Ham Breakfast Casserole

A ham breakfast casserole with bread is a baked egg dish usually in a 9×13 pan, that combines ham, bread, cheese, mushrooms, and is often served for breakfast or brunch. It’s a savory bread pudding recipe, with ham and eggs, and the bread soaks up the eggs and creates the best eggy, moist texture. It’s delicious!

This moist, cheesy Ham Breakfast Casserole is moist, baked slowly, and packed with delicious flavor. It’s the perfect recipe for any holiday brunch.

Breakfast is always a delicious part of the weekend! How about you? And on the table this weekend is this easy Ham Breakfast Casserole, a classic in our home, made with bread, ham, cheese, eggs, and a few other ingredients. The secret is how you prepare the bread, and how moist this ham breakfast casserole is.

What is a ham breakfast casserole?

Typically you beat eggs, and add milk and cheese, and use cubed bread for a breakfast casserole. Our recipe has “slices of bread,” and you can add other add-ins, like mushroooms, sausage, bacon, veggies, and whatever herbs are in season. You put it all together in a 9×13 baking dish and bake it until the eggs are done! It’s quite delicious.

Ingredients to make a ham and cheese bake

• Favorite loaf of bread – we used a sprouted wheat
• Ham
• Sliced mushrooms
• Dairy: Jack cheese, I use Tillamook brand + Extra sharp cheddar cheese, I use Tillamook brand + Eggs + Milk + Butter
• Pantry: Paprika + basil + Salt + pepper + Minced onions + Dry mustard + Diced chiles

Breakfast for out-of-town guests

This breakfast casserole is also great for out-of-town guests if you’re hosting during the holidays! Or, save it for next year when your house may be a little more full.

Sometimes I double the recipe and make one to keep, and one to give away! Breakfast casseroles also remind me of when our kids were little. We served a lot of breakfast recipes for dinner, and made some delicious memories around our table!

How do you make a Ham Breakfast Casserole?

This time I used leftover honey baked ham, which was delicious. You can also buy ham steak at grocery stores (we love to get it at Costco).

There are a couple things that make this breakfast dish so exceptional.

Cooking it on a low heat, for a longer time, drizzling the butter over the layered bread, and then the flavors of the diced chilies.

You add the ham and whatever other ingredients you are adding, and end with 2 flavors of cheeses.

I promise, you will not be serving a dry breakfast casserole!

And your family or guests will love you! Bake and serve!

Sandy’s tips and substitutions:

• Mix up the cheese and use your 2 favorite flavors.
• Optional to add in other cooked veggies like onion, spinach, butternut squash, green peppers, etc.
• Add in seasonal herbs.
• You can halve the recipe and use a 8×8 baking dish – serves about 4-6.
• Use any kind of bread. Sourdough is lovely!
• Prepare ahead and cover with foil. Bake the next morning.

Serving

We love this breakfast casserole served for holiday brunches! It’s great for Easter and Christmas, and quite lovely with our Vidalia Onion Casserole, Peppered Bacon, Amish Cinnamon Bread, and we also love to make this Baked Berry French Toast – for the best brunch menu.

More holiday breakfasts

• Challah French Toast Casserole with Cranberries
• Potato Fennel Gratin
• Blueberry Scones
• Farmer’s Casserole
• Sour Cream Banana Bread

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Get the Recipe:

Ham Breakfast Casserole

Make this vegetarian, substitute with your favorite meat (sausage or bacon). I used sprouted wheat bread for our guest who had a wheat allergy.

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

rest overnight: 1 day d

Total Time: 1 day d 1 hour hr 15 minutes mins

Yield: 10

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Ingredients

 

1x2x3x

• 1 loaf bread, sliced (we used sprouted wheat)
• ⅓ cup butter
• 1 lb. ham
• ½ lb. fresh sliced mushrooms
• 1 large can diced chiles
• 2 cups grated Jack cheese, I use Tillamook brand
• 2 cups grated extra sharp cheddar cheese, I use Tillamook brand
• 6 eggs
• 2 cups milk
• ½ tsp. paprika
• ½ tsp. basil
• ½ tsp. pepper
• 1 Tbsp. minced onions
• ½ tsp. dry mustard

Instructions

 

• Place bread slices in the bottom of a 9 x 13 pan, overlapping each other Drizzle the butter over the top. Layer the grated sharp cheddar cheese, meat(s), mushrooms, chilies, and Jack cheese.
• Mix in a separate bowl the eggs, milk, paprika, basil, pepper, minced onions, and dry mustard.
• Pour egg mixture over the layered ingredients. Cover with foil and chill overnight.
• In the morning, remove the foil and bake at 325° for 1 hour, or until center is firm and does not jiggle. Depending on your oven, you may need to cook for an additional 5 mintues.
• Let stand 10-15 minutes before serving.

Notes

repoosted from DEC 2015

Cuisine: American

Course: Breakfast

Author: Sandy / Reluctant Entertainer

Calories: 604kcal, Carbohydrates: 37g, Protein: 34g, Fat: 36g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 191mg, Sodium: 1294mg, Potassium: 469mg, Fiber: 3g, Sugar: 7g, Vitamin A: 962IU, Vitamin C: 5mg, Calcium: 501mg, Iron: 4mg

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