Overnight Ham and Egg Breakfast Casserole
A make-ahead sweet and savory combination of honey glazed ham, sharp cheddar cheese, and sweet bread, and an egg custard. Perfect for Entertaining.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
- 8 cups Cranberry Walnut Bread or Raisin Bread, cubed
- 1 cup ham cubed
- 1 cup shredded sharp cheddar cheese
- 6 eggs
- 1/2 cup milk
- 1/2 cup cottage cheese
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- butter for greasing
Butter a 2 quart or 9x13 casserole dish.
Spread bread over casserole dish, and top with ham and cheese.
Mix together eggs, milk, cottage cheese, maple syrup, mustard, nutmeg, and salt. Pour over bread and ham.
Cover and refrigerate overnight.
In the morning, preheat oven to 350.
Uncover casserole and bake for 40-45 minutes. Allow to sit for 10 minutes before serving.
Serve with maple syrup if desired.
- If you need this be a gluten-free breakfast casserole, use your favorite Gluten-Free Bread and be sure your ham is gluten-free as well.
- Do you have to make this Overnight Breakfast Casserole the night before? No, by making it the night before, the bread has a chance to soak up the custard, but you can bake it immediately. If you bake right away, just be sure to press down the bread into the custard to "help" it absorb the egg mixture.
- If you want to have cranberries or raisins in this breakfast casserole without raisin or cranberry bread, sprinkle raisins or cranberries over the ham and bread and add 1/2 teaspoon cinnamon to the egg custard.
- Cooked maple sausage would be great in this casserole in place of ham if desired.
Calories: 146kcal | Carbohydrates: 13g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 105mg | Sodium: 472mg | Potassium: 137mg | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 1.8mg | Calcium: 118mg | Iron: 1.4mg