Delicious Overnight Ham Egg Breakfast Casserole Recipe

Sweet, savory, and packed with flavor, this Overnight Breakfast Casserole with ham, eggs, and cheese is the ultimate make-ahead brunch dish.

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Cube bread into 1½-inch cubes. If your bread is not already a bit stale or dried-out, let it sit out on the counter for a few hours or quickly dry it out by baking at 300°F for 15-20 minutes. Let cool to room temperature before proceeding with the recipe.
Butter a 2-quart or 9×13 casserole dish.
In a large bowl whisk together 8 large eggs, 1 cup whole milk, 2 tablespoons pure maple syrup, 1 tablespoon Dijon mustard, ½ teaspoon cinnamon, ½ teaspoon kosher salt, and ¼ teaspoon nutmeg until well combined.
Add the ham, 1 cup of shredded cheese, and dried-out bread and gently fold together until the bread is evenly coated in the egg mixture.
Pour the mixture into the prepared casserole dish. Top with the remaining cheese. Cover with plastic wrap or foil and refrigerate overnight.
In the morning, remove the casserole from the refrigerator and let it sit on the counter for 15-30 minutes, to take the chill off the casserole dish. Preheat the oven to 350℉ (175℃).
If needed, remove the plastic wrap and cover the casserole with foil. Bake covered for 30 minutes. Uncover and bake for 15-20 minutes, or until the eggs are fully set and the cheese has melted.
Serve warm with a dusting of powdered sugar and maple syrup.