Cheesy Ham and English Muffin Breakfast Casserole
A savory make-ahead breakfast casserole featuring cubed English muffins soaked in a creamy custard, studded with diced ham and sharp cheddar and Gruyere cheeses. The muffins toast before assembly to add texture and prevent sogginess. Ideal for weekend brunches, holiday mornings, or feeding a crowd without last-minute effort. This version prioritizes the bread structure and cheese layers, delivering a substantial, protein-rich dish that bridges breakfast and lunch.
Ingredients
- 6 English muffins, split and cut into 1-inch piecesbrioche or challah cubes6 muffinsbread-swap
Use day-old bread; toast thoroughly
- 2 ½ cups diced ham, or Canadian baconcrumbled bacon or diced smoked turkey2.5 cupsmeat-swap
Bacon adds smokiness; turkey reduces fat
Full guide → - 1 cup shredded sharp cheddar cheese, divided
- 1 cup shredded Gruyere cheese, divided
- 10 eggs
- 2 cups half and half, or whole milkwhole milk or light cream2 cupsdairy-swap
Easy substitute with minimal impact on richness
Full guide → - ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup melted butter
- chopped chives, scallions or parsley, garnish(optional)
Instructions
- 1
Grease a 9x13-inch baking dish.
- 2
Preheat oven to 425F and toast English muffin pieces on a sheet pan for 12 minutes. Turn oven off.
- 3
Layer half the muffin pieces in the baking dish, then half the ham, then half of each cheese type. Top with remaining muffin pieces.
- 4
Whisk eggs, half and half, salt, pepper, garlic powder, and onion powder until combined. Pour over muffin mixture and press down gently with a fork to soak the bread.
- 5
Sprinkle remaining ham and cheese on top. Cover tightly with plastic wrap and refrigerate at least 2 hours or overnight.
- 6
Heat oven to 350F. Remove casserole from refrigerator as oven preheats.
- 7
Uncover casserole, drizzle with melted butter, and bake 35-45 minutes until golden brown and a knife inserted in the center comes out clean.
- 8
Let rest 10-15 minutes before serving. Garnish with chives, scallions, or parsley if desired.
Tips
Toast English muffins before layering to maintain texture; they absorb custard without becoming mushy.
Make the casserole the night before for convenience and deeper flavor development as ingredients meld.
Let the baked casserole rest 10-15 minutes so the custard fully sets and slices cleanly.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered in a 325F oven for 15-20 minutes until warmed through.
Assemble through refrigeration step up to 24 hours ahead. Do not freeze after custard assembly, as texture degrades.
Serve warm, directly from the baking dish or plated individually. Pairs well with fresh fruit, toast, or a simple green salad.
Common Mistakes
Skip toasting muffins to avoid a soggy, dense casserole with broken-down bread.
Under-chill the casserole to avoid a custard that is runny or fails to set during baking.
Overbake the casserole to prevent a dry, rubbery custard and tough muffin pieces.
Substitutions
Dairy-Free Swaps
Easy substitute with minimal impact on richness
Full guide →General Alternatives
Bacon adds smokiness; turkey reduces fat
Use day-old bread; toast thoroughly
FAQ
Can I freeze this casserole?
No, do not freeze after the custard is poured. The bread and custard separate and degrade in texture upon thawing. Assemble and bake, then store leftovers in the refrigerator for 3 days and reheat.
What if I don't have Gruyere cheese?
Substitute an equal amount of white cheddar, Swiss, or fontina. Avoid soft cheeses as they may not melt evenly. The casserole will have a milder flavor with white or Swiss cheese.
How long can I chill the casserole before baking?
Refrigerate at least 2 hours and up to 24 hours. Longer chilling allows flavors to meld and the bread to fully absorb the custard, improving texture.