Name: Delicious Ham Breakfast Casserole
Ingredients: Day-Old Bread (1 loaf, about 1 pound): Cubed or torn into bite-sized pieces. Day-old bread is ideal as it absorbs the egg mixture without becoming soggy, providing a delightful texture to the casserole.; Cooked Ham (1 pound): Diced into small cubes. Use leftover holiday ham or deli ham, both work wonderfully. Ham provides a savory, salty counterpoint to the richness of the eggs and cheese.; Cheddar Cheese (2 cups, shredded): Sharp cheddar is recommended for its bold flavor, but you can use a blend of cheddar and Monterey Jack for a milder taste. Cheese adds creaminess, flavor, and that irresistible gooeyness we all love in a casserole.; Monterey Jack Cheese (1 cup, shredded): Adds a mild and creamy flavor and melts beautifully. Combining it with cheddar creates a balanced cheese profile.; Eggs (12 large): The foundation of the casserole, providing protein and richness. Use large eggs for the right consistency and volume.; Milk (2 cups): Whole milk is recommended for richness, but 2% or even skim milk can be used. Milk adds moisture and helps create a creamy texture for the egg mixture.; Heavy Cream (1/2 cup): Adds extra richness and a velvety texture to the casserole. For a slightly lighter version, you can substitute with more milk.; Yellow Onion (1 medium): Diced finely. Onion adds a subtle savory flavor base to the casserole. Sautéing it beforehand mellows its sharpness and enhances its sweetness.; Green Bell Pepper (1 medium): Diced finely. Green bell pepper adds a fresh, slightly sweet, and slightly bitter flavor contrast, as well as a pop of color.; Garlic (2 cloves): Minced. Garlic provides aromatic depth and enhances the savory flavors of the ham and cheese.; Dijon Mustard (1 tablespoon): Adds a tangy, subtle spice that complements the ham and cheese perfectly. It enhances the overall flavor profile without being overpowering.; Fresh Parsley (1/4 cup, chopped): For garnish and a touch of fresh, herbaceous flavor. Parsley adds brightness and visual appeal to the finished casserole.; Salt (1 teaspoon): Enhances all the flavors in the casserole. Adjust to taste.; Black Pepper (1/2 teaspoon): Adds a touch of spice and depth of flavor. Freshly ground black pepper is recommended for the best flavor.; Optional: Red Pepper Flakes (1/4 teaspoon): For a subtle kick of heat. Add if you like a little spice in your breakfast.

Ingredients

Day-Old Bread (1 loaf, about 1 pound): Cubed or torn into bite-sized pieces. Day-old bread is ideal as it absorbs the egg mixture without becoming soggy, providing a delightful texture to the casserole.
Cooked Ham (1 pound): Diced into small cubes. Use leftover holiday ham or deli ham, both work wonderfully. Ham provides a savory, salty counterpoint to the richness of the eggs and cheese.
Cheddar Cheese (2 cups, shredded): Sharp cheddar is recommended for its bold flavor, but you can use a blend of cheddar and Monterey Jack for a milder taste. Cheese adds creaminess, flavor, and that irresistible gooeyness we all love in a casserole.
Monterey Jack Cheese (1 cup, shredded): Adds a mild and creamy flavor and melts beautifully. Combining it with cheddar creates a balanced cheese profile.
Eggs (12 large): The foundation of the casserole, providing protein and richness. Use large eggs for the right consistency and volume.
Milk (2 cups): Whole milk is recommended for richness, but 2% or even skim milk can be used. Milk adds moisture and helps create a creamy texture for the egg mixture.
Heavy Cream (1/2 cup): Adds extra richness and a velvety texture to the casserole. For a slightly lighter version, you can substitute with more milk.
Yellow Onion (1 medium): Diced finely. Onion adds a subtle savory flavor base to the casserole. Sautéing it beforehand mellows its sharpness and enhances its sweetness.
Green Bell Pepper (1 medium): Diced finely. Green bell pepper adds a fresh, slightly sweet, and slightly bitter flavor contrast, as well as a pop of color.
Garlic (2 cloves): Minced. Garlic provides aromatic depth and enhances the savory flavors of the ham and cheese.
Dijon Mustard (1 tablespoon): Adds a tangy, subtle spice that complements the ham and cheese perfectly. It enhances the overall flavor profile without being overpowering.
Fresh Parsley (1/4 cup, chopped): For garnish and a touch of fresh, herbaceous flavor. Parsley adds brightness and visual appeal to the finished casserole.
Salt (1 teaspoon): Enhances all the flavors in the casserole. Adjust to taste.
Black Pepper (1/2 teaspoon): Adds a touch of spice and depth of flavor. Freshly ground black pepper is recommended for the best flavor.
Optional: Red Pepper Flakes (1/4 teaspoon): For a subtle kick of heat. Add if you like a little spice in your breakfast.

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Instructions

Prepare the Bread: Preheat your oven to 350°F (175°C). Spread the cubed or torn day-old bread in a single layer on a baking sheet. Bake for 8-10 minutes, or until lightly toasted and slightly dried out. This step is crucial as it prevents the bread from becoming soggy in the casserole. Remove from the oven and set aside.
Sauté Aromatics: In a large skillet, melt 1 tablespoon of butter or olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and diced green bell pepper. Cook for another 2-3 minutes until the vegetables are fragrant and slightly tender. Don’t overcook them; they will continue to cook in the oven. Remove from heat.
Whisk the Egg Mixture: In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, and black pepper (and red pepper flakes, if using). Whisk until the mixture is well combined and slightly frothy. This ensures a light and airy texture for the casserole.
Assemble the Casserole: Grease a 9×13 inch baking dish. Spread the toasted bread cubes evenly across the bottom of the dish. Sprinkle half of the shredded cheddar cheese and half of the Monterey Jack cheese over the bread. Distribute the diced ham evenly over the cheese layer. Top with the sautéed onion, garlic, and green bell pepper mixture. Finally, sprinkle the remaining cheddar and Monterey Jack cheese over the vegetables and ham.
Pour Egg Mixture: Gently pour the egg mixture evenly over the layers in the baking dish, ensuring that the bread is mostly submerged. Use a spatula or spoon to lightly press down on the bread if needed to help it soak up the egg mixture.
Refrigerate (Optional Overnight): For the best flavor and convenience, cover the casserole dish tightly with plastic wrap and refrigerate for at least 2 hours or overnight. Refrigerating allows the bread to fully absorb the egg mixture and the flavors to meld together beautifully. If baking immediately, let the casserole sit at room temperature for 20-30 minutes while the oven preheats to allow the bread to soak up some of the liquid.
Bake the Casserole: Preheat your oven to 350°F (175°C). If the casserole was refrigerated, remove it from the refrigerator about 30 minutes before baking to take the chill off. Bake uncovered for 45-55 minutes, or until the casserole is golden brown, puffed, and set in the center. A knife inserted into the center should come out clean, and the internal temperature should reach 165°F (74°C).
Rest and Serve: Once baked, remove the casserole from the oven and let it rest for 10-15 minutes before serving. This allows the casserole to set further and makes it easier to slice and serve. Garnish with fresh chopped parsley before serving.

Nutrition

Serving Size: one normal portion
Calories: 400
Protein: 25g