Ham and Cheese Sourdough Breakfast Casserole (not eggy)
My ham and cheese sourdough breakfast casserole isn’t eggy and has the classic blend of ham and cheese. It’s perfect for Mother’s Day brunch, busy Saturday mornings, and even on Sundays before a football game. You’ll love how easy it is to whip up the same day or the night before. Also, it’s a great way to use up old bread or a loaf that didn’t turn out!
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If you’ve been following our weekly newsletter, you know we’re right in the middle of a brunch recipe series using sourdough for Mother’s Day. This recipe is number three in the series.
If you haven’t checked out the last two, I highly recommend giving them a try! The first recipe in the series was sourdough banana bread, and the second was sourdough cheese Danish.
Sourdough Breakfast Casserole Recipe Inspiration
With Mother’s Day coming up, summer on the horizon, and the Kentucky Derby just a few days away, I got the inspiration to whip up a savory breakfast casserole. I wanted an easy recipe we could whip up for special occasions and random weekends when life gets busy.
What Makes This Breakfast Casserole So Good
- The sourdough bread gives this casserole the perfect texture and taste.
- Slices of ham and cheese mixed throughout add a classic savory flavor everyone loves.
- The casserole isn’t egg-focused, making it less eggy than other recipes.
- The breakfast casserole texture isn’t too soft or too dry, making the perfect bite.
Best Bread for Breakfast Casserole
The best bread for this sourdough breakfast casserole is a sourdough artisan loaf, a same-day sourdough loaf, or even a sourdough sandwich loaf made at home from scratch. But if you choose, you can grab a sourdough bread loaf at a local bakery or store to use.
Ingredients You’ll Need
- 1/2 loaf of sourdough bread – an artisan loaf or same-day loaf works best
- Ham Chunks – any type of ham works, I use ham slices from a fourth of a ham, not deli meat
- Shredded Cheddar Cheese – it’s best to shred your own cheese at home, I use mild cheddar
- Egg – a large egg works best
- Milk – you can use dairy or dairy-free
- Dijon Mustard
- Sea Salt
- Smoked Paprika – this can be left out but adds a ton of flavor
- Garlic powder
- Ground Black Pepper
Kitchen Tools You’ll Need
How to Make Ham and Cheese Sourdough Breakfast Casserole
Slice bread into small-to-medium-sized chunks (about 1-2 inches).
Shred cheese if not done already, and slice ham into small-medium-sized chunks.
In a large bowl, add the egg, milk, salt, smoked paprika, garlic, Dijon mustard, and pepper. Whisk to combine.
Add ham slices, shredded cheese, and bread chunks to the mixing bowl and stir to combine until everything is coated.
Place in the fridge for 20 minutes or overnight, if preferred.
Preheat the oven to 375 degrees.
Prepare a 9×6 or 9×11 baking dish with a light coating of butter or avocado oil.
Once done refrigerating, pour the mixture into the prepared casserole dish and bake for 20–25 minutes.
Make Ahead Overnight Instructions
To make this breakfast casserole overnight, whip up the ingredients and place them in the greased casserole dish. Instead of baking it, let it sit overnight covered in the fridge. Bake it in the morning.
Storing Leftover Breakfast Casserole
Store leftover sourdough breakfast casserole in an airtight container for up to 3 days in the fridge. You can also freeze it for up to 3 months.
Reheating Instructions
Reheat the breakfast casserole by placing it in an oven-safe dish and warming it at 350 degrees for 10–12 minutes or until warm.
How to Serve Sourdough Breakfast Casserole
You can serve breakfast casserole for breakfast, brunch, lunch, and even supper. If you’re serving it in the morning, it can be a complete meal by itself or served with a side of fruit. I like to add a cup of coffee alongside it, but you could also do orange juice and chocolate milk.
Recipe FAQ
Can I use egg replacement for breakfast casserole?
Yes, you can use an egg replacement instead of a regular egg for this breakfast casserole. Just follow the instructions for making one egg on the back of the egg replacement package.
Why is my breakfast casserole soggy?
If your oven isn’t preheated to the correct temperature, it can make your breakfast casserole soggy. Also, if you added in any extra liquid, this could cause it to be soggy.
Is it better to prep this breakfast casserole overnight?
Whether you prep the casserole the night before or not is a personal preference. The taste is the same, but the texture will be a bit different. By letting it sit in the fridge assembled overnight, the bread will soak up the ingredients, making it softer. I like to make this breakfast casserole right before I bake it, but if we’re in a rush, I’ll prep it ahead so it’s ready in the morning.
More Sourdough Breakfast Recipes To Try
- Savory Sourdough Ham and Cheese Scones From Scratch
- Sourdough Jalapeno Cheddar Scones From Scratch
- Sourdough Cinnamon Rolls Recipe (with cream cheese frosting)
- Sourdough Raspberry Muffins with Chocolate Chips
Full Printable Recipe
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Ham and Cheese Sourdough Breakfast Casserole (not eggy)
Ingredients
- 1/2 loaf of sourdough bread about 4-6 cups)
- 1 cup ham chunks
- 2 cups shredded cheddar cheese
- 1 egg
- 1 cup milk (dairy or dairy free)
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/2 tsp ground black pepper
Instructions
- Slice bread into small-to-medium-sized chunks (about 1-2 inches).
- Shred cheese if not done already, and slice ham into small-medium-sized chunks.
- In a large bowl, add the egg, milk, salt, smoked paprika, garlic, Dijon mustard, and pepper. Whisk to combine.
- Add ham slices, shredded cheese, and bread chunks to the mixing bowl and stir to combine until everything is coated.
- Place in the fridge for 20 minutes or overnight, if preferred.
- Preheat the oven to 375 degrees.
- Prepare a 9×6 or 9×11 baking dish with a light coating of butter or avocado oil.
- Once done refrigerating, pour the mixture into the prepared casserole dish and bake for 20–25 minutes.
Notes
Storing Leftover Breakfast Casserole
Store leftover sourdough breakfast casserole in an airtight container for up to 3 days in the fridge. You can also freeze it for up to 3 months.Reheating Instructions
Reheat the breakfast casserole by placing it in an oven-safe dish and warming it at 350 degrees for 10–12 minutes or until warm.Make Ahead Overnight Instructions
To make this breakfast casserole overnight, whip up the ingredients and place them in the greased casserole dish. Instead of baking it, let it sit overnight covered in the fridge. Bake it in the morning.
Delicious! I added a few more eggs and a bit more milk because we love ours a little bit more eggy. Also, Accidentally left out Dijon mustard- I am sure that would have given it a little more taste! Will definitely make again!
I’m so happy to hear this!! Thank you so much for the 5-star review! Adding more eggs and milk is a great idea if you love yours a little more eggy. The dijon definitely adds a little more flavor but it’s good without too!