READY IN 9+ hrs

Ham and Cheese Breakfast Casserole

Read Reviews (122)

"This ham and cheese casserole is very filling. It should be assembled and then refrigerated overnight. I usually make this Christmas Eve and serve it Christmas morning after we open our presents." — CHAROLETTEKD

Directions

Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the eggs, milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole.
Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let stand 5 minutes before serving.

Kitchen-Friendly View

PREP 30 mins
COOK 40 mins
READY IN 9 hrs 15 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 15, 2005

Try substituting crushed canned onion rings for the corn flakes. I eliminated the onion powder and did this. I also reduced the cheddar chees by 1/2 cup. It was fabulous and everyone took the recipe home!

—Julie B.

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Most Helpful Critical Review

Dec 25, 2004

I made this for my family Christmas morning. It was NOT a hit with my kids. I made according to recipie and seemed to be too much bread, the amount of swiss cheese seemed strong. Next time I may try with more egg and less bread.

—mkkalvin

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145 Ratings

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Jan 18, 2004

I used this for a New Year's Day Brunch and it went pretty quickly. I liked that I could prepare it the night before and then pop it in the oven that morning. I will use this again!

—Frances S.

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Jan 18, 2004

It was great! Everyone loved it. I now serve it every Christmas morning.

—INDEANNA

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Nov 19, 2010

I love this recipe! It's so simple and you can make it the night before for brunch or breakfast. After making it a few times I only made a few minor changes. I used 16 slices of bread, deli sliced ham, and sliced cheese instead of shredded. I used 8 eggs, 3 cups of milk, 1/2 teaspoon mustard powder, 2 teaspoons of salt and 1/4 teaspoon of pepper. I increased the cornflakes to 5 cups (crushed well) and 1/2 cup of melted margarine. I then layered in the following order bread, ham, cheese, ham, cheese, bread. I found that if you layer the ham and cheese it’s more evenly distributed. I poured the egg mixture over, then cornflakes and baked at 350 for one hour. Awesome!

—Laurshel80

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Oct 26, 2005

I made this for a brunch I was catering and heard good comments about it. I added some fresh sliced mushrooms, too.

—Hollys Taylor Made Treats

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Dec 17, 2005

I found this recipe on allrecipes in Dec.2001. We've been making it for our Christmas breakfast every year since. It's our absolute favorite! I usually cut back on the milk by a 1/2 cup. It's a delicious and favorite breakfast meal with our family. Thank you!

—Ellen

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Aug 31, 2003

I doubled the recipe and added spinach - very good!

—KAREN10117

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Nutrition

Calories
454 kcal
23%

Carbohydrates
30.4 g
10%

Cholesterol
177 mg
59%

Fat
27.3 g
42%

Fiber
1.1 g
5%

Protein
21.7 g
43%

Sodium
831 mg
33%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ham and Cheese Breakfast Casserole

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 454
Calories from Fat: 245

% Daily Value *
Total Fat 27.3g 42 %
Saturated Fat 15g 75 %
Cholesterol 177mg 59 %
Sodium 831mg 33 %
Potassium 279mg 8 %
Total Carbohydrates 30.4g 10 %
Dietary Fiber 1.1g 5 %
Protein 21.7g 43 %
Sugars 6.2g
Vitamin A 18 %
Vitamin C 13 %
Calcium 54 %
Iron 37 %
Thiamin 33 %
Niacin 64 %
Vitamin B6 23 %
Magnesium 13 %
Folate 50 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.