Ham & Egg Breakfast Casserole

Looking for the ultimate make-ahead breakfast that’ll have everyone rushing to the table?

This Ham & Egg Breakfast Casserole is your new morning hero! Imagine layers of soft bread cubes, savory ham, and melty cheese all soaked in a rich egg custard that bakes up to golden perfection.

It’s the breakfast equivalent of hitting the snooze button—prepare it the night before and wake up to something amazing.

What makes this casserole truly special is how it transforms humble ingredients into something extraordinary. The bread soaks up all that eggy goodness overnight, creating a texture that’s somehow both fluffy and substantial.

Each bite delivers the perfect balance of smoky ham, sharp cheddar, and the subtle crunch of fresh peppers and onions. Plus, the overnight prep means you can actually enjoy your morning instead of frantically cooking while everyone waits.

Ingredients

• 8 slices white bread
• 2 cups shredded sharp or mild Cheddar cheese
• 1 1/4 cups diced cooked ham
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped green bell pepper
• 6 large eggs, beaten
• 3 cups milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Salsa or ketchup, for serving (optional)

Steps

1. Gather all ingredients and measure everything in advance. This ensures the assembly process goes smoothly without any last-minute scrambling for ingredients.
2. Generously butter a shallow 2-quart baking dish (approximately 12-by-8-by-2 inches). Be sure to coat the bottom and sides thoroughly to prevent sticking, which can make serving and cleanup difficult.
3. Remove the crusts from all 8 slices of bread and cut them into 1/2-inch cubes. The crusts can be discarded or saved for homemade breadcrumbs. Cutting uniform cubes ensures even soaking and baking.
4. Arrange the bread cubes in an even layer in the prepared baking dish. Sprinkle the 2 cups of shredded cheddar cheese evenly over the bread, then distribute the 1 1/4 cups diced ham, 1/2 cup chopped onion, and 1/4 cup green bell pepper on top. Layering in this order allows the bread to form a solid base while the cheese melts throughout during baking.
5. In a large bowl, thoroughly whisk together the 6 beaten eggs and 3 cups milk until well combined. Add the 1/4 teaspoon salt and 1/4 teaspoon black pepper and whisk again. The mixture should be completely uniform with no streaks of egg visible.
6. Slowly pour the egg mixture over the ham and cheese layers, making sure to distribute it evenly to all corners of the dish. Gently press down on the top ingredients with a spatula to ensure everything gets soaked. Cover the casserole tightly with plastic wrap or aluminum foil and refrigerate for 8 hours or overnight (up to 24 hours). This resting time is crucial for the bread to fully absorb the egg mixture.
7. When ready to bake, remove the breakfast casserole from the refrigerator and let it stand at room temperature for 30 minutes. This helps the casserole bake more evenly. Meanwhile, preheat your oven to 350°F (175°C).
8. Uncover the casserole and check that the bread has absorbed most of the liquid. Bake in the preheated oven for 40 minutes, or until the center is set and no longer jiggles when gently shaken. The top should be golden brown and slightly puffed. If the top browns too quickly, loosely cover with foil during the last 10-15 minutes of baking.
9. To test for doneness, insert a knife into the center—it should come out clean with no runny egg mixture. The internal temperature should reach 160°F (71°C) for food safety.
10. Allow the casserole to rest for 5-10 minutes before serving, which helps it set up for cleaner slicing. Serve warm with optional salsa or ketchup on the side for extra flavor.

Smart Swaps

• Use whole grain bread instead of white bread for extra fiber and nutrients
• Substitute turkey ham for regular ham to reduce fat and sodium by about 30%
• Try almond milk or oat milk (use 2 3/4 cups instead of 3) for a dairy-free version
• Add 1 cup of sautéed mushrooms or spinach for extra vegetables and nutrition

Make It Diabetes-Friendly

• Replace white bread with 100% whole grain bread to reduce the glycemic impact (lowers carbs by approximately 5g per serving)
• Use unsweetened almond milk instead of regular milk to cut carbs by about 12g per serving
• Reduce cheese to 1 1/2 cups and use reduced-fat variety to lower saturated fat
• Increase vegetables by adding 1 cup diced zucchini or spinach, which adds volume without significant carbs
• Serve with a side of fresh berries instead of ketchup to balance blood sugar response

Pro Tips

• For extra flavor, sauté the onions and peppers in 1 tablespoon butter until soft before adding to the casserole
• Add 1/2 teaspoon of dry mustard powder to the egg mixture for a subtle flavor boost
• For a crispy top, sprinkle 1/4 cup additional cheese on top during the last 10 minutes of baking
• The casserole can be fully baked, cooled, and frozen in individual portions for quick weekday breakfasts—just microwave for 2-3 minutes to reheat