Ham & Egg Casserole

This is the make-ahead breakfast casserole that runs the show on Christmas morning, Easter brunch, or any day a houseguest is staying over. The buttered bread acts like a savory bread pudding base, soaking up the egg-and-milk custard overnight while the sharp cheddar and ham settle in between the layers.

The overnight rest is what makes the texture work. Without it, the bread stays bouncy and the eggs separate from the bread instead of binding into one custardy slab. Don’t skip the hour at room temp before baking either. Cold casserole going into a hot oven cooks unevenly, leaving you with a wet center.

The crushed cornflake topping is the secret weapon. As it bakes in melted butter, it crisps into a golden, shattering crust that’s the perfect contrast to the soft eggy middle.

Pro Tips

• Use day-old bread if you can. Fresh bread soaks up too much custard and turns gummy.
• Sharp aged cheddar pulls the most flavor weight. Mild cheddar gets lost.
• Let the casserole rest 10 minutes after baking before cutting. Cleaner slices, no leaking custard.
• Cover with foil if the cornflake top browns too fast around the 40-minute mark.

Variations

• Swap ham for crumbled cooked breakfast sausage for a richer, herbier version.
• Add sauteed mushrooms and spinach for a vegetarian-leaning twist (skip the ham).
• Use crushed Ritz crackers or panko in place of cornflakes for a savorier topping.