Can I use a different kind of bread?

Absolutely! While classic white bread gives the fluffiest results, any sturdy bread like sourdough, French, or even leftover buns will work. Just avoid overly dense or grainy varieties, as they can make the casserole heavy.

Do I have to let it sit overnight?

Yes, letting it rest is key. The bread needs time to fully soak up the egg mixture, or else you risk a dry or uneven casserole. If you’re in a real hurry, give it at least 3-4 hours in the fridge, but overnight is ideal.

What if I don’t have dry mustard?

If you’re out, a little Dijon mustard can be whisked into the egg mixture for a similar tang. Don’t skip it entirely—it really boosts the savory flavor.

Can this casserole be made dairy-free or gluten-free?

Certainly! Opt for your favorite unsweetened non-dairy milk and a good melting dairy-free cheese. Use gluten-free bread, and triple check your ham for any hidden additives or gluten.

Ham and Cheese Breakfast Casserole Recipe

Description

This Ham and Cheese Breakfast Casserole is a comforting make-ahead dish, perfect for feeding a crowd. Featuring layers of soft white bread, savory ground ham, and sharp cheddar cheese, all blanketed in a rich, seasoned egg custard, it’s ideal for busy mornings or special gatherings. Prep it the night before and simply bake in the morning for a warm, bubbling, and satisfying breakfast.

Ingredients

Units Scale

Bread Base

1 tablespoon butter (for greasing pan)
1 (24 ounce) loaf sliced white bread

Filling

2 pounds no-water added ham, finely ground
1 pound medium cheddar cheese, grated

Custard Mixture

8 eggs
2 cups milk
1 tablespoon dry mustard
1 tablespoon fresh chopped parsley

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Instructions

Prepare Baking Dish: Grease a 9×13-inch pan with the softened butter, ensuring all corners and sides are well-coated to prevent sticking.
Layer Bread and Filling: Tear half of the bread slices into 1-inch pieces and arrange them tightly in the bottom of the pan. Spread the ground ham evenly over the bread layer, followed by an even layer of grated cheddar cheese. Tear the remaining bread into pieces and nestle them over the cheese, fitting the pieces together but not packing them down too tightly.
Mix the Custard: In a 1-quart measuring cup, whisk together the eggs and milk until fully blended. Separately, combine 1 tablespoon of the egg mixture with the dry mustard in a small bowl, stirring until smooth. Return this mustard mixture to the larger egg mixture and whisk well to fully incorporate. Add the chopped parsley and mix again.
Combine Layers: Starting at one end, slowly and evenly pour the egg mixture over the layered casserole, taking care to distribute it into the edges and ensuring all bread is moistened. Cover with non-stick aluminum foil.
Chill Overnight: Refrigerate the assembled casserole overnight (8 hours or up to 24 hours) to allow the custard to soak into the bread.
Bake: Preheat oven to 325°F (163°C). Remove foil and bake for 50–60 minutes or until the eggs are fully set and bubbling. If the top begins to brown too much during baking, tent it loosely with foil until finished.
Rest and Serve: Let the casserole sit for 5–10 minutes after removing from the oven. Slice and serve warm, garnished with extra fresh parsley if desired.

Notes

Check the casserole at the 50-minute mark to ensure it isn’t browning too quickly. Tent with foil if necessary.
It’s essential to allow the casserole to refrigerate overnight for best texture and flavor.
Leftovers can be refrigerated and reheated for several days.
Customize with other cheeses or herbs as preferred.

Nutrition

Serving Size: 1 slice (1/8th of casserole)
Calories: 530
Sugar: 7g
Sodium: 1700mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 33g
Fiber: 1g
Protein: 37g
Cholesterol: 260mg