Bridge Brunch Casserole

This cheesy, melty, ham studded breakfast is the perfect choice for Easter or any other morning.  Prepped the night before in only 10 minutes, simply slide it into the oven the next morning and await for the wafting scents of breakfast to emerge.  This Bridge Brunch Casserole is great to serve house guests or your own family no matter what the day.

Bridge Brunch Casserole | Melanie Makes

This is the breakfast casserole I grew up with.  Easter.  Thanksgiving.  Christmas.  This was the breakfast of choice.  Prepared the night before and simply slid into the oven the next morning.  Ninety minutes later and you have a perfectly cooked, cheesy, melty, ham studded breakfast.

Bridge Brunch Casserole | Melanie Makes

If you can tear bread into small pieces and you can move a whisk around a small bowl, you’ll have no trouble whatsoever in getting breakfast on the table.  It’s that easy!  I’ve also been known to prep this dish while the menagerie eats breakfast and have it ready to put in the oven for dinner that same night.  So good!

Bridge Brunch Casserole | Melanie Makes

And when it comes out of the oven?  A browned, puffed up version of it’s former self.  So ridiculously easy that your guests will never know it took you 10 minutes of less to prepare the night before.  My GE range cooks so evenly that my casserole is cooked perfectly every time.  There’s nothing worse than overcooked eggs!

Bridge Brunch Casserole | Melanie Makes

Bridge Brunch Casserole
Prep time
Cook time
Total time
  • 8 slices bread
  • 1 pound ham, cubed
  • 2 cups cheddar cheese, shredded
  • 4 eggs, beaten
  • 3 cups milk
  • 1 teaspoon dry mustard
  • 10.75 ounce can cream of mushroom soup
  1. Tear bread into bite sized pieces and place in 9x13 pan.
  2. Add ham evenly over bread.
  3. Sprinkle 1-1/2 cups of cheese over ham.
  4. In a small bowl, whisk together eggs, 2-1/2 cups of milk and mustard and pour evenly over cheese.
  5. In another small bowl, whisk together soup and ½ cup milk. Spread over egg mixture.
  6. Sprinkle remaining ½ cup cheese over mushroom mixture.
  7. Cover and refrigerate overnight.
  8. The next morning, preheat oven to 300 degrees. Bake uncovered for 90 minutes.

Bridge Brunch Casserole | Melanie Makes

And before you even think of commenting, yes, this dish has a cream of something soup in it.  Sure, I could make my own or yes, I could substitute it with something else, but I like this casserole as is.  It’s a slice of home each and every time I make it.  You can definitely count on it being served at breakfast in the coming days for Easter.



Disclosure : I received this range free of charge from GE, however all thoughts and opinions, as always, are my own.


  1. libbywilko says:

    It sounds yummy!

  2. maria rivera torres says:

    yuo recipes good y esy yfacil de meker

  3. I love make ahead breakfasts. It’s great to have it prepared and ready to bake as soon as you wake up and have a warm breakfast without too much work. This sounds a lot like a strata which I make frequently and is delicious.

  4. I use to have to make this dish all the time for morning work events, loved it. But mine never looked as good as yours Melanie!

  5. This looks super yummy! I’m always looking for new breakfast ideas. Pinned to my breakfast board.

  6. I love breakfast casseroles, and this one looks great, Melanie! I love the way you added the bread.

  7. says:

    How many adults does this recipe serve? I’m thinking 5-6? Haven’t tried it yet but it looks & sounds delicious! Thanks!

    • I would say 6 adults would be a great estimate. With two adults and three children, we can almost finish the 9×13 pan ourselves. I’ll soon have to make two!

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