Overnight Ham and Egg Breakfast Casserole (2024)

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!

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

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:

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.

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.

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

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”.

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