Ham and Cheddar Breakfast Casserole

Ham & Cheddar Breakfast Casserole 

8 large eggs

2 1/2 cups whole milk

1 tsp salt

1/2 tsp pepper

1 teaspoon Dijon mustard

1 1/2 cups cooked ham, chopped 

1 1/2 cups cheddar, shredded 

1/2 cup Gruyere or Monterey Jack

8-10 slices stale bread, cubed-sourdough, croissant or brioche are great choices (5-6 cups)

1 Tablespoon butter

Chives-for garnish

In a large bowl whisk together the eggs, milk, salt, pepper and Dijon mustard. Set aside.

In a 9x13 baking dish, butter the dish well. Add half the bread, sprinkle half of the cooked ham, and half of the cheeses, layer the remaining bread ham and cheese.  Carefully pour the egg mixture over the casserole, letting the bread soak up the egg mixture.

Cover and refrigerate overnight if possible, or refrigerate at least 30 minutes.

Preheat oven to 350 degrees.

If baking from a chilled overnight casserole-set casserole on the counter for 15 minutes while oven heats up.

Bake on middle rack, uncovered for 55 minutes until set. Casserole should be puffed and golden, and set in the center, not too jiggly-and not wet.

Remove from oven and allow to cool for 10 minutes before cutting.

Top with chopped chives and enjoy. Can be served hot, warm or after cooling —like a quiche.

Yes-you can definitely add 1 cup of favorite chopped vegetables to this—asparagus, mushrooms, spinach, or red peppers are great choices.

Refrigerate leftovers-they reheat wonderfully!