Diced Ham & Gruyere Breakfast Casserole
Prep Time20 minutes
Cook Time45 minutes
Description
A quick & easy fix you can feel good about feeding the family without sacrificing flavor.
Ingredients
- 2, 6 oz North Country Smokehouse Organic Ham Steak
- 1 stick unsalted butter, plus more for the baking dish
- 4 C of day old bread, cubed & loosely packed
- 2 TBSP olive oil, divided
- 1 medium yellow onion, thinly sliced
- ¾ TSP salt, divided
- ¼ TSP granulated sugar
- 6 large eggs
- 1 ½ C of whole milk
- ½ TSP dry mustard
- ¼ TSP nutmeg
- 2 TSP fresh thyme leaves
- 4 oz. Gruyere cheese, grated
- Freshly ground pepper
Cooking Instructions
- Grease an 8 inch square backing dish and spread the cubed bread in the bottom.
- Heat 1 TBSP of olive oil in a medium skillet over medium heat. Add the onions, ¼ TSP of the salt and sugar. Cook, stirring occasionally, until lightly caramelized, about 15 minutes.
- Meanwhile, in another medium skillet, heat the remaining olive oil over medium heat and sauté the diced ham until lightly browned. About 5-10 minutes.
- Whisk the eggs, milk, mustard, nutmeg, thyme, remaining salt, and pepper together in a large bowl.
- Spread the ham over the bread cubes, then layer the onions on top. Sprinkle the grated cheese on next. Finally, pour the egg mixture over the entire casserole.
- Press down on top the top gently so all the bread cubes can soak up the egg mixture. Cover and refrigerate overnight.
- The next morning, preheat the oven to 350F. Take the casserole out the fridge so it can warm up on the counter while the oven preheats.
- Bake uncovered until the edges are bubbling and the top begins to brown. About 35-50 minutes. Baking time is dependent upon how deep your dish is. Check the interior with a knife. When the knife comes out clean, your casserole is cooked thoroughly.
In this Recipe
