If you’re looking for the ultimate crowd-pleasing morning meal, this Ham And Cheese Breakfast Casserole is about to become your new go-to.
It’s the kind of dish that fills your kitchen with the most incredible aroma and has everyone gathered around the table before you even call them.
Perfect for holidays, Sunday brunches, or any morning when you want to feed a hungry crowd without spending all day in the kitchen.
The best part? You can prep it the night before and simply pop it in the oven the next morning.
It’s honestly one of the most satisfying breakfasts you can make with simple, everyday ingredients.
If you love cozy, baked breakfast dishes, you’ll also want to bookmark my Cinnamon French Toast Bake for another easy make-ahead morning favorite.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Ham And Cheese Breakfast Casserole
This casserole is the definition of effortless comfort food.
It comes together with basic pantry staples, and even the most beginner cook can nail it on the first try.
The combination of savory ham, melty cheddar, soft bread, and a rich egg custard is absolutely irresistible.
Every single bite is warm, hearty, and satisfying in the best possible way.
It’s a truly flexible dish. You can customize the cheese, swap out the bread, and add extra mix-ins to make it your own.
The overnight prep option is a total lifesaver for holidays and big family breakfasts when you’d rather not be scrambling in the morning.
Here’s a quick rundown of why this recipe works so well:
- Feeds a crowd with minimal effort
- Make-ahead friendly for stress-free mornings
- Uses simple, affordable ingredients
- Customizable with different cheeses, veggies, or meats
- Perfectly satisfying with protein, carbs, and fat in every bite
- Kids and adults both absolutely love it
- Great for holidays, brunch gatherings, or casual weekends
Ingredients
This recipe uses a handful of classic, easy-to-find ingredients that come together into something truly special.
Each component plays an important role in building that rich, custardy, cheesy texture you want in a good breakfast casserole.
- 8 cups day-old white or French bread, cubed into 1-inch pieces (about 12 oz)
- 2 cups diced cooked ham (about 10 oz)
- 2 cups shredded sharp cheddar cheese, divided
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons unsalted butter, for greasing the baking dish
- 2 tablespoons fresh chives or parsley, chopped (for garnish)
Read Also: Asparagus And Cheese Strata Recipe
Kitchen Equipment Needed
You don’t need any fancy tools to pull this off. Standard kitchen equipment is all you need for a beautiful result.
Having your equipment ready before you start makes the process much faster and more enjoyable.
- 9×13-inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Cutting board and sharp knife
- Measuring cups and measuring spoons
- Rubber spatula or wooden spoon
- Aluminum foil
- Instant-read thermometer
- Plastic wrap (if making ahead overnight)
Recommended Products for This Recipe
I only recommend products I’ve personally found helpful, and these are some of my top picks for making this casserole turn out perfectly every time.
1. Pyrex Deep 9×13 Glass Baking Dish
A deep, oven-safe baking dish makes all the difference in a casserole like this.
The Pyrex 9×13 glass dish distributes heat evenly, so your custard sets beautifully without the edges overcooking. It’s also easy to clean and goes straight from the fridge to the oven.
2. ThermoPro Instant Read Meat Thermometer
Taking the guesswork out of knowing when your casserole is done.
An instant-read thermometer ensures your egg custard has reached a safe internal temperature of 160°F without overbaking. It saves every time you cook egg-based dishes.
3. Tillamook Extra Sharp Cheddar Cheese Block
The quality of the cheese you use matters enormously in a recipe where cheese is front and center.
I love using a sharp or extra-sharp block cheddar and shredding it myself for the best melt and flavor.
Tillamook’s extra sharp cheddar has a bold, tangy depth that takes this casserole to another level.
4. Le Creuset Enameled Cast Iron Baking Dish
If you want a truly stunning presentation for a holiday brunch, a Le Creuset baking dish is worth every penny.
It retains heat beautifully, keeps the casserole warm at the table, and looks gorgeous going from oven to table. The enameled interior is non-stick and a breeze to clean.
