Simple breakfast casserole 👩‍🍳

I’ve made this breakfast casserole several times, and it quickly became a favorite for both family breakfasts and special occasions like Mother's Day. What I love about this recipe is how flexible it is—you can swap out the cubed ham for cooked sausage or add veggies like bell peppers or spinach to make it even healthier. The use of Kinders seasoning really adds a flavorful punch; it's a great alternative to plain salt and pepper. When preparing, I recommend letting the casserole rest overnight in the fridge as suggested—this step helps the bread soak up the egg mixture fully, resulting in a moist and fluffy texture after baking. Also, using half-and-half (hwc) in the eggs makes the dish creamier, but you can adjust the richness by using milk or a dairy-free alternative if preferred. I usually line my baking dish with parchment paper to make cleanup easier. If you’re feeding a crowd, this recipe scales well—just increase the ingredients proportionally. For the baking process, covering with foil initially prevents over-browning while cooking the eggs through gently. Removing the foil towards the end crisps up the cheese topping nicely, so don’t skip this final step! This casserole pairs wonderfully with fresh fruit or a simple green salad for a balanced meal. Finally, make sure to use a good quality deli ham free of artificial flavors and msg, like the Farmland diced ham mentioned on the package in the OCR content. The nutrition details show it’s a good protein source, which complements the eggs and cheese nicely for a satisfying breakfast.