This easy Ham and Egg Casserole is a sweet and savory make-ahead breakfast casserole made with ham, eggs, sharp cheese, and cubed bread.
Just like Candied Bacon Maple and Breakfast Sliders, this Ham Breakfast Casserole, is sweet, savory, and salty, leaving you and your brunch guests satisfied!
Whether you are looking for a recipe to use up leftover ham or an irresistible sweet and savory breakfast casserole, you will love this Ham Breakfast Casserole Recipe.
Your only duty will be to brew the coffee, and possibly assemble some Bellinis while your casserole bakes. Easy-peasy and delicious!
why you'll love this Ham and Egg Breakfast Casserole
- Amazing Flavor. From the salty ham to the sharp cheddar to the sweet cinnamon raisin bread to the rich egg custard, this Ham and Egg Breakfast Casserole is sweet, savory, and unbelievably delicious.
- Minimal Prep Work. This Ham and Egg Casserole is one of the easiest brunch recipes to prepare. And the work is done in advance, leading me to my next reason to put this recipe on your brunch menu stat.
- Perfect for Entertaining. Thanks to the fact this breakfast casserole is best if made in advance, it makes hosting Christmas brunch, a holiday brunch, or out-of-town guests a breeze. Your kitchen will remain clean and you will have time to visit with your guests.
- New Life to Leftovers. This ham and egg breakfast casserole is an excellent example of using leftover ingredients to create something new and divine. It is a great dish to put leftover ham, whether using leftover Instant Pot Honey Baked Ham or Baked Ham, and stale bread to use. The stale bread will absorb the egg custard better, giving the ham new life in this sweet and savory breakfast casserole.
Notes on Key Ingredients
- Bread: You can use any type of bread you like, and stale bread or bread that is slightly dried out is best. I love using sweet bread, such as Cranberry Walnut Bread or Cinnamon Raisin Bread, as both options lend a subtle sweetness to the dish that pairs beautifully with the savory ham and sharp cheese.
- Ham: Use either leftover Instant Pot Honey Baked Ham or Baked Ham, or cubed ham steak. If you don't have ham on hand, cooked, crumbled maple breakfast sausage is a great alternative.
- Cheese: I recommend using sharp cheddar, Colby, or Swiss cheese for this breakfast casserole, as they all have a great melty factor and contrast well with the ham and sweet bread. It is also important to note that it is best to grate the cheese yourself, as it will melt more uniformly than pre-grated cheese that is coated in anti-caking agents.
- Dijon Mustard: A little bit of Dijon adds a nice kick to the egg custard. Use either brown or Dijon mustard, not yellow mustard, for the best results.
- Maple Syrup: Just a touch of pure maple syrup will marry the ham, eggs, and cheese together. If you don't have maple syrup on hand, replace it with brown sugar.
- Half and Half: For a rich, creamy custard use half and half. If you don't have half and half on hand, whole milk or a combination of milk and heavy cream will work in its place.
- Nutmeg: I recommend using whole nutmeg and grating with a Microplane. Whole nutmeg's flavor is superior to dried ground nutmeg, and it lasts indefinitely in your pantry.
Recipe Modifications
- Gluten-Free Modifications: If you need this breakfast casserole with ham to be gluten-free, use your favorite gluten-free bread, and be sure your ham is gluten-free as well.
- No Ham? In place of the ham, use crumbled baked bacon or crumbled breakfast sausage.
- Cranberry/Raisin Addition: If you want to have cranberries or raisins in this breakfast casserole without using raisin or cranberry bread, layer about â…“ cup of raisins or cranberries with the bread, ham, and cheese before adding the egg custard.
Tips for Making the Best Ham and Egg Casserole
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Used dried-out or stale bread. Bread that is slightly dried out will more easily absorb the egg mixture. 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.
- Prepare in advance. This Breakfast Casserole with Ham will achieve the best texture and flavor if given time to soak up the egg mixture.
- Refrigerate overnight. Cover the assembled casserole with plastic wrap and refrigerate for at least 6 hours or up to 18 hours.
- Take the chill off. In the morning, remove the ham and egg casserole from the refrigerator while the oven is preheating. This will help to take the chill off your casserole and prevent your baking dish from cracking due to extreme temperature changes.
- Finish strong. To take the flavor of your ham egg and cheese casserole over the top, drizzle with a bit of maple syrup or dust with powdered sugar. It is not necessary, but pairs well with the sweetness in the egg mixture.
Storage and Reheating Instructions
- Refrigerate: Allow the casserole to cool and then transfer the leftover to an airtight container. Refrigerate for up to 3 days.
- Reheat: Reheat individual servings on a heat-safe plate in the microwave for 45-60 seconds to warm through.
More Delicious Breakfast Casserole Recipes
- Overnight French Toast Casserole
- Easy Hashbrown Breakfast Casserole
- Green Chile Egg Casserole
- Instant Pot French Toast Casserole
- Overnight Breakfast Strata
- Instant Pot Breakfast Casserole
If you tried this recipe for a Breakfast Casserole with Ham, I would love for you to leave a comment to let me know how much you enjoyed this recipe!
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.
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Servings: 10
Calories: 146kcal
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.
Equipment Needed
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 â…“ 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
Calories: 146kcal | Carbohydrates: 13g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 105mg | Sodium: 472mg | Potassium: 137mg | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 1.8mg | Calcium: 118mg | Iron: 1.4mg
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This post was originally published in 2017 but updated with new photos and a video in 2022.
Meri Isham
I noticed you put milk in the instructions but I didn’t see it on the ingredients. How much milk should I use?
Kristen Chidsey
That was a typo! It is only half and half. I will fix that now.