Best Ham Breakfast Casserole Recipes

EASY HAM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with nonstick spray.
• Whisk milk, eggs, milk, and salt together in a bowl.
• Place about 3/4 of the bread cubes into the prepared baking dish and sprinkle with ham and 1 cup Cheddar cheese. Carefully pour egg mixture over top. Add remaining bread cubes and gently press all over to submerge into the liquid. Once all of the bread is coated by the egg mixture, sprinkle remaining Cheddar cheese over the top.
• Bake in the preheated oven until light golden brown and set in the middle, about 40 minutes. Allow to cool for 10 minutes before slicing and serving.

HAM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the eggs, milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole.
• Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let stand 5 minutes before serving.

COUNTRY HAM BREAKFAST CASSEROLE

Steps:

• Butter a large baking dish and evenly spread out the torn bread to cover the bottom of the dish.
• In a large bowl, beat to combine the heavy cream, cheese, ham, milk, scallions, salt, pepper and eggs. Pour the egg mixture over the bread and top with the paprika. Cover and refrigerate for at least 1 hour and up to overnight.
• Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F.
• Uncover the dish and bake until puffed, golden and cooked through, about 45 minutes. Let cool 5 minutes, sprinkle with the chives and serve.

HAM AND CHEESE OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Arrange English muffin halves in a single layer in the bottom of the baking dish.
• Whisk together eggs, milk, salt, pepper, garlic powder, onion powder, and mustard in a bowl until well combined. Pour egg mixture over English muffins in the baking dish. Sprinkle chopped ham and 1 cup Cheddar cheese on top of the egg mixture.
• Cover with foil and refrigerate overnight.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until eggs are set, 30 to 35 minutes. Sprinkle with remaining 1/2 cup Cheddar cheese and chopped green onions. Slice and serve.

HAM & CHEDDAR BREAKFAST CASSEROLE

Steps:

• Whisk together first 4 ingredients. Place a third of the potatoes in a greased 5- or 6-qt. slow cooker; layer with a third of each of the following: ham, onion and cheese. Repeat layers twice. Pour egg mixture over top. Refrigerate, covered, overnight., Cook, covered, on low 4-5 hours, until casserole is set and edges begin to brown. Turn off slow cooker. Remove insert; let stand, uncovered, 30 minutes before serving.

HAM AND BROCCOLI BREAKFAST CASSEROLE WITH EXTRA-SHARP CHEDDAR

Steps:

• Lightly grease a 9x13-inch glass baking dish with non-stick cooking spray.
• In a mixing bowl, toss together the cut English muffin pieces with the broccoli florets, diced ham and about 3/4 cup of the shredded extra-sharp cheddar cheese. Once tossed, pour into the baking dish.
• In the same mixing bowl, whisk together the eggs, milk, paprika and crushed red pepper. Add in a few dashes of salt and pepper as well.
• Pour the egg mixture over top of the ingredients in the baking dish. Cover with foil and refrigerate overnight.
• In the morning, sprinkle the remaining shredded extra-sharp cheddar cheese over top of the casserole. Bake, covered, at 375°F for 45 minutes. Then remove the foil and bake for another 15 to 20 minutes, or until the casserole puffs up and slightly browns on top.
• Serve warm to hungry women at a church brunch, or to your own hungry brood!

BREAKFAST CORNBREAD CASSEROLE WITH HAM AND KALE

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart oval baking dish.
• For the creamed corn: Melt the butter in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the onions are soft and translucent, about 10 minutes. Add the corn and cream, and bring to a simmer, stirring occasionally, until the mixture reduces in volume and bubbles rapidly, about 15 minutes. Transfer 2 cups of the corn mixture to a food processor, puree until smooth, then stir it back into the skillet. Fold in the ham and kale. Transfer the creamed corn to the prepared baking dish; set aside. Clean the food processor bowl.
• For the cornbread topping: Pulse the cornmeal, flour, baking powder, sugar and 1/2 teaspoon each salt and pepper in a food processor to combine. Add the butter, and pulse until the mixture resembles coarse breadcrumbs. Add the cream and 1/2 cup of the Cheddar, and pulse until the batter just comes together.
• To assemble: Sprinkle the cornmeal batter over the creamed corn. (Don't worry if the corn isn't completely covered; the batter will puff and spread as it bakes.) Sprinkle with the remaining 1/2 cup Cheddar. Place the casserole on a baking sheet, and bake until the corn is bubbling and the crust is puffed and golden brown, about 35 minutes. Let cool for 15 minutes. Serve with hot sauce.

