11 Hearty Ham Breakfast Casseroles for Easy Holiday Mornings

by
11 Hearty Ham Breakfast Casseroles for Easy Holiday Mornings

Holiday mornings often mean feeding a crowd with little time to spare. These ham breakfast casseroles come together quickly and bake in one dish. Most can be assembled the night before so the oven does the work in the morning. Each recipe uses ham for a filling protein that pairs well with eggs and bread. You will find 11 options that keep things simple and satisfying.

Helpful Tips Before You Start

These tips will help you get your ham casseroles ready with minimal morning effort.

Cube the Ham Ahead

Cut leftover ham into bite size pieces the day before and store them in the fridge. This keeps assembly quick when you are ready to bake.

Assemble the Night Before

Combine the eggs, bread, ham, and other ingredients in your baking dish, cover tightly, and refrigerate overnight. The flavors blend and you can slide it straight into the oven.

Use a Deep Pan

Choose a 9 by 13 inch dish with at least two inch sides. It holds the hearty layers without spilling during baking.

Add a Cheese Topping Late

Sprinkle shredded cheese over the casserole for the final 10 minutes of baking. This gives a golden finish without drying out the eggs underneath.

Cheesy Ham and Hash Brown Breakfast Casserole

This casserole combines crispy hash browns with savory ham and plenty of melted cheese. It comes together in one dish and works well for holiday mornings when you want something filling without much fuss. The texture stays hearty with a golden top and soft center.

It suits family breakfasts or brunches where everyone can serve themselves. The flavors stay simple and familiar, with the ham adding saltiness that pairs nicely with the potatoes and cheese.

Cheesy Ham and Hash Brown Breakfast Casserole

Serves 4 people.

Ingredients

  • 4 cups frozen hash brown potatoes
  • 2 cups diced cooked ham
  • 1 1/2 cups shredded cheddar cheese
  • 1 small onion, diced
  • 6 large eggs
  • 1 cup milk
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375 degrees and lightly grease a 9×9 baking dish.
  2. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens.
  3. In a large bowl, stir together the frozen hash browns, diced ham, cooked onion, 1 cup of the cheddar cheese, salt, and pepper.
  4. Spread the mixture evenly into the prepared baking dish.
  5. In the same bowl, whisk the eggs and milk until combined. Pour the egg mixture over the hash brown layer.
  6. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
  7. Bake for 40 minutes until the eggs are set and the top turns golden. Let it rest for 5 minutes before serving.

Extra Tips

Assemble the dish the night before and keep it covered in the fridge, then bake fresh in the morning. If the top browns too quickly, loosely cover it with foil for the last 10 minutes. Leftovers reheat well in the microwave or oven without losing much texture.Course: Breakfast Cuisine: American Equipment: 9×9 Baking Dish, Skillet, Mixing Bowl

Ham and Gruyere Croissant Strata

This strata turns leftover croissants into a savory breakfast bake layered with smoky ham and nutty Gruyere. The bread soaks up a simple egg custard overnight, creating soft centers and crisp golden edges by morning. It works well for holiday mornings when you want something hearty without much last-minute work.

The flavor leans rich and comforting, with the cheese melting into pockets around the ham and the croissants adding a buttery note. It slices cleanly once baked and pairs easily with fresh fruit or a simple green salad on the side.

Ham and Gruyere Croissant Strata

Serves 4 people.

Ingredients

  • 4 large croissants, torn into 1-inch pieces
  • 6 ounces diced ham
  • 4 ounces Gruyere cheese, shredded
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh chives

Instructions

  1. Grease an 8×8-inch baking dish. Spread half the torn croissants in an even layer across the bottom.
  2. Scatter half the diced ham and half the shredded Gruyere over the croissants. Repeat with the remaining croissants, ham, and cheese to form a second layer.
  3. In a medium bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until smooth.
  4. Pour the egg mixture evenly over the layered croissants, ham, and cheese. Press down gently so the bread absorbs the liquid.
  5. Cover the dish and refrigerate for at least 4 hours or overnight.
  6. When ready to bake, heat the oven to 350°F. Uncover the dish and bake for 35 to 40 minutes until the top is golden and the center is set.
  7. Remove from the oven and sprinkle the chopped chives over the top before serving.

