When I’m serving a crowd for brunch, a breakfast casserole is what I turn to. They’re easy to whip up and serve to a group, and free me up from flipping pancakes for hours on end. This ham and cheese bake is one of my favorites to turn to. It’s got all your favorite breakfast components: a little egg, a little cured meat, bread, and cheese. It’s also a perfect way to use any leftover ham from dinner the night before (post-Easter brunch, anyone?).
Not only is the recipe super forgiving, but it’s crazy flexible too. You can replace many of the ingredients with whatever you prefer or might have on hand at the moment. Here’s everything you need to know on how to make it your own:
Variations:
This brunch bake is all about ease, so feel free to experiment with what you have. Don’t have ham? Bacon is a great substitute. Just be sure to crisp it up in a pan before adding to your casserole. No thyme? Use your favorite herbs! Rosemary, green onions, or chives are all great substitutes. If you don’t have French bread, that’s alright, but I do recommend a sturdier, crusty bread for extra texture. Leftover sourdough > sliced white bread.
I love the white cheddar for its mildly tangy, nicely creamy vibes, but really, cheese is cheese is cheese—we love them all indiscriminately. Yellow cheddar, Gruyère, Fontina are our frontrunners for substitutes, but you do you! Use your favorite melty goodness.
Make ahead:
If you’d like to prep this dish ahead of time, combine all ingredients in your baking dish, cover with plastic wrap or foil, and refrigerate until ready to bake.
Made this casserole? We’d love to hear from you! Leave us a comment and rating down below and let us know how you liked this recipe.
