Breakfast for a crowd has never been easier thanks to this incredibly easy to assemble, ham and cheese with bread, make-ahead overnight breakfast casserole that some may call a soufflé or a strata, but I just call delicious.
Make-Ahead Breakfast Casserole Recipe
My family isn’t steeped too deeply in legendary traditions. As kids, we didn’t go to the same summer vacation spot year after year nor did we play the perennial party games at the annual family reunion.
But we did always gather together on Thanksgiving and Christmas. And that’s why it’s my favorite time of the year. Memories of grandmas and grandpa, all the aunts and uncles and cousins too, together to eat, share, arm wrestle—and beat—my boy cousins and watch TBS’s 24 hour A Christmas Story marathon.
Each and every Christmas morning of of my 29 ‘plus’ years, I’ve had this ham and egg casserole we assemble the night before and then bake on Christmas morn in all of its gooey, cheesy, ground ham glory.
And this Christmas breakfast casserole is special, because this overnight breakfast casserole never makes another appearance at any other time of the year than on Christmas morning. We simply don’t ever want it to lose its special shining sparkle.
Ham Cheese and Bread Breakfast Casserole
My mom originally found the recipe in the Ogden Junior League Cookbook under the section “Beautiful Brunches”—a rag tag binder copy of recipes that I still have—and would make it only on Christmas morning, for all of the grandparents, aunts, uncles and cousins to covet and savor.
Once the family arrived, slipping off snow shoes and swapping stories of what Santa brought, we’d pull the bubbling egg and cheese casseroles from the oven, and serve buffet style with blueberry muffins and Angela’s Frosty Cranberry Mold, and the occasional serving of my Mom’s famous fudge.
Now that us kids have all gotten older, and are having kids of our own, we’ve all dispersed and no longer get together as a group on Christmas morning. But now, 45 years later, the tradition still lives on, with my sister, cousins and extended family and now even friends and readers sharing this make-ahead breakfast casserole with their own families.
What’s in This Make-Ahead Breakfast Casserole?
This is such an easy breakfast casserole recipe. Here’s what my family uses in our Christmas breakfast casserole every year:
- White bread
- Butter
- Ham
- Medium cheddar cheese
- Eggs
- Milk
- Dry mustard
- Fresh parsley
Check out the video below to see how I make this overnight breakfast casserole.
How to Make Christmas Breakfast Casserole
First, you’ll need to butter a 9×13-inch baking dish. Next, comes the precision of layering the ingredients. Now, I’ve done this so many different ways, and then when it doesn’t turn out as good as my mom’s she always asks why I’m messing with perfection? So because her way tastes the best, here is her layering strategy:
Tear the bread into small-ish pieces of about 1 inch or so, and layer like puzzle pieces in the bottom of the pan. Then, I’ll sometimes go straight to layering all of the ham and then all of the cheese, or sometimes I’ll do half of the cheese and then all of the ham and then the rest of the cheese and then top it with rest of the bread pieces. It’s just depending on my mood, and all tastes delicious either way.
Don’t pack the bread pieces too tightly together or the egg won’t have anywhere to run and seep into the bread pieces. Plus, I’ve found showing off a few shaggy edges on top make for a much prettier presentation. You may have to press down a bit to get it all to fit, just fit the bread snugly against the edges of the casserole dish and you’ll be set.
Once the ham, cheese, and bread is all packed into the casserole dish, whisk together the milk, dry mustard, eggs, and parsley in a measuring cup. Pour the egg mixture over the casserole.
Cover the make-ahead breakfast casserole with foil and bake the next morning until golden brown.
Do I Bake Breakfast Casserole With or Without Foil?
Each and every year I can never remember whether to bake the casserole with the foil on or off. It’s the one thing I always forget to write down :)
You’ll see in the video above I baked it with the foil on but after baking it a few more times again, the final word is to bake the casserole WITHOUT the foil. But, if the top begins to brown too much to your liking, loosely tent a piece of foil over it to shield from the direct heat.
Can I Make This Recipe Vegetarian?
I’ve only made this overnight breakfast casserole recipe with ham, so I’m not sure how omitting the ham would affect the texture and flavor of the dish. If you’re looking for a vegetarian strata recipe, check out my Mediterranean Egg Bake Strata instead.
Tips for the Best Overnight Breakfast Casserole
While this make-ahead breakfast casserole recipe is so incredibly basic in method and ingredients, after 45 years of making it, there are definitely a few secrets we’ve learned along the way.
First, like most any strata, you’ll want to set aside time to prepare this casserole the night before you bake it so the egg mixture is absorbed into the bread, and nooks and crannies of the layers of ham and cheese. We toss the filled casserole in the fridge to rest overnight, ready to be popped in the oven the next morning as we lounge in our PJs and take turns opening presents.
