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A close-up of a freshly baked quiche on a wooden cutting board. The golden-brown crust and cheesy surface are visible, with a slice partially removed, revealing layers of ham and creamy filling.

Egg and Ham Casserole

Course: Breakfast
Cuisine: American
Keyword: breakfast casserole, brunch
Prep Time: 20 minutes
Cook Time: 45 minutes
Refrigerate: 8 hours
Total Time: 9 hours 5 minutes
Servings: 8 servings
Calories: 521kcal
Make-Ahead Breakfast Casserole which is perfect for an Easter Brunch
Print Recipe

Equipment

Ingredients

  • 1 loaf whole wheat bread
  • 2 cups grated cheddar cheese
  • 2 cups diced ham
  • 6 eggs
  • 2 cups milk
  • 1 tsp salt
  • 1 tsp black pepper
  • 6 tbsp melted butter

Instructions

  • Cut the crust off the bread and cube. I do it in piles of 4-5 slices and cut the crust off the bread with a serrated knife. Then I cut the slices into cubes. Discard the heels of the bread.
  • Grease the 9 x 13 casserole pan. Layer bread, cheese, and ham. In a large bowl mix the eggs, eggs, salt, and pepper. Pour over the bread, cheese, and ham. Cover with plastic wrap and then foil. Refrigerate overnight.
  • In the morning pre-heat the over to 400°.
  • Take the plastic wrap and foil off the casserole and evenly pour the melted butter over the whole casserole.
  • Make a tent with the foil over the pan. Bake for 40 minutes. Take the foil off and bake for 10 more minutes to get a little crispy.
  • Let stand for 10 minutes before serving.

Notes

You can substitute the ham with bacon, browned sausage, or other meat that you like. 
You can also substitute the cheddar cheese with another type of cheese or a combination of cheeses. 

Nutrition

Calories: 521kcal | Carbohydrates: 41g | Protein: 28g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 196mg | Sodium: 1367mg | Potassium: 377mg | Fiber: 5g | Sugar: 7g | Vitamin A: 826IU | Calcium: 436mg | Iron: 3mg