Oh, the holidays! The twinkling lights are up, the music is playing, and yet, my stomach is doing flip-flops just thinking about that massive brunch spread waiting to happen. If you’re anything like me, holiday mornings should be filled with cozy moments, not frantic whisking! Trust me, your sanity is worth more than perfectly folded napkins. That’s why I developed this recipe—the Ham and Cheese Breakfast Casserole (Holiday Brunch)—which is truly my secret weapon for festive peace.
I still remember the first holiday brunch I hosted after becoming a parent. I was overwhelmed trying to juggle my daughter’s dietary needs with preparing a beautiful festive meal for our family. Determined to create something special without the usual stress, I developed the Ham and Cheese Breakfast Casserole (Holiday Brunch) that has since become a staple in our home. The tender ham mingled with cheesy goodness filled the air with delicious aromas, bringing smiles to our table. It was so gratifying to see everyone enjoying a warm meal, and I’ve cherished this recipe ever since as a way to connect my loves for health-conscious eating and holiday traditions. If you want a showstopper that you can assemble the night before, this is your go-to!
This casserole manages to be both incredibly rich and surprisingly easy. It’s the kind of comfort food that lets you focus on making memories instead of sweating over the stove. You can find out more about my philosophy on stress-free family cooking over at my About Me page!
Why This Ham and Cheese Breakfast Casserole (Holiday Brunch) Simplifies Your Morning
Honestly, what’s better than waking up on a beautiful holiday morning knowing the hardest part of brunch is already done? That’s the magic of this Ham and Cheese Breakfast Casserole (Holiday Brunch). It takes the chaos out of serving a crowd so you can actually enjoy the coffee!
- Make Ahead Breakfast Power: We build the flavor the night before! The bread soaks up all that savory egg custard for a night in the fridge.
- Perfect for Serving a Crowd: This recipe is designed for my trusty 9×13 Casserole dish, meaning it easily feeds eight happy people without needing a second batch.
It just lets you breathe. I find this recipe over at my Breakfast inspiration section when I need quick wins!
Make Ahead Breakfast Power
You absolutely have to assemble this the night before you plan to bake it. It’s mandatory, but in a good way! Letting it chill overnight—that crucial 30 minutes minimum, or better yet, overnight—is what gives you that incredible, uniform texture. The bread gets totally saturated, so you don’t have dry spots. It’s tested and proven for your best morning!
Perfect for Serving a Crowd
No one wants to cook three separate pans of eggs and toast for twelve people. This 9×13 Casserole format handles big appetites beautifully. Because it bakes up so evenly, everyone gets the same perfectly golden, cheesy edges and soft center. It’s the easiest way I know to feed a huge family gathering.
Essential Components for Your Ham and Cheese Breakfast Casserole (Holiday Brunch)
You can’t fake good flavor in a make-ahead dish, so we have to start with the best building blocks! Every piece in this Ham and Cheese Casserole serves a real purpose. Using high-quality ingredients means you walk into the kitchen on Christmas morning knowing you’ve got winners already set up in the dish. Let’s look at what goes into the heart of this dish!
This list is where we guarantee that crowd-pleasing texture we talked about. You can check out all my go-to pantry staples over on my Recipes page!
For the Casserole Base
This is where texture is made or broken! I insist on using challah or another rich egg bread because it holds up beautifully to the custard. Seriously, day-old bread is crucial here. If the bread is fresh, it gets soggy and turns into literal mush. Day-old bread is thirsty—it needs to be cut into roughly 3/4-inch cubes so it can soak up all that liquid without falling apart.
- Four cups of day-old challah or egg bread, cut into 3/4-inch cubes.
- One medium yellow onion, thinly sliced—don’t skip sautéing these first!
- Eight ounces of diced pancetta (or thick ham if you prefer).
- One cup of grated Gruyère cheese—it melts like a dream!
For the Custard Mixture
This mixture is what binds everything together and makes it taste special, not just like scrambled eggs dumped over bread. The mustard and nutmeg might seem tiny in print, but they add a warmth that really complements the ham and cheese.
- Six large eggs.
- One and a half cups of whole milk (using whole milk makes the custard richer!).
- Three-quarters teaspoon of kosher salt (we divide this, so aim for half here).
- A quarter teaspoon of granulated sugar.
- Half a teaspoon of dry mustard—this is the flavor surprise!
- A quarter teaspoon of freshly grated nutmeg.
- Two teaspoons of fresh thyme leaves.
- A quarter teaspoon of fresh black pepper.
Equipment Needed for This Ham and Cheese Breakfast Casserole (Holiday Brunch)
Preparation is half the battle when you’re aiming for a relaxed Holiday Brunch, and having the right tools out makes the assembly process fly by. You don’t need fancy gadgets for this Ham and Cheese Casserole, just the basics!
Getting these items ready now means you can focus on sipping cocoa later. Here’s what you should pull out of those cabinets:
- A sturdy 9×13 inch baking dish.
