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A rich, golden Ham and Cheese Breakfast Casserole baked in a white dish with a slice removed, showing layers of bread and ham.

Ham and Cheese Breakfast Casserole (Holiday Brunch)

Create a memorable holiday brunch with this easy-to-follow ham and cheese breakfast casserole. This make-ahead dish is perfect for busy families and gatherings, bringing comfort and joy to your holiday table.
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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
  • 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
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 teaspoon kosher salt divided
  • 1/4 teaspoon freshly ground black pepper
For Sautéing
  • 2 tablespoons olive oil divided
  • 1 medium yellow onion thinly sliced
  • 1/4 teaspoon granulated sugar

Equipment

  • 9x13-inch baking dish
  • large bowl
  • Skillet

Method
 

  1. In a large bowl, combine the cubed bread, diced pancetta, and grated Gruyère cheese. Set aside.
  2. In a separate large bowl, whisk together the eggs, milk, thyme leaves, dry mustard, nutmeg, 1/2 teaspoon of the kosher salt, and black pepper. Set aside.
  3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onion and the remaining 1/4 teaspoon kosher salt and sugar. Cook, stirring occasionally, until the onion is softened and lightly browned, about 8-10 minutes. Remove from heat and let cool slightly.
  4. Add the sautéed onions to the bread mixture. Pour the egg mixture over the bread mixture and gently toss to combine, ensuring all the bread cubes are moistened. Let stand for 5 minutes.
  5. Lightly grease a 9x13 inch baking dish with the remaining 1 tablespoon of olive oil. Pour the casserole mixture into the prepared dish, spreading it evenly.
  6. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight. This allows the bread to absorb the custard mixture.
  7. When ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap from the casserole dish.
  8. Bake for 45-55 minutes, or until the casserole is puffed, golden brown, and a knife inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely tent it with aluminum foil.
  9. Let the casserole rest for 5-10 minutes before serving. This helps it set and makes it easier to cut.

Notes

This casserole is best made the day before to allow the flavors to meld and the bread to fully absorb the custard. For a different flavor profile, consider adding cooked ham or sausage along with the pancetta.

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