This Ham and Cheddar Breakfast Casserole bakes cubes of bread, diced ham and cheddar in a savory egg custard until puffed and golden. It can be put together the night before, so the morning is as simple as turning on the oven.

It’s a thrifty recipe by design. When every grocery trip costs more than you planned, a casserole that uses up leftover ham and the end of a loaf of bread, and feeds eight, earns its place.

Slightly stale bread works best because it soaks up the egg mixture without falling apart. If your bread is fresh, leave the cubes out on the counter for an hour first.

Serve it for a weekend brunch, the morning after a holiday, or as breakfast-for-dinner with fruit on the side.

Ingredients and Swaps

Bread: Day-old sandwich bread, French bread or leftover dinner rolls. Slightly stale bread soaks up the custard without turning mushy.
Ham: Leftover baked ham or diced deli ham. Cooked sausage or bacon work too.
Cheese: Sharp cheddar. Swiss or pepper Jack are good changes.
Eggs and milk: The custard that holds it together. Whole or 2% milk.
Vegetables: Optional. Add a cup of sautéed peppers, onions or spinach with the ham.

Tips for a Casserole That Isn’t Soggy

Use dry bread. If your bread is fresh, toast the cubes at 300°F for 10 minutes first.
Press the bread down. Make sure every cube is moistened by the egg mixture.
Let it soak. At least 15 minutes, or overnight in the fridge, so the custard is absorbed evenly.
Check the center. It’s done when a knife comes out clean and the middle reaches 160°F.
Rest before cutting. Ten minutes helps the squares hold together.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $7.88 from Walmart, $7.26 from ALDI · Per Serving – $0.91 to $0.98

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Ham and Cheddar Breakfast Casserole

Cubes of bread, diced ham and cheddar baked in a savory egg custard until puffed and golden. Assemble it the night before and bake in the morning.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 8 servings

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

6 cups day-old bread cut into 1-inch cubes, about 8 slices
2 cups cooked ham diced
1½ cups shredded cheddar cheese divided
8 large eggs
2 cups milk
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
2 green onions sliced, optional

Method

Grease a 9×13-inch baking dish. Spread the bread cubes in the dish and top with the ham and 1 cup of the cheese.
In a large bowl, whisk the eggs, milk, mustard, salt and pepper until blended.
Pour the egg mixture evenly over the bread. Press down gently so the bread soaks it up, then sprinkle with the remaining ½ cup cheese.
If making ahead, cover and refrigerate overnight. Otherwise let it stand for 15 minutes while the oven heats.
Preheat the oven to 350°F. Bake uncovered for 40–45 minutes, until puffed, golden and set in the center.
Let it rest for 5 minutes, top with the green onions and serve.

Notes

The casserole is done when a knife in the center comes out clean and the middle reaches 160°F.
Any bread works: sandwich bread, French bread or leftover dinner rolls.
If the top browns too quickly, cover it loosely with foil for the last 10 minutes.
Swap the cheddar for Swiss or pepper jack.

Make-Ahead and Storage

Assemble the casserole, cover and refrigerate for up to 12 hours. Bake straight from the fridge, adding 5–10 minutes.
Refrigerate leftovers for up to 4 days. Reheat single servings in the microwave for about 1 minute.
Freeze baked, cooled portions for up to 2 months. Thaw overnight in the fridge and reheat.

More ideas for a holiday ham are in 7 Leftover Ham Recipes. For a smaller egg bake, try the Easy Veggie Frittata.