This savory delight combines the rich flavors of ham and cheese with fluffy eggs, making it a standout choice for any breakfast table. Whether you’re hosting a brunch gathering or simply seeking a comforting meal for your family, this casserole is not just filling but also a breeze to prepare.
Ingredients
Scale:
6 cups cubed day-old bread (preferably sourdough or whole wheat for added texture and flavor)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
8 large eggs, preferably organic for better flavor
2 cups milk (whole or 2% for creaminess, but skim can be used for a lighter version)
1 tablespoon Dijon mustard
2 cups diced cooked ham
2 cups shredded cheese (cheddar or a blend for maximum flavor)
Chopped fresh parsley for garnish (optional)
Additional cheese for topping (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cubed bread with garlic powder, onion powder, salt, and pepper. Toss until the bread is well coated.
In another bowl, whisk together the eggs, milk, and Dijon mustard until fully combined.
In a greased 9x13 inch baking dish, evenly spread half of the seasoned bread cubes. Top with half of the diced ham and half of the cheese.
Add the remaining bread cubes, followed by the rest of the ham and cheese. Pour the egg mixture evenly over the top.
Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the top is golden brown.
Allow the casserole to cool for about 10 minutes before slicing. Garnish with chopped parsley if desired.
