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Easter Breakfast Casserole

Ingredients

  • 2 tablespoons salted butter, plus more for the baking dish
  • 1 medium (9- to 12-ounces) baguette, sliced 1/2-inch thick, about 40 to 50 slices
  • 1/2 pound thinly sliced deli ham
  • 2 cups shredded Gruyere cheese or Swiss cheese, divided
  • 8 large eggs
  • 2 cups whole milk, divided
  • 1 cup half-and-half
  • 1/4 cup chopped fresh chives, plus more for sprinkling
  • 2 tablespoons dijon mustard
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • Pinch of nutmeg

Cooking Instructions

Step 1: Butter a 9×13″ casserole dish.  Place half of the baguette slices in a single layer at the bottom of the dish.  Shingle pieces of ham in a single layer on top of the bread, overlapping as necessary.  Sprinkle the ham with 1 1/2 cups of shredded cheese.

Step 2: In a large bowl, whisk together the eggs, 1/2 cup milk, half-and-half, chives, dijon mustard, thyme, salt, and 1/4 teaspoon pepper.  Pour the mixture evenly over the bread, ham, and cheese in the casserole dish.  Top with remaining bread in a single layer, pressing gently into the egg mixture.

Step 3: In a medium saucepan, melt the butter over medium heat until foamy.  Whisk in the flour and nutmeg until well combined.  Cook, whisking constantly, until the flour smells slightly nutty, 1 to 2 minutes.  Whisking constantly, slowly stream in the remaining 1 1/2 cups milk, whisking until no lumps remain.  Continue whisking over medium heat until the sauce thickens and you can run a finger through it on the back of a spoon and the line holds, 4 to 5 minutes.

Step 4: To Bake Immediately: Preheat the oven to 350 degrees F.  Spread the white sauce over the surface of the casserole.  Sprinkle with remaining 1/2 cup of cheese.  Bake until the top is golden and the egg mixture is set in the center, 35 to 40 minutes.

Step 5: Turn the oven to broil and broil the casserole for 1 to 2 minutes until golden brown.  Let rest for 10 minutes, then top with more chives and serve.

Step 6: To Make Ahead: Spoon the white sauce into a medium bowl or glass measuring cup.  Place a piece of plastic wrap over the white sauce, pressing into the surface and refrigerate for up to 3 days.  Cover and refrigerate casserole overnight, or up to 24 hours.

Step 7: Preheat the oven to 350 degrees F.  Remove the casserole dish from the refrigerator and let sit at room temperature for 30 minutes.  Spread white sauce over the surface of the casserole.  Sprinkle with the remaining 1/2 cup cheese.  Bake until the top is golden and the egg mixture is set in the center, 40 to 45 minutes.

Step 8: Turn the oven to broil and broil the casserole for 1 to 2 minutes until golden brown.  Let rest for 10 minutes, then top with more chives and serve.

Enjoy Easter Sunday to its fullest with this make-ahead breakfast casserole from The Pioneer Woman!