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Ham and Cheese Puff

This recipe is an absolute winner for brunch, lunch or whenever. People really seem to go for the big chunks of ham combined with the flavors of mustard and cheese. Because it's assembled the night before, it is a nifty make-ahead potluck dish. —Nina Clark, Wareham, Massachusetts
  • Total Time
    Prep: 15 min. + chilling Bake: 55 min.
  • Makes
    2 casseroles (12 servings each)


  • 2 loaves (1 pound each) Italian bread, cut into 1-inch cubes
  • 6 cups cubed fully cooked ham
  • 1-1/2 pounds Monterey Jack or Muenster cheese, cubed
  • 1 medium onion, chopped
  • 1/4 cup butter
  • 16 large eggs
  • 7 cups whole milk
  • 1/2 cup prepared mustard


  • Toss bread, ham and cheese; divide between 2 greased 13x9-in. baking dishes. In a skillet, saute onion in butter until tender; transfer to a bowl. Add eggs, milk and mustard; mix well. Pour over bread mixture. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Serve immediately.
Nutrition Facts
1 piece: 369 calories, 19g fat (9g saturated fat), 187mg cholesterol, 949mg sodium, 24g carbohydrate (5g sugars, 1g fiber), 25g protein.

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  • rena 55
    May 23, 2019

    Good and hearty breakfast. I love ones that can be made ahead and use simple ingredients! Will try with some cooked sausage since I can't eat ham often!

  • LCat2
    Feb 13, 2019

    I just put this in the refrigerator. I have never looked forward to breakfast so far in advance! Follow up. I will make this again, but use less milk. Maybe half the milk and double the eggs? Mine took forever to cook all the way through. This was my fault because I used a deep casserole dish. Next time I will use a larger pan so that it cooks faster. I loved the smell of mustard while it was baking. Not sure if everyone did though.

  • PrplMonky5
    Jun 7, 2016

    I cut this recipe in 1/4 for just my husband and I. I used a three-cheese Italian bread and smoked sausage, and those were awesome. Unfortunately, I forgot to let it sit overnight so I only had it sitting for about an hour before putting it in the oven. I think that was my downfall. The entire thing puffed up REALLY huge and dripped some sort of grease/juice all inside my oven. Usually my oven runs a bit hot so things get done quicker, but I found I actually needed to put this in longer (65 minutes I believe). The top started getting burned but the inside was so runny. We were running late at the time, so I dished out the top, mostly-done portion and we ate that, while I continued to bake the rest. It did taste good, but again, too runny for me. Also next time I think I'll put it into a bigger dish (not an 8x8), and I may cut the oven back to about 325. We definitely liked this and I do want to try it again. I will post an update when I do.

  • angieact1
    Jan 18, 2015

    One of my favorite combos, ham and cheese and bread!! love this one

  • Sue Zappa
    Nov 2, 2014

    This recipe was been a favorite since I first made it in 2010. Was paging through old copies of TOH & found it. How I missed it when it was first published, I don't know. The only change I make after following the recipe the first time is to reduce the amount of bread by 1 cup. Delicious!

  • sajcjlc
    Nov 2, 2014

    I found this recipe in Taste of Home book from years ago and we love it. When I've had leftover rolls or crusts from bread I've use that and it turns out just as good. For my daughter's shower we had a brunch and I made this recipe and one without using the ham but added vegetables and both were a hit. It is my go to recipe for a breakfast casserole.

  • SaraLeola
    Feb 3, 2014

    If you do not have time for it to sit overnight, it also works to assemble and let it sit about 30 minutes before putting it in the oven. At least it works when making 1/4 of the recipe and using regular bread : )

  • Mooster
    Mar 24, 2013

    Made this morning for church potluck. It received great reviews. Thanks for a yummy recipe.

  • gsanta
    Dec 22, 2012

    No comment left

  • abreendre
    Mar 21, 2011

    No comment left