Description
Prep this crowd-pleasing breakfast savory casserole the night before and simply throw into the oven in the morning! No stress, no hassle, and absolutely perfect for Easter ham leftovers.
Ingredients
Units
Scale
- 1 loaf Brioche or Challah bread (mine was about 18 ounces), cut/ripped into 1 to 2 inch cubes
- 1 1/2 cup milk
- 8 large eggs, beaten
- 3 tablespoons unsalted butter, melted
- 1/2 cup green onion, thinly sliced
- 6 ounces sliced ham, diced
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, shredded
- 1/2 teaspoon Italian seasoning
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- Optional garnish: chives, thinly sliced
Instructions
- Preheat oven to 350°F. Grease a 9X13 inch baking dish.
- In a large bowl, whisk together milk, eggs, butter, Italian seasoning, pepper, and salt, until completely combined.
- Add half of the bread to the prepared dish. Sprinkle with half of the diced ham, half of the green onions, and half of the cheeses. Top with remaining bread and sprinkle with remaining ham, green onion, and cheeses. Pour egg mixture evenly over the casserole. Cover with Saran Wrap and place in the fridge overnight (about 12 hours).
- When ready to cook, preheat oven to 350˚F. Remove casserole from the fridge and discard Saran Wrap. Place the casserole in the oven and cook for 50 to 60 minutes, until top is golden and a toothpick inserted in the middle comes out clean.
- Remove from heat and let cool on a wire rack for a couple minutes. Garnish with fresh ground black pepper and thinly sliced chives.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
