You Can Make This Ham and Cheese Breakfast Bake Up to 24 Hours in Advance
This recipe outlines a make-ahead ham and cheese breakfast bake, perfect for entertaining or a leisurely morning. Layers of thinly sliced baguette, savory ham, and sharp Cheddar are soaked in a rich egg and milk custard, then baked until golden and bubbling. Prepare it up to 24 hours in advance for maximum flavor absorption.
Equipment
- 1 9x13 inch Baking Dish Essential for baking the casserole.
- 1 Large Mixing Bowl For whisking the egg and milk mixture.
- 1 Whisk To thoroughly combine the wet ingredients.
- 1 Sharp Knife For slicing the baguette and chopping herbs.
- 1 Cutting Board For safe and efficient food preparation.
Ingredients
Main
- 2 1/2 c. low-fat 1% milk
- 8 large eggs
- 2 tbsp. Dijon mustard
- 1 tsp. chopped thyme
- 1 large baguette thinly sliced
- 8 oz. Cheddar cheese shredded
- 8 oz. thinly sliced deli ham
- 1 tbsp. snipped chives
Instructions
- In a large mixing bowl, whisk together the milk, eggs, Dijon mustard, and chopped thyme until well combined.
- Lightly grease a 9x13 inch baking dish.
- Arrange half of the thinly sliced baguette in a single layer at the bottom of the prepared baking dish.
- Layer half of the thinly sliced deli ham evenly over the baguette, followed by half of the shredded Cheddar cheese.
- Repeat the layering process with the remaining baguette, ham, and Cheddar cheese.
- Carefully pour the egg mixture evenly over the layers, pressing down gently with a spatula to ensure the bread is fully submerged and absorbing the liquid.
- Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours).
- When ready to bake, preheat your oven to 375°F (190°C).
- Remove the plastic wrap from the baking dish and bake for 45-55 minutes, or until the bake is golden brown, puffed, and the center is set.
- Let the breakfast bake stand for 5-10 minutes before slicing and garnishing with snipped chives to serve.
Notes
This breakfast bake truly benefits from the advance preparation, allowing the baguette to fully absorb the custardy egg mixture, leading to a more cohesive and flavorful dish. For best results, use a baguette that's a day old or slightly stale; fresh bread can become overly soggy. Don't be shy with the Dijon mustard; it provides a crucial tang that cuts through the richness of the ham and cheese. Consider adding a pinch of freshly grated nutmeg to the egg mixture for an extra layer of warmth and complexity. When baking, ensure the center is fully set – a skewer inserted should come out clean, or an internal temperature of 160°F (71°C) indicates doneness. If the top browns too quickly, cover loosely with foil.