Extra Tips

Refrigerating overnight gives the croissants time to fully absorb the custard so the strata bakes evenly without dry spots. If the top browns too quickly, loosely tent the dish with foil for the last 10 minutes. Leftovers reheat well in a 300°F oven for 10 minutes to restore crisp edges.

FOR YOU:  12 Cozy Breakfast Casserole Recipes for Effortless Family Mornings
Course: Breakfast Cuisine: American Equipment: 8×8 Baking Dish, Medium Bowl, Whisk

Spicy Green Chile Ham and Pepper Jack Casserole

This casserole brings heat and heartiness to the breakfast table with chunks of ham, sharp pepper jack cheese, and tangy green chiles folded into a creamy egg base. It works well for holiday mornings when you want something filling that can be assembled the night before and baked while the coffee brews. The result is a firm, sliceable dish with pockets of melted cheese and a steady chile warmth that wakes up the palate without overpowering the ham.

Spicy Green Chile Ham and Pepper Jack Casserole

Serves 4 people.

Ingredients

  • 6 large eggs
  • 1 cup milk
  • 2 cups frozen hash brown potatoes, thawed
  • 1 1/2 cups diced cooked ham
  • 1 can (4 ounces) diced green chiles, drained
  • 1 1/2 cups shredded pepper jack cheese, divided
  • 1/2 cup diced onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Heat the oven to 375 degrees and lightly grease an 8×8-inch baking dish.
  2. In a large bowl, whisk the eggs and milk until smooth. Stir in the salt and black pepper.
  3. Add the thawed hash browns, diced ham, drained green chiles, onion, and 1 cup of the pepper jack cheese. Mix until everything is evenly coated.
  4. Pour the mixture into the prepared baking dish and spread it into an even layer.
  5. Sprinkle the remaining 1/2 cup of pepper jack cheese over the top.
  6. Bake for 35 to 40 minutes, until the center is set and the cheese on top is lightly browned.
  7. Let the casserole rest for 5 minutes before slicing and serving.

Extra Tips

Drain the green chiles well so the casserole stays firm rather than watery. If you have leftover holiday ham, dice it small so it distributes evenly through each bite. Leftovers reheat nicely in a 350-degree oven for 10 minutes to restore the crisp edges on the hash browns.Course: Breakfast Cuisine: American Equipment: 8×8 Baking Dish, Large Mixing Bowl, Whisk

Ham Spinach Mushroom and Feta Egg Bake

This egg bake brings together salty ham, earthy mushrooms, and fresh spinach in a simple dish that feels special enough for holiday mornings. The feta adds a creamy, tangy note that balances the richness of the eggs without overpowering them. It works well when you need a filling breakfast that can be prepped ahead and reheated with little effort.

The finished casserole has a light, fluffy texture with tender vegetables scattered throughout. It slices cleanly and holds up well on a brunch table alongside fruit or toast.

Ham Spinach Mushroom and Feta Egg Bake

Serves 4 people.

Ingredients

  • 6 large eggs
  • 1/2 cup milk
  • 1 cup diced ham
  • 8 oz mushrooms, sliced
  • 3 cups fresh spinach
  • 4 oz feta cheese, crumbled
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375°F and lightly grease an 8×8 inch baking dish.
  2. Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
  3. Stir in the spinach and cook until it wilts, then add the diced ham and cook for another minute to warm it through.
  4. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
  5. Spread the mushroom, spinach, and ham mixture evenly in the prepared baking dish. Pour the egg mixture over the top and sprinkle with the crumbled feta.
  6. Bake for 25 to 30 minutes, until the center is set and the edges are lightly golden. Let it rest for 5 minutes before slicing.

Extra Tips

Sauté the mushrooms until most of their moisture evaporates so the egg bake stays firm rather than watery. Leftovers reheat well in a 300°F oven or microwave, though the spinach will soften further. If you want a milder flavor, reduce the feta by half and add a pinch more salt to the eggs.Course: Breakfast Cuisine: American Equipment: Oven, Skillet, Mixing Bowl, Baking Dish

Apple Cinnamon Ham and Cheddar Breakfast Casserole

This casserole combines savory ham and sharp cheddar with sweet apples and warm cinnamon for a balanced breakfast dish. It works well for holiday mornings when you want something filling that can be assembled ahead and baked fresh. The result is a hearty, comforting bake with soft bread, tender apples, and melted cheese throughout.