5. OXO Good Grips 11-Inch Balloon Whisk
A good sturdy whisk is essential for getting your egg custard completely smooth and lump-free.
The OXO balloon whisk is comfortable, durable, and one of the most used tools in my kitchen. It makes quick work of blending eggs, milk, cream, and seasonings evenly.
You might also enjoy: Cheesy Hashbrown Casserole
Step-by-Step Instructions: How to Make Ham And Cheese Breakfast Casserole
1. Prepare Your Baking Dish and Bread
- Preheat your oven to 350°F (175°C). Place the oven rack in the center position.
- Take your 9×13-inch baking dish and rub 2 tablespoons of unsalted butter generously all over the interior, including the sides and corners. This prevents sticking and adds a slight richness to the edges.
- Cut or tear your day-old bread into roughly 1-inch cubes. Day-old or slightly stale bread works best here because it absorbs the egg custard without becoming overly mushy.
- Spread the bread cubes evenly across the bottom of the prepared baking dish in a single, even layer.
2. Add the Ham and First Layer of Cheese
- Take your 2 cups of diced cooked ham and scatter it evenly over the bread cubes. Try to distribute it as evenly as possible so every serving gets a good amount of ham.
- Sprinkle 1 cup of the shredded sharp cheddar cheese evenly over the ham and bread layer. This creates a cheesy layer that melts into the middle of the casserole as it bakes.
- Gently press the layers down slightly with your hands or a spatula so the bread, ham, and cheese start to nestle together.
3. Make the Egg Custard
- Crack all 8 large eggs into a large mixing bowl. Make sure to remove any shell pieces that may fall in.
- Add 2 cups of whole milk and 1/2 cup of heavy cream to the eggs. The combination of whole milk and heavy cream gives the casserole a rich, silky custard rather than a dry or rubbery texture.
- Add 1 teaspoon of Dijon mustard to the bowl. This adds a subtle savory depth that complements the ham and cheese without tasting like mustard.
- Season with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika.
- Whisk everything together vigorously until the eggs, cream, and seasonings are completely combined with no streaks of yolk visible. This should take about 60 to 90 seconds of steady whisking.
4. Pour the Custard Over the Casserole
- Slowly pour the egg custard mixture evenly over the bread, ham, and cheese in the baking dish. Pour it in a steady stream, working your way from one side of the dish to the other.
- Use a rubber spatula or the back of a spoon to gently press down on the bread cubes so they begin to absorb the custard. Make sure all the bread is submerged or at least moistened.
- If any bread cubes float to the top, gently press them back down.
5. Add the Second Layer of Cheese and Rest (or Refrigerate Overnight)
- Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole. This top layer will turn beautifully golden and bubbly as it bakes.
- For best results, cover the baking dish tightly with plastic wrap and refrigerate for at least 30 minutes, or ideally overnight (up to 12 hours). This resting time allows the bread to fully soak up the custard, which results in a more cohesive, flavorful casserole.
- If you’re making it the same morning, a 30-minute rest on the counter is sufficient, though overnight is always preferred.
6. Bake the Casserole
- When you’re ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 15 to 20 minutes while the oven preheats. This helps it bake more evenly.
- Remove the plastic wrap and cover the baking dish loosely with aluminum foil. The foil prevents the top from browning too quickly before the custard has fully set.
- Place the covered casserole in the preheated 350°F oven and bake for 35 minutes.
- After 35 minutes, remove the aluminum foil carefully. The casserole should look mostly set but still have a slight jiggle in the very center.
- Continue baking uncovered for an additional 15 to 20 minutes, or until the top is golden brown and bubbly and the center is fully set.
- To check for doneness, insert an instant-read thermometer into the center of the casserole. It should read at least 160°F when fully cooked.
7. Rest, Garnish, and Serve
- Remove the casserole from the oven and let it rest for 5 to 10 minutes before cutting and serving. This resting time allows the custard to fully firm up, making it much easier to cut into clean portions.
