Ham and Cheese Breakfast Bake

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 182kcal

Author: Lauren

This Ham and Cheese Breakfast Bake is a perfect, protein-packed breakfast to prep and enjoy all week long! It’s fluffy, cheesy and stores well (even freezes great!) Have it in and out of the oven in just 20 minutes!

Print Recipe

Equipment

9x13 baking dish

Ingredients

3 cups Kodiak Cakes Buttermilk pancake mix (318g) or other pancake mix of choice
1 tsp baking powder
2 cups water (480g)
4 oz. diced ham (112g)
1/2 cup reduced-fat shredded cheddar cheese (56g)

Instructions

Pre-heat oven to 350 degrees F and spray a 9x13" baking dish with cooking spray.
Mix Kodiak mix, baking powder, and water until there are no clumps. Pour pancake batter into dish. Top the batter evenly with the ham and shredded cheese.
Bake for about 20 minutes, or until toothpick inserted in center comes out clean.

Notes

To make gluten-free: use gluten-free pancake mix (Kodiak Cakes has a version).

To make dairy-free: use a plant-based pancake mix (Kodiak has a version) and use dairy-free cheese.

To make vegan: do the same as above + omit the ham or sub in meatless crumbles instead.

Switch It Up! Ham not your thing? Feel free to sub with turkey sausage or chicken sausage! You can also sub with a veggie or just omit it completely!

To store: let cool completely then wrap tightly with plastic wrap. Store in the fridge for up to a week.

To freeze (entire casserole): let it cool completely. Cover the top of the dish with plastic wrap and seal as best as you can. Then wrap the entire dish with foil or place in a freezer-safe bag, removing as much air as possible. Freeze for up to 3 months.

To freeze (individual servings): Let it cool completely, then cut into servings and wrap each piece individually in plastic wrap, sealing as best as you can and removing as much air as possible. Wrap again in foil or put in a freezer-safe bag. Freeze for up to 3 months.

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