It suits busy days because the flavors hold up well after reheating. The cinnamon brings out the natural sweetness of the apples without overpowering the ham and cheese.

Apple Cinnamon Ham and Cheddar Breakfast Casserole

Serves 4 people.

Ingredients

  • 4 cups cubed day-old bread
  • 8 ounces diced ham
  • 2 medium apples, peeled and diced
  • 1 1/2 cups shredded cheddar cheese
  • 4 large eggs
  • 1 1/2 cups milk
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 350 degrees F and grease an 8×8 inch baking dish.
  2. Melt the butter in a skillet over medium heat. Add the diced apples and cinnamon, then cook for 3 to 4 minutes until the apples soften slightly.
  3. Spread half the bread cubes in the bottom of the prepared dish. Top with half the ham, half the cooked apples, and half the cheddar cheese. Repeat the layers with the remaining bread, ham, apples, and cheese.
  4. In a medium bowl, whisk together the eggs, milk, salt, and black pepper until smooth. Pour the mixture evenly over the layered ingredients in the dish.
  5. Bake for 35 to 40 minutes until the top is golden and the center is set. Let it rest for 5 minutes before serving.
FOR YOU:  11 Brilliant Make Ahead Breakfast Casseroles for Stress-Free Brunches

Extra Tips

Sautéing the apples first keeps them from releasing too much liquid during baking and helps the cinnamon flavor distribute evenly. Leftovers reheat well in a 300 degree F oven for 10 minutes to restore the crisp top. You can swap the cheddar for Swiss if you prefer a milder cheese taste, but avoid adding extra spices that could clash with the cinnamon.Course: Breakfast Cuisine: American Equipment: Baking dish, Skillet, Mixing bowl

Ham Broccoli and Swiss Cheese Casserole

This casserole brings together salty ham, tender broccoli, and nutty Swiss cheese in an egg-based bake that feels special enough for holidays yet simple to prepare. It works well when you want a warm, filling breakfast that can sit out during a relaxed morning with family. The result has a soft, custardy center with melted cheese throughout and a light golden top.

Ham Broccoli and Swiss Cheese Casserole

Serves 4 people.

Ingredients

  • 5 large eggs
  • 1 1/2 cups milk
  • 2 cups chopped broccoli florets
  • 1 cup diced cooked ham
  • 1 1/2 cups shredded Swiss cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter

Instructions

  1. Preheat the oven to 350 degrees F and use the butter to grease an 8-inch square baking dish.
  2. Whisk the eggs, milk, salt, and pepper together in a large mixing bowl until smooth.
  3. Stir the broccoli florets, diced ham, and 1 cup of the shredded Swiss cheese into the egg mixture.
  4. Pour the combined mixture into the prepared baking dish and sprinkle the remaining 1/2 cup of Swiss cheese evenly over the top.
  5. Bake for 35 minutes, or until the center is set and the top is lightly golden. Let it rest for 5 minutes before slicing.

Extra Tips

Blanch the broccoli florets in boiling water for two minutes before adding them if you prefer a brighter color and slightly softer texture. You can assemble the full dish the night before, cover it, and bake it straight from the refrigerator in the morning, adding five extra minutes to the bake time. Leftovers reheat well in a 300-degree oven for 10 minutes to keep the edges from drying out.Course: Breakfast Cuisine: American Equipment: Baking Dish, Mixing Bowl, Whisk

Loaded Bell Pepper Onion and Ham Casserole

This casserole brings together plenty of diced ham with sweet bell peppers and onions for a filling breakfast that feels special without much fuss. It works well for holiday mornings when you want something hearty that can be prepped ahead and baked while the rest of the meal comes together.

The peppers stay slightly crisp after baking, the onions turn soft and mellow, and the ham adds a salty bite that pairs nicely with the egg custard and melted cheese.

Loaded Bell Pepper Onion and Ham Casserole

Serves 4 people.

