This ham breakfast casserole relies on bakery croissants instead of standard bread for a slightly richer base. The bread soaks up an egg and buttermilk mixture overnight so it is ready to bake as soon as you wake up.
You can assemble the entire dish in about ten minutes the night before. The combination of chopped ham, sharp cheddar, and smoked provolone creates a filling meal that works just as well for an evening dinner as it does for a morning gathering.
Why is Ham Breakfast Casserole a Must-Try?
Soaking the croissants overnight allows the bread to fully absorb the custard, preventing dry spots in the finished dish.
Using a mix of whole milk and buttermilk adds a subtle tang that balances the savory ham and buttery pastry.
Waiting to add the cheese until right before baking keeps it from sinking into the egg mixture and ensures a golden crust.
Ingredients for Ham Breakfast Casserole
• Croissants: Day-old bakery croissants work well because they hold their shape better when soaked in the liquid.
• Ham: Thick-cut deli ham or leftover holiday ham are both good choices. Dice the meat evenly so it distributes well throughout the dish.
• Buttermilk: If you do not have buttermilk, you can use plain kefir or an extra half cup of regular milk with a splash of white vinegar.
• Cheese: Shredding your own cheese from a block melts smoother than pre-shredded varieties, but bagged cheese works fine in a pinch.
• Eggs: Use standard large eggs to ensure the liquid ratio matches the amount of bread.
Exact quantities are in the recipe card below.
How to Make Ham Breakfast Casserole
Step 1: Mix the custard
Start by whisking the liquid ingredients together. Combine the eggs, milk, buttermilk, and spices in a bowl until the yolks and whites are fully blended.
Step 2: Combine and chill
Toss the torn croissants and diced ham in a large bowl, then pour the egg mixture over them. Stir everything together so the bread starts soaking up the liquid. Move the mixture to a greased baking dish, cover it, and let it rest in the fridge overnight.
Step 3: Bake and serve
The next day, top the casserole with shredded cheddar and provolone. Bake it until the center is firm and the cheese is melted. Give it a few minutes to cool before cutting into squares.
What to Serve with Ham Breakfast Casserole
Serve this casserole with a fresh fruit salad or roasted breakfast potatoes. A side of mixed greens dressed with vinaigrette also pairs well if you are eating this for dinner.
Expert Tips for Ham Breakfast Casserole
Check the center of the casserole with a food thermometer to ensure the eggs reach a safe internal temperature of 160°F (71°C).
If the top of the casserole starts browning too quickly during baking, tent a piece of aluminum foil loosely over the dish.
You can substitute different cheeses like Swiss or Gruyere depending on what you have in your refrigerator.
How to Store and Freeze Ham Breakfast Casserole
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze individual portions tightly wrapped for up to 2 months. Reheat slices in the microwave on high for 1 to 2 minutes, or in a 350°F (175°C) oven until warmed through.
Ham Breakfast Casserole Recipe FAQs
Can I bake this right away instead of waiting overnight?
You can, but the texture will be different. The bread needs at least a few hours to absorb the egg mixture. If you bake it immediately, the liquid will pool at the bottom of the dish.
Can I use a different type of bread?
Yes. Brioche, sourdough, or plain French bread work as substitutes for the croissants. You may need to add an extra splash of milk if the bread is very dense.
How do I know when the casserole is done?
The center should be puffed and firm to the touch. A thermometer inserted into the middle should read 160°F (71°C) to ensure the eggs are fully cooked.
Ham Breakfast Casserole
Ingredients
- Non-stick cooking spray
- 6 large eggs
- 1 1/2 cups whole milk 360 ml
- 1/2 cup buttermilk 120 ml
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 bakery croissants cut into 2-inch pieces, 12 oz / 340 g
- 2 cups chopped cooked ham 280 g
- 1/2 cup shredded provolone cheese 50 g
- 1/2 cup shredded sharp cheddar cheese 50 g
Instructions
- Coat an 8x8-inch baking dish with non-stick cooking spray and set it aside.
- Whisk the eggs, whole milk, buttermilk, granulated garlic, kosher salt, and black pepper together in a medium bowl.
- Place the chopped croissants and ham in a large bowl. Pour the egg mixture over the top and stir gently until the bread is evenly coated.
- Transfer the mixture to the prepared baking dish. Cover tightly with plastic wrap or foil and refrigerate for 8 hours or overnight.
- Preheat the oven to 350°F (175°C) when you are ready to bake.
- Uncover the casserole and sprinkle the shredded provolone and cheddar cheese evenly over the top.
- Bake uncovered for 40 to 45 minutes. The casserole is done when the eggs are fully set and the center reaches a safe internal temperature of 160°F (71°C).
- Remove from the oven and let the casserole cool for 10 minutes before serving.
Notes