- A large skillet for cooking down the pancetta and onions.
- A whisk—you’ll need one for getting that custard super smooth.
- One large mixing bowl for tossing the bread and the liquid together.
Step-by-Step Instructions for the Ham and Cheese Breakfast Casserole (Holiday Brunch)
Okay, deep breaths! This looks like a lot of steps, but trust me, it flows beautifully, especially since we chill it overnight. We are building layers of flavor here, which is why we cook the onion and pancetta first. It’s not just dumping raw stuff in a dish; we are creating depth for our amazing Ham and Cheese Breakfast Casserole (Holiday Brunch)!
Preparing the Savory Fillings
Grab that skillet! Heat one tablespoon of olive oil over medium heat. Toss in your sliced onion and let it soften up—this takes about 5 to 7 minutes. You want them translucent, not brown, so they blend nicely later. Once they’re soft, pull them out and set them aside.
Next up, the pancetta! Drop the diced pancetta into the same skillet. Cook it until it’s nice and crisp—give that about 8 to 10 minutes. You need to remove the rendered fat and drain the pancetta really well on paper towels. Soggy pancetta leads to a greasy casserole, and we definitely don’t want that. Set the crispy bits aside with the onions.
Assembling the Custard and Bread Soak
Now for the liquid gold! In your big mixing bowl, whisk together those 6 eggs, the whole milk, that remaining salt, the sugar, mustard, nutmeg, thyme, and pepper. Whisk it until it looks totally combined and slightly foamy. Don’t rush this part; a well-whisked custard makes a superior texture.
Gently toss your cubed bread, the cooked onions, and the crispy pancetta into the egg mixture. Mix it lightly just until every cube has some moisture clinging to it. Then, just let it sit there for about 5 minutes while you grease your 9×13 dish and sprinkle on the Gruyère. This short soak is key for a great Ham and Cheese Casserole!
The Make Ahead Breakfast Chill Time
This is the step that saves your entire holiday morning, so pay attention! Once everything is in the baking dish and topped with cheese, you need to cover it tight with plastic wrap. We need that 30 minutes minimum rest time, but for the absolute best results when making this Ham and Cheese Breakfast Casserole (Holiday Brunch), stick it in the fridge overnight. It lets the bread fully absorb the custard—zero dry bites, guaranteed!
Baking and Resting the Casserole
When you wake up, preheat your oven to 350°F (175°C). Take the plastic wrap off! Bake it for about 45 to 55 minutes. You know it’s done when it looks puffed and beautifully golden brown on top. Stick a clean knife right near the center; if it comes out clean, you are golden. Before you even think about slicing it, let that beautiful 9×13 Casserole rest on the counter for 5 to 10 minutes. It firms up perfectly then!
You can find more tips for planning your best breakfast ideas inspiration right here on the site!
Expert Tips for the Ultimate Ham and Cheese Breakfast Casserole (Holiday Brunch)
Even though this recipe is super forgiving, I have a few little secrets that take it from ‘great’ to ‘holiday staple.’ These aren’t in the main instructions, but they absolutely elevate this Ham and Cheese Casserole. Remember, a little extra thought goes a long way when hosting!
First, bread choice matters way more than you think. If you can’t find challah, grab good quality brioche or French bread. Whatever you use, make sure it’s truly day-old so it doesn’t fall apart when you pour the custard over it. Trust me on the soak time!
Second, let’s talk cheese substitution. Gruyère is lovely, but if you’re short, Swiss works perfectly fine. Want a bit more bite? Mix Gruyère half-and-half with a sharp white cheddar. Avoid low-moisture cheeses, though; they don’t melt as beautifully for a good crust.
And finally, for quick prep, I sometimes sauté double the onions and pancetta and keep them in little containers in the fridge. Then, when it’s time to make the Ham and Cheese Breakfast Casserole (Holiday Brunch), it cuts my prep time in half! If you want to see how others build flavor, check out this idea from The Kitchn on their version, though I still think my nutmeg tip is king!
If you ever have questions about adapting this for different dietary needs, don’t hesitate to reach out to me on my contact page!
Storage and Reheating Instructions for Your Make Ahead Breakfast
Now, assuming you actually have leftovers—because sometimes my family demolishes the whole 9×13 Casserole in one sitting—we need to talk about keeping that deliciousness fresh. This recipe is fantastic for meal prep because it chills so well for the make-ahead step, and that quality carries over to leftovers, too!
If you want to save some of this Ham and Cheese Casserole for busy Tuesday mornings, just let the casserole cool down completely after resting it for those 10 minutes. Once it’s room temperature, cover that baking dish tightly with plastic wrap or foil. It stays perfectly good in the refrigerator for up to three days. You’ll be thrilled to pull that out later!
Reheating the Whole Casserole
If you’re bringing the rest of the dish back for a second round of Holiday Brunch guests, just pop the covered dish back into a 350°F oven. It usually takes about 15 to 20 minutes to heat through fully, depending on how cold it was. Be sure to check the center with a knife to make sure it’s hot all the way down.
