Recipe Background
Celebrate brunch style with a savory bake featuring ham, eggs, and cheese.
The first time I threw a 'breakfast-for-lunch' affair was during my second week of culinary school. Our class had just wrapped up a grueling series of early-morning practicals, and we desperately needed some midday celebration. Armed with leftover baguettes and a bunch of eggs, I decided to whip up something that paid tribute to all the sleepy eyed mornings we had conquered. Dijon mustard gave the custard a sharp, unexpected tang, while thyme gently reminded us of culinary classes spent memorizing herbs and spices. I had learned that letting a dish rest after cooking is key, so giving this bake a few minutes allowed the flavors and custard to settle beautifully.
Ingredients
- 2 1/2 cups low-fat milk
- 8 large eggs
- 2 tablespoons Dijon mustard
- 1 teaspoon thyme chopped
- salt to taste
- pepper to taste
- 1 large baguette thinly sliced
- 8 ounces cheddar cheese shredded
- 8 ounces deli ham thinly sliced
- 1 tablespoon chives snipped
Directions
- Spray a square 2-quart baking dish with nonstick spray.
- In a bowl, whisk the milk, the eggs, the mustard, the thyme, the salt, and the pepper to blend.
- Arrange 1/2 of the bread, overlapping, in a baking dish.
- Pour 1/2 of the milk mixture over the bread and sprinkle with 1/2 of the cheddar.
- Add the ham in a layer.
- Repeat the layers of the bread, the milk, and the cheddar.
- Cover the dish and chill for at least 1 hour and up to overnight.
- Preheat the oven to 350 degrees F.
- Uncover the baking dish and bake until the casserole is golden and the custard is set, about 50-55 minutes.
- Let the casserole stand for 5 minutes.
- Garnish with the chives and serve.
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