Description
A comforting, make-ahead breakfast casserole filled with fluffy eggs, savory ham, melty cheddar, and fresh veggies, perfect for lazy mornings or feeding a crowd.
Ingredients
Scale
- 10 large eggs
- 2 cups whole milk
- 6 cups day-old bread, cubed
- 2 cups shredded cheddar cheese
- 1.5 cups diced cooked ham
- 1 small onion, chopped and sautéed
- 1 medium red bell pepper, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large mixing bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.
- Grease a 9×13 baking dish and spread bread cubes evenly across the bottom.
- Layer ham, sautéed onions, and bell pepper over the bread cubes.
- Sprinkle the shredded cheese over the top.
- Pour egg mixture evenly over all layers and gently press down to help bread absorb the liquid.
- Cover the dish with foil and refrigerate overnight.
- Preheat oven to 350°F (175°C) the next morning.
- Bake uncovered for 45 to 50 minutes until the center is set and the top is golden.
- Let cool for 5–10 minutes before serving.
Notes
- Use day-old bread for best texture and absorption.
- Customize with your favorite vegetables or cheese types.
- Let casserole sit at room temperature for 20 minutes before baking for even cooking.
- Freezes well after baking for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 4g
- Sodium: 640mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 235mg
Keywords: make-ahead breakfast casserole, easy breakfast casserole, overnight egg bake, ham egg cheese bake