Make-Ahead Ham and Cheese Breakfast Casserole! Just bread, cheese, tomatoes, ham, eggs and milk. Feeds a crowd.
BE PICTURED IN; CHARACTERIZED IN:
Combine four favorite breakfast staples—ham, eggs, cheese, and bread—into one dish, and you’ve got the perfect morning wake-up call for a houseful of guests.
Whatever you call it, this hearty, ready-to-go breakfast has it all!
This casserole is made by layering triangles of white bread in a bowl with diced ham, sliced tomatoes, and grated cheese. Pour some eggs whisked with milk on top and refrigerate overnight.
What happens when the casserole sits is like magic.
The bread soaks up all the liquid like a sponge. When baked, the top forms a delicious egg crust while the center remains soft and chewy. It’s rich in tomato and melted cheese and a little smoky from the ham.
The squares of this casserole slice cleanly and lift cleanly out of the pan. The individual layers look so impressive when served!
Ham and Cheese Breakfast Casserole
Look for loaves of bread in the shop that says “Toasting.” These are generally firmer than other white sandwich breads. (And if you can’t find toast bread, just buy sandwich bread, which seems pretty firm and substantial.)
If the tomatoes don’t look ripe at the store, you can omit them for this recipe.
If you like, you can substitute another processed cheese for the cheddar, such as: B. Swiss cheese or Monterey Jack.
ingredients
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butter (for the court)
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1 loaf sliced white toast bread
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3/4 lb easy Cheddar, grated
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8th small tomatoesor 16 cherry tomatoes, thinly sliced
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1 thick slice (3/4 lb) aromatic baked hamcut into 1/4 inch cubes (approx 2 1/2 cups diced)
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10 big eggs
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3 cups whole milk
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Kosher salt and freshly ground black pepper to taste
method
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Prepare bread:
Butter a deep 9 x 13 inch baking dish. Cut the bread slices diagonally into large triangles. Fit as many triangles as you can into the bottom of the bowl, cutting smaller pieces to sandwich between the larger ones if needed to completely cover the bottom.
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Start layering the casserole:
Sprinkle the bottom layer of bread with half of the cheese. Place half of the tomato slices here and there on top and sprinkle with half of the ham.
Add another layer of bread, again slicing into smaller pieces if needed for a firm layer. Sprinkle with all but 2 tablespoons of the remaining cheese and the remaining tomatoes and ham. Cover with a third layer of bread. (You may have a few slices of bread left over.)
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Whisk eggs and milk:
In a bowl, whisk together eggs, milk, and a generous pinch of salt and pepper. Pour the mixture carefully over the bread. Press the bread into the egg mixture with your hands. Sprinkle the remaining 2 tablespoons of cheese on top.
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Cover and refrigerate:
Cover with cling film or foil and refrigerate for at least 12 hours or up to 48 hours.
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Preheat the oven and let the dish come to room temperature:
When ready to cook, preheat the oven to 375°F. Take the dish out of the fridge and let it come to room temperature for 30 minutes.
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Bake:
Remove the plastic wrap or foil and place on a baking sheet to catch any drips. Bake until puffed and golden brown and cooked through in center, 55 to 60 minutes.
A thermometer placed in the center of the pan should read 160°F. If the casserole needs to cook longer, cover loosely with aluminum foil and cook for an additional 5 to 10 minutes.
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Let the casserole rest:
Let the casserole rest for 5 minutes before cutting into squares.
| nutritional information (per serving) | |
|---|---|
| 524 | calories |
| 24g | Fat |
| 45g | carbohydrates |
| 31g | protein |
