Ham & Cheddar Breakfast Casserole

My mother-in-law was the first person to share a recipe with me of a breakfast casserole that used croutons instead of a bread or potato…and I loved it!  That was probably 16 years ago and since then, I’ve made her Sausage Breakfast Casserole approximately 9 billion times.   In fact, I just made it last Sunday morning!  I’m telling you…it’s so delicious!  So, on this particular day, I decided to take some of the yummy ham we always have here (we love Boar’s Head Rosemary and Sundried Tomato Ham) and turn that into a breakfast casserole for my Sunday school class using…croutons 🙂 .  It was devoured.  I’m thinking this weekend, you should make it too!

Happy weekend! xo


Ham & Cheddar Breakfast Casserole

  • Author: Mix and Match Mama
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 12 servings 1x


There’s nothing better than a breakfast casserole and a big cup of coffee on a weekend morning.  This Ham & Cheddar Breakfast Casserole only takes minutes to assemble and is always a hit!



  • 1 box Texas Toast croutons (I use the Ranch flavored ones)
  • 6 eggs beaten
  • 2 cups milk
  • 1 can cream of mushroom soup
  • about 2 cups of diced ham (I used Boar’s Head Rosemary & Sundried Tomato Ham)
  • 2 tablespoons Dijon mustard
  • 2 cups cheddar cheese


  1. Preheat your oven to 350 degrees.
  2. Grease (I use Pam) a 9×12 baking dish.
  3. Sprinkle your box of croutons all over the bottom of your baking dish.  Set aside.
  4. In a large mixing bowl, add in your beaten eggs, milk, mushroom soup, diced ham, Dijon mustard and cheese.
  5. Next, pour this egg mixture down on top of your croutons.
  6. Pop your casserole in the oven and bake 55 to 60 minutes.
  7. Remove from oven and allow to sit about five minutes before slicing and serving.


I almost always make my breakfast casseroles the day before and then pop them in the oven until I’m ready to bake them.  This makes early weekend mornings so simple (especially around the holidays!) when all I have to do is remove the casserole from the fridge and bake.

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  • Charmaine Ng | Architecture & Lifestyle Blog September 20, 2019 at 4:53 am

    I love how creative you are with your casseroles! Great recipe! 💕✨

    Charmaine Ng | Architecture & Lifestyle Blog

  • Narci September 20, 2019 at 5:15 am

    This was so delicious!

  • Anna September 20, 2019 at 9:09 am

    Would this taste good with honey baked ham instead of sun-dried tomato and rosemary ham?

  • Teresa September 20, 2019 at 10:40 am

    I love the idea of ham and croutons! This looks delicious. Going to try it this weekend.

  • Nisa September 20, 2019 at 1:15 pm

    In the instructions, it say “In a LG mixing bowl, add your bean eggs,…….” What are bean eggs?

    • Mix and Match Mama September 20, 2019 at 2:39 pm

      That’s a typo! It should say “beaten”! Correcting it now!

  • Madeline September 20, 2019 at 3:30 pm

    Hi shay
    I need your opinion. Do you think I could make your pumpkin chocolate chip muffins with white cake mix instead of spice cake mix? I only have white cake mix on hand and I need to make muffins for tomorrow. Would I just add pumpkin pie spice to it? If You have any other ideas I would be open to it. Thanks

    • Mix and Match Mama September 21, 2019 at 6:49 am

      Yes! Just add in about a tablespoon of pumpkin pie spice!!

  • Lynn September 24, 2019 at 3:53 pm

    Hi Shay: Thanks for all of your meal inspiration! Quick question about this breakfast casserole. How large
    Is the box of croutons you use? I can’t find a box only a resealable bag and I want to make sure I have enough.
    The bag is 5 oz. Thanks so much! Lynn

    • Mix and Match Mama September 25, 2019 at 4:46 am

      Just checked and the bags I use are 5 oz!