Overnight Breakfast Casserole is a comforting, cheesy bake made with bread, ham, eggs, and a crunchy topping. It combines all the classic breakfast flavors in one easy dish and is ideal for busy mornings or special occasions.
This make-ahead casserole is popular because you assemble it the night before and simply bake it in the morning. It’s flexible — swap or add ingredients to suit your taste. Whether you call it “Wife Saver” or simply a reliable family breakfast, it’s a go-to recipe for holidays, early trips, or any morning when you want a hearty, hands-off meal.
Overnight Breakfast Casserole Ingredients
Gather the following ingredients before you begin. Exact amounts and full instructions are in the recipe card below.
- Bread (white bread works well; crusts removed recommended)
- Ham — pre-diced ham is convenient; deli ham slices or chopped spiral ham also work
- Sharp cheddar cheese (shredded)
- Eggs
- Seasoning salt
- Salt
- Pepper
- Onion powder
- Whole milk
- Salted butter (melted)
- Cornflakes (crushed for topping; alternatives suggested below)
- Parsley for garnish (optional)
How to Make Breakfast Casserole The Night Before
Assembling the casserole the night before lets the egg mixture soak into the bread and flavors meld, making a tender, evenly seasoned bake.
- Prepare the baking dish. Butter or spray a 9×13 inch baking dish.
- Layer the bread. Place 8 slices of bread to cover the bottom of the dish. It’s fine if pieces overlap or rise slightly up the sides.
- Add ham and cheese. Spread the cubed ham evenly over the bread, then sprinkle with shredded cheddar. Top with the remaining 8 slices of bread.
- Mix the custard. In a bowl, beat the eggs with salt, seasoning salt, and pepper. Whisk in onion powder and the milk until combined.
- Soak and chill. Pour the egg mixture evenly over the layered casserole. Cover and refrigerate overnight so the custard soaks into the bread.
- Finish and bake in the morning. Preheat the oven to 350°F. Melt 1/2 cup butter and pour it over the top. Crush cornflakes and spread them in a single layer over the buttered top. Bake uncovered for about 1 hour, then let the casserole rest 10 minutes before serving.
Storage Instructions
Store leftovers tightly covered in the refrigerator for up to 4 days. Reheat in the oven at 350°F for about 15 minutes or until warmed through to preserve the crunchy topping. Microwaving can make the topping soggy, so the oven is preferred.
Can this Casserole be Frozen?
Yes. Freeze for up to 2 months. Thaw in the refrigerator overnight. If the casserole was already baked, reheat it at 350°F for about 20 minutes or until heated through. If frozen unbaked, bake from thawed or directly from frozen — plan for about 1 hour at 350°F, checking that it’s fully heated in the center.
Recipe Variations
This casserole adapts well to different tastes. Stir cooked bacon into the layers or replace ham with turkey slices. Add sautéed bell peppers, mushrooms, or chopped spinach for extra flavor and color. Swap sharp cheddar for a milder cheddar, Monterey Jack, or a blend of cheeses.
Can I Use Something Besides Chopped Ham?
Yes. You can layer 16 slices of ham (they may overlap) or use sliced turkey instead. Cooked, crumbled breakfast sausage or bacon are also great alternatives.
Do I Have to Shred the Cheese?
No. You can substitute sliced cheese instead of shredded. Slice cheese about 1/4 inch thick and layer it evenly over the ham to ensure full coverage.
I Don’t Have Cornflakes, What Would you Recommend?
Other crisp cereals like Special K work well, or use panko breadcrumbs for a golden, crunchy finish. The goal is a crisp topping to contrast the soft casserole interior.
Overnight Breakfast Casserole
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Ingredients
- 16 slices white bread crusts removed
- 4 cups cubed ham
- 16 oz shredded sharp cheddar cheese (4 cups)
- 6 eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ tablespoon seasoning salt
- 1 tablespoon onion powder
- 3 cups whole milk
- ½ cup salted butter melted
- 2 cups crushed cornflakes
Instructions
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Butter or spray a 9×13 inch baking dish.
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Cover the bottom of the dish with 8 slices of bread, adjusting as needed to fit.
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Spread the cubed ham evenly over the bread.
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Sprinkle shredded cheddar over the ham.
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Top with the remaining 8 slices of bread.
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Whisk eggs with salt, seasoning salt, and pepper. Stir in onion powder and milk.
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Pour the egg mixture over the casserole to soak the bread.
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Cover and refrigerate overnight.
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In the morning, preheat oven to 350°F.
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Melt 1/2 cup butter and pour over the casserole, then spread crushed cornflakes evenly on top.
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Bake uncovered for 1 hour, or until set and golden.
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Let rest 10 minutes before serving.
Nutrition
Nutrition facts are estimates and provided as a general guide.
The recipe and photos are the property of Emily Enchanted© and may not be copied.