Ham and Cheese Breakfast Casserole
User Reviews
3.9
Ham and Cheese Breakfast Casserole
Description
Ham and Cheese Breakfast Casserole combines ground ham, grated cheddar, and torn white bread pieces into a layered casserole. The bread and ham are tightly fitted and bathed in an egg and milk mixture seasoned with dry mustard and parsley, then refrigerated overnight to allow the ingredients to absorb the custard thoroughly. Baking the casserole brings a tender center with browned edges and a creamy, cheesy flavor profile highlighted by the tang of mustard and freshness of parsley.
The preparation method involves layering bread pieces, ham, and cheese in a buttered 9x13-inch pan, then pouring the egg custard slowly over the top to fully saturate the bread. This overnight soak makes the casserole practical for busy mornings, ready to bake directly from the refrigerator. The casserole is baked until cooked through and lightly browned.
This casserole serves as a filling breakfast or brunch option and can be portioned for a group. It pairs well with fresh fruit or a light salad for balance. The dish benefits from a watchful eye during baking to prevent over-browning. Adjustments such as tenting with foil can ensure an even bake without burning the top.
Ingredients
- 1 tablespoon butter
- 1 ounce white bread loaf, sliced
- 2 pounds ham finely ground in a food processor or by your butcher, no-water added
- 1 pound cheddar cheese grated, medium
- 8 egg
- 2 cups milk
- 1 tablespoon mustard powder dry
- 1 tablespoon parsley fresh chopped
Instructions
- Prepare a 9x13-inch pan with softened butter. Tear the bread slices into 1-inch pieces of bread and cover the bottom of the pan with half of the loaf, fitting the pieces tightly together like puzzle pieces.
- Layer the ground ham over the bread and then top with the cheese. Tear the rest of the bread slices into pieces and nestle them together over the ground ham but don't pack too tightly, just so they fit together.
- In a 1 quart measuring cup, whisk the eggs and milk until smooth. In a small bowl, take 1 tablespoon of the egg and milk mixture and use a fork to mix the dry mustard into it until smooth. Add the mustard mixture into the quart measuring cup and mix well so that all of the mustard is incorporated. Add the chopped parsley and whisk.
- Starting at one end of the casserole, slowly pour the egg mixture over the the bread, evenly distributing the wet ingredients and making sure to get into the edges too. Cover with non-stick aluminum foil and refrigerate overnight.
- Remove the foil and bake at 325° F for 50-60 minutes or until the eggs are set and bubbling. If the bread starts looking too brown, loosely tent the foil over the top of the casserole and continue to cook until the egg is set. Remove the casserole from the oven and let sit for 5-10 minutes before cutting and serving.
Notes
- Check the casserole at around 50 minutes of baking to prevent excessive browning; tent with foil if necessary.
- This recipe fills one 9x13-inch casserole pan, suitable for multiple servings.
- Prepare the casserole the night before and refrigerate to allow flavors to meld and bread to absorb the custard.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 6g | 2% |
| Protein | 43g | 86% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 316mg | 105% |
| Sodium | 1779mg | 74% |
| Potassium | 522mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 990IU | 20% |
| Vitamin C | 27mg | 30% |
| Calcium | 520mg | 52% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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