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Easy Ham and Cheese Breakfast Casserole: Best Make-Ahead Recipe

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This easy ham and cheese breakfast casserole is a forgiving, flexible, and satisfying make-ahead dish perfect for holiday mornings, brunch parties, or lazy weekends. With a careful ratio of eggs to milk, the right amount of cheese, and a trick with stale bread, it delivers a soft, custardy interior and a golden, slightly crisp top.

Ingredients

Scale
  • 8 cups cubed day-old bread (about 10–12 slices, preferably French bread or sturdy sourdough)
  • 2 cups diced cooked ham (about 10 ounces, honey ham or smoked ham)
  • 2 cups shredded sharp cheddar cheese (8 ounces, freshly shredded)
  • 1 cup shredded Gruyère or Swiss cheese (4 ounces)
  • 1/4 cup finely chopped green onions (about 4 green onions, white and light green parts only)
  • 8 large eggs (room temperature if possible)
  • 2 cups whole milk (or half-and-half for extra richness)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt (reduce to 1/4 teaspoon if ham is very salty)
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/4 teaspoon garlic powder (optional)
  • Pinch of nutmeg

Instructions

  1. Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cube day-old bread into 1-inch pieces (about 8 cups). If bread is fresh, spread cubes on a baking sheet and toast at 300°F for 8-10 minutes until slightly dry but not browned.
  3. Layer half of the bread cubes evenly in the prepared dish. Top with half of the diced ham, half of the green onions, and half of the shredded cheeses (cheddar and Gruyère). Repeat layers with remaining bread, ham, green onions, and cheese.
  4. In a large mixing bowl, whisk eggs until yolks and whites are combined. Add milk, Dijon mustard, salt, pepper, garlic powder, and nutmeg. Whisk until smooth.
  5. Pour custard mixture evenly over the layered casserole. Gently press down on bread cubes with a spatula or hands to help them absorb the liquid. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
  6. When ready to bake, remove plastic wrap and let casserole sit at room temperature for 15 minutes while oven preheats. Cover dish with aluminum foil and bake for 35 minutes.
  7. Remove foil and bake for another 20-25 minutes, until top is golden brown and center is set (a knife inserted in the middle should come out clean; internal temperature should reach 165°F).
  8. Let casserole rest for 10 minutes before slicing. Sprinkle with extra green onions or fresh parsley and serve warm.

Notes

For best results, use day-old or lightly toasted bread to prevent sogginess. Freshly shredded cheese melts better than pre-shredded. The casserole can be assembled the night before and refrigerated. Let it rest 10 minutes after baking for clean slices. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: ham and cheese breakfast casserole, make-ahead breakfast casserole, easy breakfast casserole, ham and cheese casserole, overnight breakfast casserole, Easter brunch, Christmas morning breakfast

Find it online: https://cooksyla.com/easy-ham-and-cheese-breakfast-casserole-best-make-ahead-recipe/