Ingredients

  • 6 large eggs
  • 1 1/2 cups diced cooked ham
  • 2 bell peppers (1 red, 1 green), diced
  • 1 medium onion, diced
  • 1 cup shredded cheddar cheese
  • 3/4 cup milk
  • 3 cups cubed day-old bread
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 350°F and lightly grease an 8×8-inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell peppers and cook for 5 minutes until they begin to soften.
  3. Stir in the diced ham and cook for 2 more minutes, then remove the skillet from the heat.
  4. In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until smooth.
  5. Add the bread cubes, shredded cheddar cheese, and the ham-vegetable mixture to the bowl. Stir gently until everything is evenly coated.
  6. Pour the mixture into the prepared baking dish and spread it into an even layer.
  7. Bake for 30 to 35 minutes until the center is set and the top is lightly golden. Let it rest for 5 minutes before serving.

Extra Tips

Assemble the casserole the night before, cover it, and refrigerate so it is ready to bake in the morning. If the bread cubes seem very dry, add an extra splash of milk before baking. Leftovers reheat well in a 300°F oven for 10 minutes to keep the texture from turning rubbery.Course: Breakfast Cuisine: American Equipment: Large skillet, Mixing bowl, 8×8 baking dish, Whisk

Italian Ham Sun-Dried Tomato and Mozzarella Bake

This casserole brings together savory ham, tangy sun-dried tomatoes, and creamy mozzarella in a baked egg base. It works well for holiday mornings when you want something hearty that can be assembled ahead and baked while the family gathers. The texture stays soft inside with a lightly golden top, and the Italian flavors keep it interesting without much extra effort.

It fits right into a breakfast spread alongside fruit or pastries. The ham adds protein while the tomatoes and cheese give it a familiar Italian twist that feels special for the occasion.

Italian Ham Sun-Dried Tomato and Mozzarella Bake

Serves 4 people.

Ingredients

  • 6 large eggs
  • 1 cup milk
  • 4 cups cubed day-old Italian bread
  • 1 cup diced cooked ham
  • 1/2 cup chopped sun-dried tomatoes in oil, drained
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh basil

Instructions

  1. Preheat the oven to 350 degrees F and lightly grease an 8-inch square baking dish.
  2. In a large mixing bowl, whisk together the eggs, milk, Italian seasoning, salt, and pepper until smooth.
  3. Add the cubed Italian bread, diced ham, chopped sun-dried tomatoes, and 1 cup of the mozzarella cheese to the bowl. Stir gently until everything is evenly coated.
  4. Pour the mixture into the prepared baking dish and spread it into an even layer.
  5. Sprinkle the remaining 1/2 cup mozzarella and the Parmesan cheese over the top.
  6. Bake for 35 to 40 minutes until the center is set and the top is lightly golden.
  7. Remove from the oven and let it rest for 5 minutes before sprinkling with the fresh basil and serving.
FOR YOU:  12 Savory Sausage Breakfast Casseroles Perfect for Weekend Brunch

Extra Tips

Cube the bread the night before and leave it out to dry so it absorbs the egg mixture without turning soggy. If you want a bit more richness, swap half the milk for ricotta. Leftovers reheat well in a 300-degree oven for 10 minutes to keep the texture from drying out.Course: Breakfast Cuisine: Italian Equipment: Baking Dish, Mixing Bowl, Whisk

Jalapeno Cornbread Ham Casserole

This casserole brings together sweet cornbread, smoky ham, and fresh jalapeno heat in one pan. It suits holiday mornings when you need a filling breakfast that holds well after baking.

The finished dish has a moist, slightly crumbly texture with pockets of melted cheese and tender ham throughout. The jalapenos add a steady kick that balances the richness without overpowering the other flavors.

Jalapeno Cornbread Ham Casserole

Serves 4 people.

Ingredients

  • 1 (8.5 oz) box cornbread mix
  • 1 cup diced cooked ham
  • 2 fresh jalapenos, seeded and diced
  • 4 large eggs
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter

Instructions

  1. Preheat the oven to 375°F. Use 1 tablespoon of butter to grease an 8×8 inch baking dish.
  2. In a large mixing bowl, combine the cornbread mix, eggs, and milk. Stir until the batter is mostly smooth.
  3. Add the diced ham, diced jalapenos, shredded cheddar cheese, salt, and black pepper to the batter. Mix until everything is evenly distributed.
  4. Pour the mixture into the prepared baking dish and spread it into an even layer.
  5. Dot the top with the remaining tablespoon of butter. Bake for 30 to 35 minutes, or until the center is set and the top is golden brown.
  6. Remove from the oven and let the casserole rest for 5 minutes before slicing.

