Ham and Cheese Breakfast Casserole

This Ham and Cheese Breakfast Casserole is cozy, satisfying, and easy to make. Loaded with savory ham, melty cheese, day-old bread, sweet onion, and roasted red peppers, it’s a delicious way to use up leftover ham. Perfect for cozy weekends or holiday mornings.

My husband loves breakfast. I, on the other hand, usually skip it—but when I do sit down to eat, I want something hearty. This ham and cheese casserole checks every box: filling, savory, cheesy, and packed with flavor. Even better, it’s a delicious way to use up leftover ham and day-old bread.

This breakfast casserole combines ham, cheese, bread, onion, scallion, and roasted red peppers, all baked in a savory custard sauce. The ham is tender and salty, the bread is partly soft and custardy with golden, crispy edges, and the eggy, cheesy base ties everything together. Roasted red peppers add a smoky, sweet-tangy pop that cuts through the richness perfectly.

I like to make this for a leisurely weekend breakfast, but with just 15 minutes of prep and about 45 minutes in the oven, it’s easy enough for any slow morning. And during the holidays, it’s ideal for feeding a crowd—this recipe doubles beautifully.

Ingredients needed:

• Ham—leftover or deli ham, diced.
• Bread—use day-old bread. Italian, French, brioche, challah, or sub rolls are good options.
• Shredded cheese—cheddar, mozzarella, Swiss, Jack, or any combo you like. I recommend freshly shredded over preshredded cheese for creamier results. The prepackaged variety has anti-caking agents that affect its creaminess when melted.
• Roasted Red Peppers—add smoky, tangy, and sweet notes as well as a pop of color.
• Scallion—imparts subtle oniony, grassy flavor and adds a pop of color to the dish.
• Milk—for the savory custard sauce mixture. The higher the fat content, the richer the sauce. You can also use light cream or half & half.
• Mayonnaise—for adding extra richness and creaminess to the custard sauce.
• Eggs—add to the richness as well as thickening and binding.
• Hot sauce—only a small amount is used to add warmth without heat. Feel free to add more if you want it spicy.
• Worcestershire sauce—adds great depth of flavor with its tangy, salty, and umami characteristics.
• Mustard—provides a depth of flavor to the custard sauce, adding pungent, acidic notes.
• Spices—garlic powder, onion powder, paprika, salt, and black pepper.

Recipe highlights:

• Add eggs, mayonnaise, milk, Worcestershire sauce, hot sauce, mustard, onion powder, garlic powder, paprika, salt, and black pepper in a bowl. Beat well.
• In a separate bowl, add the bread, ham, cheese, roasted red peppers, and scallions.
• Add the sauce, then mix until well combined. Pour it into the prepared baking dish.
• Bake at 350° F for 40-50 minutes, or until lightly golden and the center is firm.
• See the recipe card for detailed instructions.

Can it be made ahead?

Yes, you can assemble this casserole entirely ahead of time, then cover and refrigerate overnight. In the morning, it’s ready to bake when you are! Add a few extra minutes to the cooking time since the casserole will be cold from refrigeration.

How to store and reheat:

Store leftovers in an airtight container and refrigerate for up to 4 days or freeze for up to 2 months. Reheat in the oven or microwave until heated through. If frozen, thaw in the refrigerator before reheating.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)

• Baking dish—use an 8-inch round or square baking dish.
• Mixing bowls—this set of 3 varying-size bowls has non-slip bottoms and wide lips with pour spouts.
• Box grater—for shredding and grating cheese.
• Silicone spatulas—for mixing and scraping.

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Ham and Cheese Breakfast Bake

Author: In Good Flavor Cooking Method:Oven Baked/Roasted Stovetop Cooked Cuisine:Italian Courses:Main Pasta

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesTotal time:1 hour Servings:6 servings

Description

This Ham and Cheese Breakfast Casserole is cozy, satisfying, and easy to make. Loaded with savory ham, melty cheese, day-old bread, sweet onion, and roasted red peppers, it’s a delicious way to use up leftover ham. Perfect for cozy weekends or holiday mornings.

Ingredients

• 1/2 pound ham, diced
• 6 ounces day-old bread, cut into 1-inch chunks
• 1/2 cup chopped roasted red peppers
• 1/4 cup chopped scallion (greens only)
• 1 cup shredded cheese (cheddar, mozzarella, Swiss, or any combo)
• 3 large eggs
• 2/3 cups whole milk
• 1/4 cup mayonnaise
• 3/4 teaspoon mustard (yellow or Dijon)
• 3/4 teaspoon Worcestershire sauce
• 1/8 teaspoon Tobasco Hot Sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Preheat the oven to 375° F. Spray an 8-inch round or square baking pan with cooking spray.
2. For the custard sauce, combine eggs, mayonnaise, milk, Worcestershire sauce, hot sauce, mustard, onion powder, garlic powder, paprika, salt, and black pepper in a bowl. Whisk until smooth. Set aside.
3. Add the bread, ham, cheese, roasted red peppers, and scallions to a large mixing bowl. Add the sauce, then mix until well combined. Pour it into the prepared baking dish.

Italian, French, brioche, challah, or sub rolls are good options for bread.

4. Bake at 350° F for 40-50 minutes, or until lightly golden and the center is firm. Loosely cover with aluminum foil towards the end of the cooking time to prevent over-browning, if needed.
5. Makes 6 servings.

Keywords:Ham and Cheese Breakfast Bake, Ham and Cheese Casserole, Breakfast Casserole, Leftover Ham

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