Make-ahead ham and cheese breakfast casserole!
Just bread, cheese, tomatoes, ham, eggs, and milk.
No matter what you call it, this hearty make-ahead breakfast has everything going for it!
Sheryl Julian
Pour some eggs whisked with milk over top, then send it to the fridge overnight.
What happens as the casserole sits is like magic.
The bread absorbs all the liquid, like a sponge.
Sheryl Julian
When baked, the top forms a delicious eggy crust while the middle stays soft and chewy.
It’s rich with tomatoes and melted cheese, and a little smoky from the ham.
Squares of this casserole slice neatly and lift from the pan cleanly.
Sheryl Julian
The individual layers look so impressive when served!
Ham and Cheese Breakfast Casserole
Look for loaves of bread at the store marked “toasting.”
These are generally firmer than other loaves of white sandwich bread.
Sheryl Julian
Cut the bread slices on a diagonal to make large triangles.
Sprinkle the bottom layer of bread with half the cheese.
Lay half the tomato slices here and there over top, and sprinkle with half the ham.
Sheryl Julian
Add another layer of bread, again cutting smaller pieces, if necessary, to make a solid layer.
Sprinkle with all but 2 tablespoons of the remaining cheese, and the remaining tomatoes and ham.
Cover with a third layer of bread.
Sheryl Julian
(You may have a few slices of bread leftover.)
In a bowl, beat the eggs, milk, and a generous pinch of salt and pepper.
Pour the mixture carefully over the bread.
Sheryl Julian
With your hands, press the bread into the egg mixture.
Sprinkle the remaining 2 tablespoons cheese over top.
Cover with plastic wrap or foil and refrigerate for at least 12 hours or up to 48 hours.
When ready to cook, preheat the oven to 375F.
Take the dish out of the refrigerator and allow to come to room temperature for 30 minutes.
Remove the plastic wrap or foil and place on a baking sheet to catch any drips.
Bake until it is puffed and golden brown and cooked through in the middle, 55 to 60 minutes.
A thermometer inserted into the center of the dish should register 160F.
Let the casserole rest for 5 minutes before cutting into squares.
