Overnight Ham And Egg Breakfast Casserole Recipe

I can never resist a breakfast casserole that comes out rich, cheesy, and packed with savory ham in every slice. This one feels almost too easy for how irresistible it is.

I’m obsessed with this Overnight Ham and Egg Breakfast Casserole because it tastes like the kind of breakfast I actually want on a busy morning: savory, cheesy, and loaded without being fussy. The ham gives every bite that salty, meaty punch, and sharp cheddar cheese melts into all the little bread pockets like it had one job and nailed it.

But the best part? It feels special without acting precious.

I love that I can pull this out for holidays, brunch, or a random Saturday when I want real breakfast with zero drama. Big pan energy.

Big appetite approval too.

Ingredients

• Day-old bread soaks everything up and turns soft inside, with cozy golden edges.
• Cooked ham adds salty, meaty bites, so it actually feels like breakfast.
• Sharp cheddar melts into pockets of cheesy goodness you’ll want in every forkful.
• Eggs hold the whole thing together and make it filling without much fuss.
• Whole milk keeps the casserole tender, creamy, and not dry or rubbery.
• Heavy cream makes it richer, if you’re going for weekend-level comfort.
• Kosher salt wakes up the bread, eggs, ham, and cheese.
• Black pepper adds a little bite without taking over the dish.
• Dijon mustard gives a tiny tang that makes the cheese taste better.
• Chives or green onion add freshness, color, and that “I tried” look.
• Plus, melted butter helps the edges brown and keeps cleanup less annoying.
• Basically, it’s hearty, make-ahead, and perfect when mornings feel chaotic.

Ingredient Quantities

• 8 cups cubed day old bread about 10 ounces
• 2 cups diced cooked ham
• 2 cups shredded sharp cheddar cheese
• 8 large eggs
• 2 1/2 cups whole milk
• 1/2 cup heavy cream optional
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Dijon mustard optional
• 2 tablespoons chopped fresh chives or green onion
• 2 tablespoons melted butter for greasing the dish

How to Make this

1. Grease a 9×13 inch baking dish with the melted butter and spread the cubed day old bread evenly in the dish.

2. Scatter the diced cooked ham and shredded sharp cheddar cheese over the bread.

3. In a large bowl whisk the eggs, whole milk, heavy cream if using, kosher salt, black pepper, and Dijon mustard if using until well combined.

4. Stir in the chopped fresh chives or green onion to the egg mixture.

5. Pour the egg mixture evenly over the bread, ham, and cheese, pressing gently so the bread absorbs the liquid.

6. Cover the dish tightly with plastic wrap or foil and refrigerate overnight or up to 48 hours.

7. When ready to bake, preheat the oven to 350°F. Remove the cover and let the casserole sit at room temperature for 20 minutes.

8. Bake in the preheated oven for 45 to 55 minutes, or until the center is set and the top is golden brown.

9. Let the casserole rest for 10 minutes before slicing and serving.

Equipment Needed

1. 9×13 inch baking dish
2. Large mixing bowl
3. Whisk
4. Measuring cups and measuring spoons
5. Chef knife
6. Cutting board
7. Box grater or shredded cheese container (if cheese not pre-shredded)
8. Rubber spatula or wooden spoon
9. Plastic wrap or aluminum foil and oven mitts

FAQ

Overnight Ham And Egg Breakfast Casserole Recipe Substitutions and Variations

• Bread: Use 8 cups cubed brioche or challah for a richer texture, or 8 cups cubed sourdough for more tang.
• Cooked ham: Substitute 2 cups cooked bacon pieces for smokiness, or 2 cups cooked sausage crumbles for a spicier profile, or 2 cups shredded rotisserie chicken for a milder option.
• Sharp cheddar: Swap with 2 cups Gruyere for nuttiness, 2 cups Monterey Jack for creaminess, or 2 cups pepper jack for heat.
• Whole milk / heavy cream: Replace 2 1/2 cups whole milk with 2 1/2 cups half and half for extra richness, or use 2 1/2 cups unsweetened almond milk for a lighter, dairy free choice; omit heavy cream or use an equal amount of additional milk if skipping it.

Pro Tips

1. Use bread that is truly dry or lightly toasted the day before so it soaks up the custard without becoming gummy. Tear some pieces into smaller bits near the edges for more crispness after baking.

2. Let the casserole sit uncovered for the last 15 minutes of baking if the top is browning too slowly. That helps develop a nicely golden crust while keeping the center creamy.

3. Stir half the cheese into the custard and reserve the rest for a sprinkle on top. This gives cheesy pockets throughout and a bubbly, attractive finish.

4. If making ahead beyond overnight, refrigerate up to 48 hours but bring the dish to room temperature for about 20 minutes before baking. For leftovers, reheat covered at 325 F until warmed through to keep the texture tender.

Overnight Ham And Egg Breakfast Casserole Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I can never resist a breakfast casserole that comes out rich, cheesy, and packed with savory ham in every slice. This one feels almost too easy for how irresistible it is.

Pin

Servings

8

servings

Calories

448

kcal

Equipment: 1. 9×13 inch baking dish
2. Large mixing bowl
3. Whisk
4. Measuring cups and measuring spoons
5. Chef knife
6. Cutting board
7. Box grater or shredded cheese container (if cheese not pre-shredded)
8. Rubber spatula or wooden spoon
9. Plastic wrap or aluminum foil and oven mitts

Ingredients

• 8 cups cubed day old bread about 10 ounces

• 2 cups diced cooked ham

• 2 cups shredded sharp cheddar cheese

• 8 large eggs

• 2 1/2 cups whole milk

• 1/2 cup heavy cream optional

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon Dijon mustard optional

• 2 tablespoons chopped fresh chives or green onion

• 2 tablespoons melted butter for greasing the dish

Directions

• Grease a 9×13 inch baking dish with the melted butter and spread the cubed day old bread evenly in the dish.
• Scatter the diced cooked ham and shredded sharp cheddar cheese over the bread.
• In a large bowl whisk the eggs, whole milk, heavy cream if using, kosher salt, black pepper, and Dijon mustard if using until well combined.
• Stir in the chopped fresh chives or green onion to the egg mixture.
• Pour the egg mixture evenly over the bread, ham, and cheese, pressing gently so the bread absorbs the liquid.
• Cover the dish tightly with plastic wrap or foil and refrigerate overnight or up to 48 hours.
• When ready to bake, preheat the oven to 350°F. Remove the cover and let the casserole sit at room temperature for 20 minutes.
• Bake in the preheated oven for 45 to 55 minutes, or until the center is set and the top is golden brown.
• Let the casserole rest for 10 minutes before slicing and serving.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 244g
• Total number of serves: 8
• Calories: 448kcal
• Fat: 29g
• Saturated Fat: 15.3g
• Trans Fat: 0.3g
• Polyunsaturated: 2.5g
• Monounsaturated: 6.3g
• Cholesterol: 279mg
• Sodium: 1120mg
• Potassium: 402mg
• Carbohydrates: 23.1g
• Fiber: 1.3g
• Sugar: 4.6g
• Protein: 26.1g
• Vitamin A: 617IU
• Vitamin C: 0.4mg
• Calcium: 356mg
• Iron: 2.1mg