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A close-up of a baked Ham and Cheese Breakfast Casserole in a white dish, showing a cheesy, golden top and chunks of ham inside.

Ham and Cheese Breakfast Casserole (Holiday Brunch)

This make-ahead breakfast casserole is perfect for busy families during the holidays. It features tender ham and cheesy goodness, making it a crowd-pleasing dish that simplifies your brunch preparations.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 people
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 4 cups day-old challah or other egg-enriched bread 3/4-inch cubes, loosely packed
  • 1 medium yellow onion thinly sliced
  • 8 ounces thickly sliced pancetta diced
  • 1 cup grated Gruyère cheese about 4 ounces
For the Custard
  • 6 large eggs
  • 1 1/2 cups whole milk
  • 3/4 teaspoon kosher salt divided
  • 1/4 teaspoon granulated sugar
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon freshly grated nutmeg
  • 2 teaspoons fresh thyme leaves
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil divided

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Whisk
  • Mixing Bowl

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Grease a 9x13 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.
  6. 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.
  7. 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.
  8. Let the casserole rest for 5-10 minutes before slicing and serving.

Notes

This casserole is best made with day-old bread, as it absorbs the custard better. If you don't have Gruyère, Swiss or sharp cheddar cheese can be substituted. For a gluten-free option, use gluten-free bread.

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