Thanks to this ham and cheese breakfast casserole with bread that you can make ahead of time, breakfast for a crowd has never been easier!
In This Post
I love a dish that lends itself well to making ahead of time. Especially when it comes to breakfast and brunch. Recipes like my French toast casserole, sausage breakfast casserole, and my deep dish spinach, leek, and bacon quiche are perfect for hosting a brunch crowd (and still festive enough for Christmas morning). And this ham and cheese breakfast casserole is another recipe that falls into that category. It’s especially near and dear to my heart because tit never makes another appearance at any other time of the year than on Christmas morning. We simply don’t ever want it to lose its special shining sparkle. It’s got an amazing consistency like a soufflé or a strata, but I just call delicious.
Why You’ll Love It
- This ham and cheese breakfast casserole is so easy to make and perfect for easy entertaining and holiday hosting since you can prep it the night before and simply bake in the morning!
- It’s great for feeding a crowd and it’s always a hit
- Allowing the breakfast casserole time to set up in the fridge overnight makes for a creamy (but never soggy), never dry, fluffy soufflé-like dish that has the best flavor
Ham and Cheese Breakfast Casserole Ingredients
- White bread—nothing fancy here, I like good old classic white sandwich bread (but you could also use challah)
- Butter—for buttering the baking dish so things don’t stick
- Ham—I use a no water ham from the butcher and have them grind it up for me (you could also use leftover ham that you’ve baked, and just grind it up in a food processor). Just be sure whatever ham you use does not have any water added to it!
- Medium cheddar cheese—white or yellow cheddar (feel free to swap it out if there’s another cheese you prefer)
- Eggs—to add moisture and bind the bread and all of the other ingredients together
- Milk—to soak into the bread and make this casserole nice and fluffy, ane never dry!
- Dry mustard—I love the little bit of zest and flavor this adds to the breakfast casserole
- Fresh parsley—for some color on top (swap it our for fresh thyme if you prefer)
*Note: I don’t add salt to this recipe because I find the ham is salty enough
Find the complete recipe with measurements below.
Check out the video below to see how I make this overnight breakfast casserole.
How to Make Ham and Cheese Breakfast Casserole
- Prep your baking dish. First, you’ll need to butter a 9×13-inch baking dish.
- Layer the breakfast casserole like a puzzle. There’s actually a strategy here, and this is the order in which I layer (my mom swears by this order!). Tear the bread into small-ish pieces of about 1 inch or so, and layer like puzzle pieces in the bottom of the pan. Then, layer half of the cheese and then all of the ham and then the rest of the cheese and then top it with the rest of the bread pieces.
- Don’t pack the bread cubes too tightly together. Otherwise, the egg won’t have anywhere to run and seep into the bread pieces. Plus, I’ve found showing off a few shaggy edges on top makes for a much prettier presentation. You may have to press down a bit to get it all to fit, just fit the bread snugly against the edges of the casserole dish and you’ll be set.
- Whisk together the milk, dry mustard, eggs, and parsley in a measuring cup. Pour the egg mixture over the casserole.
- Refrigerate overnight. Refrigerating the ham and cheese breakfast casserole overnight before baking
- Cover and bake. Cover the make-ahead breakfast casserole with foil and bake the next morning until golden brown.
Ingredient Swaps and Variations
- I’ve never made this recipe vegetarian, so I’m not sure how omitting the ham would affect the texture and flavor of the dish. If you’re looking for a vegetarian strata recipe, check out my Mediterranean Egg Bake Strata instead.
- Add some veggies like sautéed mushrooms, onion, or green onions
- Swap the parsley for fresh thyme or chives
- Instead of cheddar, try Swiss cheese, gruyère, Parmesan, or Havarti
- To add a little heat, add in some freshly ground black pepper or a few dashes of your favorite hot sauce
FAQ
- What is the difference between a quiche and a breakfast casserole? A quiche does not have bread and the base consists of a smooth and fluffy custard. Breakfast casseroles don’t always contain bread, but often do, and this one is more like a bread pudding or soufflé.
- Why is my breakfast casserole soggy? Your breakfast casserole should not be soggy. I don’t add any vegetables to this (and if I did, I’d keep them at a minimum) because adding too many is usually the likely culprit for a breakfast casserole that is soggy.
