Classic Ham Egg and Cheese Breakfast Bake

If you ask me, breakfast bakes are one of the best things you can make for a busy morning.

This ham, egg, and cheese casserole is the kind of dish you throw together the night before and just pop in the oven when you wake up. Cubed French bread soaks up a creamy egg mixture spiked with Dijon mustard and fresh thyme.

It’s loaded with diced ham and sharp white Cheddar cheese that gets all melty and golden on top. The bread cubes on the surface turn crispy while everything underneath stays soft and custardy.

It’s a filling breakfast that feeds a crowd without much fuss, perfect for weekend mornings or holiday gatherings.

What Kind of Ham Should I Use?

For this breakfast bake, you have plenty of options when it comes to ham. Deli ham works great and is super convenient – just grab some thick-cut slices from the deli counter and chop them up at home. Leftover holiday ham is another excellent choice, especially if you’re looking to use up those extras from a big dinner. If you want something with a bit more flavor, smoked ham or honey ham can add a nice touch to the dish. Just avoid ham that’s too thinly sliced, as it can get a bit lost in the casserole – you want those hearty chunks of ham in every bite.

Options for Substitutions

This breakfast bake is really forgiving when it comes to swaps, so feel free to work with what you have:

• French bread or baguette: Any sturdy bread works great here – try sourdough, Italian bread, or even day-old sandwich bread. Just make sure it’s a bit stale or lightly toasted so it soaks up the egg mixture without getting too soggy.
• Ham: Swap in cooked bacon, breakfast sausage, or turkey for a different flavor. Vegetarians can skip the meat entirely or add sautéed mushrooms and bell peppers instead.
• White Cheddar: Any cheese you like melts well in this dish. Try Gruyere for something fancy, sharp yellow Cheddar for more bite, or even Swiss or Monterey Jack.
• Milk: Whole milk gives the best texture, but 2% works fine too. You can also use half-and-half for extra richness, or a dairy-free milk if needed – just stick with unsweetened varieties.
• Dijon mustard: Regular yellow mustard works in a pinch, though you might want to use a bit less since it’s milder. Whole grain mustard is another tasty option.
• Fresh thyme: Use about 1 teaspoon of dried thyme if you don’t have fresh, or try fresh rosemary or parsley for a different herb flavor.

Watch Out for These Mistakes While Baking

The biggest mistake with breakfast bakes is skipping the overnight soak – if you’re short on time, give it at least 2 hours in the fridge so the bread can fully absorb the egg mixture and you don’t end up with dry spots.

Greasing your baking dish well is non-negotiable here, because the cheese will stick like crazy to the sides if you don’t use enough butter, making cleanup a nightmare and losing those crispy edges everyone fights over.

Don’t overbake this casserole – pull it out when the center still has a slight jiggle (around 165°F on an instant-read thermometer) since it will continue cooking as it rests, and nobody wants rubbery eggs for breakfast.

For extra flavor, try browning your ham in a skillet before adding it to the casserole, which adds a nice caramelized taste that takes this dish up a notch.

What to Serve With Breakfast Bake?

This breakfast bake is pretty filling on its own, but I love serving it with fresh fruit on the side – think sliced melon, berries, or a simple fruit salad to balance out all that cheesy goodness. A light arugula or mixed greens salad with a lemony vinaigrette also works great if you want something fresh and peppery alongside the rich egg dish. For a heartier brunch spread, add some crispy bacon or breakfast sausage links, and don’t forget a basket of buttery croissants or muffins. If you’re feeding a crowd, set out some hot sauce, salsa, or sour cream so everyone can customize their plate however they like.

Storage Instructions

Store: This breakfast bake is perfect for meal prep! Once it’s cooled down, cover the dish tightly with foil or transfer portions to airtight containers. It’ll stay fresh in the fridge for up to 4 days, making your morning routine so much easier.

Freeze: You can freeze this bake for up to 2 months, either as a whole or in individual portions. Wrap it well in plastic wrap and then foil to prevent freezer burn. I like cutting it into squares first so I can grab just what I need for breakfast.

Reheat: Warm up individual portions in the microwave for about 1-2 minutes, or reheat the whole dish covered with foil in a 350°F oven for 15-20 minutes until heated through. If reheating from frozen, let it thaw in the fridge overnight first for the best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 110-125 g
• Fat: 110-120 g
• Carbohydrates: 150-170 g

Ingredients

• 1.5 cups shredded white Cheddar cheese (sharp for more flavor)
• 4 cups cubed French bread (cut into 1-inch cubes, day-old preferred)
• 10 large eggs (room temperature for even cooking)
• 2 tsp fresh thyme leaves (or 3/4 tsp dried)
• 1.5 cups milk
• butter for greasing (unsalted preferred)
• 2 tsp Dijon mustard (Grey Poupon works great)
• kosher salt to taste
• 0.5 lb ham (diced into 1/2-inch pieces)
• 1 tsp garlic powder
• black pepper to taste

Step 1: Prepare the Baking Dish and Layer the Base

• butter for greasing
• 4 cups cubed French bread
• 0.5 lb ham, diced
• 1.5 cups shredded white Cheddar cheese

Preheat your oven to 350°F.

