Make-Ahead Breakfast Casserole

The Best Make-Ahead Breakfast Casserole (Yum!)

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8 slices white sandwich bread

1 ¼ cups cooked ham, diced (about 8 ounces)

¼ cup finely chopped green bell pepper

4 scallions, thinly sliced

1 cup (4 oz) shredded cheddar cheese

1 cup (4 oz) shredded Monterey Jack cheese

8 eggs

1 ½ cups milk

½ cup heavy cream

1 tbsp yellow mustard

1 tbsp chopped parsley

salt, black pepper to taste


  1. Preheat oven to 425°F.
  2. Place the bread on a baking sheet lined with parchment paper and bake in preheated oven for 8–10 minutes or until dry.
  3. Remove from the oven and set aside.
  4. In a bowl combine the eggs, milk, heavy cream and yellow mustard.
  5. Season with salt and black pepper to taste and set aside.
  6. Arrange the bread slices in a lightly buttered baking dish in one layer, covering the bottom of the pan completely. Cut slices to fit if needed.
  7. Sprinkle the cheeses over the bread and then top with the ham, onion, and green bell pepper.
  8. Pour the egg mixture over ham and cheese mixture.
  9. Cover the casserole and refrigerate overnight.
  10. When ready to eat, remove the breakfast casserole from the refrigerator and let stand at room temperature for 30 minutes.
  11. Preheat oven to 350°F.
  12. Uncover and bake in the preheated oven for 40 minutes or until set.
  13. Sprinkle with fresh parsley and serve.
  14. Leftovers can be frozen for up to 2 months.
  15. To reheat frozen leftovers, place them in a baking dish and cover with foil.
  16. Place the baking dish in a cold oven and turn the oven to 425°F.
  17. Bake for 50-55 minute or until hot in center.

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