Skip to main content

Ham and Cheese Breakfast Casserole




I've made a lot of breakfast casseroles, but this is the first one to be layered in such a distinct way. Usually I jumble the bread, meat, and cheese all up together. This one is baked in layers, like a strata, with the bread on the bottom, then the pancetta, cheese, and herbs. This makes for a beautiful presentation and a very tasty dish; I liked how the layers looked as they were spooned out.

A couple notes: While the make-ahead aspect of this dish is very convenient, you don't have to make it ahead. You can also throw it together and bake it immediately.

Make-Ahead Brunch Recipe: "Ham & Cheese" Breakfast Casserole

Serves 4 to 6

Ingredients:
  • 4 cups (loosely packed) day-old challah or other egg-enriched bread, cut into 3/4-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 medium onion, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/2 pound pancetta (thickly sliced), diced
  • 6 eggs
  • 1 1/2 cups whole milk
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon freshly grated nutmeg
  • 2 teaspoons fresh thyme leaves
  • Salt and freshly ground black pepper
  • 1 cup grated Gruyère cheese, from about 4 ounces


Instructions:

Grease an 8-inch square baking dish (or another 1 1/2 quart to 2-quart baking dish) and spread the cubed challah in the bottom.

Heat 1 tablespoon of the olive oil in a skillet over medium to low heat. Add the onions, salt, and sugar. Sauté until they are lightly caramelized (a medium golden brown color), about 15 minutes.

Meanwhile, in another heavy skillet, heat the other tablespoon of olive oil over medium heat and sauté the pancetta until the fat is almost all rendered and it begins to get crisp, about 8 to 10 minutes. Set on a paper towel to drain.

Whisk together the eggs, milk, dry mustard, nutmeg, and thyme. Season with about 1/4 teaspoon of salt and a generous quantity of black pepper.

Spread the pancetta over the bread cubes, then layer the onions on top. Sprinkle grated Gruyère on next, and then pour the egg mixture over the entire thing.

Press down on the top gently, so that all of the bread cubes get soaked a bit with the egg mixture. Cover and refrigerate overnight.

In the morning, preheat the oven to 350°F and take the casserole out of the fridge while the oven is preheating. Bake, uncovered, for 35 to 50 minutes, or until the edges are bubbling and the top begins to brown. The baking time will be greatly dependent on the depth of dish you use. Check the interior with a knife; if it comes out clean the bread custard is baked through. (Cover with foil near the end of cooking if the top is already browned.)

Serve with a green salad, some asparagus, or just a tall Bloody Mary
Labels:

Comments

Post a Comment

Popular posts from this blog

Slow Cooker "Melt in Your Mouth" Pot Roast

This recipe has proven to produce thee best pot roast I've ever made.  Every component is pure perfection.  The meat is juicy and fall-apart tender.  The vegetables are cooked just right and are full of flavor.  The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving. We usually have leftovers of this, so we often make hash the following day.  The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch. Yields 4 - 6 servings. Slow Cooker "Melt in Your Mouth" Pot Roast Ingredients: 1 chuck roast (mine was 3 pounds) Olive oil 1 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1 onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks (optional) 1 cup beef broth 1 tablespoons corn starch SEASONING MIX : 2 tablespoons steak seasoning (mine is st...
10 comments
Read more

Ruth's Chris New Orleans-Style BBQ Shrimp

I came across this recipe by way of my Facebook news feed a couple weeks back.  I decided to attempt to make this shrimp and it didn’t hurt that I had several of the ingredients handy. I haven’t actually tasted the original, but based on the reviews I read online, this is spot on. It was quick and super easy to recreate. If you are sick of eating the same proteins, give this a try. Your tastebuds will thank you! Ruth's Chris New Orleans-Style BBQ Shrimp Ingredients: 20 large (16/20) shrimp, peeled and deveined 1 ounce canola oil 1 tablespoon plus 5 teaspoons green onions, chopped 2 ounces dry white wine 1 teaspoon fresh chopped garlic 4 tablespoons Lea & Perrins Worcestershire Sauce 1 teaspoon Tabasco 1/2 teaspoon cayenne 1/2 teaspoon paprika 8 ounces (2 sticks) salted butter Instructions: Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches...
7 comments
Read more

Cracker Barrel's Hashbrowns Casserole - Copycat

I don't know if this is Cracker Barrel's actual hash browns casserole recipe, but it is close. This recipe can feed a large crowd and is good for a brunch. Cracker Barrel's Hashbrowns Casserole - Copycat Servings: 10-12 Ingredients: 2 lbs frozen hash browns 1/2 cup margarine or 1/2 cup butter, melted 1 (10 1/4 ounce) can cream of chicken soup 1 pint sour cream 1/2 cup onion, peeled and chopped 2 cups cheddar cheese, grated 1 teaspoon salt 1/4 teaspoon pepper Instructions: Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.
12 comments
Read more