This overnight ham and egg casserole is one of those perfect make-ahead breakfasts that makes your morning feel easy.
It’s hearty, cheesy, and totally comforting. You just throw it together the night before, pop it in the fridge, and then bake it fresh in the morning.
I make this for holidays, brunch with friends, or just when I want to meal prep breakfast for the week.
The combo of eggs, melty cheese, soft bread, and salty ham is so satisfying—and it feeds a crowd with almost no effort.
Why I Love This Recipe
I’ve been making this casserole for years. It started as something I made for Christmas morning, but now I make it all the time. It’s the easiest way to serve breakfast to a group without waking up early.
- Preps in 10 minutes the night before
- Bakes into golden, cheesy goodness
- Feeds 6-8 people with one dish
- No stress in the morning—just bake and serve
- You can swap in whatever cheese or meat you like
This casserole is cozy, filling, and just the kind of breakfast you crave when you want something warm and homey.
Servings & Time
Servings: 8
Prep Time: 10 minutes
Chill Time: Overnight (at least 6 hours)
Bake Time: 45-50 minutes
Total Time: About 1 hour (plus chill time)
What You’ll Need
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 6 cups bread, cubed (day-old or slightly dried)
- 2 cups diced cooked ham
- 1 ½ cups shredded cheddar cheese
- ¼ cup chopped green onions
- Butter or non-stick spray for greasing
Pro Tips
- Use slightly stale bread—it soaks up the egg mixture better
- Grease your dish well so nothing sticks
- Let it sit for at least 6 hours to soak fully
- Pull it out of the fridge while the oven preheats to take off the chill
- Top with a little extra cheese before baking for a golden crust
Tools You’ll Need
- 9×13-inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula or wooden spoon
- Plastic wrap or foil
Substitutions and Variations
- Swap ham for cooked bacon or sausage
- Use mozzarella, Monterey Jack, or Swiss cheese
- Add chopped bell peppers or sautéed mushrooms
- Use gluten-free bread if needed
- Make it spicy with pepper jack cheese or red pepper flakes
Make Ahead Tips
- Assemble the night before and refrigerate covered
- Can be made up to 24 hours in advance
- To freeze: assemble, wrap tightly, and freeze for up to 2 months. Thaw overnight before baking.
How to Make Overnight Ham & Egg Breakfast Casserole
Step 1: Grease the Baking Dish
Lightly grease a 9×13 baking dish with butter or non-stick spray.
Step 2: Layer the Bread Cubes
Add 6 cups of cubed bread evenly into the greased baking dish.
Step 3: Add the Ham
Sprinkle 2 cups of diced cooked ham evenly over the bread.
Step 4: Add the Cheese and Green Onions
Shredded cheddar cheese is fully sprinkled over the layer of diced ham and bread cubes, with chopped green onions scattered evenly across the top. All toppings are in place, and no ingredients are mid-air or being added.
Step 6: Mix the Egg Mixture
In a large bowl, whisk together 8 large eggs, 2 cups of whole milk, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder until smooth.
Step 7: Pour Over the Casserole
Pour the egg mixture evenly over the bread, ham, and cheese layers.
Step 8: Cover and Chill Overnight
Cover the baking dish tightly with plastic wrap or foil and refrigerate overnight (at least 6 hours).
Step 9: Bake the Casserole
In the morning, preheat oven to 350°F. Remove casserole from fridge while oven preheats. Bake uncovered for 45–50 minutes, or until golden on top and the center is set.
Leftovers and Storage
- Store leftovers in the fridge in an airtight container for up to 4 days
- Reheat in the microwave or oven until warm
- Freeze leftovers in individual portions for easy future breakfasts
Why This Recipe Works (Quick Science)
The bread soaks up the eggs and milk overnight, creating a custard-like texture when baked. The proteins in the egg set during baking, binding everything together. Meanwhile, the fat from the cheese and ham adds richness, and baking uncovered allows the top to crisp up perfectly.
Common Mistakes
- Skipping the chill time: The bread needs time to absorb the egg mixture
- Using too much fresh bread: Soft, fresh bread can turn mushy. Let it dry out first
- Underbaking: Make sure the center is set and not jiggly
- Adding too many wet veggies: It can throw off the egg-to-liquid ratio
What to Serve With
- Fresh fruit salad
- Crispy hash browns or roasted potatoes
- Buttery croissants or toast
- Freshly squeezed orange juice or coffee
FAQ
Can I make this without meat?
Yes! Just skip the ham or add sautéed veggies instead.
Can I use a different type of cheese?
Absolutely. Mozzarella, Swiss, or Monterey Jack all work well.
Can I bake it the same day?
Yes, but let it sit for at least 30 minutes to soak before baking.
Can I double the recipe?
Yes, but use two baking dishes or a large deep pan.
Final Thoughts
This overnight ham and egg breakfast casserole is one of those tried-and-true recipes that just works. It’s cozy, easy, and makes mornings feel a little more special. Whether you’re feeding family or hosting brunch, this is the kind of dish that makes people go back for seconds.
Let me know how yours turns out! Drop a comment if you try it or have any questions.