3.9 from 342 votes
Ham and Cheese Breakfast Casserole
This ham and cheese breakfast casserole layers finely ground ham, cheddar cheese, and torn pieces of white bread soaked in a seasoned egg and milk custard. The texture balances soft bread with tender ham and melted cheese, creating a hearty dish designed to be assembled the night before and baked in the morning. The addition of dry mustard and fresh parsley in the custard adds a mild depth of flavor while the overnight soak helps meld the layers together.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings:
8
to 10
Calories:
523 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 tablespoon butter
- 1 ounce white bread loaf, sliced
- 2 pounds ham finely ground in a food processor or by your butcher, no-water added
- 1 pound cheddar cheese grated, medium
- 8 egg
- 2 cups milk
- 1 tablespoon mustard powder dry
- 1 tablespoon parsley fresh chopped
Instructions
- Prepare a 9x13-inch pan with softened butter. Tear the bread slices into 1-inch pieces of bread and cover the bottom of the pan with half of the loaf, fitting the pieces tightly together like puzzle pieces.
- Layer the ground ham over the bread and then top with the cheese. Tear the rest of the bread slices into pieces and nestle them together over the ground ham but don't pack too tightly, just so they fit together.
- In a 1 quart measuring cup, whisk the eggs and milk until smooth. In a small bowl, take 1 tablespoon of the egg and milk mixture and use a fork to mix the dry mustard into it until smooth. Add the mustard mixture into the quart measuring cup and mix well so that all of the mustard is incorporated. Add the chopped parsley and whisk.
- Starting at one end of the casserole, slowly pour the egg mixture over the the bread, evenly distributing the wet ingredients and making sure to get into the edges too. Cover with non-stick aluminum foil and refrigerate overnight.
- Remove the foil and bake at 325° F for 50-60 minutes or until the eggs are set and bubbling. If the bread starts looking too brown, loosely tent the foil over the top of the casserole and continue to cook until the egg is set. Remove the casserole from the oven and let sit for 5-10 minutes before cutting and serving.
Cup of Yum
Notes
- Check the casserole at around 50 minutes of baking to prevent excessive browning; tent with foil if necessary.
- This recipe fills one 9x13-inch casserole pan, suitable for multiple servings.
- Prepare the casserole the night before and refrigerate to allow flavors to meld and bread to absorb the custard.
Nutrition Information
Calories
523kcal
(26%)
Carbohydrates
6g
(2%)
Protein
43g
(86%)
Fat
35g
(54%)
Saturated Fat
17g
(85%)
Cholesterol
316mg
(105%)
Sodium
1779mg
(74%)
Potassium
522mg
(11%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
990IU
(20%)
Vitamin C
27mg
(30%)
Calcium
520mg
(52%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 to 10
Amount Per Serving
Calories 523
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 6g | 2% |
| Protein | 43g | 86% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 316mg | 105% |
| Sodium | 1779mg | 74% |
| Potassium | 522mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 990IU | 20% |
| Vitamin C | 27mg | 30% |
| Calcium | 520mg | 52% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.