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–+ servings
Ham and Cheese Breakfast Casserole 1

Ham and Cheese Breakfast Casserole

This make-ahead Ham and Cheese Breakfast Casserole combines savory ham, rich cheese, and eggs for a hearty breakfast that's perfect for feeding a crowd or meal prepping for busy weekdays. Assemble it the night before, refrigerate, and bake fresh in the morning for a warm, satisfying meal that will keep everyone full until lunch.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 30 minutes
Total Time 1 hour 40 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 servings
Calories 335 kcal

Equipment

  • 9x13-inch Baking Dish
  • Mixing Bowl
  • Whisk

Ingredients
  

  • 8 large eggs
  • 2 cups whole milk or 2% milk for a lighter option
  • 1 tsp dry mustard powder
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp freshly ground black pepper
  • ¼ tsp salt
  • 2 cups ham cubed (about 12 ounces)
  • 2 cups cheddar cheese shredded (8 ounces), divided
  • 6 cups day-old bread cubed (about 8 slices)
  • 2 tbsp fresh chives chopped (plus more for garnish)

Instructions
 

  • Lightly grease a 9×13-inch baking dish with butter or cooking spray.
  • In a large bowl, whisk together the eggs and milk until well combined. Add the dry mustard powder, garlic powder, onion powder, salt, and pepper.
  • Spread the cubed bread evenly in the prepared baking dish. Scatter the cubed ham over the bread, distributing it evenly.
  • Sprinkle 1½ cups of the shredded cheese over the ham and bread. Reserve the remaining ½ cup for topping later. Add the chopped chives, gently pressing everything down to compact the layers slightly.
  • Slowly pour the egg mixture over the bread, ham, and cheese. Gently press down on the bread pieces to help them absorb the egg mixture.
  • Cover the baking dish with plastic wrap and refrigerate for at least 30 minutes, preferably overnight.
  • When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature while your oven preheats to 350°F (175°C).
  • Remove the plastic wrap and sprinkle the remaining ½ cup of cheese on top of the casserole. Bake uncovered for 45-50 minutes, or until the center is set and the top is golden brown. A knife inserted in the center should come out clean.
  • Allow the casserole to rest for 5-10 minutes before cutting into portions and serving.

Notes

Substitution Options:
  • Vegetarian? Replace ham with 2 cups of sautéed mushrooms and bell peppers
  • Dairy-free? Use almond milk and dairy-free cheese alternatives
  • Gluten-free? Substitute gluten-free bread for traditional bread
  • Switch up the cheese: Try Swiss, Gruyere, or a combination for different flavor profiles
Storing Tips:
  • Refrigerator: Cover leftovers tightly and refrigerate for up to 4 days
  • Freezer: Cut cooled casserole into individual portions, wrap well and freeze for up to 2 months
  • Reheating: Microwave individual portions for 1-2 minutes or reheat in a 325°F oven for 15-20 minutes

Nutrition

Calories: 335kcalCarbohydrates: 19gProtein: 23gFat: 19gSodium: 685mgFiber: 1gSugar: 4g
Keyword Breakfast Casserole, Make-Ahead Breakfast, Ham and Cheese, Egg Casserole
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