Ham And Cheese Breakfast Casserole
A hearty breakfast casserole combining ham, cheese, and bread, baked to perfection. Perfect for brunch or family gatherings, offering warm, cheesy, savory flavors.
Ingredients
Instructions
- Lightly grease a 9 x 13-inch baking dish.
- Line the bottom of the dish with half the bread cubes.
- Sprinkle the bread with cooked ham and shredded cheeses.
- Top with the remaining bread cubes.
- In a mixing bowl, whisk together eggs, milk, and onion powder.
- Pour the egg mixture evenly over the bread, ham, and cheese in the dish.
- Sprinkle crushed corn flakes on top of the casserole.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes or until golden and set.
- Allow to cool slightly before serving.
Tips & Substitutions
For added flavor, consider mixing in some sautéed vegetables like bell peppers or spinach. You can also substitute the ham with cooked bacon or sausage for a different twist. If you're looking for a lighter option, use low-fat milk or an alternative like almond milk. For a vegetarian version, skip the meat and add more cheese or veggies instead.
Serving Suggestions
This Ham and Cheese Breakfast Casserole pairs beautifully with fresh fruit or a light salad for a balanced meal. For a hearty breakfast, serve alongside Mom Ford's Biscuits or a warm cup of coffee. It's also great for brunch gatherings, where guests can help themselves to this delicious dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 1-2 minutes or until heated through. Alternatively, you can reheat the entire casserole in the oven at 350°F (175°C) for about 20 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Ham And Cheese Breakfast Casserole contains roughly 1853 calories, with 40g protein, 193g carbohydrates, and 104g fat. It is an excellent source of calcium (113% of the Daily Value), vitamin A (97% of the Daily Value), and iron (92% of the Daily Value). Note that it is relatively high in sodium, at 1039mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare this casserole ahead of time?
Yes, you can prepare the casserole the night before. Assemble the dish up to step 6, cover it tightly, and refrigerate overnight. In the morning, simply sprinkle the corn flakes on top and bake as directed. This makes for a convenient breakfast option.
Can I freeze the breakfast casserole?
Absolutely! To freeze, bake the casserole first, then cool it completely. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. To reheat, thaw in the refrigerator overnight and then bake at 350°F (175°C) until warmed through.
What type of bread works best for this casserole?
While this recipe calls for white bread, you can use any bread type you prefer, such as whole wheat, sourdough, or even croissants for a richer flavor. Just make sure the bread is stale or lightly toasted to help absorb the egg mixture without becoming mushy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).