- Scatter 2 tablespoons of freshly chopped chives or parsley over the top of the casserole just before serving for a pop of fresh color and flavor.
- Cut into squares and serve warm directly from the baking dish.
Read Also: Eggs Benedict With Hollandaise Sauce
Tips for The Best Ham And Cheese Breakfast Casserole
A few simple tricks make a big difference in the final result of this casserole.
Getting these details right ensures you end up with a perfectly set, golden, and flavorful dish every single time.
- Use day-old or stale bread. Fresh bread can become too soggy. Bread that’s a day or two old soaks up the custard without falling apart.
- Shred your own cheese. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly. Freshly shredded cheddar melts better and tastes richer.
- Don’t skip the rest time. Letting the assembled casserole rest in the fridge (even 30 minutes) dramatically improves the texture and helps the flavors develop.
- Let it come to room temperature before baking. Taking the cold casserole out of the fridge 15 to 20 minutes before baking helps it cook more evenly.
- Cover with foil first. Baking covered for the first 35 minutes prevents the cheese on top from burning before the custard sets.
- Use an instant-read thermometer. The most reliable way to know the casserole is done is to check for an internal temperature of 160°F.
- Don’t overbake. Once the top is golden and the center is set, pull it out. Overbaking makes the egg custard rubbery.
- Add Dijon mustard to the custard. It might sound unexpected, but even a small amount adds a savory depth that makes everything taste more complex.
Serving Suggestions
This casserole is hearty enough to be the centerpiece of any breakfast or brunch spread, but it shines even brighter alongside a few simple sides.
Pair it with fresh, bright flavors to balance the richness of the eggs and cheese.
- Fresh Fruit and Yogurt Parfait for a light, refreshing contrast
- A simple green salad with a lemony vinaigrette
- Hash Browns for a classic, crispy side
- Sliced fresh fruit or a seasonal fruit salad
- Lemon Ricotta Pancakes if you’re going all out on a big brunch spread
- Freshly squeezed orange juice or a light mimosa
- Buttered toast or Buttery Dinner Rolls for scooping up extra egg custard
Variations of Ham And Cheese Breakfast Casserole
One of the best things about this recipe is how endlessly adaptable it is.
Once you master the base recipe, you can swap and mix ingredients to suit different tastes, dietary needs, and occasions.
- Swiss and Gruyere version: Swap the cheddar for a mix of Swiss and Gruyere cheese for a more sophisticated, nutty flavor profile.
- Vegetarian version: Skip the ham and add sauteed mushrooms, spinach, and roasted red peppers for a hearty meatless casserole.
- Spicy version: Add diced jalapeños and use pepper jack cheese in place of cheddar for a casserole with some heat.
- Denver omelet style: Add diced green bell peppers and yellow onion along with the ham for a classic Denver-inspired flavor.
- Croissant casserole: Swap the bread for day-old croissants torn into pieces for a richer, flakier texture.
- Everything bagel version: Use cubed everything bagels as the base and top with a sprinkle of everything bagel seasoning before baking.
- Turkey and Swiss: Use diced leftover roasted turkey and Swiss cheese for a great post-Thanksgiving morning option.
Read Also: Quiche Lorraine Recipe
Storage and Reheating
This casserole stores beautifully, making it just as wonderful the next day as it is fresh out of the oven.
Proper storage keeps the texture and flavor intact for several days.
- Refrigerator: Cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to an airtight container. Stored properly, the casserole keeps for up to 4 days in the refrigerator.
- Freezer: Cut the cooled casserole into individual portions, wrap each piece tightly in plastic wrap, and then place them in a zip-top freezer bag. Freeze for up to 2 months.
- Reheating from the fridge: Place a portion on a microwave-safe plate and reheat for 60 to 90 seconds until warmed through. Alternatively, cover with foil and reheat in a 325°F oven for 15 to 20 minutes.
- Reheating from frozen: Thaw overnight in the refrigerator, then reheat as described above. You can also reheat directly from frozen, covered in foil, in a 325°F oven for 35 to 40 minutes.
