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Easter Breakfast Casserole Recipe

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This recipe for Easter Breakfast Casserole is from Stephanie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. salted butter, plus more for the baking dish
1 medium (9- to 12-oz.) baguette, sliced 1/2-inch thick, about 40 to 50 slices
1/2 lb. thinly sliced deli ham
2 cups shredded gruyère cheese or Swiss cheese, divided
8 large eggs
2 cups whole milk, divided
1 cup half-and-half
1/4 cup chopped fresh chives, plus more for sprinkling
2 Tbsp. dijon mustard
1 Tbsp. chopped fresh thyme, or 1 tsp. dried thyme
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
2 Tbsp. all-purpose flour
Pinch of nutmeg
Directions:
Directions:
overnight, or up to 24 hours.
7
Preheat the oven to 350°F. Remove the casserole dish from the refrigerator and let it sit at room temperature for 30 minutes. Spread the white sauce over the surface of the casserole. Sprinkle with the remaining 1/2 cup of cheese. Bake until the top is golden and the egg mixture is set in the center, 40 to 45 minutes.
8
Turn the oven to broil and broil the casserole for 1 to 2 minutes until golden brown. Let rest for 10 minutes, then top with more chives and serve.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour 10 minutes
Personal Notes:
Personal Notes:
Tip: For a perfectly cooked egg casserole, use an instant-read thermometer. The eggs should be cooked and set at 160 degrees.

 

 

 

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