Ham and Cheese Breakfast Casserole

This Ham and Cheese Breakfast Casserole is layered with eggs, ham, cheese, sautéed onions, and jalapeños. 

I made this ham and cheese breakfast casserole to test it for Easter brunch, and it was a huge hit.

This breakfast casserole is such an easy make-ahead dish. You can assemble this casserole the night before, and bake it the next morning.

You can play around with the ingredients in this casserole. For example, you could substitute sautéed mushrooms for the onions, pimentos for the jalapeños, and cooked sausage for the ham.

Serve this casserole with ham and cheese rye muffins for a fun take on the ham and cheese theme! 

This ham and cheese breakfast casserole also makes great leftovers. Just cut a slice of the leftovers and microwave for one to two minutes. Delicious. The leftover slices were great for a quick and hearty weekday breakfast before heading to work. The only thing missing was a bloody Mary.

Note: This recipe calls for lining the pan with slices of bread. If you use square slices, you should be able to evenly line the bottom of the casserole. I used French bread, so I kind of fashioned a jig saw puzzle out of the round slices to completely cover the bottom of the dish.

For the basil, I used Gourmet Garden "lightly dried" basil (not sponsored, I just love the product).

I am participating in #EasterWeek, hosted by Christie of A Kitchen Hoor's Adventures. You need to check out her mash up of eggs Benedict and quiche.

After the recipe, be sure to check out seventeen delicious #EasterRecipes from my favorite food bloggers.

Yield: 6 to 8 servings

Ham and Cheese Breakfast Casserole

ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, thinly sliced
• 2 1/4 teaspoons kosher salt, divided
• 1/4 teaspoon sugar
• 6 slices crusty bread (I used French bread)
• 2 tablespoons butter
• 2 cups (8 ounces) shredded cheddar cheese
• 12 ounces ham cut into 3/8 inch cubes
• 1 - 7 ounce can diced jalapeño chiles, drained
• 2 cups (8 ounces) shredded Jack cheese
• 6 large eggs
• 2 cups milk
• 1/2 teaspoon paprika
• 1 teaspoon lightly dried basil, or 1/2 teaspoon dried basil
• 1/4 teaspoon granulated onion
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dry mustard

instructions:

1. Heat the olive oil in a large skillet, and add the onion slices, 1/4 teaspoon of the salt, and the sugar. Sauté over medium low until the onions are lightly browned, stirring ocassionally, for about 20 to 30 minutes. 
2. Spread the slices of bread on one side with the butter, and line a 13 inch by 9 inch baking dish with the bread, butter side down. 
3. Sprinkle the bread evenly with the cheddar cheese. 
4. Sprinkle the cheese evenly with the ham. Add the onions and then the chiles. Top with the Monterey Jack cheese. 
5. In a medium bowl, beat the eggs and the milk until frothy. Beat in the rest of the salt, paprika, basil, granulated onion, pepper, and mustard. 
6. Pour the egg mixture over the layered ingredients in the casserole dish. Cover with plastic wrap and refrigerate overnight. 
7. Preheat the oven to 325 degrees F, uncover the casserole, and bake for 50 minutes. Let stand for 10 minutes before serving. 

https://www.karenskitchenstories.com/2018/03/ham-and-cheese-breakfast-casserole.html

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