottom crust catches all the egg and ham juices and turns golden underneath. The top crust gets brushed with egg wash and bakes into this beautiful flaky golden lid. When you slice into it, you get that satisfying knife-through-crust crunch followed by hot, eggy, cheesy, savory filling. It is essentially a deluxe breakfast pot pie.
The five-ingredient framing is honest. Pie crust, ham (or sausage), eggs, parmesan, mozzarella. That is genuinely it. Pre-made refrigerated pie crusts (Pillsbury, Trader Joe's) do all the hard work of pastry. Diced ham from the grocery store deli or pre-cooked breakfast sausage handles the protein. The cheese blend of parmesan and mozzarella gives you both savory depth and the satisfying cheese-pull moment.
This serves 6 people generously and reheats beautifully in the air fryer or microwave throughout the week. Make it for Christmas morning, Easter brunch, a weekend houseguest situation, or just a Sunday when you want breakfast to feel like a celebration. Let's make it.
📝 Ingredients
- 2 premade refrigerated pie crusts - room temp
- 2 cups of Cooked, cubed ham or 1lb of cooked crumbled breakfast sausage
- 9 eggs
- 1/2 tsp Seasoning salt
- 1/2 cup Parmesan cheese
- 2 cups shredded mozzarella cheese
👩🍳 Directions
- 1
Heat oven to 350. Grease the bottom of an 8x8 pan
- 2
Add 1 of the pie crust to the bottom of the pan evenly covering the bottom and up the sides.
- 3
Add chopped ham or cooked sausage on top of the pie crust. Add shredded mozzarella cheese to the top of the ham. Sprinkle with pepper.
- 4
Beat all 9 eggs together in a bowl and add in parmesean cheese and seasoning salt. Mix well. Remove 2 spoons worth of the egg mixture to a small bowl to use as egg wash in step 7
- 5
Pour egg mixture on top of ham
- 6
Add second pie crust on top of the eggs, pinching together the sides to connect the pie crusts as much as possible. Then use a fork to lightly press the sides together to create a crust look.
- 7
Use a brush and brush the reserved egg mixture on top of the pie crust
- 8
Cook in the oven for 50 minute to one hour until the top is golden brown.
- 9
Let sit for 15 minutes before slicing. Serve warm.
- 10
To reheat: add to air fryer until warm or slice into smaller pieces and microwave until heated. Store in airtight container for one week.
Ingredient Notes & Substitutions
Premade refrigerated pie crusts: 2 crusts at room temperature. Pillsbury, Trader Joe's, or any brand from the refrigerated section. Bring them out 20 to 30 minutes before assembling so they unroll without cracking.
Cooked ham OR breakfast sausage: 2 cups of cubed cooked ham OR 1 pound of cooked crumbled breakfast sausage. Use what you love. Deli ham, leftover holiday ham, or pre-diced ham steaks all work.
Eggs: 9 large eggs. The protein and structure of the bake. Beat well with a whisk for the smoothest texture.
Seasoning salt: Half a teaspoon. Lawry's brings depth that plain salt cannot. Mixed into the eggs before pouring.
Parmesan cheese: Half a cup grated. Adds savory umami depth throughout the egg layer. Mix it directly into the beaten eggs.
Shredded mozzarella: 2 cups. The stretchy, melty layer that sits between the ham and the egg. Pre-shredded works, shredded from a block melts smoother.
Pepper: A few cracks on top of the ham and mozzarella layer for extra flavor.
How to Store, Reheat & Freeze
Store leftover breakfast bake in an airtight container in the fridge for up to one week. Reheat in the air fryer at 350 for 5 to 6 minutes for the crispiest crust, or microwave individual slices for 1 to 2 minutes. The pie crust holds up surprisingly well even after a few days in the fridge.
To freeze, bake completely, cool, slice into portions, wrap each tightly in plastic wrap, and store in a freezer bag for up to 2 months. Reheat from frozen in a 350 oven for 20 to 25 minutes until heated through and the crust is crispy again.
What to Serve With Ham, Egg, and Cheese Breakfast Bake
This is the centerpiece of a brunch spread. Pair with fresh fruit salad, mimosas, bloody marys, fresh-squeezed orange juice, coffee, and a side of hash browns or breakfast potatoes. For a holiday morning, add cinnamon rolls, yogurt parfaits, and bacon or sausage on the side. For a smaller weekend breakfast, just slice the bake and serve with avocado toast and fresh berries. It works beautifully reheated for lunch the next day too with a green salad.
💡 Tips for Success
- Use refrigerated pie crusts brought to room temperature first. Cold pie crusts crack and tear when you try to unroll them. 20 to 30 minutes on the counter is the sweet spot.
- Grease the 8x8 pan really well. Butter or non-stick spray, including up the sides. The bottom crust can stick if the pan is not properly prepared.
- Press the bottom pie crust gently into the pan and up the sides about an inch. This creates a barrier that holds the egg filling. The crust will not cover the entire side of the pan, just the bottom and a little climb up.
- Use cooked ham OR cooked sausage, not raw. Two cups of diced cooked ham (deli ham, leftover holiday ham, or pre-diced ham steaks) or 1 pound of cooked crumbled breakfast sausage. Both work great.
- Whisk the eggs really well with the parmesan and seasoning salt before pouring in. A good whisk creates uniform eggs with even seasoning distribution.
- Reserve a couple of spoonfuls of the beaten egg mixture before pouring into the pan. You will use this as an egg wash on the top crust.
- Lay the top pie crust over the filling and pinch the edges to the bottom crust. Use a fork to press around the edge for a decorative crust look. Cut a few small steam slits in the top with a knife.
- Brush the top crust with the reserved egg mixture before baking. This is what gives you that beautiful golden brown shiny finish on the pie crust top.
❓ Frequently Asked Questions
Ham or sausage, which is better?
Both are excellent. Ham gives a salty, savory deli-style flavor that pairs beautifully with the cheese and pie crust. Sausage adds a more breakfast-y flavor with hints of sage and black pepper. Try one and switch the other next time.
Can I use other cheeses?
Yes. Sharp cheddar instead of mozzarella works great. Gruyere is fancy. Pepper jack adds a kick. The parmesan adds savory depth so keep that, but the second cheese can be anything that melts well.
Can I make my own pie crust?
Absolutely if you love making pastry. Two homemade single-crust recipes will give you the same result. The refrigerated kind is just the easy weeknight option.
Can I add vegetables?
Yes. Diced sauteed bell peppers, mushrooms, spinach (squeezed dry), or sun-dried tomatoes all work. Saute heartier veg first so they release their water before going in the bake.
Can I make this ahead?
You can assemble the whole bake up to 24 hours ahead, cover with plastic wrap, and refrigerate. Brush with egg wash and bake just before serving. Add 10 minutes to the bake time to account for the cold start.
How long does it keep?
Store in an airtight container in the fridge for up to a week (yes, a full week!). Reheat in the air fryer at 350 for 5 to 6 minutes for the crispiest crust, or microwave individual slices for 1 to 2 minutes.
Can I freeze it?
Yes. Bake completely, cool, slice into portions, wrap each tightly in plastic wrap, and freeze in a freezer bag for up to 2 months. Reheat from frozen in a 350 oven for 20 to 25 minutes until heated through.
Made this recipe?
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