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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, make-ahead dish that’s perfect for holidays, lazy weekends, or busy weeknights. It’s fluffy, cheesy, and packed with protein, using simple ingredients like eggs, milk, bread, ham, and cheese.

Ingredients

Scale
  • 8 large eggs (room temperature preferred)
  • 2 cups whole milk (2% works, but avoid skim)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 6 cups cubed day-old bread (sourdough or French bread recommended)
  • 2 cups diced cooked ham (about 10 ounces)
  • 2 cups shredded sharp cheddar cheese (e.g., Tillamook or Cabot)
  • 1/2 cup shredded Gruyère or Swiss cheese (optional)
  • 2 green onions, thinly sliced

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large bowl, whisk the 8 eggs until yolks and whites are fully combined. Add 2 cups milk, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder. Whisk until smooth and slightly frothy, about 30 seconds.
  3. Spread the 6 cups of cubed bread evenly in the prepared dish. Do not press down; leave air pockets for custard absorption. If bread is fresh, toast cubes in the oven for 5 minutes first.
  4. Sprinkle the diced ham evenly over the bread. Scatter 2 cups shredded cheddar and optional Gruyère on top, reserving about 1/4 cup of cheese for the final topping.
  5. Slowly pour the egg mixture over the bread, ham, and cheese, distributing evenly. Gently press down on the bread with a spatula to help it absorb the liquid. Let sit at room temperature for 10 minutes.
  6. Sprinkle the reserved cheese and sliced green onions over the top. Bake uncovered for 45-55 minutes, until the center is set (no jiggle) and the top is golden brown. A knife inserted in the center should come out clean. If browning too fast, tent loosely with foil for the last 10 minutes.
  7. Let the casserole rest for 5-10 minutes before serving to allow it to set properly.

Notes

For make-ahead: Assemble completely, cover tightly with foil, and refrigerate up to 24 hours. When baking from cold, add 10-15 minutes to cooking time and tent with foil earlier if needed. Use day-old bread for best texture; if bread is fresh, toast cubes at 300°F for 5-7 minutes. Let casserole rest after baking to ensure clean slices.

Nutrition

Keywords: ham and cheese breakfast casserole, easy breakfast casserole, make-ahead breakfast casserole, ham casserole, breakfast casserole with bread

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