Ham And Cheese Breakfast Casserole
This Ham And Cheese Breakfast Casserole is the ultimate make-ahead morning meal — layers of cubed day-old bread, savory diced ham, and sharp cheddar cheese are soaked in a rich, seasoned egg custard and baked until golden, bubbly, and perfectly set. It's hearty, comforting, and feeds a crowd with minimal effort, making it the perfect centerpiece for holiday brunches, weekend family breakfasts, or any morning when you want something truly satisfying on the table.
Equipment
- 9x13-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
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
Cheese
- 2 cups shredded sharp cheddar cheese about 225g, divided into two 1-cup portions; freshly shredded from block recommended
Egg Custard
- 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
For the Dish
- 2 tbsp unsalted butter for greasing the baking dish
For Garnish
- 2 tbsp fresh chives or parsley chopped; for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-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.
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.
Nutrition
Serving: 1ServingCalories: 385kcalCarbohydrates: 24gProtein: 24gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 235mgSodium: 780mgPotassium: 280mgFiber: 1gSugar: 4gVitamin A: 15IUVitamin C: 2mgCalcium: 25mgIron: 12mg
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