CHEESY HAM & BACON BREAKFAST CASSEROLE

Teresa G.

By
@BlueGinghamApron

This is one of our favorite "assemble the night before" breakfast casseroles and is a great use for the leftovers from that holiday meal. It's a yummy combination of croissants and Italian bread soaked in a savory eggy custard with smoked ham and three melty cheeses topped with finely crumbled bacon and fresh chives. So delicious!


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Comments:

Serves:

9 to 12

Prep:

1 Hr 15 Min

Cook:

1 Hr

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Wow, not only does this breakfast casserole taste delicious it smells wonderful too! The croissants are what makes this special. They add a fabulous buttery flavor to the dish that other breakfast casseroles can lack. The ham and bacon are a tasty pair and the glorious cheese is melt-in-your-mouth delicious.

Ingredients

5 large
croissants (stale, torn/cut bite-size)
2 thick slice
Italian bread (stale, torn bite-size)
1 1/2 c
leftover baked ham, chopped bite-size
1 large
shallot, minced
6 oz
baby Swiss cheese, shredded or chopped
3 to 4 oz
Monterey Jack cheese, shredded/chopped
4 large
eggs
2 c
milk (whole or 2%)
3/4 to 1 tsp
Jane's Krazy Mixed Up Salt (or your favorite seasoned salt)
1/8 c
sharp or extra-sharp cheddar cheese
1/8 to 1/4 c
real, finely crumbled smoked bacon bits
1 Tbsp
minced fresh chives

Directions Step-By-Step

1
The evening before, gather and prep ingredients.
2
Spray a 13" x 9" baking dish with butter flavored cooking oil spray or grease with real butter.
3
Evenly distribute torn croissants and bread in baking dish.
4
Evenly distribute chopped ham, minced shallots, baby Swiss and Monterey Jack over bread; set aside.
5
In a mixing bowl, whisk together 4 eggs and about 1/2 cup of the milk, until well blended; whisk in the salt; add remainder of milk in several stages, whisking well after each.
6
Slowly pour milk mixture all over the casserole.
7
Scatter small amount of extra-sharp cheddar over casserole. Lightly press down on the casserole with large spoon or impeccably clean hands (as Julia Child would say!) to help the bread soak up the liquid.
8
Cover dish tightly with aluminum foil; place in refrigerator overnight.
9
The next day, approximately 1 1/4 hours before mealtime, preheat oven to 350 degrees F.
10
Remove casserole from refrigerator; temporarily remove foil; scatter finely crumbled bacon over top.
11
Cover with foil; place casserole dish on a baking sheet; bake at 350 degrees for 30 minutes, remove foil, rotate baking sheet and bake, uncovered, for an additional 30 minutes.
12
Allow to cool for a few minutes, then scatter chives over the top. Serve immediately. Cover and refrigerate leftovers.