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Hot Ham & Cheese Breakfast Bake

PorkBreakfast & BrunchCasserole

Time: 3 hours 10 minutes

Yield: 12 servings

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About

The Hot Ham & Cheese Breakfast Bake takes the classic ham and cheese sandwich and the breakfast casserole and finds that, yes, putting them together can make a truly delicious combination! Incredible ham and cheese sandwiches with creamy Havarti, bold red pepper jelly, and tangy whole-grain mustard are nestled in a cheesy, fluffy bed of eggs. The sandwiches are topped with even more cheese and savory leeks for added delight! The Hot Ham & Cheese Breakfast Bake is an entire brunch all at once, and everyone will be scrambling for more!

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Ingredients

  • 3 leeks, thoroughly washed and trimmed
  • 1 tablespoon butter
  • 12 (1/2-inch-thick) slices sourdough bread, dried
  • 6 tablespoons whole-grain mustard
  • 1/4 cup red pepper jelly
  • 1 pound ham, sliced
  • 1 pound Havarti or provolone cheese, sliced
  • 9 eggs
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup whipping cream
  • 1/2 cup parmesan cheese, freshly grated
  • 1/2 cup curly parsley, coarsely chopped or torn
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg

Directions

Step 1 -Grease a 3-quart baking dish.

Step 2 -Split the leeks lengthwise, then cut them into 1/4-inch-thick slices.

Step 3 -In a skillet, melt the butter over medium-low heat.

Step 4 -Cook the leeks in the butter slowly, until just tender but not brown, about 3-4 minutes.

Step 5 -On 6 slices of the bread, spread 1 tablespoon of the mustard each.

Step 6 -On the remaining bread slices, spread an even amount of the red pepper jelly diagonally.

Step 7 -Divide the ham over the mustard-spread bread slices.

Step 8 -Top the ham with the cheese slices.

Step 9 -Top the cheese with the leeks.

Step 10 -Top the leeks with the remaining bread slices, jelly-side down.

Step 11 -Arrange the sandwiches in rows in the prepared baking dish.

Step 12 -In a large mixing bowl, whisk the eggs well until blended.

Step 13 -Whisk in the olive oil and the whipping cream until they are well-blended.

Step 14 -Whisk the parmesan, the parsley, the salt, the pepper, and the nutmeg into the egg mixture.

Step 15 -Pour the egg mixture over the sandwiches in the dish.

Step 16 -Cover and chill the bake for at least 2 hours and up to overnight.

Step 17 -Remove the baking dish from the refrigerator and let it stand at room temperature for 30 minutes.

Step 18 -Preheat the oven to 350 degrees F.

Step 19 -Uncover the dish.

Step 20 -Bake until puffed and golden-brown, about 40 minutes.

Step 21 -Transfer the baking dish to a wire rack to cool for at least 10 minutes.

Step 22 -Serve.

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