Savory Easter Breakfast Casserole: Easy Make-Ahead Delight
Enjoy a delightful Easter Breakfast Casserole, featuring layers of ham and gruyère cheese, perfect for make-ahead holiday gatherings.
Equipment
- 9×13-inch baking dish
- Mixing bowl
- Whisk
- Spatula
Ingredients
For the Base
- 4 tablespoons Salted Butter For greasing
- 1 medium Baguette Sliced 1/2-inch thick
For the Filling
- 8 oz Deli Ham Thinly sliced
- 8 oz Gruyère Cheese Swiss cheese can be used as a substitute
For the Custard Mixture
- 6 Eggs Large
- 1 cup Whole Milk Low-fat milk can be used
- 1 cup Half-and-Half Use additional whole milk for a lighter version
- 1 tablespoon Chopped Fresh Chives Optional
- 1 tablespoon Dijon Mustard Optional, recommended
- 1 teaspoon Chopped Fresh Thyme Dried thyme can also be used
- 1 teaspoon Kosher Salt To taste
- 1/2 teaspoon Ground Black Pepper To taste
- 1/4 cup All-Purpose Flour Omit for gluten-free
- 1/4 teaspoon Nutmeg Just a pinch
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and generously butter a 9x13 inch baking dish.
- Layer baguette slices evenly at the bottom of the prepared dish. Top with half of the sliced ham and half of the gruyère cheese.
- Repeat the layering with the remaining ham and cheese.
- Whisk together eggs, whole milk, half-and-half, mustard, chives, thyme, salt, pepper, flour, and nutmeg in a bowl.
- Pour the egg mixture evenly over the layered casserole, pressing down with a spatula.
- Refrigerate the dish covered for 24 hours, or bake immediately for 45–50 minutes.
- Optional: Sprinkle the remaining cheese on top during the last 10 minutes of baking.
- Cool slightly before lifting it out and garnish with fresh chives.
Notes
Prepare a day ahead for enhanced flavor. Store leftovers in an airtight container for up to 3 days.