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Ham and Mushroom Egg Casserole

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Ham and Mushroom Egg Casserole
  • Prep Time 25 min
  • Total Time 1 hr 30 min
  • Servings 8
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Use your leftover ham in this indulgent breakfast bake, made with a traditional golden bread, caramelized shallots, mushrooms and a hint of Dijon mustard -- sure to be a hit with your guests.

Ingredients

3
tablespoons vegetable oil
1
cup sliced shallots (about 3 medium)
1
package (8 oz) mushrooms, sliced
6
cups cubed (1-inch) challah bread
2
cups shredded fontina cheese (8 oz)
1 1/2
cups diced cooked ham
10
eggs
2
cups half-and-half
2
teaspoons Dijon mustard
1
tablespoon finely chopped fresh thyme leaves
1/2
teaspoon salt
1/2
teaspoon pepper

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2 In 8-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat. Cook shallots in oil 4 to 6 minutes, stirring frequently, until starting to caramelize; remove from skillet. In same skillet, add remaining 1 tablespoon oil and the mushrooms. Cook 4 to 6 minutes, stirring frequently, until tender and browned.
  • 3 In baking dish, layer half of the bread, 1 1/2 cups of the cheese, the shallots, mushrooms, ham and remaining bread. In large bowl, beat eggs and half-and-half with whisk; beat in Dijon mustard, thyme, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
  • 4 Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.
Tips  

Croissants are a great substitute for the challah bread in this recipe.

Challah tends to be moist bread. If you have a fresh loaf, you can dry out cubed bread by baking in 200°F oven 10 to 15 minutes.

Assemble, cover and refrigerate this bake the night before so it’s ready to uncover and pop in the oven in the morning. You may need to add an additional 5 to 10 minutes to bake time.

Nutrition Information 
No nutrition information available for this recipe
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