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This Ham and Cheese Breakfast Bake is a savory make-ahead casserole, technically a strata, that layers rustic bread, smoky ham, and plenty of cheese in a custardy egg base. After an overnight soak, the casserole bakes into a savory bread pudding breakfast with bits of meaty ham and Gruyere cheese throughout. The result is hearty comfort food for holidays or any brunch table.
For more savory brunch favorites, try my onion and cheese quiche. A classic custardy bake that makes a great breakfast or brunch.
Here’s Why This Ham and Cheese Breakfast Casserole Works
Silky custard, no sog: Cream cheese enriches the egg base so it bakes up soft and smooth, never watery.
Gruyère brings the edge: Melty and nutty with just enough sharpness to balance the richness.
Overnight soak = make-ahead breakfast: Letting the casserole rest overnight means the bread fully absorbs the custard for even texture, and breakfast is ready to bake in the morning.
All the flavors of a Croque Monsieur: Smoky ham, melted cheese, and Dijon-spiked custard give this breakfast bake the same classic French comfort in casserole form.
Recipe Tips
Choose sturdy bread: A rustic loaf like Pugliese or sourdough holds the custard best. If it’s fresh, dry it out in the oven first.
Press as you layer: A gentle press with a spatula helps the bread soak up the custard evenly.
Foil: Spray the underside of the foil so the top layer of cheese doesn’t stick when you uncover it.
Check with a thermometer (optional): The center should register about 160°F. It’s the easiest way to confirm doneness, but you can also look for a set (not jiggly) center and golden edges.
Finish under the broiler: For extra golden edges, switch to broil for the last minute or two. Keep a close eye on it, cheese can go from bubbly to burnt fast.
Overnight Breakfast Bake
This ham and cheese breakfast bake is a classic strata style casserole that makes a hearty make-ahead breakfast. After an overnight soak, it bakes up golden with a tender, custardy center and crisp, cheesy edges. Whether you’re planning a holiday breakfast, a weekend brunch, or just want a prep-ahead morning meal, it’s comfort food that delivers every time.
If you’re looking for more ham-and-cheese casseroles, my ham and asparagus strata adds fresh spring flavor, and my Monte Cristo casserole brings a sweet-and-savory twist.
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Overnight Ham and Cheese Breakfast Casserole
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Ingredients
- 1 ¼ pounds bread, torn into pieces, about 7 cups
- 8 ounces cream cheese, softened
- 10 large eggs
- 2 tablespoons Dijon mustard
- 1 shallot, finely chopped
- 1 garlic clove, grated or minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon freshly grated nutmeg
- 2 cups heavy cream
- 1 cup whole milk
- 3 cups grated Gruyere cheese
- 2 tablespoons Fresh thyme
- 1 pound ham, cut into small cubes
- ¼ teaspoon smoky paprika
- fresh chopped parsley
Instructions
- Heat the oven to 225°F. Coat a 9×13 baking dish with oil-spray and reserve.
- Tear the bread into bite size chunks and place on a parchment-lined sheet pan in a single layer. Transfer to the oven for 40 minutes, stirring every 10 minutes. (Note: This step is to remove the moisture from fresh bread. If your bread is stale, skip this step). When the bread has dried out, transfer to a work surface and allow to cool.
- Place the cream cheese in a mixing bowl and beat on medium speed until creamy. Add the eggs one at a time, blending with the cream cheese. Add the Dijon mustard, shallot, garlic, salt pepper, cayenne and the nutmeg beating until smooth. Slowly add the cream and milk, mixing for 1 minute until well combined.
- In a large bowl, combine the shredded cheese and the thyme leaves.
To Assemble the Strata:
- Grease a 13 x 9 inch baking dish. Add ½ of the bread chunks, ½ of the ham cubes and ⅓ of the cheese mixture.
- Pour ½ of the egg mixture over the ingredients and press down lightly with a spatula. Repeat the layering with the remaining ingredients pressing down lightly with the spatula. Sprinkle with the remaining ⅓ of the cheese then dust the surface with paprika.
- Coat a large piece of aluminum foil with non-stick oil spray and cover the casserole dish. Transfer to the refrigerator overnight.
To Bake the Strata:
- Heat the oven to 350°F and transfer the casserole dish to the center of the oven. Bake covered for 50 minutes then remove the foil and bake for another 15 minutes until the center is set and a food thermometer reads 160°F in the center.
- Transfer from the oven, let rest 10 minutes and garnish with chives or parsley before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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