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Ham and Cheese Breakfast Casserole

Ham and cheese breakfast casserole layers day-old white bread, diced ham, and sharp cheddar under a savory egg custard. Baked until puffed and golden at the edges, it has a set center and makes an easy breakfast for a group.
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Prep Time 15 minutes
Cook Time 55 minutes
Standing and resting 25 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • Cooking spray for greasing
  • 8 cups white bread day-old, cubed 1-inch
  • 2 cups cooked ham diced
  • 2 cups sharp cheddar cheese shredded
  • 10 eggs large
  • 2.5 cups whole milk
  • 1 tbsp Dijon mustard
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with cooking spray.
  3. Spread the bread cubes evenly in the dish.
  4. Scatter the ham and cheddar over the bread.
  5. Whisk the eggs, milk, Dijon mustard, salt, and pepper in a large bowl until combined.
  6. Pour the egg mixture evenly over the bread, ham, and cheese.
  7. Let stand for 15 minutes.
  8. Bake uncovered for 50 to 60 minutes, until puffed and golden at the edges and the center is set and reaches 160°F on an instant-read thermometer.
  9. Rest for 10 minutes before serving.

Notes

For the best texture, use day-old bread so it absorbs the egg mixture without becoming soggy. Refrigerate leftovers in a covered container for up to 3 days; freeze leftovers for up to 2 months. For a dairy-free swap, use unsweetened dairy-free milk and dairy-free cheddar.