This easy ham and cheese casserole recipe features eggs, milk, cheddar, and leftover bread—perfect for breakfast, brunch, or even dinner.
You know those mornings when your brain is running at 10%, you open the fridge and just… stare? That was me. There I was, still in my slippers, holding a carton of eggs and wondering if dry toast counted as breakfast.
Then I saw the leftover brioche buns from the night before—just slightly squishy, not totally stale—and a zip-top bag of diced ham from Tuesday’s dinner. Boom. This ham and cheese casserole recipe was born out of desperation, and weirdly? It might be one of my favorite “oops” recipes ever.
I didn’t expect it to be a hit. I expected it to be edible. Maybe even passable. But somehow, it was fluffy, cheesy, golden-topped goodness. And suddenly I had people asking for seconds and looking at me like I knew what I was doing. (I didn’t. Still don’t. But that’s beside the point.)
Why You’ll Love This Ham and Cheese Casserole Recipe?
It’s cozy. It’s hearty. It’s one of those dishes that makes the whole kitchen smell like Saturday morning comfort. You know what I mean?
This ham and cheese casserole recipe is one of those rare finds that’s not only easy and affordable—it’s also totally flexible. Don’t have country ham? Use leftover spiral ham. Only have sandwich bread? Works just fine. Want to use that mystery cheese from the back of the drawer? I won’t stop you.
And here’s the kicker: it actually tastes like you tried. Even when you didn’t. Even when you were running on fumes and caffeine and possibly resentment for whoever ate the last cinnamon roll.
Ingredient Notes:
Let’s talk ingredients. You probably have most of these already. And if you don’t? I’ve subbed and swapped enough to know this dish is extremely forgiving.
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8 large eggs – These are the glue. The structure. The soul of the bake. You can’t skip ’em.
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2 cups milk – Whole milk if you’ve got it. 2% works fine. I’ve even used a mix of evaporated milk and almond milk once. (Weirdly… not bad.)
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½ teaspoon salt – You could leave it out if your ham’s super salty, but I like that little boost.
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8 cups cubed bread – I’ve used everything from sourdough to squashed hot dog buns. It all works. Don’t overthink it.
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4 oz diced country ham – Or deli ham. Or leftover Easter ham. Or bacon. I once used half ham, half leftover sausage. It was chaos. Delicious chaos.
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1½ cups shredded cheddar (divided) – Cheddar is classic, but if you’ve got Swiss, pepper jack, or even Colby… go for it.
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½ tsp ground black pepper – Optional, but I like the subtle bite it brings.
How To Make Ham and Cheese Casserole?
Step 1: Preheat your oven.
Set it to 350°F and spray a 2-quart baking dish. Don’t skip the spray. Scraping baked-on egg off a dish is not how anyone wants to start the day.
Step 2: Whisk up the good stuff.
Grab a big bowl. Whisk your eggs, milk, and salt together until smooth. Honestly, this is the most effort you’ll need to put in.
Step 3: Build your layers.
Toss ¾ of your bread cubes into the dish. Sprinkle on the ham and 1 cup of cheese. Pour the egg mix over it all, then top with the rest of the bread. Press it down gently—like, “hey, soak up this egg so we can be beautiful” kind of gentle.
Step 4: Top it off and bake.
Sprinkle the last of the cheese on top. Bake for about 40 minutes, or until the center doesn’t wobble like jelly when you jiggle the dish. Let it sit for 10 minutes. I know, waiting is hard. But worth it.
Want To Save This Recipe?
Storage Options:
Got leftovers? Lucky you. This casserole reheats really well. Just cover and stick it in the fridge for up to 4 days. I like to reheat slices in the toaster oven so the top crisps back up.
You can also freeze individual slices. Wrap them tight, freeze, and pop one out on a busy morning when you can’t even think about cooking. It’s like finding $5 in your coat pocket.
Variations and Substitutions:
One of the best things about this ham and cheese casserole recipe? You can make it your own.
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No ham? Use bacon, turkey, sausage, or go meatless with mushrooms or spinach.
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Different cheese? Swiss, gouda, mozzarella, or whatever that weird block of “blend” cheese is in your fridge drawer.
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Want a kick? Add a little hot sauce to the egg mix or sprinkle diced jalapeños on top.
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Gluten-free? Just use GF bread and double-check your ham and cheese. Easy peasy.
What to Serve with Ham and Cheese Casserole?
This dish is great on its own, but if you’re feeding a group (or just feeling extra):
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Fresh fruit or fruit salad – Lightens things up.
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Roasted potatoes or hash browns – Double carbs = double joy.
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A big green salad – You know, balance.
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Coffee, tea, or mimosas – You know the vibe.
Frequently Asked Questions:
Can I make it in muffin tins?
Yes! Just reduce the bake time to around 20–25 minutes. You get cute little breakfast cups—great for on-the-go.
What kind of bread works best?
Honestly, whatever you have. Just avoid anything super sweet unless you want it to lean toward “breakfast bread pudding.”
Is it freezer-friendly?
Totally. Bake it, cool it, freeze it. Reheat from frozen or thaw overnight in the fridge first.
This ham and cheese casserole recipe has officially earned a permanent spot in my breakfast rotation—and my heart. It’s one of those unassuming, surprisingly perfect recipes that comes together fast, feeds a crowd, and makes you feel like a kitchen wizard even on your messiest mornings.
So, what about you? Gonna give it a try? Let me know how it goes—especially if you get wild with the ingredients. I love a good breakfast experiment story.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Ham and Cheese Casserole Recipe
Ingredients
- Nonstick cooking spray
- 2 cups whole milk
- 8 large eggs
- ½ teaspoon salt
- 8 cups cubed bread such as brioche, sandwich rolls, or country bread
- 4 ounces diced cooked ham preferably country ham
- 1½ cups shredded cheddar cheese divided
- ½ teaspoon ground black pepper optional
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Lightly coat a 2-quart baking dish with nonstick cooking spray and set aside.
Prepare the Egg Mixture:
- In a large mixing bowl, whisk together the milk, eggs, and salt until smooth and fully incorporated.
Assemble the Casserole:
- Place approximately three-quarters of the cubed bread into the prepared baking dish. Evenly distribute the diced ham over the bread, followed by 1 cup of the shredded cheddar cheese.
Add the Egg Mixture:
- Carefully pour the egg mixture over the layered ingredients in the baking dish. Gently press the remaining bread cubes into the liquid to ensure all pieces are moistened and fully submerged.
Top and Bake:
- Sprinkle the remaining ½ cup of cheddar cheese over the top of the casserole. Transfer the dish to the preheated oven and bake for 40 minutes, or until the casserole is golden brown and set in the center.
Cool and Serve:
- Allow the casserole to cool for approximately 10 minutes before slicing and serving.
Notes
- Substitute the cubed bread with a certified gluten-free bread of your choice (brioche, sandwich-style, or rustic).
- Verify that your diced ham and cheddar cheese are labeled gluten-free, as some processed meats and shredded cheeses may contain additives.
- Confirm the nonstick spray is also gluten-free, or simply grease the pan with butter or oil to be safe.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
