Ham, Egg & Cheese Casserole

Croutons on the bottom, chopped ham and cubed cheddar in the middle, and a seasoned egg-milk custard poured over the top. This breakfast casserole bakes low and slow until set, rests briefly, then slices into tidy squares that hold together on the plate.

The flour and corn oil in the custard mixture are what separate this from a standard strata. The flour thickens the custard so it sets firmer than a pure egg-milk mixture, and the oil adds richness without making the casserole greasy. Dry mustard gives each bite a subtle, peppery warmth that complements the ham and cheddar.

The croutons (or bread cubes) on the bottom absorb the custard during baking, turning into a savory bread pudding layer that supports everything above it.

Let it sit 10-15 minutes after pulling from the oven. This resting time lets the custard firm up and makes the difference between clean squares and a sloppy, runny mess.

Pro Tips

• Use sturdy bread or day-old croutons. Fresh, soft bread dissolves into the custard and you lose the texture layer.
• Cut the cheddar into small cubes rather than shredding. Cubes melt into distinct pockets instead of disappearing entirely.
• This can be assembled the night before and refrigerated. Bake it straight from the fridge, adding 10-15 minutes to the bake time.
• Grease the pan well. The cheese melts against the sides and sticks aggressively.

Variations

• Veggie version: Replace ham with sautéed mushrooms, spinach, and bell peppers.
• Bacon swap: Use crispy crumbled bacon instead of ham for a smokier flavor.