Ham, Egg, and Cheese Breakfast Casserole

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Confession: I’m a ham girl. No offense to Thanksgiving and the turkey, but I prefer ham. That’s why, even though we eat turkey with extended family on Thanksgiving, I always buy a ham and cook it at my house, too. And talk about the leftovers–YUM! We eat ham for days, people, and never get sick of it. My favorite way to use leftover ham is with a Ham, Egg, and Cheese Breakfast Casserole. While this is basically the same recipe for my Sausage Egg, and Cheese Breakfast Casserole that I make throughout the year. But when I have ham, there is no other option that I love as much. Like I said, I’m a ham girl.

Have leftover holiday ham? This Ham, Egg, and Cheese Breakfast Casserole recipe is perfect for Christmas brunch. Make it the night before, and pop it in the oven while you open Christmas presents with the family.

I remember the first time I cooked a ham after getting married. I’d never cooked a ham, but was determined to try it our first Christmas together. My granny-in-law gave me a recipe with several steps of watching a timer, pouring things on the ham, and carving it. While it was juicy and full of flavor, I was determined to find an easier way of cooking ham. That’s when I figured out the secret–spiral sliced ham with glaze packets. Now, it’s the only kind of ham I will cook.

Hormel Cure 81 Ham at Walmart

This year, while choosing our ham at Walmart, I picked up a Hormel Cure 81 bone-in ham with Cherrywood flavor. This premium ham was so full of flavor, juicy, and just fell off the bone while slicing it. It cooks up beautifully, and the honey glaze mix is perfection. The best part? It is SO easy!

Have leftover holiday ham? This Ham, Egg, and Cheese Breakfast Casserole recipe is perfect for Christmas brunch. Make it the night before, and pop it in the oven while you open Christmas presents with the family.

Ham, Egg, and Cheese Breakfast Casserole

This easy, make-ahead casserole is perfect for a Christmas brunch, Easter brunch, or any day of the year!

Ingredients

  • about 2 cups Ham, cubed (perfect for leftovers!)
  • 6 Eggs, beaten
  • 6 slices of bread, crumbled (I used leftover rolls)
  • 2 cups Shredded Cheddar Cheese
  • 2 cups Milk
  • 1 teaspoon salt
  • 1 teaspoon dry ground mustard (found in the spice section)

Have leftover holiday ham? This Ham, Egg, and Cheese Breakfast Casserole recipe is perfect for Christmas brunch. Make it the night before, and pop it in the oven while you open Christmas presents with the family.

Directions:

Preheat oven to 375 degrees.

Chop the ham into cubes. I realized I didn’t really measure here, but I’m guessing I put about 2 cups of ham in this casserole before it was all said and done. The more ham, the merrier. What can I say? I LOVE HAM!

Have leftover holiday ham? This Ham, Egg, and Cheese Breakfast Casserole recipe is perfect for Christmas brunch. Make it the night before, and pop it in the oven while you open Christmas presents with the family.

Crumble the bread. You can use any kind of bread for this. Normally, I use 6 bread slices, but I had quite a few leftover dinner rolls, so I used those instead. My oldest son helped pull apart the bread while I chopped the ham. This is a great job for kids that like to help in the kitchen, and a natural way to work on those fine motor skills.

Have leftover holiday ham? This Ham, Egg, and Cheese Breakfast Casserole recipe is perfect for Christmas brunch. Make it the night before, and pop it in the oven while you open Christmas presents with the family.

Mix the bread, cheese, and ham together. Spread evenly in a greased 13×9 casserole dish.

Have leftover holiday ham? This Ham, Egg, and Cheese Breakfast Casserole recipe is perfect for Christmas brunch. Make it the night before, and pop it in the oven while you open Christmas presents with the family.

Crack and beat the eggs. Add the milk, salt, ground mustard, and mix well. Pour over the ham, cheese, and bread in the casserole dish.

Have leftover holiday ham? This Ham, Egg, and Cheese Breakfast Casserole recipe is perfect for Christmas brunch. Make it the night before, and pop it in the oven while you open Christmas presents with the family.

Bake in the oven at 375 degrees for about 40 minutes.

Have leftover holiday ham? This Ham, Egg, and Cheese Breakfast Casserole recipe is perfect for Christmas brunch. Make it the night before, and pop it in the oven while you open Christmas presents with the family.

Enjoy!

Have leftover holiday ham? This Ham, Egg, and Cheese Breakfast Casserole recipe is perfect for Christmas brunch. Make it the night before, and pop it in the oven while you open Christmas presents with the family.

The great thing about this casserole, is that it can be assembled the night before, and then just placed in the oven the next morning for breakfast. It’s a perfect way to have Christmas brunch ready without spending a lot of time in the kitchen in the morning–so you can savor the time opening presents with the family! Or, you can even assemble this casserole and place it in the freezer until you’re ready. Just pull it out the night before, thaw in the refrigerator overnight, and bake in the morning. You may need to cook it a little longer, depending on how thawed out it is when you stick it in the oven. Either way, the results are yummy.

