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A close-up, tasty shot of a slice removed from a baked Ham and Cheese Breakfast Casserole, showing cheesy, eggy layers and ham pieces.

Ham and Cheese Breakfast Casserole (Holiday Brunch)

This make-ahead breakfast casserole is perfect for holiday gatherings and busy families. It combines savory ham, rich cheese, and hearty bread for a comforting and festive meal.
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Prep Time 20 minutes
Cook Time 50 minutes
Chill Time 10 hours
Total Time 11 hours 10 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 loosely packed, 3/4-inch cubes
  • 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
  • Large bowl
  • Whisk

Method
 

  1. Grease a 9x13 inch baking dish. Spread the bread cubes evenly in the prepared dish.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened, about 5-7 minutes. Stir in 1/4 teaspoon of salt and the sugar. Cook for another 2 minutes. Remove from skillet and spread over the bread cubes.
  3. Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced pancetta and cook until crisp, about 5-7 minutes. Drain off excess fat and spread the pancetta over the onions in the baking dish.
  4. In a large bowl, whisk together the eggs, milk, remaining 1/2 teaspoon salt, dry mustard, nutmeg, thyme, and pepper until well combined.
  5. Pour the egg mixture evenly over the bread, onions, and pancetta in the baking dish. Gently press down on the bread to help it absorb the liquid.
  6. Sprinkle the grated Gruyère cheese evenly over the top.
  7. Cover the baking dish tightly with plastic wrap and refrigerate for at least 10 hours, or overnight.
  8. 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.
  9. Let the casserole rest for 10 minutes before serving.

Notes

This casserole is best prepared the night before to allow the flavors to meld. You can substitute other types of bread like brioche or French bread. For a different flavor profile, try adding cooked ham or sausage along with the pancetta.

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