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Ham and cheddar breakfast casserole in a baking dish with one slice served

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 minutes
Cook Time 45 minutes
Total Time 1 hour
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
 

  1. Grease a 9x13-inch baking dish. Spread the bread cubes in the dish and top with the ham and 1 cup of the cheese.
  2. In a large bowl, whisk the eggs, milk, mustard, salt and pepper until blended.
  3. 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.
  4. If making ahead, cover and refrigerate overnight. Otherwise let it stand for 15 minutes while the oven heats.
  5. Preheat the oven to 350°F. Bake uncovered for 40–45 minutes, until puffed, golden and set in the center.
  6. 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.