Ham and Cheese Breakfast Casserole That Wins Mornings

You know those breakfasts that actually make people show up on time? This is that.

It’s cheesy, it’s savory, it feeds a crowd, and it’s basically your morning’s MVP with zero drama. We’re talking fluffy eggs, melty cheese, hearty ham, and golden bread—built for real life.

Bake it fresh or set it up the night before and be the hero who “just threw something together.” Spoiler: they’ll ask for the recipe.

Why You’ll Love This Recipe

• Effortless crowd-pleaser: Minimal prep, maximum payoff, feeds 8–10 without juggling five pans.
• Make-ahead magic: Assemble the night before and bake when you wake up. Weekdays or brunch parties = handled.
• Flexible ingredients: Swap breads, cheeses, or add veggies; it still works.
  

  Hard to mess up—seriously.

• Comfort that feels gourmet: Classic deli flavors elevated into a toasty, cheesy, golden-top situation.
• Balanced and satisfying: Protein-rich with customizable add-ins to lighten or load it up.

Ham and Cheese Breakfast Casserole That Wins Mornings

Recipe by Wendy CarterCourse: Breakfast

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

380

kcal

Ingredients

• 8 cups cubed day-old bread (French, sourdough, or brioche)

• 2 cups diced cooked ham (thick-cut for best texture)

• 2 cups shredded cheese (cheddar + Swiss blend recommended)

• 8 large eggs

• 2 1/2 cups milk (or 2 cups milk + 1/2 cup half-and-half for extra richness)

• 1/2 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 teaspoon Dijon mustard (optional, but clutch)

• 1/2 teaspoon onion powder

• 1/4 teaspoon garlic powder

• 2 tablespoons unsalted butter, melted (for drizzling)

• Optional add-ins: 1 cup sautéed bell peppers/onions, 1/2 cup green onions, 1 cup baby spinach (wilted), 1/2 cup chopped mushrooms (sautéed)

Step-by-Step Instructions

• Prep the pan: Grease a 9×13-inch baking dish. Preheat oven to 350°F (175°C) if baking right away.
• Cube the bread: Use day-old bread for better structure. If fresh, lightly toast the cubes for 5–7 minutes to dry them out.
• Layer the base: Add bread to the dish. Sprinkle ham over it, then scatter 1 1/2 cups of the cheese. Add any optional veggies evenly.
• Make the custard: In a large bowl, whisk eggs, milk, salt, pepper, Dijon, onion powder, and garlic powder until smooth and frothy.
• Pour and press: Pour custard over the bread. Gently press the top with a spatula so the bread absorbs the liquid.
• Finish the top: Drizzle melted butter, then sprinkle the remaining 1/2 cup cheese.
• Choose your timeline: Bake now, or cover and refrigerate 4–12 hours for deeper flavor and easier mornings.
• Bake: Uncover and bake 40–50 minutes, until the center is set and the top is golden. A knife should come out mostly clean, with a little moisture but no runny egg.
• Rest and serve: Let sit 10 minutes to set. Slice into squares and serve hot. Add chopped chives or hot sauce if you’re fancy.

Make-Ahead & Storage Guide

• Overnight: Assemble, cover tightly, and chill up to 12 hours. Bake straight from the fridge; add 5–10 minutes to the baking time.
• Refrigerate leftovers: Cool, then store in airtight containers for up to 4 days.
• Freeze: Wrap individual pieces tightly; freeze up to 2 months.
  

  Thaw in the fridge overnight.

• Reheat: Oven at 325°F for 10–15 minutes or microwave in 30-second bursts. A splash of milk and foil cover revives moisture in the oven.

What’s Great About This

• Economical: Bread plus eggs plus leftovers = impressive brunch on a budget.
• Scalable: Easily doubles for a crowd or halves for a cozy weekend.
• Custom-friendly: Keto-ish?
  

  Use low-carb bread. Lower fat?Use part-skim cheese and 1% milk. Want luxury?Brioche + Gruyère + cream.

• Hands-off: Assembly is quick; the oven does the heavy lifting while you make coffee and pretend you’ve got it all together.

Nutrition Stats

Approximate per serving (1/8 of pan), using 2% milk and a cheddar/Swiss blend:

• Calories: ~380
• Protein: ~22g
• Carbs: ~28g
• Fat: ~18g
• Sodium: ~850mg
• Fiber: ~2g (varies with bread and veggies)

For lighter macros, use lean ham, part-skim cheese, and whole-grain bread. For richer, sub 1/2 cup cream for some milk and add an extra 1/2 cup cheese—YOLO, right?

Common Mistakes to Avoid

• Using super fresh bread: Fresh bread gets soggy.
  

  Day-old or lightly toasted cubes hold texture.

• Skipping the press-down: If the bread doesn’t soak, you’ll get dry pockets. Gently press after pouring.
• Overbaking: This is not a frittata brick.
  

  Pull it when the center is set but tender.

• Too much watery veg: Mushrooms/spinach need a quick sauté to cook off moisture, or your casserole weeps—nobody wants that.
• Under-seasoning: Bread + eggs need flavor support. Salt, pepper, Dijon, and onion/garlic powder matter.

Different Ways to Make This

• Southwest: Pepper jack, roasted poblanos, corn, and cilantro.
  

  Serve with salsa and avocado.

• French café: Brioche, Gruyère, caramelized onions, thyme. Add a swipe of Dijon under the bread for drama.
• Veggie-forward: Skip ham; add spinach, roasted tomatoes, and feta.
  

  Still hearty, still delicious.

• Everything bagel remix: Use cubed everything bagels, cheddar, green onions, and a dusting of everything seasoning on top.
• High-protein boost: Add 1 extra egg and sub Greek yogurt (1/2 cup) for part of the milk, whisked smooth.

FAQ

Can I use gluten-free bread?

Yes. Choose a sturdy gluten-free loaf and toast the cubes lightly to help them hold up in the custard.

What kind of ham works best?

Thick-cut deli ham, leftover baked ham, or ham steak diced small.

Avoid ultra-thin slices—they disappear into the mix.

Can I make this without dairy?

Use a rich unsweetened plant milk (like cashew or oat), dairy-free cheese, and skip the butter. Texture will be slightly different but still tasty.

How do I know it’s done?

The center should be set and puffed, with an internal temp around 165°F.

A knife inserted in the middle should come out mostly clean.

Can I halve the recipe?

Absolutely. Use an 8×8-inch dish, 4 eggs, about 4 cups bread, and adjust baking time to 30–40 minutes.

Why is my casserole watery?

Likely too much moisture from fresh bread or unsautéed veggies.

Next time, dry the bread, sauté veggies, and don’t overdo the milk.

Can I add potatoes?

Yes—use thawed hash browns. Reduce bread to 5–6 cups and add 2 cups hash browns for a hearty twist.

End Notes

This Ham and Cheese Breakfast Casserole is a reliable “set it and win the morning” play.

It’s forgiving, customizable, and frankly, impresses without trying. Keep a loaf on standby, stash leftover ham in the freezer, and you’ve got a secret weapon ready for lazy Sundays or high-stakes brunches.

FYI: it reheats like a champ, so tomorrow’s breakfast is already solved. Enjoy the applause—pretend you weren’t planning it.