Ham and Cheese Breakfast Bake
Ham and Cheese Breakfast Bake can be made with French bread, challah or whatever type of bread you have in the house.
Servings 12 servings
Cost 5
Ingredients
- 6-8 cups cubed challah bread or French bread 14-16 oz
- 2 teaspoon olive oil
- ⅔ cup chopped onion
- 2 cups diced ham or ½ inch cubes
- 2 cups chopped baby spinach or asparagus optional
- 1 cup shredded cheddar cheese (114 grams)
- 1 cup shredded Italian blend cheese (114 grams)
- 6 large eggs slightly beaten
- 1 ½ cups milk
- ½ cup half & half (fat free type works)
- ¼ cup shaved Parmesan cheese or just use shredded
- ⅛ teaspoon or however much you like black pepper
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish generously with salted butter (or just spray with cooking spray).
- Arrange the bread in an even layer, pressing down
- In a skillet, cook the onion in the olive oil just until soft, then add the ham (and asparagus if using) and continue to cook for another 2 or 3 minutes or until ham starts to brown around the edges. If using spinach, add the spinach towards the end and cook just until it wilts..
- Spread the ham and vegetable mixture over the bread.
- Mix together the eggs, milk, and half & half. Stir in the cheese, then pour over the bread.
- Sprinkle top with Parmesan cheese and pepper.
- Bake at 350 for about 45 minutes. Let stand for about 10 minutes. However, for best results let cool slightly, chill overnight, then re-heat. The casserole has a better shape and texture when cooked and gently reheated.
Notes
With all the ham and cheese, the egg mixture doesn't really need any added salt. If you leave out the ham, you may want to add a pinch or two.