Breakfast Casserole With Spinach, Ham and Cheese

This overnight breakfast casserole with bread, spinach, eggs and cheese is great to assemble in advance and all you have to do in the morning is put it in the oven. It bakes up really fluffy and tender, giving you a hearty and delicious meal to start the day.  


  • 6 cups cubed bread (Italian or French bread)
  • 2 Tablespoons of butter, divided
  • 1 small onion, minced
  • 5 oz frozen spinach, thawed and all moisture squeezed out
  • 1/23/4 cup ham, diced
  • salt, pepper (1/2 teaspoon for the eggs and more salt to taste for the vegetables)
  • 1 1/2 cups grated cheese (Mozzarella, Provolone, Cheddar, Monterey Jack, Colby, etc.)
  • 8 eggs
  • 2 cups half and half


  1. Cut the bread into cubes and place it into a large bowl. 
  2. Meanwhile, melt 1 Tablespoon of butter in a skillet, heat on medium high heat. Add the onion, season with salt and pepper, to taste. Cook for 3 – 5 minutes.
  3. Add the spinach and cook for another 2 minutes, until the spinach is warmed through. (First squeeze out all the moisture from the spinach. It will be A LOT). Cool slightly. 
  4. Into the large bowl with the bread, add the spinach and onion, ham and 1 cup of grated cheese. Mix to combine. 
  5. Whisk the eggs, half and half, 1/2 teaspoon salt and ground black pepper until it is smooth and evenly mixed. 
  6. Butter the casserole dish with the remaining tablespoon of butter. (I used a 1.5 quart oval baking dish 10.75” wide x 7.25” deep x 3.5” high.) You can also use a 9 x 13 inch baking dish, it just won’t be as tall.
  7. Place the bread mixture into the casserole dish.
  8. Pour the egg custard over the bread, using a spatula on top, to press the bread into the custard. Make sure all the bread is submerged.
  9. Top the casserole with plastic wrap, laying it right on top of the casserole. Place a weight on top of the casserole. I used a slightly smaller baking dish and put a large can of tomatoes on top. Keep it overnight in the refrigerator.
  10. In the morning, preheat the oven to 350 degrees. Keep the casserole at room temperature for about 20 minutes. That’s to bring the dish to room temperature, so the glass doesn’t burst and also to bring up the temperature of the ingredients, so it doesn’t have to bake too long.
  11. Bake for approximately 40-50 minutes, until golden and puffy, and completely set in the center. 

Keywords: easy breakfast casserole, overnight breakfast casserole with bread, bread egg and cheese breakfast casserole