This Breakfast Casserole with Ham is savory, filling, and super easy to make! Serve this hearty dish at a fancy brunch or on a busy weekday morning for your family.
I’m admittedly a sucker for a great overnight breakfast casserole. But this recipe, with tangy cheddar cheese, tender chunks of ham, and simple seasonings, exceeds all my expectations! This casserole is so easy to throw together the night before a big event, like Christmas morning or Easter brunch. But it’s also casual enough to whip up the night before so busy mornings run more smoothly.
How to Make Overnight Casserole
Here is a brief overview of how this easy breakfast casserole comes together. With simple ingredients and steps, you’ll have a hearty dish ready to serve in no time! Be sure to scroll to the recipe card at the bottom of the post for the full recipe, including all measurements.
- Whisk the eggs. Combine the eggs, cream, and seasonings and whisk until well combined.
- Coat the bread. Stir in the ham, bread, and one cup of the cheese. Make sure that the bread is fully coated with the egg mixture. Pour into the prepared casserole dish and top with the remaining cheese.
- Cover and put in the refrigerator overnight.
- Bake the casserole. Bake while covered with foil for 30 minutes. Uncover and bake for another 15 minutes. Enjoy!
Using Block Cheese Instead of Pre-Shredded
I know it takes a bit more effort to shred cheese from a block instead of ripping open a package of pre-shredded, but trust me, it is so much better! Not only is the flavor more abundant, it melts better in the casserole. Pre-shredded cheese is covered in preservatives that prevent it from clumping together in the bag. These preservatives also affect how the cheese melts and the flavor. Definitely worth the extra step to get a block of cheese and grate it yourself!
Using Leftover Ham
Just like my Ham and Cheese Quiche, this breakfast casserole is a great recipe to make to use up leftover ham. If you want to make this recipe and don’t have leftovers on hand, simply buy a ham steak. Be sure it is cooked before adding it to this casserole and cut your ham into small cubes.
Leftover Ham Recipes
Making This Casserole Day Of
Where are my procrastinators at? While my recipe gives you the steps for making it the day before so everything can really soak overnight, you can most definitely make this recipe the day of. Because this recipe works best with dry or stale bread, throw some bread slices in the oven at a low temperature for about 5-10 minutes until they dry out a little. Put the casserole together in the baking dish and bake as directed.
Other Additions
Here are some other ingredients you can add to this breakfast casserole with ham.
- Mushrooms, spinach, onions, or green peppers: You will want to sauté these veggies before adding them to the casserole. This will both soften them and keep them from adding too much moisture to the dish.
- Bacon: Whether you add turkey bacon or regular, you will want to crisp it up nicely before adding it. You can make your oven in the air fryer or the oven to make things quick!
Storing Breakfast Casserole With Ham
Refrigerate any leftovers after it is baked within two hours in an airtight container. Leftovers can be stored for up to four days in the refrigerator. When ready to eat, reheat the portion you are serving in the oven, covered. Do not reheat more than what you plan on serving as recipes should only be reheated once.
This breakfast casserole can also be frozen. Bake the entire casserole in a disposable baking dish, avoiding glass or ceramic that can shatter in the oven. Let it cool, cover tightly multiple times with foil and plastic wrap, then freeze it to use anytime in the next three months. Pop it in the oven to heat it through and serve.
More Breakfast Recipes
Looking for more ways to dress up breakfast? Move that box of cereal aside and cook up some of these simple and scrumptious favorites!
If you make this breakfast casserole with ham recipe or any of my other recipes, I would be so grateful if you came back and told me how you enjoyed it. I love hearing from you!
Breakfast Casserole With Ham
Ingredients
- 8 eggs
- 1 1/2 cups milk (340.5 grams or 354.9 ml)
- 1/2 cup heavy cream or substitute half and half (113.5 grams or 118.3 ml)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cubed ham (300 grams)
- 4 cups cubed bread (140 grams)
- 2 cups cheddar cheese shredded & divided (226 grams)
Instructions
- Spray a 9 by 13 inch baking dish with cooking spray.
- In a large bowl whisk together the eggs, milk, heavy cream, and seasonings.8 eggs, 1 1/2 cups milk, 1/2 cup heavy cream, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Stir in the ham, bread, and 1 cup of the cheese. Make sure that the bread is fully coated with the egg mixture. Pour the mixture into the prepared casserole dish. Top with the remaining cheese. Cover with foil and put in the refrigerator overnight.2 cups cubed ham, 2 cups cheddar cheese, 4 cups cubed bread
- In the morning, leave the casserole covered with foil, and bake at 350 degrees Fahrenheit for 30 minutes. Uncover and bake for 15 minutes. Serve warm!
Terri says
Could I use the same recipe to bake my ham in the oven?
I haven’t tried this in the oven, though I think you could. I would just make sure that you cover it so that it does not dry out.
Lyla Hassan says
OMG, this looks so delicious…A perfect breakfast recipe infact…Thanks for sharing this Lisa
Linda Muse says
Served this recipe this morning to a group of women who have never heard of breakfast casserole much less eaten one! I kept to the recipe as much as possible (I live overseas and sometimes ingredients have to be substituted like not having cheddar cheese) and kept it simple. It was a big hit!
I’m so happy to hear this, Linda! Thank you for following along.
Darla Meyer says
Hello,
If you bake, cool and then freeze to use in future, how do you prepare when you take it out of freezer? Just curious what temperature & how long it takes to warm it up? Or is microwave better?
Hi Darla! I haven’t tried that with this casserole. I would recommend thawing it in the refrigerator overnight and then baking it for 20 minutes, covered, at 350 degrees. Or, if you want to bake it right from frozen, I would recommend 40 minutes.
Joyce says
Thank you Lisa, This looks yummy and great for even vacation morning!! I always bring several things I need on vacation for us and this would work out great. Gramms
I hope you love it!
Joan says
I was glad to be introducced to your sight. I had a stroke and these recipes are great, I can understand them and cook away….
I’m so happy to hear that Joan!