Overnight Ham and Egg Breakfast Casserole

Slice of ham and cheese breakfast casserole on white plate next to fork.

4.91 from 32 votes

Overnight Ham and Egg Breakfast Casserole

This recipe makes a delicious make-ahead breakfast casserole made with ham, sharp cheddar cheese, and a sweet and savory egg custard.

Prep Time5

Cook Time40

Refigerate8

Total Time45

Course: Breakfast

Cuisine: American

Servings:

Calories: 146kcal

Author: Kristen Chidsey

Equipment

9x13 pan

Ingredients

butter for greasing pan
8 cups cubed bread see note
1 cup cubed, cooked ham
1 cup shredded sharp cheddar, Colby, or Swiss cheese
6 large eggs
1 cup half and half see note for substitutions
1 tablespoon pure maple syrup
1 tablespoon Dijon mustard
½ teaspoon nutmeg
¼ teaspoon cinnamon
½ teaspoon salt

Instructions

Butter a 2-quart or 9x13 casserole dish. Evenly spread the cubed over the base of the casserole dish. Top evenly with ham and cheese. Set aside.
In a large mixing bowl, mix eggs, half and half, maple syrup, mustard, nutmeg, cinnamon, and salt until well combined.
Pour the egg mixture over the bread and ham. Use your hands to gently push the bread into the egg mixture.
Cover with plastic wrap and refrigerate for at least 6 hours or up to 18 hours.
In the morning, remove the casserole from the fridge while the oven preheats to 350℉.
Once the oven has preheated, remove the plastic wrap from the casserole and bake for 40-45 minutes, or until the eggs are set. Allow the casserole to cool for 10 minutes before serving.
Serve with maple syrup if desired.

Video

Notes

Bread: Stale, or slightly dried out, bread is best for this casserole, as it will absorb the egg custard better. As for the type of bread, use cinnamon raisin bread or cranberry walnut bread for a delicious sweet spin on this savory casserole. Alternatively, use your favorite cubed bread and add ⅓ cup of raisins or cranberries to the casserole dish. Note that the cranberries/raisins are optional!

Soft Bread? If your bread is super soft, I would recommend allowing it to sit out at room temperature for a few hours to dry out. Alternatively, speed up the process by baking the bread in a 300-degree oven for about 15-20 minutes.

Gluten-Free Modifications: If you need this to be gluten-free, use your favorite Gluten-Free Bread and be sure your ham is gluten-free as well.

Half and Half Notes: Feel free to use a combination of milk and cream in place of half and half. You can also use all milk or all cream if that is what you have on hand.

Ham Substitutions: Use your favorite cooked, maple breakfast sausage in place of the ham if desired.

Storage: Store leftovers in an airtight container in the refrigerator for 3 days. Reheat individual servings in the microwave for 45-60 seconds to warm through.

Nutrition