- Pro tip: To keep reheated portions from drying out, place a small damp paper towel over the casserole before microwaving.
Nutritional Facts
The following nutrition information is an estimate per serving based on 8 servings.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 385 kcal |
| Total Fat | 22g |
| Saturated Fat | 10g |
| Cholesterol | 235mg |
| Sodium | 780mg |
| Total Carbohydrates | 24g |
| Dietary Fiber | 1g |
| Sugars | 4g |
| Protein | 24g |
Nutritional values are estimates and may vary based on specific ingredients and brands used.
You might also enjoy: Vegetarian Spinach and Feta Quiche
Health Benefits of Key Ingredients
While this casserole is definitely a comfort food, several of its key ingredients do carry some meaningful nutritional value.
It’s not just delicious, it’s also a pretty solid source of important nutrients to start your day.
- Eggs are one of the most nutrient-dense foods on the planet. They provide complete protein, choline for brain health, B vitamins, and fat-soluble vitamins A, D, E, and K. Starting your morning with a good protein source from eggs helps stabilize blood sugar and keeps you fuller longer.
- Ham is a good source of lean protein, B vitamins (especially B1, B6, and B12), zinc, and phosphorus. Choosing lower-sodium ham varieties can help keep the sodium content of the dish more manageable.
- Cheddar cheese delivers a healthy dose of calcium, which is essential for bone and teeth health. It also provides protein and fat-soluble vitamins. The fat in cheddar contributes to satiety and helps your body absorb those fat-soluble vitamins.
- Whole milk and cream add calcium, vitamin D (in fortified varieties), and healthy fat, all of which support bone health and overall nutrient absorption.
- Eggs combined with dairy create a custard that digests more slowly than a carb-heavy breakfast, providing sustained energy rather than a quick spike and crash.
FAQs About Ham And Cheese Breakfast Casserole
1. Can I make this casserole the night before?
Absolutely, and it actually turns out even better when you do.
Assembling the casserole the night before and letting it refrigerate overnight allows the bread to fully absorb the egg custard, resulting in a more evenly set and flavorful dish.
Simply cover the assembled casserole tightly with plastic wrap, refrigerate overnight, and bake the next morning after letting it sit at room temperature for about 15 to 20 minutes.
2. What type of bread works best?
Day-old French bread, white sandwich bread, sourdough, or brioche all work beautifully.
The key is that the bread should be slightly stale or dried out so it absorbs the custard without becoming overly mushy.
Avoid fresh, very soft bread, as it tends to break down too much and can result in a dense, wet texture.
3. Can I use a different cheese?
Yes, this recipe is very forgiving when it comes to cheese. Sharp cheddar is the classic choice, but Gruyere, Swiss, Colby Jack, Monterey Jack, or pepper jack all work wonderfully.
For the best melt and flavor, always shred the cheese fresh from a block rather than using pre-shredded cheese.
4. How do I know when the casserole is fully cooked?
The most reliable way is to use an instant-read thermometer inserted into the center of the casserole. It should read 160°F when fully cooked.
Visually, the top should be golden brown and bubbly, and the center should no longer jiggle when you gently shake the pan.
If the center still looks liquidy after 55 minutes, add 5 to 10 more minutes of baking time.
5. Can I add vegetables to this casserole?
Absolutely! Diced bell peppers, fresh spinach, sauteed mushrooms, sliced green onions, or diced onions all make excellent additions.
If using watery vegetables like mushrooms or zucchini, it’s best to saute them in a pan first to remove excess moisture before adding them to the casserole. This prevents the dish from becoming too wet.
