Easter Monday Ham and Cheese Bake

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 and Cheese Bake


  • 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


  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.

Recipe Notes

Recipe courtesy and reprinted with permission of King Arthur Flour

More Easter Recipes HERE