Overnight Ham and Egg Breakfast Casserole

Overnight Ham and Egg Breakfast Casserole is a delicious make-ahead breakfast casserole that features cubed bread, chunks of savory ham, and sharp cheddar cheese, enveloped in a rich egg custard. It is a sweet and savory Ham and Egg Casserole that is the perfect choice for a holiday brunch or a make-ahead family breakfast.

There is something about sweet and savory combinations at breakfast.

And when you can combine sweet and savory into one dish, as this Breakfast Casserole with Ham does, you can guarantee it satisfies.

From the salty ham to the sharp cheddar to the sweet cinnamon raisin bread to the rich egg custard, this Ham and Egg Casserole is a little bit sweet, a little bit savory, and unbelievably delicious. It reminds me of a Monte Cristo Sandwich, yet it is so much easier to make.

And because this breakfast casserole is designed to be prepared in advance, it is absolutely PERFECT for entertaining. Prep the night before, and your only job will be to brew the coffee while your casserole bakes.

Notes on Key Ingredients

This ham and egg breakfast casserole is a great example of how you can use leftover ingredients to create something new and divine. It is a great dish to put leftover ham, whether using leftover Instant Pot Honey Baked Ham or Baked Ham, and stale bread to use. The stale bread will absorb the egg custard better and the ham is given new life in this sweet and savory breakfast casserole.

• Bread: I love using sweet bread, such as Cranberry Walnut Bread or Cinnamon Raisin Bread when making this Ham and Egg Casserole Bake, as both options lend a subtle sweetness to the dish that pairs beautifully with the savory ham and sharp cheese. However, you can use whole wheat bread, french bread, brioche bread, or even gluten-free bread with great results.
• Ham: Use either leftover diced ham or cube up a large piece of ham steak. If you don't have ham, cooked, crumbled maple breakfast sausage is a great alternative.
• Cheese: I recommend using sharp cheddar, Colby, or Swiss cheese for this casserole, as either option is a perfect pairing to the salty, savory ham. And it is always best to grate the cheese yourself, as it will melt more uniformly than pre-grated cheese that is coated in anti-caking agents.
• Dijon Mustard: A little bit of Dijon adds a nice kick to the egg custard. Use either brown or Dijon mustard, not yellow mustard, for best results.
• Maple Syrup: The maple syrup will work to sweeten the custard and the maple flavor pairs perfectly with the savory ham.
• Half and Half: For a rich, creamy custard use half and half. If you don't have half and half on hand, whole milk or a combination of milk and heavy cream will work in place of the half and half.
• Nutmeg: I recommend using whole nutmeg and grating with a Microplane. Whole nutmeg's flavor is superior to dried nutmeg powder.

How to Make Ham and Egg Breakfast Casserole

• Grease a large casserole dish with butter. This will help the casserole not stick to the baking dish.
• In a large mixing bowl, whisk together the eggs, half and half, mustard, maple syrup, salt, cinnamon, and nutmeg until well combined.

• Cube the bread of your choice into ½-inch cubes and then spread the cubes out into an even layer in the greased dish.
• Sprinkle the ham evenly over the bread and then top with the shredded cheese.
• Pour the egg casserole over the layers, and then using your hands, lightly push the ingredients down to submerge them in the egg mixture.

• Cover the casserole dish with plastic wrap and place it in the fridge overnight, or up to 18 hours. This will give the bread time to absorb the egg mixture and all the flavors marry together.
• When ready to bake the egg casserole, remove it from the refrigerator and let it come to room temperature and the oven preheats. This is crucial, as you don't ever want to put a really cold dish into a hot oven, as it can crack due to the extreme change in temperature.
• Once the oven is fully preheated, remove the plastic wrap from the casserole dish and bake the Ham and Cheese Casserole until the eggs are set.
• Serve warm with additional maple syrup if desired.

Short on Time?

This ham and egg breakfast casserole is best assembled in advance, to allow the bread to really absorb the egg custard. I recommend refrigeration for at least 6 hours.

However, if you do not have time to refrigerate the ham and egg casserole overnight you can opt to bake the casserole immediately after assembling. To do this, be sure to firmly press the bread into the custard to "help" it absorb the egg mixture and then bake for 10 minutes less than directed, as it will not be chilled. The result will be a more eggy casserole.

Recipe Modifications

• Gluten-Free Modifications: If you need this breakfast casserole with ham to be gluten-free, use your favorite gluten-free bread and be sure your ham is gluten-free as well.
• Cranberry/Raisin Addition: If you want to have cranberries or raisins in this breakfast casserole without using raisin or cranberry bread, layer about ⅓ cup of raisins or cranberries with the bread, ham, and cheese before adding the egg custard.

More Breakfast Casserole Recipes

• Overnight French Toast Casserole
• Easy Hashbrown Breakfast Casserole
• Green Chile Egg Casserole
• Instant Pot French Toast Casserole
• Instant Pot Breakfast Casserole

If you tried this Ham and Egg Casserole, I would love for you to leave a comment to let me know how much you enjoyed this recipe!

This post was originally published in 2017 but has been updated with new photos and a video in 2022.