Use up your leftover ham in this incredibly easy and delicious Ham and Cheese Breakfast Casserole! Prepare it at night and then pop it in the oven the next morning for a breakfast the whole family will love.
Don’t let all that delicious holiday ham go to waste! Use it up in this super easy Breakfast Casserole! Who doesn’t love a warm savory breakfast full of carbs, cheese, and ham?!
Breakfast Casserole with Ham
Whether you have leftover ham from Christmas or Easter, or you’re just in the mood for some ham & cheese goodness, this overnight Ham and Cheese Breakfast Casserole is for you! Overnight casseroles are the best because all there is to do in the morning it preheat the oven and place the casserole in. It’s a great way to start a relaxing weekend!
Ingredients for Overnight Breakfast Casserole:
- Bread– A good study bread is needed like French, Italian, or challah. Day old bread works best.
- Eggs– This is what holds everything in the casserole together and gives the casserole a custardy texture.
- Milk– The higher the fat, the better (as always!) This helps moisten the bread to make the strata.
- Ground Mustard– Just a little is used and gives this casserole great flavor. You can find this in the spice aisle.
- Salt & Pepper– Adjust measurements as needed.
- Ham– You can use leftover ham from Christmas dinner, Easter, or get a couple thick slices of ham from the deli counter and dice it up.
- Cheese– Sharp Cheddar cheese is great but feel free to switch things up with other types like Swiss, Fontina, Gruyere, Parmesan…
How to make a Breakfast Casserole:
Time needed: 1 hour and 15 minutes.
- Prep
Grease a 9×13 inch pan and place bread cubes in the bottom.
- Mix
In a mixing bowl, whisk the eggs and then mix in the milk, mustard, salt, and pepper. Pour half of the mixture evenly over the bread.
- Assemble
Layer the ham and cheese on top of the bread and then pour remaining egg mixture on top. Cover with plastic wrap and let refrigerate for 2 hours or overnight.
- Bake
Preheat oven to 350 degrees and bake for 35 minutes uncovered. Gently drape with foil and cook 10-15 more minutes or until a knife inserted comes out clean. Let cool 10 minutes before slicing and serving.
FAQs
A dense bread like Italian, French, or challah works best because it soaks up the egg/milk mixture without getting mushy.
Make this breakfast casserole, an omelet, Ham and Bean Soup, Tortellini Bianco, quiche…
Eggs are properly cooked when they reach a temperature of 160 degrees F. Insert a thermometer into the middle of the egg casserole. It is done cooking when it reaches 160 degrees.
TOOLS USED TO MAKE THIS HAM AND CHEESE BREAKFAST CASSEROLE:
- 9×13 inch casserole dish– This is my go-to casserole dish. It’s perfect for casseroles, cakes, brownies, and more. I love that this one has a lid for easy storage in the fridge. If you prefer porcelain, this white one is good.
- Whisk– I prefer this narrow whisk when cooking sauces in a skillet compared to the balloon whisk I use when mixing batters in a bowl.
- Knife Set– This knife set is great! It has all the knives you need and they’re still going strong after 10 years of daily use.
LOOKING FOR MORE BREAKFAST CASSEROLES? CHECK OUT THESE:
- Sweet Potato & Sausage Breakfast Casserole
- Pumpkin French Toast Casserole
- Bacon Potato Egg Casserole
- Pumpkin French Toast Casserole
- Coconut-Almond French Toast Casserole
Ham and Cheese Breakfast Casserole
Ingredients
- 4 cups day old French/Italian bread, cut into 1 inch cubes
- 8 large eggs
- 2 cups milk, 2% or whole
- 1 teaspoons dry ground mustard
- 1 teaspoon salt
- 1/4 teaspoon fresh cracked pepper
- 1/2 pound ham, diced
- 1 cup cheddar cheese, shredded
Instructions
- Grease a 9×13 inch pan and place bread cubes in the bottom.
- In a mixing bowl, whisk the eggs and then mix in the milk, mustard, salt, and pepper. Pour half of the mixture evenly over the bread.
- Layer the ham and cheese on top of the bread and then pour remaining egg mixture on top. Cover with plastic wrap and let refrigerate for 2 hours or overnight.
- Preheat oven to 350 degrees and bake for 35 minutes uncovered. Gently drape with foil and cook 10-15 more minutes or until a knife inserted comes out clean (or thermometer reads 160 degrees F). Let cool 10 minutes before slicing and serving.
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