So Let Me Tell You About This Casserole

If you’ve ever rolled out of bed on a Saturday with that hangry (hungry and angry, you know?) feeling—like, just feed me something comforting and cheesy—then you’ll get why I’m kind of obsessed with this hearty ham and cheese breakfast casserole. The first time I made it, I was actually trying to use up some nearly-forgotten leftovers before a big holiday. Little did I know it’d become our official bring-out-the-mugs-and-socks breakfast. And if you really want to rack up praise from sleepy houseguests? This does the job. Plus, it makes me look way more organized than I actually am, so, win.

Why You’ll Love Making This Casserole (Trust Me)

I make this when I want something substantial that requires almost zero thinking in the morning (really—making coffee takes more brain power sometimes). My family just digs right in; the cheese pulls are their siren song. Even my picky nephew, who claims to hate eggs, will inhale two pieces. I’ve found it’s perfect for brunch when I want to pretend I planned ahead. (Confession: once I totally forgot to prep, but it still worked out, after a dash to the store.) Oh, and if you’re dealing with that ‘what the heck do I do with leftover ham?’ conundrum, this will save your bacon—or, well, ham. I used to stress about bread choices, not anymore… I’ll tell you about that in a sec.

My Go-To Ingredients (But Feel Free to Tweak!)

About 5-6 cups cubed bread (day-old is a bonus! Sometimes I use sourdough, but Texas toast or that cheap white loaf—yes, even that—works in a pinch.)
1 to 1 1/2 cups diced cooked ham (Black Forest, honey, whatever ham-shaped thing you’ve got is fine. One time I used smoked turkey out of desperation—totally different but not bad at all.)
2 cups shredded cheese (My grandma swears by sharp cheddar. I sometimes mix in a handful of Swiss or Colby Jack if it’s all I’ve got left in the fridge.)
6 large eggs (Honestly, any size works. I once made this with duck eggs because that’s what was at the farm stand. Not necessary, but fun.)
2 cups milk (Whole milk is lush, skim is okay, or a can of evaporated milk mixed with water, if you’re in a bind.)
½ teaspoon salt
½ teaspoon black pepper
Optional: ¼ teaspoon dry mustard or a good squirt of Dijon (adds something—you decide!)
Optional: ½ cup fried onions or chopped green onions for a little bite

Alright, Here’s How to Make It (Or My Rambly Version, Anyway)

First, grease your favorite 9×13 baking dish. If you forget, a messy clean-up awaits, but I’ve scraped cheese off glass like a champion before, so no judgment here.
Layer your bread cubes evenly in the bottom. Or not-so-evenly. Just scatter em. Then sprinkle the diced ham right over (don’t stress if it clumps up in one spot—ham never hurt anyone).
Toss on the shredded cheese like you mean it. I usually sneak a taste here, for quality control, obviously.
In a big bowl, whisk together the eggs, milk, salt, pepper, and that mustard, if you’re feeling it. (Once, I forgot the mustard and nobody noticed. Go figure.)
Pour all that eggy stuff across the bread, making sure everything’s sort of moistened. If it looks like a damp bread swamp, you’re on track. Don’t panic; it all comes together in the end.
Cover tightly with foil and pop it in the fridge for at least an hour—or even overnight. (But, if you’re impatient, I’ve thrown it straight into the oven after 10 minutes. It works, just isn’t as dreamy in texture.)
Bake at 350°F (180°C) for about 45-50 minutes. Remove the foil for the last 10-15 so you get those crispy cheese bits on top. This is where the magic happens. If it jiggles like grandma’s jelly at the center, give it another 5.
Let it rest a tic before slicing. Everyone wants it piping hot, but seriously—let it rest. (In my house, this means standing in the kitchen, forks at the ready.)

The Notes no One Tells You

If you use super soft sandwich bread, it can get a bit mushy. Actually, I find it works better if you let bread cubes dry out on the counter for a couple hours, or toast them a bit in the oven.
Don’t mix everything too vigorously, or the bread disintegrates. I learned that after a weird breakfast pudding situation one time.
Casserole too brown on top? Cover with foil for the last 10. Easy fix.
Oh, and if you ever want to check if it’s done, just poke the middle with a knife; if it comes out hot and mostly clean, you’re golden.

Some Fun Variations (And Flops!)

I’ve jazzed it up with chopped roasted peppers and a sprinkle of paprika—good move!
Tried using feta instead of cheddar once—way too salty, honestly, but the chickens ate well that day.
Cubed cooked bacon or breakfast sausage, if ham isn’t your thing (or if someone ate all the ham—looking at you, Jack)
Broccoli or baby spinach stirred in makes me feel slightly virtuous—‘Look, greens!’

Do You Really Need Special Equipment?

I use a 9×13 baking dish. Truth is, any oven-safe pan you have should work, just adjust cook time if it’s deeper or smaller (one particularly scatterbrained morning, I used two pie pans—worked a treat, actually, but slice sizes were a bit, um, odd). If you don’t have a whisk, a fork and some elbow grease will get the eggs and milk together just fine.

Hearty Ham and Cheese Breakfast Casserole Recipe

How I Store & Reheat (But Usually, It’s Gone Fast…)

If there are leftovers—which doesn’t happen around here often—you can stick them in an airtight container in the fridge. Good for up to 3 days, but tastes the best the next (or even third) day, if you ask me. Reheat a slice in the microwave or oven; it gets a bit crispier if you pop it under the broiler for a minute. Check out this casserole reheating guide, if you want the technical spiel.

Here’s How I Serve It

I love it with a dollop of salsa or a spoonful of sour cream. Sometimes I’ll add a small salad on the side—when I’m pretending I’m super healthy or if there’s in-laws over. My husband swears it needs ketchup, but don’t get me started. Oh, and on Christmas morning, we always eat it with cinnamon rolls, no idea why, but it feels right.

Lessons Learned: My Pro Tips

Don’t skip the resting time after baking. I tried to rush slicing once—let’s just call it breakfast scramble, not casserole.
If you use fresh bread, toast it up first, or you might get that aforementioned mush factor. (I learned the hard way; wasn’t my proudest breakfast.)
And if you’re prepping overnight, let it sit on the counter 30 minutes before going in the oven. Straight-from-fridge casseroles bake unevenly, I think.

FAQ (Real Questions From Friends & Nostalgic Neighbors)

Can I make this ahead? You bet—makes mornings easier. Assemble, cover, fridge, then bake in the AM. Actually, I think it tastes better the next day.
What if I forget to thaw the ham? Been there! I chopped frozen ham into tiny pieces; just stir it in. Adds a couple mins to bake time, no big deal.
Can I freeze the casserole? Yeah, freeze before baking for best texture. Wrap it tight. Thaw overnight in the fridge; bake as usual (or check this handy guide for more tips).
Any way to make it dairy free? Yep – use a non-dairy milk and your favorite vegan cheese, though I’ll admit, it won’t be quite as decadent. But it does the trick.
Is gluten-free bread okay here? Sure is, but opt for the sturdier stuff. Some GF breads just dissolve. On second thought, maybe toast it well first.

So, give it a try; tweak, swap and enjoy however you want (and if you somehow improve on my version, let me know, I’ll trade you a cinnamon roll for the secret). Got questions, requests, or a casserole crisis? Drop ’em in the comments; someone’s probably wondered the same thing!

For more cozy breakfast inspo, I often scroll through Smitten Kitchen’s brunch recipes—lots of good stuff there.