Description
This Ham and Cheese Breakfast Casserole is a savory, filling dish perfect for brunch or weekend mornings. Made with layers of crusty bread, melt-in-your-mouth ham, tangy cheddar cheese, and fresh tomato slices, all baked together in a rich egg and milk custard. It can be prepared ahead of time and baked to golden perfection, offering a comforting and satisfying start to your day.
Ingredients
Units
Scale
For the casserole
- Butter (for the dish)
- 1 loaf sliced white toasting bread
- 3/4 pound mild cheddar, grated
- 8 small tomatoes, or 16 cherry tomatoes, thinly sliced
- 1 thick slice (3/4 pound) flavorful baked ham, cut into 1/4-inch dice
For the custard
- 10 large eggs
- 3 cups whole milk
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare the bread: Butter a deep 9-x 13-inch baking dish. Cut the bread slices on a diagonal into large triangles. Arrange as many triangles as possible to cover the bottom of the dish, cutting smaller pieces as needed to fill gaps.
- Layer the casserole: Sprinkle the bottom layer of bread with half the grated cheddar cheese. Top with half the sliced tomatoes and evenly distribute the diced ham over this layer.
- Add the second bread layer: Place another layer of bread, cutting smaller pieces if necessary, to make a solid layer. Sprinkle with all but 2 tablespoons of the remaining cheese, then top with the remaining tomatoes and ham slices.
- Top with the final bread layer: Cover with the third layer of bread slices.
- Make the custard: In a bowl, whisk together the eggs, milk, a pinch of salt, and pepper until well combined.
- Combine and soak: Carefully pour the custard mixture over the layered bread, pressing down lightly with your hands to ensure the bread absorbs the mixture. Sprinkle the remaining 2 tablespoons of cheese over the top.
- Refrigerate: Cover with plastic wrap or foil and refrigerate for at least 12 hours or up to 48 hours to allow flavors to meld.
- Prepare for baking: When ready to bake, preheat the oven to 375°F (190°C). Take the dish out of the refrigerator and let sit at room temperature for 30 minutes.
- Bake: Remove the covering and place the dish on a baking sheet. Bake until puffed, golden brown, and a thermometer inserted into the center registers 160°F (71°C), about 55 to 60 minutes. If needed, cover loosely with foil and continue baking for an additional 5-10 minutes.
- Rest and serve: Let the casserole rest for 5 minutes before slicing into squares and serving hot.
Notes
- For an even richer flavor, consider adding a sprinkle of chopped fresh herbs like parsley or chives before baking.
- Ensure the casserole is fully cooked through to prevent any food safety concerns.
- This dish can be prepped a day ahead, making it perfect for busy mornings or entertaining guests.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- You can substitute the cheddar with other cheeses like Monterey Jack or Swiss for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 180 mg
