This post may contain affiliate links. Please see our disclosure policy.
Sweet, savory, and packed with flavor, this Ham and Egg Casserole is the ultimate make-ahead brunch dish. With cinnamon raisin bread, salty ham, and cheesy eggs, every bite is perfectly balanced and irresistibly delicious! Perfect for stress-free holiday mornings or entertaining guests with ease.
The Sweet and Savory Breakfast Casserole Everyone Will Love
While I love my recipes for savory hash brown breakfast casserole and sweet French toast casserole, when I only want to make ONE breakfast casserole, this Ham and Cheese Casserole is the perfect compromise!
Slightly sweet, perfectly savory, and super cheesy, this Ham and Cheese Breakfast Casserole satisfies every brunch craving, in one easy make-ahead dish.
Happy Cooking! xo Kristen
Recipe Highlights
Notes on Key Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Bread: While I prefer cinnamon raisin bread to compliment the savory, salty notes of the ham and cheese, any sweet bread will work. Think Challah bread, cranberry walnut bread, cinnamon swirl bread, etc.
- Ham: Use leftover ham, like Instant Pot Honey Baked Ham or Baked Ham, thickly sliced deli ham, or a ham steak.
- Cheese: Select sharp cheddar, Colby, or Swiss cheese, as they all have a great melty factor and contrast well with the ham and sweet bread.
- Dijon Mustard + Maple Syrup: For sweet and savory notes which balance out the ham and egg bake.
- Half and Half: For a rich, creamy results, use half and half, rather than milk
How to Make Ham and Egg Casserole
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Eggs. Whisk together eggs with half and half, maple syrup, mustard, and seasonings in a large mixing bowl.
- Layer Ingredients. Layer cubed bread, ham, and cheese in a buttered baking dish and then top with the egg mixture.
- Chill. Cover with plastic wrap and refrigerate the casserole for at least 6 hours or up to 18 hours.
- Bake. When you are ready to bake this ham and egg casserole, remove it from the fridge and let it come to room temperature while the oven preheats. Bake uncovered until the eggs are set.
Kristen's Key Tips
- Stale bread is best. Slightly dried-out or stale bread soaks will soak up the egg mixture better. Fresh bread? Let it sit out on the counter for a few hours or dry it out by baking at 300°F for 15-20 minutes.
- Grate the cheese from a block. As freshly grated cheese will melt more uniformly than pre-grated cheese that is coated in anti-caking agents.
- Assemble at least 6 hours before baking. For the best texture and flavor, I recommend assembling and chilling 6 to 18 hours before baking, which gives the bread time to soak up the custard the the flavors to marry together.
- Take the chill off before baking. Let the casserole sit on the counter while the oven preheats to avoid cracking the baking dish and ensure even baking.
Recipe Modifications
- Gluten-Free Modifications: Use your favorite gluten-free bread, and be sure your ham is gluten-free as well.
- Swap out the Ham: In place of the ham, use crumbled baked bacon or crumbled breakfast sausage.
Storage Instructions
- Refrigerate: Store the cooled casserole in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat individual servings on a heat-safe plate in the microwave for 45-60 seconds to warm through.
More Delicious Brunch Recipes
- Candied Bacon Maple
- Breakfast Sliders
- Green Chile Egg Casserole
- Overnight Breakfast Strata
- Crockpot Breakfast Casserole
- Fruit Salad with Honey lime Dressing
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Ham and Egg Casserole
This ham and egg casserole recipe makes a delicious make-ahead breakfast casserole featuring ham, sharp cheddar cheese, and a sweet and savory egg custard.
Video
Ingredients
- butter for greasing pan
- 8 cups cubed bread, see note
- 1 cup cubed, cooked ham
- 1 cup shredded sharp cheddar, Colby, or Swiss cheese
- 6 large eggs
- 1 cup half and half, see note for substitutions
- 1 tablespoon pure maple syrup
- 1 tablespoon Dijon mustard
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Butter a 2-quart or 9x13 casserole dish. Evenly spread 8 cups cubed bread over the base of the casserole dish. Top the bread evenly with 1 cup cubed, cooked ham and 1 cup shredded sharp cheddar, Colby, or Swiss cheese. Set aside.
- In a large mixing bowl, 6 large eggs, 1 cup half and half, 1 tablespoon pure maple syrup, 1 tablespoon Dijon mustard, ½ teaspoon nutmeg, ¼ teaspoon cinnamon, and ½ teaspoon salt until well combined.
- Pour the egg mixture over the bread and ham. Use your hands to gently push the bread into the egg mixture. Cover with plastic wrap and refrigerate for at least 6 hours or up to 18 hours.
- In the morning, remove the casserole from the fridge and let sit on the counter while the oven preheats to 350℉ (175℃).
- Once the oven has preheated, remove the plastic wrap from the casserole and bake for 40-45 minutes, or until the eggs are set. Allow the casserole to cool for 10 minutes before serving. Serve with maple syrup if desired.
Equipment
Notes
Bread: Stale, or slightly dried out, bread is best for this casserole, as it will absorb the egg custard better. As for the type of bread, use cinnamon raisin bread or cranberry walnut bread for a delicious sweet spin on this savory casserole. Alternatively, use your favorite cubed bread and add ⅓ cup of raisins or cranberries to the casserole dish. Note that the cranberries/raisins are optional!
Soft Bread? If your bread is super soft, I would recommend allowing it to sit out at room temperature for a few hours to dry out. Alternatively, speed up the process by baking the bread in a 300-degree oven for about 15-20 minutes.
Gluten-Free Modifications: If you need this to be gluten-free, use your favorite Gluten-Free Bread and be sure your ham is gluten-free as well.
Half and Half Notes: Feel free to use a combination of milk and cream in place of half and half. You can also use all milk or all cream if that is what you have on hand.
Ham Substitutions: Use your favorite cooked, maple breakfast sausage in place of the ham if desired.
Storage: Store leftovers in an airtight container in the refrigerator for 3 days. Reheat individual servings in the microwave for 45-60 seconds to warm through.
Nutrition
Calories: 146kcalCarbohydrates: 13gProtein: 11gFat: 4gSaturated Fat: 1gCholesterol: 105mgSodium: 472mgPotassium: 137mgSugar: 3gVitamin A: 205IUVitamin C: 1.8mgCalcium: 118mgIron: 1.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
This post was originally published in 2017, and updated in 2025.
Unfortunately, I felt like it was too dry even though I used only 6 cups of cubed, wheat bread. Instead of 8.
Do you think I could add some more half and half when reheated
Hi Janet! Did you happen to push the bread into the egg mixture and let soak overnight? That helps keep the casserole from drying out. You could add a bit of half and half, cover with foil, and bake at 300 F until warmed through if desired.