I made this Ham Breakfast Casserole and I promise it’s a protein-loaded, two-cheese bomb that actually makes weekday mornings worth getting up for.

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I’m obsessed with this Ham and Cheese Breakfast Casserole because it’s exactly my kind of messy morning win. I love the way 8 large eggs fluff up and carry salty pockets of ham, and how each bite hits.

I’ll brag: this is my go-to when I want a slammed breakfast that actually keeps me full. It counts as Keto Breakfast Casserole Ham if you tweak it, and I call it the Best Keto Breakfast for busy days.

But mostly I just adore cutting into that golden top. I never regret it, ever.

I really mean it, honestly.

Ingredients

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Eggs: creamy binder, gives structure and a custardy, breakfast-y feel.
Whole milk: makes it rich and moist, so it’s not dry.
Day old bread: soaks up custard, gives chew and a little texture.
Diced cooked ham: salty protein pockets, bites of savory goodness.
Sharp cheddar: tangy melt, adds punch and gooey strings.
Swiss or Gruyere: nutty, melty cheese that’s a bit more refined.
Melted butter: adds richness and helps the top brown nicely.
Basically Dijon mustard: brightens the custard with a subtle tang.
Kosher salt: seasons everything, makes the flavors actually pop.
Freshly ground black pepper: little heat and aromatic bite.
Plus green onions: fresh pop, mild crunch and color.
Fresh parsley: herb lift, makes it taste lighter and fresher.

Ingredient Quantities

8 large eggs

2 cups whole milk

6 cups day old bread, cubed (French or sourdough), give or take

2 cups diced cooked ham (about 12 oz)

1 1/2 cups shredded sharp cheddar

1 1/2 cups shredded Swiss or Gruyere

2 tablespoons melted butter

1 teaspoon Dijon mustard, or a little mustard powder if you don’t have Dijon

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup chopped green onions, optional but good

1/4 cup chopped fresh parsley, optional

How to Make this

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1. Preheat oven to 350 F 175 C and butter a 9 by 13 inch baking dish with about 1 tablespoon of the melted butter.

2. Cube 6 cups day old bread into bite sized pieces and put them in a large bowl, drizzle the remaining melted butter over the bread and toss so it’s lightly coated.

3. Whisk together 8 large eggs, 2 cups whole milk, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until smooth.

4. Stir 2 cups diced cooked ham, 1 1/2 cups shredded sharp cheddar and 1 1/2 cups shredded Swiss or Gruyere into the bread, then pour the egg mixture over everything, pressing the bread down so it soaks up the custard.

5. Let the casserole sit at room temperature for 20 to 30 minutes to absorb the custard, or cover and refrigerate overnight if you want to make it ahead.

6. If refrigerating overnight take it out 30 minutes before baking so it comes closer to room temp, then sprinkle a little extra cheese on top if you like.

7. Bake uncovered in the preheated oven for about 45 to 55 minutes until the top is golden and the center is set when you jiggle the dish gently.

8. Remove from oven and let rest for 10 to 15 minutes so it firms up and is easier to slice.

9. Sprinkle 1/4 cup chopped green onions and 1/4 cup chopped fresh parsley over the top if using, slice into squares and serve warm.

10. Leftovers keep covered in the fridge for 3 to 4 days and reheat well in the oven or microwave.

Equipment Needed

1. 9×13 inch baking dish, buttered or lined
2. Large mixing bowl for the bread and another medium bowl for the egg mixture
3. Whisk (or fork) to beat the eggs and milk
4. Measuring cups and spoons for milk, cheese, mustard and seasonings
5. Rubber spatula or wooden spoon to fold everything together
6. Sharp knife and cutting board to cube the bread and chop herbs
7. Box grater or hand grater for the cheeses
8. Oven mitts and a timer for baking and resting time

FAQ

Q: Can I make this the night before?

A: Yes. Assemble the casserole, cover tightly with foil or plastic wrap, and refrigerate overnight. Bake straight from the fridge, add a few extra minutes to the bake time if it's very cold.

Q: What bread works best and can I use fresh bread?

A: Day old French or sourdough is ideal because it's drier and soaks the custard without going mushy, but you can use slightly stale sandwich bread. If your bread is fresh, spread cubes on a baking sheet and toast in a 350°F oven for 10 to 15 minutes to dry it out first.

Q: Can I swap the cheeses or meats?

A: Absolutely. Sharp cheddar and Swiss or Gruyere give great flavor, but you can use Colby, Monterey Jack, or even a smoked cheese. Swap ham for cooked bacon, sausage, or a mix. Just keep the total cooked meat around 2 cups so the texture stays right.

Q: How do I know when it is done?

A: The casserole is done when the center is set and a knife inserted in the middle comes out mostly clean, maybe a few moist crumbs. The top should be lightly golden. Internal temp should read about 160°F if you use a thermometer.

