Breakfast Casserole with Cheese, Ham & Tomatoes

This dish requires you to refrigerate overnight so you will want to make this ahead of time.

1 teaspoon
1 tablespoon unsalted butter
12 large eggs
1 1/2 cups milk
1/2 cup heavy cream
Pinch freshly grated nutmeg
Pinch cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
1 cup diced baked ham
1 cup oven-dried roma tomatoes, chopped
1 tablespoon minced flat-leaf parsley leaves
1 1/2 teaspoons thinly sliced fresh chives
2 cups shredded sharp cheddar cheese
1 pound sourdough bread, crust removed and cut into 1-inch cubes

Grease a 3-quart gratin or casserole dish with 1 teaspoon of  butter.

In a large bowl, whisk together the eggs, milk, cream, nutmeg, cayenne, salt, and pepper. Set aside. In a small bowl, toss together the ham, tomatoes, parsley, and chives.

Sprinkle 1/2 cup of the cheese over the bottom of the buttered dish, cover with one-third of the bread, and then half of the tomato mixture. Repeat. Top with a final layer of bread and remaining cheese.

Pour the egg mixture over the casserole and gently press it down with the back of a large spoon to make sure the top layer is moistened with the custard. Melt the remaining 1 tablespoon of butter and drizzle it over the casserole. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Bake the casserole, uncovered, until golden brown and slightly puffed, about 45 to 55 minutes.

Let rest 10 minutes before serving.

Makes 6 to 8 servings


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