Our mom used to make this growing up when we would have breakfast for dinner. I came across the recipe a few weeks ago, and it brought back SO MANY MEMORIES! It is so easy to throw together the morning of, let it sit in the fridge all day, and throw it into the oven right before dinner.
The recipe just has a few easy steps – starting with cubed day-old bread slices with the crusts removed.
Top it with cubed ham, sliced cheddar cheese, and swiss cheese.
Add another layer of cubed bread.
Mix together eggs, milk, and a handful of spices and then pour it over top the bread, ham, and cheese mixture. Refrigerate for 8 hours (or overnight if you’re making it in the morning!). Seriously easy, right?!
But the end result is a delicious, cheesy casserole that will warm you up from the inside out!
Related Article: Start your morning off right with our Hashbrown and Egg Breakfast Casserole!
Serves: 8
8 hr, 40 Prep Time
40 minCook Time
9 hr, 20 Total Time
Save RecipeIngredients
- 16 slices bread (cubed and divided)
- 1 (16 ounce) package cubed cooked ham
- 2 cups shredded cheddar cheese
- 1 cup shredded Swiss cheese
- 6 eggs
- 3 cups milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- pinch pepper
- pinch cayenne pepper
- 1 1/2 cups cornflakes (crushed)
- 3 Tablespoons butter (melted)
Instructions
- Place 8 slices of cubed bread on the bottom a 9 x 13 inch baking dish. Top with ham and cheeses and then the remaining cubed bread.
- In a large bowl, whisk together eggs, milk, garlic powder, ground mustard, and peppers. Pour over bread, ham, and cheese. Cover and refrigerate 8 hours (or overnight).
- Remove from fridge 30 minutes before cooking.
- Preheat oven to 375 degrees.
- In a small bowl, mix together crushed cornflakes and melted butter. Sprinkle over top the casserole and bake for 40-45 minutes, until a knife inserted in the center comes out clean.
- Serve warm.
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Related Recipe: Have you tried our Hash brown and Egg Breakfast Casserole? It’s a family favorite and is absolutely foolproof!
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