Ham & Cheese Brunch Bake

Some meals just have a way of anchoring a busy morning—and for me, this Ham & Cheese Brunch Bake is one of them. It came to life on a snowy Sunday, the kind when the kids wake up early asking for cartoons and you’re still mentally sorting through unfinished grocery lists. I opened the fridge, saw leftover holiday ham, a few eggs, and some almost-stale bread. And in that moment, instead of stressing, I reached for a mixing bowl and let comfort take the lead.

You see, before I became a mom juggling school pickups and snack negotiations, I spent years working as a pastry chef. Back then, I loved complicated recipes with dozens of components. But now, I treasure dishes like this one—simple, flexible, and designed to feed people I love.

The aroma alone—warm, cheesy, with a little salt from the ham—pulls everyone to the table without needing a call. And the best part? It bakes while I sip my coffee in peace (a rare treat these days). This bake has saved more mornings than I can count, and I’m so happy to share it with you.

Short Description

This Ham & Cheese Brunch Bake is a cozy, crowd-pleasing casserole made with eggs, bread, cheddar, and hearty chunks of ham. Perfect for weekend brunch, holiday mornings, or easy make-ahead meals.

Ingredients You’ll Need

For the Custard Base

• 8 large eggs
• 1½ cups whole milk
• ½ cup heavy cream
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste

For the Filling

• 4 cups cubed day-old bread (French or sourdough work best)
• 2 cups cooked ham, diced
• 1½ cups shredded sharp cheddar cheese
• ¾ cup shredded Swiss cheese

Optional or Substitutions

• No ham? Use cooked bacon, turkey, or roasted mushrooms for a vegetarian twist
• Prefer milder cheese? Try mozzarella or Colby Jack
• Add-ins: sautéed spinach, caramelized onions, or roasted red peppers work beautifully

💡Pro Tip: Let the bread dry out overnight or toast it at 300°F for 10 minutes—it soaks up the egg mixture better and gives the bake a custardy center.

Step-by-Step Cooking Instructions

Step 1: Prep your baking dish
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.

Step 2: Build your base
Spread the bread cubes evenly across the dish. Scatter the diced ham over the top, followed by the cheddar and Swiss cheeses.

Step 3: Make the custard
In a large bowl, whisk together the eggs, milk, cream, Dijon mustard, salt, and pepper until smooth and slightly frothy.

Step 4: Assemble
Pour the custard mixture slowly over the bread and fillings, making sure everything is well-coated. Gently press the bread down with a spatula to help it absorb the liquid.

Step 5: Let it rest
Allow the dish to sit for at least 10 minutes at room temperature to soak—this ensures a soft, even bake.

Step 6: Bake
Place the dish in the center of the oven and bake for 40–45 minutes, or until puffed, golden brown, and the center is set (a knife should come out clean).

Pro Tip: If the top browns too quickly, loosely tent the dish with foil in the last 15 minutes of baking.

Step 7: Cool and serve
Remove from oven and let sit for 10 minutes before slicing. This helps the custard finish setting and makes slicing easier.

Mistakes to Avoid & Solutions

1. Using fresh bread
Fresh bread doesn’t absorb the egg mixture well, resulting in a soggy texture.
Solution: Use day-old or lightly toasted bread cubes.

2. Not seasoning enough
Eggs and milk are bland on their own.
Solution: Taste your custard before pouring. Adjust salt, pepper, and mustard for balance.

3. Overbaking
Too much time in the oven can make the bake rubbery.
Solution: Bake until the center is just set and a knife inserted comes out clean.

4. Uneven layers
Piling all ham or cheese in one area leads to uneven bites.
Solution: Spread fillings evenly across the dish before adding custard.

5. Skipping the rest time after baking
Slicing too soon leads to a runny mess.
Solution: Let it sit 10 minutes before cutting—worth the wait!

Serving Suggestions & Pairings

The top comes out golden and lightly crisp, while the inside is soft and savory, with hints of melty cheese in every bite. It smells like Saturday mornings in fuzzy socks, and it tastes even better reheated the next day.

Optional pairings:

• Fresh green salad with lemon vinaigrette
• Seasonal fruit salad (I love berries and citrus)
• Hot coffee or a mimosa for brunch guests

Variations and Customizations

Vegetarian version: Swap ham for 1½ cups sautéed mushrooms and 1 cup baby spinach. Cook them with garlic and olive oil before layering.

Spicy kick: Add 1 finely chopped jalapeño or ½ tsp red pepper flakes to the custard.

French-inspired: Replace ham with diced smoked salmon, use Gruyère cheese, and add chopped chives.

Make it dairy-free: Use plant-based milk and cheese alternatives. Oat milk and vegan cheddar work well.

Mini muffin bakes: Divide the mix into a muffin tin and bake for 18–22 minutes for grab-and-go portions.

Nutrition Information (per serving, serves 8)

• Calories: ~375 kcal
• Protein: 21 g
• Carbohydrates: 16 g
• Fat: 24 g
• Fiber: 1 g
• Sugar: 3 g

Frequently Asked Questions (FAQs)

1. Can I make this ahead of time?
Yes! Assemble it the night before, cover tightly, and refrigerate. Bake in the morning—add 5–10 extra minutes to cook time.

2. Can I freeze this?
Absolutely. Wrap fully baked slices in foil and store in an airtight container. Reheat in the oven at 325°F for 15 minutes.

3. Can I use gluten-free bread?
Yes! Just use a sturdy gluten-free loaf and toast the cubes beforehand to ensure they hold their shape.

4. How long does it keep in the fridge?
Up to 3 days in a sealed container. Reheat in the oven or microwave.

5. Can I skip the heavy cream?
You can! Replace it with more milk, though the bake will be slightly less rich and custardy.

Final Thoughts

This Ham & Cheese Brunch Bake is everything I want in a weekend meal—low-stress, big flavor, and something everyone in my house will actually eat (even my picky youngest who “doesn’t like eggs,” but somehow loves this). It’s a cozy dish with lots of room to play and personalize, and it truly tastes like home.

Making this bake gives me permission to slow down—just a bit—and enjoy the smells, the warmth, and the joy of feeding my people. If you try it, I’d love to hear how you make it your own. Share your version in the comments. This little brunch bake might just earn a regular spot on your table, too.