Delicious Ham Egg and Cheese Breakfast Bake

There’s something about a warm breakfast bake that makes any morning feel like the weekend. Maybe it’s the smell of melted cheese and eggs filling the kitchen, or the fact that I can throw everything together the night before and just pop it in the oven while I’m making coffee. Either way, this ham, egg, and cheese breakfast bake has become my go-to when I need to feed my family without a lot of fuss.

I love that it uses day-old French bread, which means I can rescue that slightly stale loaf sitting on my counter instead of tossing it. The bread soaks up all the egg mixture overnight and turns into something really delicious by morning. Plus, with chunks of ham and sharp white cheddar throughout, it’s filling enough to keep everyone satisfied until lunch.

The best part? You can prep this the night before and bake it fresh in the morning, or bake it ahead and just reheat slices throughout the week. I’ve done both, and honestly, both work great depending on what kind of morning you’re having.

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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 a half-pound from the deli counter and chop it 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 too crispy or dry out during baking – you want chunks that will stay tender and juicy throughout.

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Options for Substitutions

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

• French bread or baguette: Any sturdy bread works here – try sourdough, ciabatta, 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 protein. Vegetarians can use sautéed mushrooms or leave the meat out entirely and add extra veggies like bell peppers or spinach.
• White Cheddar cheese: Any cheese that melts well works great – try Swiss, Gruyere, Monterey Jack, or regular yellow Cheddar. You can even mix a couple of different cheeses together.
• Dijon mustard: Regular yellow mustard or whole grain mustard both work fine. If you’re not a mustard fan, just leave it out.
• Fresh thyme: Dried thyme works too – just use about 1 teaspoon instead of 2 teaspoons fresh. You can also try other herbs like rosemary or Italian seasoning.
• Milk: Heavy cream makes it richer, while half-and-half is a nice middle ground. Non-dairy options like oat milk or almond milk work in a pinch, though the texture will be slightly different.

Watch Out for These Mistakes While Baking

The biggest mistake people make with breakfast bakes is not greasing the dish well enough, which leads to stuck-on edges and a messy serving situation – use plenty of butter and make sure to coat the sides as well as the bottom.

Another common error is skipping the resting time before baking, as the bread needs at least 20-30 minutes to soak up the egg mixture properly, or the casserole will have dry spots and uneven texture.

To avoid a rubbery, overcooked texture, pull the dish from the oven when the center still has a slight jiggle – it should register around 160°F on an instant-read thermometer and will continue cooking as it sits.

Finally, resist the urge to slice into it right away; letting the breakfast bake rest for 10 minutes after baking helps everything set up nicely and makes cutting clean squares much easier.

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What to Serve With Breakfast Bake?

This hearty breakfast bake is pretty filling on its own, but I love serving it with some fresh fruit on the side – think sliced strawberries, melon, or a simple fruit salad to balance out all that cheesy goodness. A light arugula or spinach salad with a lemony vinaigrette also works great if you want something green on the plate. For a full brunch spread, add some crispy bacon or breakfast sausage links, and don’t forget the coffee! If you’re feeding a crowd, set out some hot sauce, salsa, or even sour cream so everyone can customize their plate however they like.

Storage Instructions

Store: This breakfast bake keeps really well in the fridge for up to 4 days in an airtight container or covered with foil. It’s actually one of my favorite things to make on Sunday for easy breakfasts throughout the week. Just cut it into portions so you can grab and go on busy mornings.

Freeze: You can freeze individual portions wrapped in foil and placed in a freezer bag for up to 2 months. This is great when you want a homemade breakfast but don’t have time to cook from scratch every day.

Reheat: Warm it up in the microwave for about 1-2 minutes, or pop it in a 350°F oven for 10-15 minutes until heated through. The oven method keeps it a bit less soggy, but the microwave works just fine when you’re in a hurry.

Estimated Nutrition

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

• Calories: 2000-2200
• Protein: 110-125 g
• Fat: 105-120 g
• Carbohydrates: 140-155 g

Ingredients

For the custard:

• 1 tsp garlic powder
• 1.5 cups milk
• 2 tsp Dijon mustard (adds subtle tang and helps bind)
• 10 large eggs (room temperature for best texture)
• black pepper to taste
• kosher salt to taste
• 2 tsp fresh thyme leaves (finely minced preferred for even distribution)

For the bake:

• 0.5 lb ham (diced into 1/2-inch pieces)
• 4 cups cubed French bread (cut into 3/4-inch cubes, day-old bread works best)
• butter for greasing (softened for easy application)
• 1.5 cups shredded white Cheddar cheese (I use Cabot sharp white Cheddar)

For garnish (optional):

• fresh thyme leaves (optional but recommended for a fresh finish)

Step 1: Prepare the Pan and Layer the Base Ingredients

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

Preheat your oven to 350°F.