Next, be sure to use a ham that hasn’t had extra water added to it. You’ll know if it has if the first ingredient is water in the list. My mom turned me onto the Hormel Cure 81 hams. They’re one of the few hams that doesn’t have extra water added in and it’s the one I use every year. You’ll want to grind the ham in the food processor or ask your butcher to grind it for you. Ground ham, rather than chopped or diced, is the key to the flavors all melding together.
The final secret comes when it’s time to mix in the mustard. You don’t want to dump the dry mustard into the whole egg and milk mixture or it will never mix in smoothly. Instead, add ¼ cup or so of the egg and milk mixture to a different small bowl and mix the mustard in it first, then add to the larger amount. No chunks of mustard to surprise you here.
More Christmas Breakfast Recipes to Try
- Baked Orange French Toast with Almond Crumble
- Coconut Waffles with Pomegranate Syrup
- Banana and Chocolate Chip Baked French Toast
- Easy Quiche Lorraine
- Pull-Apart Cinnamon Pecan Rolls
If you make this recipe, please let me know! Leave a 
rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Ham and Cheese Overnight Breakfast Casserole
Ingredients
- 1 tablespoon butter
- 1 24 ounce loaf sliced white bread
- 2 pounds no-water added ham finely ground in a food processor or by your butcher
- 1 pound medium cheddar cheese grated
- 8 eggs
- 2 cups milk
- 1 tablespoon dry mustard
- 1 tablespoon fresh chopped parsley
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.
- There are two ways you can do the next layering step: 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, but 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 casseroled from oven and let sit for 5-10 minutes before cutting and serving.
Notes
- Be sure to check how the casserole is cooking at the 50 minute mark to see if it is browning too much. If so, tent a piece of aluminum foil over the top so it continues to cook but is shielded from the direct heat.
- Makes a 9x13-inch casserole pan.
- Allow time for casserole to sit in refrigerator overnight
Nutrition
More Egg Recipes You’ll Love
- Bacon, Egg, & Cheese Biscuit Sandwiches
- Spinach and Mushroom Egg White Frittata
- Healthy Homemade Egg McMuffin
- Bacon, Broccoli, & Potato Frittata
- Deep-Dish Spinach, Bacon, & Leek Quiche
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Is it OK to bake this casserole right after preparing? Or is the overnight refrigeration essential to the outcome? Wanting to make this tonight for dinner with leftover ham
It’s best if it sits overnight to absorb in the bread. But, if you let it soak for at least 30 minutes to an hour, it should still be good. Let us know how it works!
I made this awesome recipe for New Year’s Day morning! I had a hard time using the entire load of bread, so ended up with about 6 slices of bread leftover, even though I put in as much as I could. Do you use the entire loaf? The flavor was amazing!!
Hi Jan, sometimes the whole loaf gets used and sometimes not, depending on which brand I buy and how big I tear the pieces and squish them in the pan. There really isn’t any wrong way to do it :) So glad you loved it too! Thanks for making!
What sized loaf of bread does this call for? How many ounces?
Susanna, use a 24 ounce loaf of soft white bread. Enjoy!
So delicious! We’ve been enjoying the leftovers for a few days too
I started making that breakfast casserole for our family Christmas breakfast when you were a baby and the first grandchild. There are so many wonderful memories of our much smaller family get together. We’ve expanded with the addition of new generations who now enjoy their Christmas traditions. Merry Christmas and Happy Holidays to all of you who enjoy that special time with your loved ones. Heidi Your video demonstration will be helpful to all those who have questions about the process. My mouth is watering. Love you!
XOXOXO P, love making this every year!
Love this, what a great breakfast idea for the holidays!
I have the same question as Amanda – one or two layers of ham & cheese?
This looks so good! I want to make it for breakfast one day while we’re on vacation and I want it to come out looking just like your pictures!!
Hi Jude, I used to make it with two layers until my mom corrected me and told me only one layer of ham and cheese! It’s great either way, but more creamy with just the one layer :)
It looks like there are two layers of ham/cheese but the recipe doesn’t indicate to do another layer. Am I missing it? Thanks.
Hey Amanda, in the original photos I did do an extra layer, but have since been corrected by my mom that it’s only one layer of cheese and ham!
This will be easy to skinnysize. Ground canadian bacon, 1% cheese and part egg substitute. Eh gads I hate dieting but it’s my own fault for enjoying these wonderful types of things too much for too long-LOL
Awesome idea Sue!
Lol, I read every single comment in this thread looking for the same answer! Perhaps she is using Spam? That is the only “ground ham” I can think of. Thanks!
Grind leftover baked ham or ham steak in your blender.
Or, I use a food processor to grind the ham.
From the above blog…Next, be sure to use a ham that hasn’t had extra water added to it. You’ll know if it has if the first ingredient is water in the list. My mom turned me onto the Hormel Cure 81 hams. They’re one of the few hams that doesn’t have extra water added in and it’s the one I use every year. You’ll want to grind the ham in the food processor or ask your butcher to grind it for you. Ground ham rather than chopped or diced, is the key to the flavors all melding together.