LOW FAT EGG AND HAM BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350.
• Beat eggs with milk,1 teaspoon of onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Spray 9 x 13 baking dish with cooking spray.
• Place hash brown potatoes on bottom of baking dish. Sprinkle remaining onion powder, salt and pepper on potatoes.
• Pour egg mixture on top of potatoes.
• Evenly spread diced ham on top of eggs.
• Evenly spread cheese on top of egg mixture.
• Bake for 60 minutes or until knife comes out clean.

SLOW-COOKER HAM AND EGG BREAKFAST CASSEROLE

Steps:

• Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
• In medium bowl, beat eggs, half-and-half, salt, black and red pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
• Layer half of the potatoes, spinach, ham, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
• Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
• Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

CHEESY BISCUIT BREAKFAST CASSEROLE WITH HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Press biscuits into the bottom of a 9x13-inch pan, flattening them out to the edges.
• Bake in the preheated oven until biscuits begin to rise and crisp, about 10 minutes. Remove from the oven and push the centers of the biscuits down to flatten. Leave oven on.
• While the biscuits are baking, heat oil in a large skillet over medium heat. Add hash browns, onion salt, garlic salt, salt, and pepper. Cook until golden brown, 5 to 7 minutes. Remove to a plate. Add ham to the same skillet and cook until browned, 3 to 5 minutes. Remove from the heat.
• Mix condensed soup and 1/2 cup milk in a bowl until combined. Whisk remaining milk with eggs in a separate bowl.
• Assemble casserole: Pour hash browns over the biscuits, then pour 1/2 of the butter over top. Sprinkle with 1 package of Cheddar cheese, then layer with condensed soup mixture, egg mixture, remaining butter, ham, and remaining package of cheese. Cover with aluminum foil.
• Bake in the oven for 25 to 30 minutes. Remove foil and cook for an additional 5 to 10 minutes.

HAM & BROCCOLI BREAKFAST CASSEROLE

Steps:

• In a 9x13x2-inch baking dish, put enough of the bread pieces into the bottom of the pan to make a thin layer.
• Make a layer of ham, followed by a layer of broccoli, and then the cheese.
• Whisk together milk, eggs, salt, and dry mustard. Pour over top.
• Toss remaining bread with butter; sprinkle over the top of the casserole.
• Bake at 325° for 45 minutes.
• Let cool for about 20 minutes; cut into squares.

HAM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch casserole dish.
• Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Lower the heat to medium and continue cooking and stirring until the onions are soft and caramelized, 20 minutes more. If they start to burn, lower the heat further. Season with salt and black pepper.
• Meanwhile, heat another large skillet over medium heat. Add 2 tablespoons of the butter and the bread and cook, stirring occasionally, until light golden brown all over, about 8 minutes. Season with salt and black pepper. Transfer the bread to a large bowl. Increase the heat to medium-high, add the remaining 2 tablespoons butter and the mushrooms and cook undisturbed to brown for 1 minute. Continue cooking, stirring occasionally, until soft, about 2 minutes more. Season with salt and black pepper.
• Whisk together the eggs, half-and-half, mustard, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Stir in the onions, bread, mushrooms, ham and 1 cup of the Gruyere. Transfer the mixture to the buttered baking dish. Top with a single layer of tomatoes and sprinkle with the remaining 1/2 cup Gruyere and the Parmesan. (The casserole can be refrigerated overnight and baked the next day.)
• Bake until the top is golden brown and the casserole is set (doesn't jiggle when shaken), about 40 minutes. Top with the parsley.

HAM, ASPARAGUS, CHEESE BREAKFAST BURITTO MADE FROM MAKE AHEAD CASSEROLE

Steps:

• 1. Cut the square of casserole in half to fit tortilla lengthwise.
• 2. Place a slice of pepper jack cheese on the halves, and microwave for 1 minute, or until hot.
• 3. Place the egg casserole on a tortilla, add salsa and whatever toppings you like, roll up and enjoy.

CHEESY HAM & BACON BREAKFAST CASSEROLE

Steps:

• 1. The evening before, gather and prep ingredients.
• 2. Spray a 13" x 9" baking dish with butter flavored cooking oil spray or grease with real butter.
• 3. Evenly distribute torn croissants and bread in baking dish.
• 4. Evenly distribute chopped ham, minced shallots, baby Swiss and Monterey Jack over bread; set aside.
• 5. In a mixing bowl, whisk together 4 eggs and about 1/2 cup of the milk, until well blended; whisk in the salt; add remainder of milk in several stages, whisking well after each.
• 6. Slowly pour milk mixture all over the casserole.
• 7. Scatter small amount of extra-sharp cheddar over casserole. Lightly press down on the casserole with large spoon or impeccably clean hands (as Julia Child would say!) to help the bread soak up the liquid.
• 8. Cover dish tightly with aluminum foil; place in refrigerator overnight.
• 9. The next day, approximately 1 1/4 hours before mealtime, preheat oven to 350 degrees F.
• 10. Remove casserole from refrigerator; temporarily remove foil; scatter finely crumbled bacon over top.
• 11. Cover with foil; place casserole dish on a baking sheet; bake at 350 degrees for 30 minutes, remove foil, rotate baking sheet and bake, uncovered, for an additional 30 minutes.
• 12. Allow to cool for a few minutes, then scatter chives over the top. Serve immediately. Cover and refrigerate leftovers.

