Ham and Cheese Egg Bake Breakfast Casserole

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This savory breakfast casserole combines cubed ham, melty cheese, and fluffy eggs in one easy dish.

It’s the kind of practical, protein-packed breakfast that feeds a crowd without requiring you to stand at the stove flipping eggs.

Why You’ll Love It

  • Assemble the night before or bake immediately
  • Uses up leftover ham perfectly
  • High protein, satisfying breakfast
  • Feeds 8-10 people from one pan
  • Customizable with your favorite add-ins

Ingredients

  • 12 large eggs
  • 1 1/2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 cups diced ham (about 12 ounces)
  • 2 cups shredded cheddar cheese, divided
  • 1/2 cup shredded Gruyere or Swiss cheese
  • 4 green onions, thinly sliced (white and green parts separated)
  • 6 cups cubed bread (about 8 ounces, cut into 1-inch pieces)

Steps

  1. Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Spread the bread cubes evenly in the bottom of the prepared dish.
  3. Scatter the diced ham over the bread.
  4. Add 1 1/2 cups of the cheddar cheese and all of the Gruyere over the ham layer.
  5. Sprinkle the white parts of the green onions over the cheese.
  6. Whisk together the eggs, milk, Dijon mustard, salt, pepper, and garlic powder in a large mixing bowl until well combined.
  7. Pour the egg mixture evenly over the casserole.
  8. Press down gently with a spatula to make sure the bread absorbs the eggs.
  9. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  10. When ready to bake, preheat the oven to 350°F and remove the casserole from the refrigerator.
  11. Let the dish sit at room temperature while the oven preheats, about 20-30 minutes.
  12. Remove the plastic wrap and sprinkle the remaining 1/2 cup of cheddar cheese on top.
  13. Bake uncovered for 45-55 minutes until the eggs are set and the top is golden brown.
  14. A knife inserted in the center should come out clean.
  15. Let rest for 10 minutes before slicing.
  16. Garnish with the green parts of the green onions before serving.

Helpful Tips and Substitutions

Use a sturdy bread like sourdough, French bread, or a crusty white loaf—soft sandwich bread will get too mushy.

Day-old bread is actually preferable here because it holds up better in the egg mixture.

Cooked bacon or breakfast sausage can replace the ham if you prefer.

Any melting cheese works—pepper jack adds heat, while mozzarella keeps things mild.

Add 1 cup of sauteed vegetables like bell peppers, mushrooms, or spinach for extra nutrition.

A sturdy whisk ensures the eggs and milk are fully incorporated with no streaks.

If baking immediately without the overnight rest, reduce the milk to 1 1/4 cups since the bread won’t absorb as much.

Serving Ideas

Cut into squares and serve directly from the baking dish.

A side of fresh fruit or a simple green salad balances the richness.

Hot sauce or salsa on the side gives people the option to add heat.

Serve with toast or biscuits if you want extra carbs on the table.

This works well for holiday brunches, baby showers, or feeding overnight guests.

Use a sturdy serving spatula to lift out clean portions.

Make-Ahead and Storage

The assembled unbaked casserole keeps in the refrigerator for up to 24 hours.

You can also bake it immediately—just reduce the resting time to 30 minutes for the bread to absorb the eggs.

Store baked leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat individual portions in the microwave for 1-2 minutes or in a 325°F oven for 10-15 minutes.

To freeze, wrap individual portions tightly in plastic wrap and foil, then freeze for up to 2 months.

Thaw overnight in the refrigerator before reheating.

Reliable and Satisfying

This is the casserole you make when you need to feed people a real breakfast without spending your morning at the stove.

It’s straightforward, filling, and always gets the job done.

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