There’s nothing like waking up to the sight of bubbling egg and golden edges when you pull your Make-Ahead Breakfast Casserole from the oven. On my first trial, I watched the bread cubes soak up the rich half-and-half, creating a custardy interior that whispered “come savor me.” After several runs—tweaking spice levels and loaf types—I’m excited to share every discovery I made along the way.
Why You’ll Love Make-Ahead Breakfast Casserole
- Hands-off overnight prep frees up busy mornings
- Creamy, tender interior with crispy, crackling edges
- Customizable with your favorite meats, cheeses, or veggies
- Rooted in classic brunch traditions, perfect for gatherings
A Little Background
Years ago, I tested this recipe one chilly December morning, hoping to tame holiday chaos. I discovered that letting it rest in the fridge for a full 24 hours deepened flavors and prevented a soggy bottom. Since then, it’s become my go-to for weekend guests and festive brunches.
Key Ingredients for Make-Ahead Breakfast Casserole
- Potato bread (6 cups cubed): sturdy, soaks custard well; swap sourdough for tang
- Large eggs (8): the backbone of the custard; room-temp for smooth whisking
- Half-and-half (2 cups): yields silkiness; use whole milk if you prefer lighter texture
- Cheddar cheese (2 cups shredded): nutty, sharp flavor; I favor aged extra-sharp
- Cooked diced ham (1 cup): salty bite; try crumbled sausage for a spicier note
How to Make Make-Ahead Breakfast Casserole
- Lightly coat a 9×13″ baking dish with cooking spray. Toss in the cubed bread, diced ham, and shredded cheddar—about 2 minutes of easy layering.
- In a large bowl, whisk 8 eggs, 2 cups half-and-half, ½ tsp salt, ¼ tsp black pepper, ½ tsp dried mustard, and ¼ tsp garlic powder until the mixture looks glossy. Pour over the bread, pressing gently so each cube drinks up the custard.
- Cover tightly with foil and refrigerate at least 8 hours or up to 24 hours—this step makes cleanup a breeze and ensures a tender crumb.
- When ready, remove foil, let casserole sit 30 minutes while you preheat the oven to 350°F. Bake uncovered for 45 minutes, until the top is gently bubbling and the edges turn golden.
Pro Tips & Troubleshooting
- During testing, I found pressing the bread down before chilling avoids large air pockets inside.
- If the top browns too quickly, tent with foil for the last 10 minutes to prevent over-crisp crust.
- Swap cheddar for gruyère and add sautéed mushrooms for an alpine twist.
- To halve the recipe, use an 8×8″ pan and reduce bake time by about 10 minutes, checking for set center.
Storage & Make-Ahead Guide
Refrigerate the prepared (uncooked) casserole within 2 hours, then bake within 8–24 hours. Leftovers keep in the fridge for 3–4 days or freeze portions in airtight containers for up to 1 month. Reheat at 350°F for 10–15 minutes until warmed through. Always store and reheat to 165°F internal temperature for food safety.
Serving Suggestions
Slice into wedges and serve alongside crisp arugula tossed with lemon vinaigrette, a dollop of sour cream, or tangy salsa roja. Leftover cubes are great stuffed into breakfast burritos or crumbled over a green salad for lunch.
Frequently Asked Questions
- Can I freeze a breakfast casserole before baking? Yes—after assembling, wrap the dish tightly and freeze up to 1 month. Thaw overnight in the fridge before baking.
- How long can I store a cooked breakfast casserole? Store in the fridge for 3–4 days. Reheat individual slices in the microwave or oven until hot.
- Can I use milk instead of half-and-half? You can swap equal parts whole milk, though the texture will be slightly less creamy.
- How do I reheat breakfast casserole without drying it out? Cover loosely with foil and warm at 325°F for 10–15 minutes, checking frequently to avoid over-browning.
- What bread is best for this casserole? Potato bread or challah soak up custard beautifully; stale day-old bread works even better, reducing sogginess.
- Can I make this vegetarian? Skip the ham and add roasted veggies like bell peppers and spinach, plus extra cheese or tofu crumbles for protein.
Final Thoughts
I hope this Make-Ahead Breakfast Casserole becomes your morning lifesaver as it did mine—each batch refining my technique and delighting my family. Whip it up, let it rest, then wake to that rich buttery smell and golden, crackling edges. Share your results and tweaks in the comments—I can’t wait to hear how you make it your own!
More Recipes You’ll Love
- Cottage Cheese Egg Bake – a protein-packed, cheesy bake that’s ready in minutes and shares the same make-ahead ease
- Overnight Oats Recipe – another busy-morning solution you prep the night before for creamy, chilled oats
- Banana Bread Recipe – sweet, sliceable loaf that keeps well for a grab-and-go breakfast alongside your casserole
Make-Ahead Breakfast Casserole
Ingredients
Ingredients
- 6 cups potato bread cubed
- 8 large eggs room-temperature, beaten
- 2 cups half-and-half
- 2 cups cheddar cheese shredded
- 1 cup cooked diced ham
- 0.5 teaspoon dried mustard
- 0.25 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 spray cooking spray for coating the pan
Instructions
Make Casserole
- Lightly coat a 9×13-inch baking dish with cooking spray. Add cubed potato bread, diced ham, and shredded cheddar in an even layer.
Make Custard
- In a large bowl, whisk together eggs, half-and-half, salt, pepper, dried mustard, and garlic powder until glossy.
- Pour the custard over the bread mixture, pressing gently so all bread is moistened.
- Cover with foil and refrigerate for 8 to 24 hours to let flavors meld and bread absorb the custard.
- Preheat oven to 350°F and let the casserole sit at room temperature for 30 minutes before baking.
- Bake uncovered for 45 minutes until the top is golden and bubbling.