CHEESY HAM BREAKFAST CASSEROLE

Steps:

• Grease 8- or 9-inch square baking dish with butter or cooking spray.
• In large bowl, beat eggs, milk and cream cheese until well blended. Stir in mustard, salt, pepper, potatoes, Cheddar cheese, bell pepper and ham. Pour mixture into baking dish. Cover; refrigerate 4 hours or overnight.
• Heat oven to 350°F. Uncover baking dish. Bake 40 minutes. In small bowl, combine topping ingredients. Sprinkle over casserole. Bake 10 to 15 minutes longer or until set and top is golden brown. Cut into 6 squares and cut each square in half diagonally.

MEXICAN HAM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 5x7-inch glass dish.
• Mix ham, tomatoes, salsa, 1/4 cup milk, Cheddar cheese, jalapeno Jack cheese, cilantro, and green onions.
• Place half of the tortillas into the prepared baking dish and top with half of the ham mixture. Repeat layers. In another bowl, mix eggs, 3/4 cup milk, salt, and pepper. Pour over mixture in the baking dish.
• Bake in the preheated oven until top starts to brown, 60 to 75 minutes. Remove from the oven and let sit for 10 minutes before cutting. Sprinkle with cotija cheese.

CROISSANT & SALMON (OR HAM) BREAKFAST CASSEROLE

Steps:

• Butter a 9 x 13 inch ovenproof dish& set aside.
• Slice the croissants in half (as if you were making a sandwich)& reserve the top halves.
• Cube the bottom halves& place in a very large mixing bowl.
• Mix in the cheese, salmon (or ham)& chives; set aside.
• Mix eggs, milk& seasonings in a separate bowl; add to the croissant mixture& combine well.
• Spoon into the prepared baking dish.
• Arrange the reserved croissant halves on top of the casserole.
• Gently press into the egg mixture to ensure that they get moistened.
• Bake in a reheated 350F oven for 50 minutes to an hour or until puffed up& golden brown.

HAM & CHEESE PARTY PLATTER LEFTOVER BREAKFAST CASSEROLE

Steps:

• While putting away the party leftovers --
• Grease 13x9 pan with butter; spread bread/bun cubes over entire bottom of pan (use more or fewer buns if using a larger/smaller pan).
• Sprinkle ham pieces and cheese slices over bread; set aside.
• Mix eggs and milk until frothy, add several squirts of mustard, beat and then pour over the ham, cheese, bread cubes.
• Customize the toppings to the eaters' choices. (Dad likes everything, but Mom doesn't want tomatoes, and DS would rather kiss a rattlesnake than eat onions, so let's make everyone happy!).
• Add another layer of leftover cheese; sprinkle sausage dices artfully (or optionally). Olive slices can go on now, too or any other little tidbits of really tasty niblets.
• Top pan with foil; chill until morning or leave on the counter if you're a brave soul.
• Next morning - pop pan in oven, set to 350*. Bake for 20-30 minutes, remove foil, bake for another 3-5 minutes until top is bubbly and "set".
• VARIATIONS: Use your favorite cheese, try turkey instead of ham.
• Great way to use up the cheese and sausage tray that was forgotten in the fridge!
• EXTRAS: black or green olives.
• Par-cook: stuff from the veggie tray (cauliflower, broccoli, carrots).
• DELISH: add a few smidgens (or a LOT!) of the veggie dip to the egg/custard bowl -- or drop on top in cheerful dollops. Oh yum!

HAM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the eggs, milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole.
• Bake 40 minutes in the preheated oven, or until bubbly and golden brown.
• Let stand 5 minutes before serving.

HAM, BACON & CHEESE BREAKFAST CASSEROLE

Steps:

• Cook the bacon drain and chop into pieces. Set aside. Preheat oven 350 degrees. Spray a 9 x 13 pan with cooking spray
• Cut the croissants into pieces and place in bottom of pan. Evenly distribute the ham and shallots over the croissants. Top with the Swiss cheese and Monterey Jack cheese.
• In a large bowl place the eggs, milk, garlic powder, onion powder, salt, celery seed, and pepper. Pour over the croissants and cheese. press down to let the croissants soak up the liquid.
• Top with the shredded Sharp cheddar cheese. Sprinkle the bacon over the top. Cover with foil and bake for 30 minutes. Uncover and bake another 30 minutes. Remove from oven and top with chives.