Ham and Cheese Breakfast Casserole Recipe

Name: Ham and Cheese Breakfast Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter, plus more for greasing dish; 1 large onion, thinly sliced; Kosher salt and freshly ground black pepper; 4 cups 1/2-inch bread cubes (crusts removed); 8 ounces cremini mushrooms, sliced; 8 large eggs; 1 1/4 cups half-and-half; 1 teaspoon Dijon mustard; Pinch cayenne; 4 ounces ham, diced; 1 1/2 cups shredded Gruyere, Emmental or Jarlsberg (about 4 ounces); 2 small plum tomatoes, sliced very thinly; 2 tablespoons grated Parmesan; 2 tablespoons chopped parsley, for garnish

Servings: persons

6 tablespoons butter, plus more for greasing dish
1 large onion, thinly sliced
Kosher salt and freshly ground black pepper
4 cups 1/2-inch bread cubes (crusts removed)
8 ounces cremini mushrooms, sliced
8 large eggs
1 1/4 cups half-and-half
1 teaspoon Dijon mustard
Pinch cayenne
4 ounces ham, diced
1 1/2 cups shredded Gruyere, Emmental or Jarlsberg (about 4 ounces)
2 small plum tomatoes, sliced very thinly
2 tablespoons grated Parmesan
2 tablespoons chopped parsley, for garnish

1
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch casserole dish.
2
Heat 2 tablespoons of the butter in a large skillet over medium-high heat.
3
Add the onions and cook, stirring occasionally, until lightly browned, about 5 minutes.
4
Lower the heat to medium and continue cooking and stirring until the onions are soft and caramelized, 20 minutes more.
5
If they start to burn, lower the heat further.
6
Season with salt and black pepper.
7
Meanwhile, heat another large skillet over medium heat.
8
Add 2 tablespoons of the butter and the bread and cook, stirring occasionally, until light golden brown all over, about 8 minutes.
9
Season with salt and black pepper.
10
Transfer the bread to a large bowl.
11
Increase the heat to medium-high, add the remaining 2 tablespoons butter and the mushrooms and cook undisturbed to brown for 1 minute.
12
Continue cooking, stirring occasionally, until soft, about 2 minutes more.
13
Season with salt and black pepper.
14
Whisk together the eggs, half-and-half, mustard, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl.
15
Stir in the onions, bread, mushrooms, ham and 1 cup of the Gruyere.
16
Transfer the mixture to the buttered baking dish.
17
Top with a single layer of tomatoes and sprinkle with the remaining 1/2 cup Gruyere and the Parmesan.
18
(The casserole can be refrigerated overnight and baked the next day.)
19
Bake until the top is golden brown and the casserole is set (doesn't jiggle when shaken), about 40 minutes.
20
Top with the parsley.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons butter, plus more for greasing dish, 1 large onion, thinly sliced, Kosher salt and freshly ground black pepper, 4 cups 1/2-inch bread cubes (crusts removed), and more.

Yes, Ham and Cheese Breakfast Casserole falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ham and Cheese Breakfast Casserole

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