Easter Cheesy Ham and Egg Casserole
This Easter Cheesy Ham and Egg Casserole is a hearty, golden-baked breakfast dish layered with savory diced ham, fluffy egg custard, cubed bread, and plenty of melted cheddar cheese.It is perfect for holiday mornings, easy to assemble the night before, and an excellent way to use up leftover ham. Serve it warm from the oven and watch it disappear from the table.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Whisk
- Small skillet
- Spatula
Ingredients
- 2 cups cooked ham diced
- 8 large eggs
- 1 cup whole milk
- 2 cups sharp cheddar cheese shredded, divided
- 4 cups day-old bread cubed, white, sourdough, or brioche
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1 tablespoon unsalted butter plus more for greasing the dish
- salt and black pepper to taste
- fresh parsley chopped, for garnish, optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9x13 inch baking dish generously with butter and set aside.
- In a small skillet over medium heat, melt the tablespoon of butter. Add the diced onion and cook for 4 to 5 minutes until soft and translucent. Stir in the minced garlic and cook for one more minute. Remove from heat and set aside.
- Spread the cubed bread in an even layer across the bottom of the prepared baking dish. Scatter the diced ham evenly over the bread, then spoon the sauteed onion and garlic mixture over the top.
- In a large mixing bowl, whisk together the eggs, whole milk, Dijon mustard, salt, and black pepper until the mixture is smooth and well combined. Stir in one and a half cups of the shredded cheddar cheese, reserving the remaining half cup for topping.
- Pour the egg and cheese mixture evenly over the bread and ham in the baking dish. Press down gently with a spatula to help all the bread absorb the liquid. Sprinkle the reserved cheddar cheese over the top. Allow the assembled casserole to rest for 10 to 15 minutes so the bread can soak up the custard fully.
- Bake uncovered for 40 to 45 minutes until the top is deeply golden brown, the edges are bubbling, and the center is completely set. A thin knife inserted in the center should come out clean with no wet egg mixture.
- Remove the casserole from the oven and allow it to rest for at least 5 minutes before slicing. Garnish with fresh chopped parsley if desired and serve warm.
Notes
For a make-ahead version, assemble the entire casserole the night before, cover tightly with plastic wrap, and refrigerate overnight. Add 10 extra minutes to the bake time when cooking straight from the refrigerator. Use day-old or slightly stale bread for the best texture since fresh bread can become mushy. If the top browns too quickly before the center is set, loosely tent the dish with foil and continue baking. Leftovers keep well in the refrigerator for up to 4 days and can be frozen in individual portions for up to 2 months. Reheat refrigerated portions in the microwave for 1 to 2 minutes or warm the whole dish in a 325 degree oven covered with foil for about 20 minutes.