Extra Tips

For milder heat, use only one jalapeno or swap in a milder pepper. You can assemble the full dish the night before, cover it, and bake it straight from the fridge the next morning, adding 5 extra minutes to the bake time. Leftovers reheat well in a 350°F oven for 10 minutes to restore the cornbread texture.Course: Breakfast Cuisine: American Equipment: Baking Dish, Mixing Bowl, Whisk

Asparagus Ham and Parmesan Strata

This strata layers cubes of bread with savory ham and fresh asparagus before soaking everything in an egg custard and topping it with Parmesan. The result is a hearty breakfast casserole that slices cleanly and reheats well, making it useful for holiday mornings when you want something filling without last-minute work.

The dish balances the saltiness of the ham with the slight bite of asparagus and the nutty notes from the cheese. It bakes into a firm yet creamy texture that feels substantial without being heavy.

Asparagus Ham and Parmesan Strata

Serves 4 people.

Ingredients

  • 4 cups cubed day-old bread
  • 1 cup diced cooked ham
  • 8 ounces asparagus, trimmed and cut into 1-inch pieces
  • 3/4 cup grated Parmesan cheese
  • 4 large eggs
  • 1 3/4 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 350°F and lightly grease an 8-inch square baking dish.
  2. Spread half the bread cubes in the bottom of the dish. Top with half the ham and half the asparagus pieces.
  3. Sprinkle half the Parmesan over the layers. Repeat with the remaining bread, ham, and asparagus.
  4. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth.
  5. Pour the egg mixture evenly over the layered ingredients in the dish. Press down gently so the bread absorbs some liquid.
  6. Scatter the remaining Parmesan on top.
  7. Bake for 40 to 45 minutes until the center is set and the top is lightly browned. Let the strata rest for 5 minutes before slicing.

Extra Tips

Blanch the asparagus pieces for two minutes before layering if you prefer a softer texture. The strata can be assembled the night before and refrigerated, then baked fresh in the morning. Leftovers reheat nicely in a 300°F oven for 10 minutes.Course: Breakfast Cuisine: American Equipment: Baking dish, Mixing bowl, Whisk

Ham Sweet Potato and Sage Breakfast Casserole

This casserole brings together sweet potatoes and savory ham with the earthy flavor of sage for a balanced breakfast dish. It works well for holiday mornings because it feeds a small group without much hands-on time once everything is in the oven. The result has a soft interior with slightly crisp edges and a mild herbal note that pairs nicely with the natural sweetness of the potatoes.

Ham Sweet Potato and Sage Breakfast Casserole

Serves 4 people.

Ingredients

  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 cup diced cooked ham
  • 6 large eggs
  • 1/2 cup milk
  • 2 tablespoons chopped fresh sage
  • 1 small onion, diced
  • 1 cup shredded cheddar cheese
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Heat the oven to 375 degrees and lightly grease an 8×8 baking dish.
  2. Warm the olive oil in a large skillet over medium heat. Add the sweet potato cubes and diced onion. Cook for 8 to 10 minutes, stirring occasionally, until the potatoes begin to soften.
  3. Stir in the diced ham and cook for 2 more minutes. Remove the skillet from the heat.
  4. In a mixing bowl, whisk together the eggs, milk, chopped sage, salt, and pepper until well combined.
  5. Spread the sweet potato and ham mixture evenly in the prepared baking dish. Pour the egg mixture over the top and sprinkle with the shredded cheddar cheese.
  6. Bake for 25 to 30 minutes, until the eggs are set and the cheese is lightly browned. Let the casserole rest for 5 minutes before slicing.

Extra Tips

For the best texture, cut the sweet potatoes into even cubes so they cook at the same rate. You can assemble the dish the night before, cover it, and refrigerate it, then bake in the morning. If you want a stronger sage flavor, add an extra teaspoon of chopped leaves right before baking.Course: Breakfast Cuisine: American Equipment: Large Skillet, Mixing Bowl, 8×8 Baking Dish

  • Christy Myers

    I'm Christy, founder of Spiritual Ark and a dedicated writer and spiritual explorer. My journey is all about transformation and personal growth. In my articles, I share insights and practical wisdom on various spiritual topics and show you how you can grow spiritually. I'm committed to learning and invite you to join me in exploring the depths of spirituality for a deeper connection, understanding, and empowerment.

    View all posts

Leave a Comment