This Ham and Egg Bubble Up is a spectacular way to start any day. Whether it’s weekend brunching with friends or family holiday gatherings, it’s sure to hit the proverbial spot.
Easy Ham and Egg Bubble Up Recipe
This amazing make ahead breakfast casserole is at the top of my list of favorites. I have several breakfast casseroles here in the MSSK recipe index that remain fan favorites. My sausage egg and cheese casserole made with crescent rolls as well as an overnight eggs benedict casserole that’s company worthy. I’m always looking for more to add.
How to Make the Best Ham and Egg Bubble Up Recipe
This ham and egg casserole is a fantastic use for leftover holiday ham. That said, you can also make it with Deli ham or one of those ham steaks found in the meat department year-round. It’s a scrumptious one dish bubble up meal and leftovers reheat well, too.
- Ingredients you’ll need to make homemade Ham and Egg Bubble Up casserole: Frozen unbaked yeast roll dough, cubed ham, shredded Swiss or Monterey jack cheese, grated Parmesan cheese, large eggs, half and half, salt, black pepper, granulated garlic, onion powder and green onions.
- It’s important to use a deep dish baking dish for this casserole to prevent it from overflowing.
- Since this is assembled the night before, the baking time is based on a cold casserole. The time can easily be adjusted depending on how cold it is. If time allows, leave on the counter for 15 minutes to warm just a bit before baking.
- Please note, the rolls used in this recipe are unbaked rounds of yeast dough. Allow the frozen rounds of yeast roll dough to thaw on the counter for 15-20 minutes and then quarter each one using a sharp knife.
- Just as when baking a cake, it’s important to check the center of this bubble up for doneness with a toothpick. Look for a clean toothpick and it’s done.
- While baking, the rolls bubble up to the top and become golden and puffy while the creamy egg may take a bit longer to cook. Adjust the baking time according to how your oven performs and how done you like your scrambled eggs.
- Store leftover ham and egg bubble up in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
Serve Ham and Egg Bubble Up Casserole for Dinner
This dish is one you may have like to serve for breakfast, brunch or breakfast for dinner. While I dearly love biscuits, this dish is made with those little frozen unbaked dinner yeast roll bread rounds. It’s a shortcut hack that works like a charm. Should you prefer, you could adapt using canned biscuits.
More Southern Style Breakfast Casserole Recipes to Make
If you’re family is like mine, casseroles featuring our favorite breakfast fixings is a happy sight on the table any time of day. More breakfast casserole recipes you may like to try:
- Ham and Hash Brown Casserole is a heart and filling brunch favorite.
- Add a simple fruit salad to the side of this Tater Tot Italian Sausage Casserole and call it a meal.
- Southern Grits and Greens Casserole is rich and satisfying casserole for any time of day.
- Sweet Cherry Cheesecake French Toast is the best of both worlds.
- Overnight Eggs Benedict Casserole is easy and delicious!
- Sausage Breakfast Casserole turns ordinary ingredients into something special.
- Breakfast Strata from Skinny Taste.
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Ham and Egg Bubble Up
- 10 unbaked frozen dinner yeast rolls, thawed but still cold (I.e. Rhodes or similar)
- 1/2 lb smoked ham cubed
- 3 cups shredded Swiss or Cheddar or Colby Jack Cheese divided
- 10 large eggs
- 2 cups half and half
- 3 Tbsp grated Parmesan cheese
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp granulated garlic or garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground mustard
- 1 bunch green onion chopped
- Spray the bottom and sides of a deep 12 x 8 inch baking dish with cooking spray.
- Allow the dinner rolls to thaw on the counter for 15-20 minutes. Arrange in a single layer on the bottom of the baking dish.
- Arrange cubed ham over dough quarters then sprinkle with 1 1/.2 cups shredded cheese.
- In a medium size mixing bowl whisk together eggs, half & half, Parmesan, salt, black pepper, garlic powder, onion powder and ground mustard. Mix in green onions.
- Pour egg custard over rolls. Cover with plastic wrap and refrigerate overnight.
- To bake, preheat oven to 350°F. Let stand at room temperature for 10-15 minutes. Remove plastic wrap and sprinkle with remaining 1 1/2 cup cheese on top.
- Bake for 40 minutes then, lay a piece of foil on top. Continue to bake for an additional 15-20 minutes or until the eggs are set. (Test the center with a toothpick before removing from the oven)
- Let stand for 10 minutes on the counter, then serve.