While the oven heats, generously butter a 9×13-inch baking dish, making sure to coat the bottom and sides evenly—this prevents sticking and helps develop a golden crust.

Spread the cubed French bread evenly across the bottom of the dish, then distribute the diced ham and shredded Cheddar cheese evenly over the bread.

This layering approach ensures every bite has a balanced mix of bread, ham, and cheese.

Step 2: Build the 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, crack the room-temperature eggs and whisk them together until the whites and yolks are fully combined.

Add the milk, Dijon mustard, minced fresh thyme, garlic powder, salt, and black pepper.

Whisk vigorously for about 1-2 minutes until the mixture is smooth and well-blended.

I find the Dijon mustard adds a subtle savory depth that really elevates the flavor without making it taste like mustard—trust me on this one.

The room-temperature eggs whisk more easily and incorporate air for a lighter, fluffier final texture.

Step 3: Combine and Bake

• custard mixture from Step 2
• layered ingredients from Step 1

Pour the custard mixture from Step 2 slowly and evenly over the layered bread, ham, and cheese in the prepared baking dish from Step 1.

Use a fork or spatula to gently press down the bread cubes so they absorb the egg mixture, but don’t compact them too much—you want a light, airy texture.

Let the dish sit for 2-3 minutes to allow the bread to soak up some of the custard, then place it in the preheated 350°F oven.

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.

Step 4: Finish and Serve

• fresh thyme leaves

Remove the bake from the oven and let it rest for 5 minutes before serving.

This resting period allows the custard to set slightly and makes it easier to cut clean portions.

Garnish with fresh thyme leaves if desired for a bright, herbaceous finish and a pop of color.

Serve warm, cut into squares.

Delicious Ham Egg and Cheese Breakfast Bake

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

5 from 1 vote

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 2100 kcal

Ingredients

  

For the custard:

• 1 tsp garlic powder
• 1.5 cups milk
• 2 tsp Dijon mustard (adds subtle tang and helps bind)
• 10 large eggs (room temperature for best texture)
• black pepper to taste
• kosher salt to taste
• 2 tsp fresh thyme leaves (finely minced preferred for even distribution)

For the bake:

• 0.5 lb ham (diced into 1/2-inch pieces)
• 4 cups cubed French bread (cut into 3/4-inch cubes, day-old bread works best)
• butter for greasing (softened for easy application)
• 1.5 cups shredded white Cheddar cheese (I use Cabot sharp white Cheddar)

For garnish (optional):

• fresh thyme leaves (optional but recommended for a fresh finish)

Instructions

 

• Preheat your oven to 350°F. While the oven heats, generously butter a 9x13-inch baking dish, making sure to coat the bottom and sides evenly—this prevents sticking and helps develop a golden crust. Spread the cubed French bread evenly across the bottom of the dish, then distribute the diced ham and shredded Cheddar cheese evenly over the bread. This layering approach ensures every bite has a balanced mix of bread, ham, and cheese.
• In a large bowl, crack the room-temperature eggs and whisk them together until the whites and yolks are fully combined. Add the milk, Dijon mustard, minced fresh thyme, garlic powder, salt, and black pepper. Whisk vigorously for about 1-2 minutes until the mixture is smooth and well-blended. I find the Dijon mustard adds a subtle savory depth that really elevates the flavor without making it taste like mustard—trust me on this one. The room-temperature eggs whisk more easily and incorporate air for a lighter, fluffier final texture.
• Pour the custard mixture from Step 2 slowly and evenly over the layered bread, ham, and cheese in the prepared baking dish from Step 1. Use a fork or spatula to gently press down the bread cubes so they absorb the egg mixture, but don't compact them too much—you want a light, airy texture. Let the dish sit for 2-3 minutes to allow the bread to soak up some of the custard, then place it in the preheated 350°F oven. 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.
• Remove the bake from the oven and let it rest for 5 minutes before serving. This resting period allows the custard to set slightly and makes it easier to cut clean portions. Garnish with fresh thyme leaves if desired for a bright, herbaceous finish and a pop of color. Serve warm, cut into squares.