Read Also: Easy Breakfast Recipes
Ham And Cheese Breakfast Casserole
Ingredients
- 8 cups day-old white or French bread about 340g / 12 oz, cubed into 1-inch pieces; sourdough or brioche also work well
- 2 cups cooked ham about 280g / 10 oz, diced
- 2 cups shredded sharp cheddar cheese about 225g, divided into two 1-cup portions; freshly shredded from block recommended
- 8 large eggs
- 2 cups whole milk 480ml
- 1/2 cup heavy cream 120ml
- 1 tsp Dijon mustard adds savory depth without tasting like mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 2 tbsp unsalted butter for greasing the baking dish
- 2 tbsp fresh chives or parsley chopped; for garnish
Equipment
- 9×13-inch baking dish Deep dish preferred for best results
- Large mixing bowl For whisking the egg custard
- Medium mixing bowl
- Whisk
- Cutting board and sharp knife For cubing bread and dicing ham
- Measuring cups
- Measuring spoons
- Rubber spatula or wooden spoon For pressing bread into custard
- Aluminum foil For covering dish during first bake
- Instant-read thermometer For checking internal temperature of 160°F
- Plastic wrap (optional) For covering dish when making ahead overnight
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with 2 tablespoons of butter, then spread the cubed day-old bread evenly across the bottom.
- Scatter the diced ham evenly over the bread, then sprinkle 1 cup of the shredded cheddar cheese over the top. Gently press the layers down so they nestle together.
- In a large bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, garlic powder, onion powder, salt, black pepper, and smoked paprika until fully combined with no streaks of yolk.
- Slowly pour the egg custard evenly over the bread, ham, and cheese. Use a spatula to gently press the bread down so it absorbs the custard.
- Sprinkle the remaining 1 cup of cheddar cheese evenly over the top. Cover tightly with plastic wrap and refrigerate for at least 30 minutes, or overnight for best results.
- Remove casserole from the fridge 15-20 minutes before baking. Cover with aluminum foil and bake at 350°F for 35 minutes.
- Remove the foil and continue baking for 15-20 more minutes, until the top is golden brown and the center reaches an internal temperature of 160°F on an instant-read thermometer.
- Let the casserole rest for 5-10 minutes before cutting. Garnish with chopped fresh chives or parsley and serve warm.
Nutrition
Notes
- Use day-old bread: Stale or day-old bread absorbs the custard without becoming mushy. Fresh soft bread breaks down too much and results in a dense, wet texture.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly shredded block cheddar melts far better and has a richer flavor.
- Make it overnight: Assembling the casserole the night before and refrigerating it produces the best texture. The bread fully absorbs the custard, resulting in a more cohesive, flavorful dish.
- Bring to room temperature before baking: Take the cold casserole out of the fridge 15-20 minutes before baking for more even cooking throughout.
- Cover first, then uncover: Baking covered with foil for the first 35 minutes prevents the cheese topping from burning before the custard sets.
- Check doneness with a thermometer: The center should reach 160°F. Visually, the top should be golden and the center should no longer jiggle when the pan is gently shaken.
- Storage: Cover and refrigerate leftovers for up to 4 days. Reheat individual portions in the microwave for 60-90 seconds, or covered with foil in a 325°F oven for 15-20 minutes.
- Freezing: Cut cooled casserole into portions, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Cheese variations: Gruyere, Swiss, Colby Jack, Monterey Jack, or pepper jack all work well in place of or alongside the cheddar.
- Add vegetables: Diced bell peppers, spinach, or sauteed mushrooms make great additions — saute watery vegetables first to remove excess moisture before adding to the casserole.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Ham And Cheese Breakfast Casserole is the kind of recipe that quietly becomes one of your most-requested dishes.
It’s warm, filling, and genuinely comforting in a way that feels like a hug on a plate.
The combination of savory ham, melted cheddar, and that rich, custardy egg-soaked bread is simply hard to beat for a satisfying morning meal.
I hope you give it a try soon, and I’d love to hear how it goes for you.
Drop a comment below if you made it, how you customized it, or if you have any questions.
And if you loved it, don’t forget to share it with someone who could use a delicious breakfast idea.
Recommended:
- Cinnamon French Toast Bake
- Asparagus and Cheese Strata
- Cheesy Hashbrown Casserole
- Carrot Cake Pancakes
- Orange Glazed Ham