Have leftover holiday ham? This Ham, Egg, and Cheese Breakfast Casserole recipe is perfect for Christmas brunch. Make it the night before, and pop it in the oven while you open Christmas presents with the family.

Be sure to check out more delicious ham recipes from Walmart and Hormel. I’d love to hear about your favorite leftover ham recipe–tell me in the comments!

If you like this recipe be sure to check out my Sausage, Egg, and Cheese Breakfast Casserole. Now that we’ve got breakfast covered, let’s work on lunch or dinner with this easy, homemade Broccoli Cheese Soup recipe.

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Comments

  1. We love ham sandwiches at our house, but your casserole looks delicious! #client

  2. Jessi Lohman says:

    This looks great. Is there a print-friendly version of the recipe? It’s probably on there and I can’t find it. Thanks!

  3. Would this work with biscuits instead of bread?

  4. barbara Horn says:

    What does the bread do for this dish. just curious

  5. How many does this feed I didn’t see in the recipe ? Would it feed 8?

  6. Nicole Stegmeier says:

    I’ve got this casserole in the oven right now. I did add just one thing….. thawed, drained, chopped spinach! It LOOKS amazing! I can’t wait to dig in. I’ve been thinking about this all week. Breakfast for dinner 🙂

  7. Lynn Liebbe says:

    I made this recipe this past weekend! I had leftover Sam’s dinner rolls and replaced the bread with the rolls and it was delicious. I could have ate the whole casserole. I used a ham steak for the ham as that’s what I had on hand. Worked perfect! The only change I’d make is that I wouldn’t put in the salt. The ham was salty enough. Great Recipe!

  8. Angela Crain says:

    I’m making this for tonight’s dinner. Can’t wait to taste it hope its as good as it looks. Thanks for the chance to make it for my family.

  9. This was really tasty! I did not have dry mustard so I used 2tsp of normal mustard. I also added 2 cubed pre boiled Korean yams (they are white on the inside). I did not have any normal bread, but I had half of a loaf of homemade artisan bread so I used that. I had to bake this for 1hr 10 minutes but it could have gone for 10 more minutes. My husband had to leave for work so since the eggs were a soft scramble texture I figured it was safe! I will definitely make this again!

  10. How much milk does this call for? I don’t see that.
    Looking forward to making this! Thank you!

  11. Made it this morning! It was really good! My husband loved it! Thank you!

  12. Cheryl StCharles says:

    Could this dish be made ahead of time and frozen?

    • Cheryl, I’ve never tried freezing it, but my good friend Google told me it would be ok. Just make sure to thaw it in the refrigerator overnight and then pull it out and let it come to room temperature for about 30 minutes before baking it. Good luck!

      • Cheryl StCharles says:

        Freezing this dish worked great. I work with Seniors and put on a brunch for about 55 people. I made 5 of these ahead of time. They went in the fridge the morning before the brunch. Everyone loved it! Thank you.

  13. Debra Jacox says:

    I have made this for a few years now and I finally ventured out with my own version.
    Instead of crumpled bread pieces, I use a heavier/dense bread like Pepperidge Farm Potato or Sourdough bread. Butter one side and put the whole slice butter-side down in a 9 x 13 pan. Lately, I’ve done a quick spray with oil before putting the bread down and I have less sticking.
    I use thin sliced ham, like deli sliced placed over the bread, slices of American cheese on top of that. I’ve cooked a pound or so of bacon and crumbled it and sprinkled the bacon and a package of diced ham over the base. Sprinkle shredded cheddar cheese on top. In the egg mixture I also add about a teaspoon of cinnamon. Pour over everything and refrigerate overnight.
    I usually have to cook (at 350 degrees) for 50-60 minutes or more. The first half of baking time is with aluminum foil over the pan. If it needs to cook longer because the center is still too wet, I may put the foil back on or on the edges so the rest doesn’t get too brown. Believe me when I say there are NO leftovers when I take this to work. It is gone quick – as soon as the bacon smell starts wafting down the halls or someone walks by with a plate! I even use a bigger pan and no leftovers! Using the larger pan means getting up earlier because it needs to cook for 90 minutes or so! I just go by when the center looks cooked instead of ‘wet’.

  14. Could you use bacon or bacon and ham ?

  15. Jackie Crowder says:

    Just made this and it was so easy and delicious! I used 6 rolls and it was perfect.

  16. Made this today as needed to use up leftovers. I must say the family absolutely enjoyed this and was asked how to make it. I added peppers to it as well. Will be on our menu now and enjoyed both hot and cold. Thankyou for pinning this recipe and really simple to make.

  17. Hello do you think I can use Chicken sausage and brown bread instead of white bread?

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