Breakfast & Brunch
Ham and Mushroom Egg Casserole
Description
Use your leftover ham in this indulgent breakfast bake, made with a traditional golden bread, caramelized shallots, mushrooms and a hint of Dijon mustard -- sure to be a hit with your guests.
Ingredients:
- 3 tablespoons vegetable oil
- 1 cup sliced shallots (about 3 medium)
- 1 package (8 oz) mushrooms, sliced
- 6 cups cubed (1-inch) challah bread
- 2 cups shredded fontina cheese (8 oz)
- 1 1/2 cups diced cooked ham
- 10 eggs
- 2 cups half-and-half
- 2 teaspoons Dijon mustard
- 1 tablespoon finely chopped fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In 8-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat. Cook shallots in oil 4 to 6 minutes, stirring frequently, until starting to caramelize; remove from skillet. In same skillet, add remaining 1 tablespoon oil and the mushrooms. Cook 4 to 6 minutes, stirring frequently, until tender and browned.
- In baking dish, layer half of the bread, 1 1/2 cups of the cheese, the shallots, mushrooms, ham and remaining bread. In large bowl, beat eggs and half-and-half with whisk; beat in Dijon mustard, thyme, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
- Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.
