This easy ham and cheese breakfast casserole makes a delicious brunch, breakfast, or brinner! Such an easy dish to make it ahead of time!
Our mom used to make this Ham and Cheese Breakfast Casserole growing up when we would have breakfast for dinner.
I came across the recipe a few weeks ago, and it brought back SO MANY MEMORIES! It is so easy to throw together the morning of, let it sit in the fridge all day, and throw it into the oven right before dinner.
Ingredient Notes
- 16 slices bread (cubed and divided)
- 1 (16 ounce) package cubed cooked ham
- 2 cups shredded cheddar cheese
- 1 cup shredded Swiss cheese
- 6 eggs
- 3 cups milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- pinch pepper
- pinch cayenne pepper
- 1 1/2 cups cornflakes (crushed)
- 3 Tablespoons butter (melted)
How to make Ham and Cheese Breakfast Casserole:
- The recipe just has a few easy steps – starting with cubed day-old bread slices with the crusts removed.
- Top it with cubed ham, sliced cheddar cheese, and swiss cheese.
- Add another layer of cubed bread.
- Mix together eggs, milk, and a handful of spices and then pour it over top the bread, ham, and cheese mixture. Refrigerate for 8 hours (or overnight if you’re making it in the morning!). Seriously easy, right?!
- The end result is a delicious, cheesy casserole that will warm you up from the inside out!
Storing and Other Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
If you have bread that is getting a little stale and at the end of whether or not you would use it in a sandwich, that is good bread for this casserole. But a new loaf will work too.
Serving Suggestions
- Pina Colada Fruit Salad Recipe
- Grandma’s 5 Cup Creamy Fruit Salad
- Greek Yogurt Fruit Salad Recipe
- Creamy Yogurt Fresh Fruit Salad Recipe
Ham and Cheese Breakfast Casserole
This easy ham and cheese breakfast casserole makes a delicious brunch, breakfast, or brinner! Such an easy dish to make it ahead of time!
Serving servings
Ingredients
- 16 slices bread, cubed and divided
- 16 ounces cubed cooked ham, 1 package
- 2 cups shredded cheddar cheese
- 1 cup shredded swiss cheese
- 6 eggs
- 3 cups milk
- ½ teaspoon garlic powder
- ½ teaspoon ground mustard
- pinch pepper
- pinch cayenne pepper
- 1½ cups cornflakes, crushed
- 3 Tablespoons butter
Instructions
- Place 8 slices of cubed bread on the bottom a 9 x 13 inch baking dish. Top with ham and cheeses and then the remaining cubed bread.
- In a large bowl, whisk together eggs, milk, garlic powder, ground mustard, and peppers. Pour over bread, ham, and cheese. Cover and refrigerate 8 hours (or overnight).
- Remove from fridge 30 minutes before cooking.
- Preheat oven to 375 degrees.
- In a small bowl, mix together crushed cornflakes and melted butter. Sprinkle over top the casserole and bake for 40-45 minutes, until a knife inserted in the center comes out clean.
Notes
If you have bread that is getting a little stale and at the end of whether or not you would use it in a sandwich, that is good bread for this casserole. But a new loaf will work too.
Nutrition
Calories: 561 kcal · Carbohydrates: 38 g · Protein: 35 g · Fat: 30 g · Saturated Fat: 15 g · Trans Fat: 1 g · Cholesterol: 227 mg · Sodium: 1309 mg · Potassium: 479 mg · Fiber: 3 g · Sugar: 9 g · Vitamin A: 948 IU · Vitamin C: 14 mg · Calcium: 515 mg · Iron: 5 mg
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