Make Ahead Cheesy Ham Mushroom Egg Bake
Start your mornings on a savory note with this Make Ahead Cheesy Ham Mushroom Egg Bake—a hearty, flavor-packed breakfast casserole that’s perfect for meal prep or feeding a crowd. This dish combines tender sautéed mushrooms, smoky diced ham, and a medley of sharp cheddar and creamy mozzarella cheeses, all nestled over a layer of soft, cubed day-old bread. The rich egg mixture, infused with garlic and onion powder, binds everything together, creating a perfectly custardy texture. What sets this recipe apart is its make-ahead convenience—you can assemble it the night before and simply bake it in the morning for stress-free hosting or busy weekday mornings. Ideal for brunch gatherings or holiday mornings, this egg bake is a comforting and delicious way to start the day.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 cups sliced mushrooms
- 1.5 cups cooked ham, diced
- 1.5 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 8 pieces large eggs
- 1 cup whole milk
- 0.5 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 4 cups day-old bread, cubed
- 1 as needed non-stick cooking spray
Instructions
Preheat your oven to 350°F (175°C) if baking immediately, or skip this step if making ahead.
Grease a 9x13-inch baking dish with non-stick cooking spray and set it aside.
Heat a large skillet over medium heat and add the unsalted butter. Once melted, add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until tender and golden. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, garlic powder, onion powder, salt, and black pepper until completely combined.
Layer the cubed bread evenly at the bottom of the greased baking dish.
Scatter the diced ham and sautéed mushrooms over the bread cubes, spreading them out evenly.
Sprinkle the shredded cheddar cheese and mozzarella cheese on top of the ham and mushrooms.
Pour the egg mixture evenly over the layered ingredients, making sure all the bread is soaked with the liquid.
Cover the dish with aluminum foil and refrigerate for at least 6 hours or overnight if preparing ahead of time.
When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 15-20 minutes while preheating the oven to 350°F (175°C).
Bake the covered casserole for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and the center is set.
Remove from the oven and let it cool for 5 minutes. Garnish with chopped parsley if desired, slice into portions, and serve warm.
Nutrition Facts
Calories |
5521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.9 g | 315% | |
| Saturated Fat | 118.9 g | 594% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2167 mg | 722% | |
| Sodium | 13637 mg | 593% | |
| Total Carbohydrate | 524.6 g | 191% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 52.2 g | ||
| Protein | 306.9 g | 614% | |
| Vitamin D | 10.7 mcg | 53% | |
| Calcium | 3232 mg | 249% | |
| Iron | 43.1 mg | 239% | |
| Potassium | 3660 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