- Why do you have to refrigerate breakfast casserole overnight? Because of the dairy and the meat, it’s imperative that you refrigerate this breakfast casserole, but chilling it overnight before baking also helps
- Do I bake breakfast casserole with or without foil? Each and every year I can never remember whether to bake the casserole with the foil on or off. It’s the one thing I always forget to write down :)You’ll see in the video above I baked it with the foil on but after baking it a few more times again, the final word is to bake the casserole WITHOUT the foil. But, if the top begins to brown too much to your liking, loosely tent a piece of foil over it to shield from the direct heat.
Ham and Cheese Breakfast Casserole Recipe Tips
- Prep it ahead. Like most state recipes, you’ll want to set aside time to prepare this breakfast casserole the night before you bake it so the egg mixture is absorbed into the bread and nooks and crannies of the layers of ham and cheese. We toss the filled casserole in the fridge to rest overnight, ready to be popped in the oven the next morning as we lounge in our PJs and take turns opening presents.
- Be sure to use a ham that hasn’t had extra water added to it. You’ll know if it has if the first ingredient is water in the list. My mom turned me onto the Hormel Cure 81 hams. They’re one of the few hams that doesn’t have extra water added in and it’s the one I use every year. You’ll want to grind the ham in the food processor or ask your butcher to grind it for you. Ground ham, rather than chopped or diced, is the key to the flavors all melding together.
- Gradually mix in your mustard. Don’t dump the dry mustard into the whole egg and milk mixture or it will never mix in smoothly. Instead, add ¼ cup or so of the egg and milk mixture to a different small bowl and mix the mustard in it first, then add to the larger amount. No chunks of mustard to surprise you here.
Storage Tips
This ham and cheese breakfast casserole will keep stored in an airtight container in the fridge (or in the dish you bake it in, covered with a lid, foil, or plastic wrap) for about 4 days. You can also freeze it (thaw completely before reheating, ideally in the oven (I’d suggest 325 until it’s warmed through. You could always finish it under a low broil to toast the top back up).
More Christmas Breakfast Recipes to Try
- Baked Orange French Toast with Almond Crumble
- Coconut Waffles with Pomegranate Syrup
- Banana and Chocolate Chip Baked French Toast
- Easy Quiche Lorraine
- Pull-Apart Cinnamon Pecan Rolls
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Ham and Cheese Breakfast Casserole
Ingredients
- 1 tablespoon butter
- 1 24 ounce loaf sliced white bread
- 2 pounds no-water added ham , finely ground in a food processor or by your butcher
- 1 pound medium cheddar cheese , grated
- 8 eggs
- 2 cups milk
- 1 tablespoon dry mustard
- 1 tablespoon fresh chopped parsley
Instructions
- Prepare a 9x13-inch pan with softened butter. Tear the bread slices into 1-inch pieces of bread and cover the bottom of the pan with half of the loaf, fitting the pieces tightly together like puzzle pieces.
- Layer the ground ham over the bread and then top with the cheese. Tear the rest of the bread slices into pieces and nestle them together over the ground ham but don't pack too tightly, just so they fit together.
- In a 1 quart measuring cup, whisk the eggs and milk until smooth. In a small bowl, take 1 tablespoon of the egg and milk mixture and use a fork to mix the dry mustard into it until smooth. Add the mustard mixture into the quart measuring cup and mix well so that all of the mustard is incorporated. Add the chopped parsley and whisk.
- Starting at one end of the casserole, slowly pour the egg mixture over the the bread, evenly distributing the wet ingredients and making sure to get into the edges too. Cover with non-stick aluminum foil and refrigerate overnight.
- Remove the foil and bake at 325° F for 50-60 minutes or until the eggs are set and bubbling. If the bread starts looking too brown, loosely tent the foil over the top of the casserole and continue to cook until the egg is set. Remove the casserole from the oven and let sit for 5-10 minutes before cutting and serving.
Notes
- Be sure to check how the casserole is cooking at the 50 minute mark to see if it is browning too much. If so, tent a piece of aluminum foil over the top so it continues to cook but is shielded from the direct heat.
- Makes a 9x13-inch casserole pan.
