posted in Breakfast & Brunch

Overnight Ham and Cheese Bake

This Overnight Ham and Cheese Bake is perfect for serving guests over the holidays- or for a family brunch date.

Breakfast Casserole 1

Picture this:  a bunch of people (relatives, friends, whoever…) are staying at your house.  Everyone wakes up in the morning and gathers around the coffee maker.    They’re looking rather hungry.  What are you serving all of them for breakfast?  Sure you can order some bagels… or get out the cereal, pick up doughnuts or serve store-bought breakfast bread.  It’s tough to decide what to do when you have a bunch of folks to feed.  I don’t know about you, but my family has always been totally into serving brunch casseroles like this one.  Serve a bowl of fruit and some pastries on the side, and everyone is usually pretty darn happy.

Breakfast Casserole 2

This one is easy because you get to prep it the night before and just let it sit overnight in the refrigerator.  In the morning, the first person up pops it into the oven for an hour.  It really can’t get much easier than that.

Breakfast Casserole 3

It turns out to be a cheesy egg casserole full of good things like ham and mushrooms.  I confess that I ate leftovers for lunch and breakfast for a few days after making this one.  It’s my kinda meal- obviously, at any time of day.


Yield: 10 servings

Prep Time: 20 min + overnight in fridge

Cook Time: 50 min

Overnight Ham and Cheese Bake


6 slices of bread
2 tablespoons butter
1 1/2 cups grated Cheddar cheese
3/4 pound ham, chopped
8 ounces mushrooms, sliced and sautéed in a little butter until softened
One 7-ounce can diced green chiles
1 1/2 cups grated Monterey Jack cheese
6 large eggs
2 cups 2% milk
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon basil
1/2 teaspoon dry mustard
1/4 teaspoon onion salt
1/4 teaspoon freshly ground black pepper


1. Butter 6 slices of bread; place butter-side-down in a 9x13-inch baking dish. Sprinkle with cheddar cheese. Place ham on top of cheese; then layer with mushrooms and chiles. Top with Monterey Jack cheese.

2. In a bowl, beat eggs and add milk, salt, paprika, basil, dry mustard, onion salt, and pepper. Pour over ingredients in dish. Cover with plastic wrap and refrigerate overnight.

3. To bake: Preheat oven to 325°F. Uncover casserole and bake for 50 to 60 minutes, or until eggs are set and no longer liquidy. Let stand for 10 minutes to set before serving.


*Ham is pretty salty on its own, so go lightly if you choose to add salt to the recipe.
*You can go a little lighter on the cheese if you prefer.

Source: (adapted slightly from California Sizzles)

18 Responses to “Overnight Ham and Cheese Bake”

  1. postedDec 26, 2013 7:35 AM

    Wishing I had this for breakfast today! Think I’ll go fry up some ham and eggs and pretend I’m eating this one. 😉

  2. postedDec 26, 2013 8:38 AM

    Yum, Lori.. This could happen tomorrow…

  3. postedDec 26, 2013 7:34 PM

    Wishing this was sitting in my fridge now! Tons of people in my house right now and I might just be making this tomorrow! great recipe! 🙂

  4. postedDec 28, 2013 7:37 AM

    Oooh leftover ham is gonna get it today! Can’t wait!

  5. postedJan 5, 2014 12:09 PM
    Chef Jon

    instead if Bread I would use a Pizza dough and it would be a lot more tastier

  6. postedAug 20, 2014 6:49 AM

    Thank you it is so delicious

  7. postedDec 8, 2014 8:42 AM

    Made this last night – what a big hit at breakfast this cold morning! Thanks for sharing!

  8. postedDec 15, 2014 6:57 PM

    Oooooh, this is such a great recipe for the holiday season. Such great flavors, such a classic dish. Thank you!

  9. postedDec 17, 2014 11:39 AM

    All 3 of my Children and 1 grand daughter will be home for the first time in 7 years. This casserole is perfect just what I am looking for, for Christmas Morning.

  10. postedJan 2, 2015 12:18 PM
    karen sponsel

    I copied the Overnight ham and cheese bake …where are the other four recipes ?

    Thank you, karen sponsel

    • postedJan 4, 2015 9:22 AM

      If you are referring to the slideshow on Parade… there are links to those recipes from the slideshow.

  11. postedOct 13, 2015 11:02 AM

    Horrible site to try and print a recipe!

    • postedOct 14, 2015 7:12 AM

      Scroll down to the recipe at the bottom and click the red button- “Print Recipe” – that’s all you do.

  12. postedFeb 15, 2016 7:01 AM
    Laura Eve

    Great recipe! I made this for Valentine’s Day brunch yesterday and everyone raved about it! I made just a few minior adjustments to the recipe by using whole milk instead of 2%, extra-large eggs because that’s what I had on hand, and I omitted the basil just for our personal tastes. Absolutely delicious!!

  13. postedFeb 27, 2016 11:46 PM

    I was looking forward to making this. I finally made it tonight and it was a huge letdown. The bread is so mushy, it was inedible. My husband is not very picky and we were really hungry but we tossed it in the garbage. It did look amazing though. 
    If you like extremely mushy meals, make it.. otherwise, don’t waste good ingredients. 

    • postedMar 2, 2016 10:56 AM

      I’m sorry it didn’t work out for you- it definitely shouldn’t be “mushy,” but rather should have the consistency of bread pudding or custard. I’m wondering it you used nonfat milk instead of 2%… or if your sauteed mushrooms generated some extra moisture? Or if the bread you used made a difference? Did you let the ingredients soak overnight and bake the next day?

  14. postedFeb 28, 2017 6:46 PM

    Will regular white bread work or should I use a sturdier bread like French?

    • postedMar 1, 2017 9:14 AM

      I’d use French bread.

Leave a Comment