Easter Monday Ham & Cheese Bake

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Yield: 6 to 8 servings

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So you bought a big ham for dinner, and now you've got a big plate of leftovers, right? Well, there's more to life than ham sandwiches. This dish pairs ham and cheese with eggs, milk, and bread in a savory casserole that's perfect any time of day: breakfast, lunch, or dinner.

Easter Monday Ham & Cheese Bake

star rating (10) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 6 to 8 servings
Published: 03/11/2010


  • 6 slices slightly stale bread or 3 or 4 soft rolls, crusts removed if hard; about 6 1/2 cups cubed bread
  • 1 3/4 cups diced cooked ham
  • 2 cups shredded cheese: cheddar, Monterey Jack, Swiss, or your favorite combination
  • 5 large eggs
  • 2 cups milk
  • 1/4 teaspoon salt
  • 1 teaspoon prepared mustard or 1/2 teaspoon ground mustard
  • 1/4 cup Vermont cheese powder, optional
  • 1 cup Panko bread crumbs, or coarse, dry bread crumbs
  • 2 tablespoons melted butter

Tips from our bakers

  • Want to make a larger casserole? Double all the ingredients and bake in a 9" x 13" pan for about 40 to 45 minutes. If your 9" x 13" pan isn't at least 2" deep, increase the ingredients by about 50%, rather than doubling them.
  • Adding cheese powder to the milk-egg custard enhances the cheese flavor of this dish if you're using a mild cheese, such as Monterey Jack or Swiss; if you use a stronger cheese, such as sharp cheddar, there's no need to add the cheese powder.


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1) Lightly grease a small (7- to 8-cup) casserole dish, for nicest presentation; or a 9" x 9" square cake pan.

2) Cut the bread into small (1/2" to 3/4" cubes). Place half the cubes into the prepared baking dish.

3) Layer the ham over the bread; sprinkle the cheese over the ham.

4) Top with the remaining bread.

5) In a separate bowl, whisk together the eggs, milk, salt, mustard, and cheese powder, if you're using it. Pour over the bread and ham in the dish, pushing the bread down into the milk.

6) Cover the dish, and refrigerate overnight.

7) Next day, preheat the oven to 375°F. Remove the casserole from the refrigerator.

8) Combine the bread crumbs and melted butter. Sprinkle evenly atop the casserole.

9) Bake the casserole for 40 to 45 minutes, or until a cake tester or paring knife inserted into the center comes out clean.

10) Remove the casserole from the oven. Serve hot or warm. Fruit salad is a tasty accompaniment.

11) Yield: 6 to 9 servings.


  • star rating 04/05/2015
  • GRPA from Fredericksburg, Va.
  • "ALWAYS READ THE RECIPE IN FULL BEFORE YOU START and WITH THE REVIEWS by other". NOW taken all the suggestions from others and put them together to make an excellent meal. It's a matter of what your taste is. YES ! I all-way like to made the recipe once as written, the way the chef did it. Yes I made a few alterations, I can't leave anything alone! I have to play with my food. It's a matter of what your taste is....I now have two more or is it three ways to this. I made this and it came out much better for me. What I like is the idea what other reviewer did, You can get very good tip's as will as hint's, I do add this to my notes, to do. You got me thinking on this, I like it. Thank you and to the other reviewer who suggested what to do, I love it wend someone do the recipe with alterations, and it was a hit with everyone! I had several requests for the recipe. I Will definitely make this again for sure! Thank You!! P.S...Will tweak it till I come up with something I really like. Did I get you Inspired to play with your food that what I love about cooking have fun I would love to hear any improvements and/or variations you make to this simple recipe. "I like to think that I am an explorer of food." Enjoy! Y'all Have A GOOD Cooking Week and Happy Cooking to y'all!....As well !!.....Grpa.... NOW I can do my happy food dance Now! 5 Stars; no; It's over the top, More Like 8-10 to me is more like it.
  • star rating 04/21/2014
  • Paula from Burlington,CT
  • Needs a LOT more flavor than mustard! Grated onion, maybe, garlic? Spices of any type would be a plus. Turned out to be a big flavorless mush of bread with some ham stuck in it. Not real pleased.....sorry. I was told "You usually make such great things.....this one in comparison was just OK." If you have kids and want to use up bread, milk and cheese, it probably is a good thing, but if you have any "upper taste folks" don't bother. It is mush bread with more bread on top that gets crunchy. Hi Paula- I'm sorry you had such a negative experience with our Easter Bake. It sounds like maybe drying out your bread a bit more may help, and you can also hold back some of the liquid mix if you feel it is too wet were you to try it again. It is certainly a great suggestion to add in some other flavors to take this dish to the next level and please feel free to call our Baker's Hotline at 855-371-2253 if you have any other questions about the recipe so we can turn your next attempt into a success! Jocelyn@KAF
  • star rating 05/09/2011
  • gaahonore from KAF Community
  • This recipe was delicious and easy, easy to prepare. I took a cue from some of the other reviewers and added in some roasted cauliflower. Also I used whole wheat bread. This recipe is a keeper and invaluable to busy people. You can throw this together in the morning before you leave for work and when you get home put it in the oven and have a hot tasty dinner on the table in 45 minutes.
  • star rating 04/27/2011
  • deblynn from KAF Community
  • This was incredible!!!!!! I didn't think to make it the night before, so I let it sit about 20 minutes!!! We will make this again and again. Thank you.
  • star rating 04/07/2010
  • Sarah from Cleveland, OH
  • Lovely! I've never made strata before and this came out wonderfully. I was surprised it was so good since there really isn't much in it. The only downside for me was that it took closer to an hour to cook, but that's probably because I measured liberally and it probably was a bit larger than the recipe called for. Will definitely make again and probably add veggies too.
  • star rating 04/05/2010
  • KarenM from San Antonio, Texas
  • Easy and excellent. Used Vermont cheddar and Swiss cheese.
  • star rating 04/05/2010
  • LeAnne from Northern New York
  • Made this for our Easter breakfast at church. It received rave reviews and was a nice change from the standard sausage and egg casserole. This will be our Christmas morning breakfast this year. Definitely a keeper!
  • star rating 04/02/2010
  • Kris C from Minnesota
  • Made this for our breakfast, but seemed to be too watery in the bottom of the casserole after baking for 45 minutes. Next time I will reduce the milk to 1-1/2 cups. It is so easy to prepare the night before and then just put into the oven in the morning. Yummy taste!
  • 03/16/2010
  • Gloria from Centerport, NY
  • Isn't this a standard strata? I've been making it for years on Christmas morning. It bakes while the presents are opened and then it and the kids are all ready at the same time. I've also made it with sausage, bacon, leftover smoked turkey, cooked broccoli. Leftovers reheat well in the microwave so I have portion cut it and used it as a hot breakfast on school days. Enjoy !!
  • 03/15/2010
  • sue from tennessee
  • I made this years ago. Would adding veggies alter it too much?
    Not at all, it'd delicious! Molly @ KAF

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