Reheating Individual Servings
For my weekday grab-and-go breakfasts, individual servings are the way to go. I usually slice a generous piece or two and keep them in a smaller, airtight container. If you’re reheating just a plate or two in the microwave, start with 45 seconds, check it, and then keep zapping in 20-second bursts until it’s steaming hot. They come out almost as good as fresh! You can find more inspiration for prepping meals ahead of time over at my healthy meal prep recipes inspiration section!
Frequently Asked Questions About Ham and Cheese Breakfast Casserole (Holiday Brunch)
I get so many great questions about perfecting this dish, especially as people plan their big meals! It’s so rewarding to see everyone getting ready to serve up this absolute winner for their family. If you’re dialing in the details for your upcoming Holiday Brunch, these common queries might help you nail that final execution for your Ham and Cheese Casserole.
Can I use fresh bread instead of day-old bread in the Ham and Cheese Casserole?
Oh, that’s the million-dollar question! Truly, the recipe shines brightest with day-old bread because it’s already a little dry and perfectly ready to soak up all that savory custard without collapsing into soup. If you happen to be stuck with only fresh bread? Don’t panic! I’ve done it in a pinch. Just cut the bread into cubes as instructed, spread them on a baking sheet, and toast them lightly in a 300°F oven for about 10 minutes until they feel a bit dry to the touch. Then proceed as normal!
What is the best way to serve this for a large Holiday Brunch?
This casserole is rich and totally satisfying because of the ham and all that wonderful Gruyère cheese. Because it’s so hearty, you need something light and bright to play off it! For a large Holiday Brunch, I always serve it alongside a big bowl of fresh mixed berries or maybe a simple green salad dressed lightly with lemon vinaigrette. That little bit of acidity cuts through the richness perfectly and makes the whole plate feel balanced for your guests.
If you need more inspiration for holiday events, I put together a whole section just for holiday menu ideas!
Sharing Your Ham and Cheese Breakfast Casserole (Holiday Brunch) Experience
Well, we made it! You’ve successfully navigated the planning, assembled the custard, and given this incredible Ham and Cheese Breakfast Casserole (Holiday Brunch) the perfect overnight chill. Now, here’s the best part about cooking for family during the holidays: it’s not about perfection, it’s about connection.
No matter if your edges got a little dark, or if you forgot the nutmeg (gasp!), the moment you pull this cheesy, savory beauty out of the oven is a win. It means you bought yourself time to breathe, enjoy the morning rush, and share something wonderful with the people you love most.
I would absolutely love to hear how this recipe worked out for your table! Did your kids devour it? Did it save your sanity? Please give this recipe a star rating down below and tell me all about your Holiday Brunch success stories in the comments section. Knowing that this simple casserole brought a little joy (and relieved a little stress!) for your family makes my day. And hey, if you ever have any privacy concerns regarding your cookie habits or recipe sharing, you can review my Privacy Policy!
Ham and Cheese Breakfast Casserole (Holiday Brunch)
Ingredients
Equipment
Method
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and cook until softened, about 5-7 minutes. Remove from skillet and set aside.
- Add the diced pancetta to the same skillet and cook until crisp, about 8-10 minutes. Remove pancetta with a slotted spoon and drain on paper towels. Set aside.
- In a large mixing bowl, whisk together the eggs, milk, 1/2 teaspoon of kosher salt, sugar, dry mustard, nutmeg, thyme, and black pepper until well combined.
- Add the cubed bread, cooked onion, and cooked pancetta to the egg mixture. Gently toss to combine, ensuring the bread is evenly coated. Let it sit for 5 minutes to allow the bread to absorb some of the liquid.
- Grease a 9×13 inch baking dish with the remaining 1 tablespoon of olive oil. Pour the bread mixture into the prepared dish and sprinkle the grated Gruyère cheese evenly over the top.
- Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight. This allows the flavors to meld and the bread to fully soak up the custard.
- When ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap and bake for 45-55 minutes, or until the casserole is puffed, golden brown, and a knife inserted into the center comes out clean.
- Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
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Gluten-Free Nutritionist & Family Meal Planning Expert
Working as a pediatric dietitian at Children’s Hospital of Denver, I kept meeting families overwhelmed by managing their children’s celiac disease. Parents stressed, kids frustrated, everyone eating bland boxed “gluten-free” products.
That’s when I realized my calling: creating practical, balanced gluten-free solutions for real families with busy schedules. I’ve developed 375+ family-friendly recipes focusing on lunch boxes, after-school snacks, and make-ahead dinners that actually work.
My meal planning system was featured in Parents Magazine, and I presented research at the Rocky Mountain Pediatric Nutrition Conference. My evidence-based approach ensures recipes meet both taste and health standards—families need solutions that work in the real world, not just perfect test kitchens.