Ham and Cheese Breakfast Casserole Recipe

Bread: Cubed to provide a hearty base for the casserole.

Ham: Diced to add a savory and meaty flavor.

Cheddar cheese: Shredded to melt beautifully and add a rich, cheesy taste.

Eggs: Beaten to bind the ingredients together and create a custard-like texture.

Milk: Combined with eggs to form the liquid base of the casserole.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of spice and depth to the flavor profile.

When preparing the bread cubes for this casserole, consider using slightly stale bread. Stale bread absorbs the egg mixture better, resulting in a more cohesive and flavorful dish. If you only have fresh bread, you can dry it out by toasting the cubes lightly in the oven for a few minutes before assembling the casserole.

• cubed bread - Substitute with cubed whole grain bread: Adds more fiber and nutrients.

• cubed bread - Substitute with cubed gluten-free bread: Suitable for those with gluten intolerance.

• diced ham - Substitute with diced turkey: Lower in fat and calories.

• diced ham - Substitute with diced tofu: Provides a vegetarian option with a similar texture.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Offers a milder flavor and melts well.

• shredded cheddar cheese - Substitute with shredded dairy-free cheese: Suitable for those who are lactose intolerant or vegan.

• beaten eggs - Substitute with egg substitute: Ideal for those with egg allergies or dietary restrictions.

• beaten eggs - Substitute with flaxseed meal and water mixture: Vegan alternative that helps bind ingredients.

• milk - Substitute with almond milk: Lower in calories and suitable for lactose-intolerant individuals.

• milk - Substitute with oat milk: Creamy texture and suitable for those with nut allergies.

• salt - Substitute with herb seasoning: Adds flavor without increasing sodium content.

• black pepper - Substitute with white pepper: Provides a milder pepper flavor without the black specks.

• Allow the casserole to cool completely after baking. This helps prevent condensation and sogginess when storing.
• Cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer the casserole to an airtight container.
• Store the covered casserole in the refrigerator for up to 3-4 days. This ensures the ham and cheese remain fresh and flavorful.
• For longer storage, cut the cooled casserole into individual portions. Wrap each portion tightly with plastic wrap or place in separate airtight containers.
• Label each container with the date to keep track of freshness.
• Place the wrapped portions in a freezer-safe bag or container. Store in the freezer for up to 2-3 months.
• To reheat, thaw the frozen portions in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Preheat your oven to 350°F (175°C). Place the thawed casserole portions in an oven-safe dish and cover with aluminum foil.
• Bake for 20-25 minutes or until heated through. Remove the foil for the last 5 minutes to allow the top to crisp up.
• Alternatively, reheat individual portions in the microwave on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover ham and cheese breakfast casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is warmed through.
  5. Remove the foil for the last 5 minutes to let the top get slightly crispy.

• Microwave Method:

  1. Place a portion of the casserole on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If not heated through, continue in 30-second intervals until hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place a portion of the casserole in the skillet.
  4. Cover with a lid and heat for about 5-7 minutes, flipping halfway through to ensure even heating.
  5. Check to make sure the casserole is heated through and the edges are slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a portion of the casserole in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it doesn’t overcook.
  4. If needed, heat for an additional 2-3 minutes until the casserole is warmed through and the top is crispy.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Mixing bowl: Used to combine the eggs, milk, salt, and pepper.

• Whisk: Used to beat the eggs and mix them with the milk, salt, and pepper.

• Baking dish: Used to layer the bread cubes, ham, and cheese, and to hold the egg mixture.

• Measuring cups: Used to measure the milk, ham, and cheese accurately.

• Measuring spoons: Used to measure the salt and black pepper.

• Knife: Used to dice the ham and cube the bread.

• Cutting board: Used as a surface to dice the ham and cube the bread.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Prepare ingredients ahead: Dice the ham and cube the bread the night before to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Mix in a blender: Blend the eggs, milk, salt, and pepper in a blender for a quick and even mixture.

Line the baking dish: Use parchment paper to line the baking dish for easy cleanup.

Double the recipe: Make a larger batch and freeze half for a quick breakfast later.