Breakfast Casserole Ham

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same, friend, same. Sometimes you just want to throw a bunch of deliciousness into a pan, walk away, and come back to breakfast magic. Well, buckle up, buttercup, because today we’re making a Ham Breakfast Casserole that’s so easy, it practically makes itself. And trust me, if I can do it without setting off the smoke detector, you totally can too!

Why This Recipe is Awesome

Let’s be real, mornings are tough. You’re barely human until that first cup of coffee hits, and the last thing you want to do is chop, sauté, and flip a million things. That’s where this ham breakfast casserole swoops in like a caped culinary hero. It’s idiot-proof; even I didn’t mess it up! You prep it the night before (or, let’s be honest, 30 minutes before you need to bake it if you’re feeling ambitious), shove it in the oven, and boom – you’ve got a hearty, crowd-pleasing breakfast that feeds an army (or just you, repeatedly, all weekend). It’s got all the good stuff: fluffy eggs, savory ham, crusty bread, and cheese, glorious cheese. What’s not to love?

Ingredients You’ll Need

• 6 large eggs: The foundational goo.
• 2 cups milk: Whole milk works best for richness, but whatever’s in your fridge will do.
• 1 tsp Dijon mustard: Secret weapon for a little tang. Don’t skip it!
• 1/2 tsp salt: Or more, to taste. Don’t be shy.
• 1/4 tsp black pepper: Freshly ground if you’re fancy.
• 6-8 slices bread: Day-old is actually better, so don’t toss that slightly stale loaf! Cubed. Sourdough, white, challah – whatever your bread-loving heart desires.
• 1 1/2 cups cooked ham: Diced. Leftover holiday ham? Perfect! Deli ham? Also perfect!
• 1 1/2 cups shredded cheese: Cheddar, Monterey Jack, Colby – the good stuff that melts well. IMO, don’t use the pre-shredded sawdust if you can avoid it; freshly grated melts like a dream.
• 2 tbsp butter: Melted. For greasing the pan and making things extra tasty.
• Optional additions: 1/2 small onion, finely diced; 1/2 bell pepper, diced.

Step-by-Step Instructions

1. Prep Your Pan: First things first, grab a 9×13 inch baking dish. Melt your 2 tablespoons of butter and brush it generously all over the inside of the dish. Don’t skimp here; no one likes a sticky situation.
2. Cube That Bread: Take your bread slices and tear or cut them into rough 1-inch cubes. Scatter them evenly over the bottom of your buttered dish. This is the base of all the eggy goodness!
3. Layer the Good Stuff: Sprinkle your diced ham over the bread cubes. If you’re adding onions or bell peppers, throw those in now too. Follow that up with a generous layer of your shredded cheese.
4. Whisk Those Eggs: In a large bowl, crack open those 6 eggs. Add the milk, Dijon mustard, salt, and pepper. Whisk everything together really well until the yolks and whites are fully combined and it’s looking nice and frothy. Don’t over-whisk, just combine!
5. Pour and Soak: Carefully pour the egg mixture over the bread, ham, and cheese in your baking dish. Make sure all the bread gets a good soaking. Gently press down on the bread with a spatula to ensure it absorbs all that eggy liquid.
6. Chill (or Bake Immediately): Cover the dish tightly with plastic wrap. Pop it in the fridge for at least 30 minutes, or even better, overnight! This allows the bread to really soak up all the flavors. If you’re short on time, you can bake it right away, but the overnight soak is a game-changer.
7. Bake Time! When you’re ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap from the dish. Bake for 45-55 minutes, or until the casserole is puffed up, golden brown on top, and a knife inserted into the center comes out clean.
8. Serve It Up: Let the casserole cool for about 5-10 minutes before slicing and serving. This helps it set up nicely. Ditch the plates and just eat it straight from the pan if no one’s watching.

Common Mistakes to Avoid

• Thinking you don’t need to preheat the oven: Rookie mistake! A cold oven means uneven cooking and a longer bake time. Patience, grasshopper.
• Not greasing the pan properly: Ever tried chiseling breakfast off a pan? Not fun. Use that butter!
• Using dry, dusty bread: While day-old is good, bread that’s been in the desert for a week won’t absorb well. Find a happy medium.
• Forgetting to season: Bland eggs are a travesty. Salt and pepper are your friends. Dijon mustard adds a secret flavor boost!
• Over-whisking the eggs: While you want them combined, don’t go crazy. You’re not making meringue. A light whisk is perfect for fluffy eggs.

Alternatives & Substitutions

This recipe is super forgiving, so feel free to play around! It’s like a culinary playground.

• Meats: No ham? No problem! Cooked sausage, crumbled bacon, or even diced turkey would be fantastic. Got some leftover pulled pork? Throw it in!
• Veggies: Spinach (wilt it first!), mushrooms (sauté them lightly to remove moisture), diced bell peppers, or even roasted sweet potatoes can add extra flavor and nutrition.
• Cheese: Any good melting cheese will work. Mozzarella, Gruyere, Swiss, or a spicy pepper jack if you like a kick.
• Bread: Croissants, biscuits, English muffins, or even cubed bagels can be used. Just make sure they’re a bit stale for best absorption. Gluten-free bread works too!
• Dairy-Free: You can often swap milk for a plain unsweetened plant-based milk (almond, soy, oat). Just be aware the texture might be slightly different.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (mostly sarcastic) answers!

1. Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better, period. It’s liquid gold!
2. How long does this casserole last in the fridge? If you manage to have leftovers, it’s good for about 3-4 days in an airtight container. Reheats beautifully!
3. Can I freeze this casserole? You bet! You can freeze the baked casserole (let it cool completely, then wrap tightly) for up to 2-3 months. Thaw in the fridge overnight, then reheat in the oven or microwave. You can also freeze it unbaked, but the texture might be slightly different.
4. What if I don’t have Dijon mustard? It adds a lovely subtle tang, but it’s not the end of the world. A tiny splash of Worcestershire sauce or a pinch of dry mustard powder could work as a substitute, or just omit it.
5. My casserole isn’t setting in the middle! What went wrong? You likely didn’t bake it long enough. Ovens vary, so always go by doneness, not just time. It needs to be firm and golden. Don’t be afraid to give it another 10-15 minutes!
6. Can I add hot sauce? Are you asking me if you *can* add hot sauce? Darling, this is your casserole! Douse it in hot sauce, sriracha, or even a generous sprinkle of red pepper flakes if that’s what makes your heart sing!

Final Thoughts

There you have it! A ham breakfast casserole that’s ridiculously easy, perfectly delicious, and guaranteed to make your mornings (or brunch gatherings) infinitely better. It’s comfort food at its finest, without all the fuss. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!