Q: Can I freeze it?

A: Yes. Bake it first, cool completely, then wrap tightly and freeze up to 2 months. Reheat in a 350°F oven covered for 20 to 30 minutes, then uncover to crisp the top. You can also freeze before baking, but thaw in the fridge overnight before baking.

Q: Any tips to keep it from getting soggy?

A: Use day old bread or toast fresh cubes so they absorb custard without falling apart. Don't overpour the egg mixture; it should just coat the bread. Let it sit 20 to 30 minutes before baking so the bread soaks evenly, and give the casserole 10 minutes to rest after baking so it firms up.

Ham And Cheese Breakfast Casserole Recipe Substitutions and Variations

Whole milk: use half and half for a richer, creamier bake or 2% for a lighter version. If you want dairy free try unsweetened oat milk, it holds up pretty well.
Day old bread: swap with brioche, challah, or even cubed croissants for a fancier, richer texture. If you only have soft sandwich bread it’s fine, just press it a bit so it soaks less.
Diced cooked ham: substitute cooked bacon, diced smoked turkey, or cooked sausage crumbles for a different, but still savory, flavor. Turkey keeps it leaner, bacon adds smokiness.
Cheddar and Swiss/Gruyere: use a mix of sharp Monterey Jack or Colby for the cheddar role, and provolone or fontina in place of Swiss/Gruyere. Any good melting cheese will work, just avoid super salty options.

Pro Tips

1. Let it soak longer if you can, especially overnight in the fridge. The bread soaks up more custard and you get a creamier center, but take it out 30 minutes before baking so the chill doesn’t cause uneven cooking.

2. Toast the bread cubes a little before you assemble. Toss them in the butter and bake at 350 for 8 to 10 minutes till they’re dryish and slightly browned. They’ll hold texture better and wont go gluey in the middle.

3. Use half sharp cheddar and half Gruyere, but save a handful to sprinkle on top. The top gets that nice golden crisp and you get melty pockets inside. If your ham is salty cut the salt in the custard back to 1/4 teaspoon.

4. Let the baked casserole rest 10 to 15 minutes before slicing. It firms up and slices cleaner, plus leftovers reheat way better. Reheat in a 325 oven covered with foil for about 15 minutes so it warms through without drying out.

Ham And Cheese Breakfast Casserole Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made this Ham Breakfast Casserole and I promise it's a protein-loaded, two-cheese bomb that actually makes weekday mornings worth getting up for.

Servings

servings

Calories

478

kcal

Equipment: 1. 9×13 inch baking dish, buttered or lined
2. Large mixing bowl for the bread and another medium bowl for the egg mixture
3. Whisk (or fork) to beat the eggs and milk
4. Measuring cups and spoons for milk, cheese, mustard and seasonings
5. Rubber spatula or wooden spoon to fold everything together
6. Sharp knife and cutting board to cube the bread and chop herbs
7. Box grater or hand grater for the cheeses
8. Oven mitts and a timer for baking and resting time

Ingredients

8 large eggs
2 cups whole milk
6 cups day old bread, cubed (French or sourdough), give or take
2 cups diced cooked ham (about 12 oz)
1 1/2 cups shredded sharp cheddar
1 1/2 cups shredded Swiss or Gruyere
2 tablespoons melted butter
1 teaspoon Dijon mustard, or a little mustard powder if you don’t have Dijon
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped green onions, optional but good
1/4 cup chopped fresh parsley, optional

Directions

Preheat oven to 350 F 175 C and butter a 9 by 13 inch baking dish with about 1 tablespoon of the melted butter.
Cube 6 cups day old bread into bite sized pieces and put them in a large bowl, drizzle the remaining melted butter over the bread and toss so it's lightly coated.
Whisk together 8 large eggs, 2 cups whole milk, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until smooth.
Stir 2 cups diced cooked ham, 1 1/2 cups shredded sharp cheddar and 1 1/2 cups shredded Swiss or Gruyere into the bread, then pour the egg mixture over everything, pressing the bread down so it soaks up the custard.
Let the casserole sit at room temperature for 20 to 30 minutes to absorb the custard, or cover and refrigerate overnight if you want to make it ahead.
If refrigerating overnight take it out 30 minutes before baking so it comes closer to room temp, then sprinkle a little extra cheese on top if you like.
Bake uncovered in the preheated oven for about 45 to 55 minutes until the top is golden and the center is set when you jiggle the dish gently.
Remove from oven and let rest for 10 to 15 minutes so it firms up and is easier to slice.
Sprinkle 1/4 cup chopped green onions and 1/4 cup chopped fresh parsley over the top if using, slice into squares and serve warm.
Leftovers keep covered in the fridge for 3 to 4 days and reheat well in the oven or microwave.

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.