No spam here Susan! Use a no-added water boneless ham. They’re a little more expensive but then the casserole won’t get watery as it bakes. I grind the ham in my food processor or you can ask your butcher to do it for you.
Ham and Cheese Souffle Casserole
This might sound dumb but I have to ask. Where/how do you get ground ham? Grind ham steak or thin sliced deli slices like for sandwiches? Thank you
From the above blog…Next, be sure to use a ham that hasn’t had extra water added to it. You’ll know if it has if the first ingredient is water in the list. My mom turned me onto the Hormel Cure 81 hams. They’re one of the few hams that doesn’t have extra water added in and it’s the one I use every year. You’ll want to grind the ham in the food processor or ask your butcher to grind it for you. Ground ham rather than chopped or diced, is the key to the flavors all melding together.
Grind the ham in a food processor or ask the butcher to grind it for you.
I am in charge of breakfast one day at my family’s cabin getaway in a few days, and I’ve been trying to narrow down what I’m going to make. Any of these would be great for a crowd!!
Baked french toast is my fave! I can’t wait to try out the ham and cheese souffle casserole.
We make a Peach Baked French Toast for Christmas only! I had to clarify for my daughter that I was going to make it but wanted to ADD another dish for our growing family. We’ve also started a Father’s Day breakfast that isn’t allowed to change either!
Ah, another favorite! I am so grateful to be an addition to your wonderful family~ and this breakfast dish is to die for! Happy Christmas to you and yours~ xo
Yum! My mouth is watering… Merry Christmas to you!
These recipes are all perfect for a cozy Christmas morning brunch! Thank you!
Looks really good!
delicious holiday foods here and i love the “non-traditional” tradition memories! my family is rooted in tradition and the holidays are such a special time to really ring them all in! merry Christmas heidi!
Do you have any breakfast eats like this on your site? Would love to see.
for Ham & Cheese Breakfast Souffle Casserole, do I bake it cover or uncovered?
I have a similar recipe, after baking for 60 minutes, the eggs didn’t set, at 90 minutes still didn’t set. And finally at 120 minutes. Only difference is the recipe said to cover with foil to bake. Wondering if that is the culprit. I have 2 other girlfriends making the same recipe, same issue.
Please advise.
Thanks!
I baked this one uncovered for 50 minutes, and I bake it in a clear Pyrex pan do I can see it create bubbles on the side of the pan which signals its done. If its not getting done in the middle, check your egg and milk ratio. You may need more eggs to make itore of a souffle and less milk or cream. Some years we bake it with foil on and it might change the bake time a little, but an extra hour seems way off.
Great list – since i am Swedish we celebrate Christmas Eve and have lots of herring and gravlax which i make fresh. But for Christmas Day i always make Strata and love it has become such a tradition. God Jul!
What do you make for your Swedish breakfast?
Wow.. just.. wow! So much deliciousness I don’t know which to choose! Would it be wrong of me to want to make them all? Well maybe not make them all..but definitely eat them! :D
Now THAT would be a meal to remember.
YUMS! I am a total quiche girl on Christmas morning, but I think I am going to have to incorporate the baked french toast this year to mix it up!
Yum, would love any quiche recipes you have. I was at The Grand today and thought of you the whole time. XO
Isn’t it wonderful to relax while breakfast is making itself on Holiday Mornings? Thanks for the inspirations!
So many good choices for breakfast!
I love doing things ahead of time, but would have to substitute…maybe mushrooms for the ham since we’re vegetarians. Happy Holidays! XOXO
Definitely mushroom worthy. I have another recipe to post in Feb for a mushroom, spinach, gruyere strata. It’s in the Cooks Illustrated ‘The New Best Recipe’ cookbook and is delicious. Do you have that cookbook?
Wow, that Ham and Cheese Casserole looks wonderful. I am so going to make that for us to have on Christmas morning. Thanks for posting the recipe and having such a mouth watering picture!
Thank you so much for including me in this delicious round up. I think that baked french toast has my name on it :D
*kisses* HH
You are oh so welcome, would live to catch up with you and learn more about you and your blog.
Well this just made my day Heidi! Thanks for including me in the make-ahead round up. And now I’m laughing out loud at my desk after watching that clip. It’s one of my faves too. My dad watches it non stop at Christmas. He turns into a little boy watching that movie.
My only trouble putting together roundups is to not feature you in every post. Your peppermint series has me
In fits, lovely.
Yum. Those all look amazing. And perfect timing – we are trying to figure out a menu for our Christmas Day brunch.
Great ideas for Christmas morning!
Oh what a perfect Christmas morning breakfast! Although I think I’d struggle to save this delight for just once a year…
It is not an easy task, I assure you. the best part of doing this post was making it Pre-Xmas.