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    You are here: Home / Recipes / Breakfast

    Overnight Ham and Egg Breakfast Casserole

    Published: Oct 11, 2021 by Susie Weinrich · This post may contain affiliate links. 2 Comments

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    Overnight Ham and Egg Breakfast Casserole is a delicious and super simple breakfast recipe. Bread is soaked in a flavorful egg and milk mixture and topped with ham and cheese. It is made ahead and stored in the fridge overnight (up to 2 days!) , then is ready for you to bake the next morning, which makes it a great recipe to use when you have house guests!

    9x13 baking dish with ham breakfast casserole

    Of course if you don’t have time to wait overnight… pop over to these sausage egg cups or healthy breakfast egg cups.

    Table of Contents hide
    1 Why It Is Such A Great Breakfast Casserole
    2 Ingredients
    3 Step By Step Picture Instructions
    4 Serving
    5 Storing
    6 Related Recipes
    7 Did you make this recipe?!
    8 Overnight Ham & Egg Breakfast Casserole Recipe

    Why It Is Such A Great Breakfast Casserole

    • Wonderful after the holidays when you have all the ingredients in your house. You can use up leftover bread or rolls, eggs, and ham.
    • Easy to put together. Cut, Whisk, Pour.
    • Simple ingredients!
    • No sautéing before assembly!
    • Can be made up to 2 days ahead for easy breakfast.
    • Kids will love it too… no onions no green stuff (just like my Chicken Noodle Soup for Kids)

    Ingredients

    Here are the ingredients that you need to make this overnight ham and egg breakfast casserole, plus some helpful tips on a few ingredients:

    ingredients to make ham breakfast casserole with text

    Leftover Ham

    If you are using leftover ham, you will need about 2 ½ cups.

    Ham Steak

    If you are purchasing a ham steak at the grocery store, choose one that is around 1 lb. This will allow you to trim the bone and fat and still have the right amount of ham.

    Bread

    This recipe is a great way to use up day old bread. The recipes calls for “French bread” however you can use what you have.

    If you have sourdough, use it. If you have leftover rolls, use them. I have made this with leftover slider buns, and it worked great!

    Fresh Shredded Cheese

    As always, I recommend that you shred your cheese fresh instead of buying pre-shredded bagged cheese. The fresh shreds will melt creamier and more delicious! The bagged cheese will work, but it is coated in anti-clumping agents and preservatives that prevent it from properly melting.

    Step By Step Picture Instructions

    Start by cutting your bread into cubes. If you have a bread with a thick or crusty crust, you will want to remove that and discard.

    Prep a 9×13 casserole dish by spreading 1 tablespoon softened butter across the bottom and slightly up the sides. Now add the bread cubes.

    bread cubes and cubed ham in a buttered 9x13 casserole pan

    Top with the cubed ham and finish by sprinkling on the cheese

    Crack your eggs in a bowl, add the Dijon mustard, Lawry’s, onion powder, garlic powder and whole milk. Whisk so everything is combined and the eggs are all whisked.

    eggs, milk, and seasonings mixed together

    Now pour it over the bread/ham/cheese. Making sure you pour it evenly over the entire casserole.

    Pouring egg mixture over breakfast casserole

    Give the casserole a gentle press so all the bread touching the egg/milk mixture.

    Cover and refrigerate for 12-24 hours, up to 48 hours!

    I accidentally made this a day too early one time and it had to sit in the fridge and extra day… came out totally fine!!! So you CAN make this breakfast casserole up to 2 days in advance.

    Baking

    Preheat the oven to 375 degrees. Bake, uncovered, for 45 minutes.

    Let the casserole cool for about 15 minutes before serving.

    Serving

    Cut the Ham and Egg Breakfast Casserole into squares. It is excellent served with fresh fruit, vanilla yogurt and sweet breakfast pastries, blueberry breakfast cake, Banana Bread or coffee cake muffins.

    It can also make a great breakfast for dinner! Serve it up with a green side salad dressed with vinaigrette (this basil vinaigrette is amazing!).

    two breakfast plates with ham and egg casserole, fruit and yogurt

    Storing

    Keep any leftover breakfast casserole in the fridge in a covered container for 2 days. After that the casserole will still be fine to eat up to 4 days, but it will start to “dry out”.

    Related Recipes

    • Sausage Egg Cups
    • Savory Chicken & Mushroom Crepes
    • Blueberry Breakfast Cake
    • Healthy Breakfast Egg Cups

    Susie Weinrich washing produce

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    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

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    Overnight Ham & Egg Breakfast Casserole Recipe

    An amazing breakfast casserole that has bread cubes soaked in a flavorful egg and milk mixture. Great make-ahead breakfast that is easy to prepare!
    4.91 from 11 votes
    Print Pin Rate SaveSaved to Grow
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Refrigerating: 1 day
    Total Time: 1 day 1 hour
    Servings: 8 people
    Calories: 593kcal
    Author: Susie Weinrich

    Equipment

    • 9×13 baking dish

    Ingredients

    • 4 cups French bread cubed
    • 8 large eggs
    • 2 cups whole milk
    • 2 teaspoon dijon mustard
    • ½ teaspoon each – Lawry's Seasoned Salt, onion powder & garlic powder
    • 2 ½ cups (up to 3 cups) cooked ham cubed, ham steak or leftover ham works great
    • 1 ½ cups cheddar cheese grated
    • 1 tablespoon butter softened
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Spread the softened butter across the bottom and sides of a 9×13 casserole dish.
    • Cube your bread (about 1-1.5 inches). Place the bread in the prepared 9×13 dish.
      **If your bread has a thick or tough crust remove that and discard, only using the inside, soft parts of the bread.
    • Add your cubed ham on top of the bread cubes, then sprinkle on the cheese.
    • In a bowl whisk together eggs, milk, mustard, and seasonings.
    • Pour the egg mixture evenly over top of the bread/ham/cheese.
      Cover and refrigerate over night (12-24 hours).
      Can be made 2 days in advance.

    Baking

    • Preheat the oven to 375°.
      Meanwhile, uncover the casserole and set on the counter.
    • Once the oven is fully heated, bake uncovered for 45 minutes.
    • Let the casserole rest for about 10-15 minutes before slicing.

    Serving

    • Cut the casserole into 8 large squares or 12 smaller squares.
      This is excellent served with fresh fruit, vanilla yogurt and breakfast pastries or sweets like Blueberry Breakfast Bread, Cranberry Cake, Coffee Cake Muffins or Banana Bread.

    Notes:

    Bread – this recipe is a great way to use up day old bread. I call for “French bread” however you can use what you have. If you have sourdough, use it. If you have leftover rolls, use them. I have made this with leftover slider buns, and it worked great! 
    Ham – if using leftover ham you will need about 2 ½-3 cups. If you are purchasing a ham steak grab one that is about 1- 1.25 lbs. That gives you enough meat after you have trimmed the bone and the fat.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1serving | Calories: 593kcal | Carbohydrates: 70g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 1262mg | Potassium: 415mg | Fiber: 3g | Sugar: 6g | Vitamin A: 593IU | Vitamin C: 8mg | Calcium: 302mg | Iron: 6mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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      Recipe Rating




    1. Liz

      January 06, 2023 at 8:41 am

      Made it exactly as written and it was a huge crowd pleaser! Used French bread and it turned out filling, but not too heavy Everyone had second helpings!

      Reply
    2. Lynna Mae Cox

      December 10, 2021 at 4:21 pm

      4 stars
      Sounds delicious an will be trying tis ! Minus added salt an add a few other ingredients, Thanks for a great breakfast meal idea !

      Reply

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