Ham and Swiss Brunch Casserole

best-ham-and-swiss-breakfast-casserole-recipe

Course Breakfast, Main Course

Cuisine American, Southern

Keyword ham-and-swiss-breakfast-casserole, ham-and-swiss-brunch-casserole

Prep Time 15

Cook Time 50

Chill time 8

Total Time 9 5

Servings servings

Calories 337kcal

Author Melissa Sperka

Ingredients

4 Tbsp salted or unsalted butter softened, divided use
1 16 oz french bread loaf
1 lb fully cooked ham cubed
1 1/2 cups shredded Swiss or white cheddar cheese divided
Custard:
6 large eggs
2 cups whole milk
1 cup half and half
1-2 Tbsp chopped chives
2 Tbsp Dijon mustard
1 tsp salt
1/2 tsp garlic powder or granulated garlic
1/2 tsp onion powder
1/4-1/2 tsp black pepper
2 Tbsp pure maple syrup plus additional for serving

Instructions

Spray the bottom and sides of a 13x9-inch baking dish with nonstick cooking spray. Set aside.
Slice the french bread into 3/4-inch thick slices and lightly butter each piece on one side using 2 Tbsp of softened butter. Cut each slice into bite size cubes. (About 1/2-3/4 inch)
Layer half of the buttered bread cubes in the bottom of the baking dish. Arrange the cubed ham over the bread.
Sprinkle 1 cup of shredded Swiss cheese over the cubed ham. Top with reserved bread cubes.
In a medium mixing bowl whisk together whole milk, half and half, large eggs, Dijon mustard, maple syrup, salt, garlic powder, onion powder and black pepper. Add 1-2 tablespoons of chopped chives. Stir to combine.
Pour the egg mixture evenly over the layers of bread, ham and cheese.
Using the back of a spoon, gently press the bread cubes into the egg custard, then cover tightly with plastic wrap.
Place the dish into the refrigerator to chill for 8 hours or overnight to allow the bread to soak in all of the luscious custard.
Bake: Allow 15-20 minutes on the counter. Preheat the oven to 375°F.
Remove plastic wrap. Sprinkle the remaining shredded Swiss cheese on top and dot the top with small, thin pats of butter. (There's 2 Tbsp left, but you can use more to your taste).
Bake for 45-50 minutes or until the top is golden brown and the center is set when the dish is gently shaken. The egg custard should be set and cooked through.
Allow the casserole to stand on the counter for 5 minutes before cutting into squares and serving drizzled with pure maple syrup.

Notes

- Ham - This brunch casserole is a fantastic way to transform holiday ham. You can also use deli ham or a ham steak year-round.

- Alternate Protein - You could also adapt this recipe using cooked pork breakfast sausage, turkey sausage or bacon.

- Onion - You can use finely chopped green onions in place of chives.

- Herbs - You could add fresh herbs like parsley or fresh thyme.

- Cheese - You can use another variety of cheese in this casserole dish. Gruyere, monterey jack, gouda, colby jack, mozzarella cheese or pepper-jack cheese for spice. You can use what you have readily available.

- Half and Half - You can use heavy cream in place of half and half.

- Serving Options - When entertaining guests or for special Holiday breakfasts, this casserole is simply perfect cut into squares and served with a fresh fruit compote or fresh fruit salad, a side of hash browns or fried potatoes to round out the meal.

- Drizzle with Maple Syrup - Here's a bit of a twist. Serve this casserole drizzled with warm maple syrup just before serving. It's become an absolute must alongside this dish at our breakfast table. I think the maple syrup gives this dish the sweet and salty combination of flavor that makes it so appealing.

Nutrition