While it heats, generously butter a 9×13-inch baking dish, making sure to coat the bottom and sides well to prevent sticking.

Spread the cubed day-old French bread evenly across the bottom of the dish—day-old bread is important because it’s slightly drier and will absorb the custard mixture more effectively than fresh bread.

Scatter the diced ham and shredded Cheddar cheese over the bread in an even layer.

Step 2: Make the Egg Custard Mixture

• 10 large eggs
• 1.5 cups milk
• 2 tsp Dijon mustard
• 2 tsp fresh thyme leaves
• 1 tsp garlic powder
• kosher salt to taste
• black pepper to taste

In a large bowl, whisk together the room-temperature eggs and milk until well combined and slightly frothy—this ensures even cooking throughout the bake.

Add the Dijon mustard, fresh thyme leaves, garlic powder, and season generously with kosher salt and black pepper to taste.

Whisk until all ingredients are fully incorporated and the seasoning is evenly distributed.

I like to taste a tiny bit of the raw mixture to check the seasoning—you want it to be flavorful since the bake will cook gently and won’t develop as much seasoned depth as a stovetop dish.

Step 3: Combine and Bake

• egg custard mixture from Step 2
• layered base from Step 1

Slowly pour the egg custard mixture from Step 2 evenly over the bread, ham, and cheese base from Step 1, making sure the liquid reaches all the corners and settles throughout the dish.

Gently press down on the bread with the back of a spoon so it absorbs some of the custard, but don’t compress it too much.

Place the dish in the preheated 350°F oven and bake for 45 to 55 minutes, until the top is golden brown and a knife inserted in the center comes out clean or with just a few moist crumbs.

I let the bake cool for 5 minutes before garnishing—this helps it set slightly and makes it easier to serve.

Step 4: Finish and Serve

• fresh thyme leaves for garnish

Remove the bake from the oven and let it rest for a few minutes before serving.

Garnish the top with fresh thyme leaves for a pop of color and a hint of herbal freshness.

Cut into squares and serve warm—this dish is wonderful on its own or alongside fresh fruit or a simple salad.

Classic Ham Egg and Cheese Breakfast Bake

Delicious Classic Ham Egg and Cheese Breakfast Bake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 8 servings

Calories 2300 kcal

Ingredients

  

• 1.5 cups shredded white Cheddar cheese (sharp for more flavor)
• 4 cups cubed French bread (cut into 1-inch cubes, day-old preferred)
• 10 large eggs (room temperature for even cooking)
• 2 tsp fresh thyme leaves (or 3/4 tsp dried)
• 1.5 cups milk
• butter for greasing (unsalted preferred)
• 2 tsp Dijon mustard (Grey Poupon works great)
• kosher salt to taste
• 0.5 lb ham (diced into 1/2-inch pieces)
• 1 tsp garlic powder
• black pepper to taste

Instructions

 

• Preheat your oven to 350°F. While it heats, generously butter a 9x13-inch baking dish, making sure to coat the bottom and sides well to prevent sticking. Spread the cubed day-old French bread evenly across the bottom of the dish—day-old bread is important because it's slightly drier and will absorb the custard mixture more effectively than fresh bread. Scatter the diced ham and shredded Cheddar cheese over the bread in an even layer.
• In a large bowl, whisk together the room-temperature eggs and milk until well combined and slightly frothy—this ensures even cooking throughout the bake. Add the Dijon mustard, fresh thyme leaves, garlic powder, and season generously with kosher salt and black pepper to taste. Whisk until all ingredients are fully incorporated and the seasoning is evenly distributed. I like to taste a tiny bit of the raw mixture to check the seasoning—you want it to be flavorful since the bake will cook gently and won't develop as much seasoned depth as a stovetop dish.
• Slowly pour the egg custard mixture from Step 2 evenly over the bread, ham, and cheese base from Step 1, making sure the liquid reaches all the corners and settles throughout the dish. Gently press down on the bread with the back of a spoon so it absorbs some of the custard, but don't compress it too much. Place the dish in the preheated 350°F oven and bake for 45 to 55 minutes, until the top is golden brown and a knife inserted in the center comes out clean or with just a few moist crumbs. I let the bake cool for 5 minutes before garnishing—this helps it set slightly and makes it easier to serve.
• Remove the bake from the oven and let it rest for a few minutes before serving. Garnish the top with fresh thyme leaves for a pop of color and a hint of herbal freshness. Cut into squares and serve warm—this dish is wonderful on its own or alongside fresh fruit or a simple salad.