- Allow time for casserole to sit in refrigerator overnight
Nutrition
More Egg Recipes You’ll Love
- Sausage Breakfast Casserole
- Bacon, Egg, & Cheese Biscuit Sandwiches
- Spinach and Mushroom Egg White Frittata
- Healthy Homemade Egg McMuffin
- Bacon, Broccoli, & Potato Frittata
- Deep-Dish Spinach, Bacon, & Leek Quiche
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Phyllis
It’s amazing that comments are from 2011 !!!!
I intend to make this for Christmas 2022!!!!
MERRY CHRISTMAS & HAPPY SAFE and HEALTHY NEW YEAR.
Ashley
Is it OK to bake this casserole right after preparing? Or is the overnight refrigeration essential to the outcome? Wanting to make this tonight for dinner with leftover ham
It’s best if it sits overnight to absorb in the bread. But, if you let it soak for at least 30 minutes to an hour, it should still be good. Let us know how it works!
Jan Baker
I made this awesome recipe for New Year’s Day morning! I had a hard time using the entire load of bread, so ended up with about 6 slices of bread leftover, even though I put in as much as I could. Do you use the entire loaf? The flavor was amazing!!
Hi Jan, sometimes the whole loaf gets used and sometimes not, depending on which brand I buy and how big I tear the pieces and squish them in the pan. There really isn’t any wrong way to do it :) So glad you loved it too! Thanks for making!
Sus.
What sized loaf of bread does this call for? How many ounces?
Susanna, use a 24 ounce loaf of soft white bread. Enjoy!
Holly
So delicious! We’ve been enjoying the leftovers for a few days too
Patti Langrock
I started making that breakfast casserole for our family Christmas breakfast when you were a baby and the first grandchild. There are so many wonderful memories of our much smaller family get together. We’ve expanded with the addition of new generations who now enjoy their Christmas traditions. Merry Christmas and Happy Holidays to all of you who enjoy that special time with your loved ones. Heidi Your video demonstration will be helpful to all those who have questions about the process. My mouth is watering. Love you!
XOXOXO P, love making this every year!
Laura | Tutti Dolci
Love this, what a great breakfast idea for the holidays!
jude
I have the same question as Amanda – one or two layers of ham & cheese?
This looks so good! I want to make it for breakfast one day while we’re on vacation and I want it to come out looking just like your pictures!!
Hi Jude, I used to make it with two layers until my mom corrected me and told me only one layer of ham and cheese! It’s great either way, but more creamy with just the one layer :)
Amanda
It looks like there are two layers of ham/cheese but the recipe doesn’t indicate to do another layer. Am I missing it? Thanks.
Hey Amanda, in the original photos I did do an extra layer, but have since been corrected by my mom that it’s only one layer of cheese and ham!
Sue
This will be easy to skinnysize. Ground canadian bacon, 1% cheese and part egg substitute. Eh gads I hate dieting but it’s my own fault for enjoying these wonderful types of things too much for too long-LOL
Awesome idea Sue!
Susan
Lol, I read every single comment in this thread looking for the same answer! Perhaps she is using Spam? That is the only “ground ham” I can think of. Thanks!
Christena Umsted
Grind leftover baked ham or ham steak in your blender.
Or, I use a food processor to grind the ham.
Jennifer
From the above blog…Next, be sure to use a ham that hasn’t had extra water added to it. You’ll know if it has if the first ingredient is water in the list. My mom turned me onto the Hormel Cure 81 hams. They’re one of the few hams that doesn’t have extra water added in and it’s the one I use every year. You’ll want to grind the ham in the food processor or ask your butcher to grind it for you. Ground ham rather than chopped or diced, is the key to the flavors all melding together.
No spam here Susan! Use a no-added water boneless ham. They’re a little more expensive but then the casserole won’t get watery as it bakes. I grind the ham in my food processor or you can ask your butcher to do it for you.
ibe
Ham and Cheese Souffle Casserole
This might sound dumb but I have to ask. Where/how do you get ground ham? Grind ham steak or thin sliced deli slices like for sandwiches? Thank you
Jennifer
From the above blog…Next, be sure to use a ham that hasn’t had extra water added to it. You’ll know if it has if the first ingredient is water in the list. My mom turned me onto the Hormel Cure 81 hams. They’re one of the few hams that doesn’t have extra water added in and it’s the one I use every year. You’ll want to grind the ham in the food processor or ask your butcher to grind it for you. Ground ham rather than chopped or diced, is the key to the flavors all melding together.
