Make mornings easier with this simple, crowd-pleasing Breakfast Casserole with Ham and Cheese. It combines bread, ham, cheddar, green chiles and eggs for a savory, make-ahead meal the family will love.
I’m a big fan of savory breakfasts. If you like this, try other hearty morning options like breakfast pizza, migas, or biscuits and sausage gravy.
This casserole is ideal for busy weekdays or holiday mornings because most of the work is done the night before. It takes about 15 minutes to assemble, then chill overnight. In the morning you simply bake it while you get ready and serve a hot breakfast without the fuss.
It’s also great for using leftover holiday ham or for feeding a crowd when you want to prepare ahead.
Ingredients
A short ingredient list makes this recipe simple to pull together:
- Cubed French bread – about 6 cups (roughly 3/4 lb) of day-old bread works well.
- Diced green chiles – one 4.5 oz can adds flavor without much heat.
- Cubed ham – about 10 oz. Leftover holiday ham or a ham steak are both good choices.
- Cheddar cheese – 1 cup shredded; freshly grated melts best.
- Eggs – 6 large eggs.
- Milk – 2 cups (2% is fine; 1% or whole will also work).
- Spicy brown mustard – 1 tablespoon for depth of flavor; substitute your favorite mustard if desired.
- Salt and pepper – 1/4 teaspoon each, or to taste.
How to Make Breakfast Casserole with Ham and Cheese
1. Preheat and prep: Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
2. Combine solids: In a large bowl, mix the cubed bread, diced green chiles, cubed ham and shredded cheddar. Spread the mixture evenly in the prepared baking dish.
3. Whisk the custard: In the same bowl, lightly whisk 6 eggs to break the yolks. Add 2 cups milk, 1 tablespoon spicy brown mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk until combined.
4. Soak the bread: Pour the egg mixture over the bread mixture, pressing down gently so the bread absorbs the liquid.
5. Chill overnight: Cover with foil and refrigerate at least 8 hours.
6. Bake: Remove from the fridge 30 minutes before baking. Preheat oven to 300°F (150°C). Uncover and bake until set and a tester comes out clean, about 1 hour. Let rest briefly before serving.
Frequently Asked Questions
What bread works best?
Day-old French bread is ideal, but regular white bread or even croissants can be used. The key is bread that soaks up the egg mixture without becoming gummy.
How far ahead can I make it?
Assembling the night before is perfect. Try not to assemble more than one to two days in advance for best texture.
Can I substitute the ham?
Yes — cooked sausage or bacon work well, or omit the meat to make a vegetarian version and add extra vegetables or more cheese.
More overnight breakfast casserole ideas
Try variations like an overnight French toast casserole, apple-raisin baked french toast, creme brulee french toast, cranberry-orange baked french toast casserole, or an eggs benedict strata for other make-ahead breakfast options.
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Breakfast Casserole with Ham and Cheese
Ingredients
- 6 cups cubed day-old French bread (about 3/4 lb)
- 1 (4.5 oz) can diced green chiles
- 10 oz cubed ham
- 1 cup shredded cheddar cheese
- 6 eggs
- 2 cups milk
- 1 tablespoon spicy brown mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the bread cubes, green chiles, ham, and cheddar. Spread into the prepared dish.
- In the same bowl, lightly whisk the eggs. Add milk, mustard, salt and pepper; whisk to combine.
- Pour the egg mixture over the bread mixture and press down so the bread soaks up the custard.
- Cover and refrigerate overnight, at least 8 hours.
- Remove from the refrigerator 30 minutes before baking. Preheat oven to 300°F and bake uncovered about 1 hour, until a tester comes out clean.
Recipe Notes:
Nutrition Information
Calories: 338 kcal,
Carbohydrates: 34 g,
Protein: 23 g,
Fat: 12 g