Grind the ham in a food processor or ask the butcher to grind it for you.
Deborah
I am in charge of breakfast one day at my family’s cabin getaway in a few days, and I’ve been trying to narrow down what I’m going to make. Any of these would be great for a crowd!!
Whatever DeeDee Wants
Baked french toast is my fave! I can’t wait to try out the ham and cheese souffle casserole.
Danielle
We make a Peach Baked French Toast for Christmas only! I had to clarify for my daughter that I was going to make it but wanted to ADD another dish for our growing family. We’ve also started a Father’s Day breakfast that isn’t allowed to change either!
Sherice
Ah, another favorite! I am so grateful to be an addition to your wonderful family~ and this breakfast dish is to die for! Happy Christmas to you and yours~ xo
Holly
Yum! My mouth is watering… Merry Christmas to you!
JoAnn Parrish
These recipes are all perfect for a cozy Christmas morning brunch! Thank you!
SEAS
Looks really good!
Tiffany
delicious holiday foods here and i love the “non-traditional” tradition memories! my family is rooted in tradition and the holidays are such a special time to really ring them all in! merry Christmas heidi!
Do you have any breakfast eats like this on your site? Would love to see.
Sandrine
for Ham & Cheese Breakfast Souffle Casserole, do I bake it cover or uncovered?
I have a similar recipe, after baking for 60 minutes, the eggs didn’t set, at 90 minutes still didn’t set. And finally at 120 minutes. Only difference is the recipe said to cover with foil to bake. Wondering if that is the culprit. I have 2 other girlfriends making the same recipe, same issue.
Please advise.
Thanks!
I baked this one uncovered for 50 minutes, and I bake it in a clear Pyrex pan do I can see it create bubbles on the side of the pan which signals its done. If its not getting done in the middle, check your egg and milk ratio. You may need more eggs to make itore of a souffle and less milk or cream. Some years we bake it with foil on and it might change the bake time a little, but an extra hour seems way off.
Delishhh
Great list – since i am Swedish we celebrate Christmas Eve and have lots of herring and gravlax which i make fresh. But for Christmas Day i always make Strata and love it has become such a tradition. God Jul!
What do you make for your Swedish breakfast?
Perla
Wow.. just.. wow! So much deliciousness I don’t know which to choose! Would it be wrong of me to want to make them all? Well maybe not make them all..but definitely eat them! :D
Now THAT would be a meal to remember.
heather nan
YUMS! I am a total quiche girl on Christmas morning, but I think I am going to have to incorporate the baked french toast this year to mix it up!
Yum, would love any quiche recipes you have. I was at The Grand today and thought of you the whole time. XO
Lynn
Isn’t it wonderful to relax while breakfast is making itself on Holiday Mornings? Thanks for the inspirations!
kate
So many good choices for breakfast!
Susan
I love doing things ahead of time, but would have to substitute…maybe mushrooms for the ham since we’re vegetarians. Happy Holidays! XOXO
Definitely mushroom worthy. I have another recipe to post in Feb for a mushroom, spinach, gruyere strata. It’s in the Cooks Illustrated ‘The New Best Recipe’ cookbook and is delicious. Do you have that cookbook?
Sue T.
Wow, that Ham and Cheese Casserole looks wonderful. I am so going to make that for us to have on Christmas morning. Thanks for posting the recipe and having such a mouth watering picture!
Heavenly Housewife
Thank you so much for including me in this delicious round up. I think that baked french toast has my name on it :D
*kisses* HH
You are oh so welcome, would live to catch up with you and learn more about you and your blog.
Melissa // thefauxmartha
Well this just made my day Heidi! Thanks for including me in the make-ahead round up. And now I’m laughing out loud at my desk after watching that clip. It’s one of my faves too. My dad watches it non stop at Christmas. He turns into a little boy watching that movie.
My only trouble putting together roundups is to not feature you in every post. Your peppermint series has me
In fits, lovely.
sarah
Yum. Those all look amazing. And perfect timing – we are trying to figure out a menu for our Christmas Day brunch.
Maria
Great ideas for Christmas morning!
Kathryn
Oh what a perfect Christmas morning breakfast! Although I think I’d struggle to save this delight for just once a year…
It is not an easy task, I assure you. the best part of doing this post was making it Pre-Xmas.