Make Easter morning easier by prepping this ham and cheese breakfast casserole the day before. This hearty recipe is inspired by a croque monsieur sandwich.
Will DickeyYields: 12 serving(s)Prep Time: 20 minsTotal Time: 1 hr 10 minsSavePrintFuel up for the Easter egg hunt with this ham and cheese breakfast casserole! Not only is it a serious crowd-pleaser, but this casserole can even be made ahead of time so there's no rushing on Sunday morning. Filled with deli ham, gruyère cheese, baguette, eggs, and a creamy white sauce, it's one of the best Easter brunch ideas to feed a crowd. Pair the rich casserole with this pretty fruit salad and a pitcher of orange juice, and very bunny will be happy!
While there are no official rules about what goes into breakfast casserole recipes or Easter casseroles, ham and cheese just feel right. Inspired by the beloved French sandwich, croque monsieur, this breakfast bake features thin slices of ham and shredded cheese sandwiched between slices of baguette. The dish gets covered in an egg mustard flavored with herbs and dijon mustard, along with a creamy white sauce and extra sprinkle of cheese.
Yes. The beauty of this casserole is that it can be assembled up to 24 hours in advance. This makes for an incredibly convenient morning! If working ahead of time, assemble the casserole as directed, but leave off the white sauce and final sprinkle of cheese. Store both separately in airtight containers in the refrigerator until needed. Just before baking, spread the sauce in a thin layer over the top of the casserole and sprinkle with the cheese.
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1
Butter a 13-by-9-inch casserole dish. Place half of the baguette slices in a single layer at the bottom of the dish. Shingle slices 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.
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2
In a large bowl, whisk together the eggs, 1/2 cup of 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 the remaining bread in a single layer, pressing gently into the egg mixture.
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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 of 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.
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4
To bake immediately: Preheat the oven to 350°F. Spread the white sauce over the surface of the casserole. Sprinkle with the 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.
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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.
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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 the casserole overnight, or up to 24 hours.
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7
Preheat the oven to 350°F. Remove the casserole dish from the refrigerator and let it sit at room temperature for 30 minutes. Spread the white sauce over the surface of the casserole. Sprinkle with the remaining 1/2 cup of cheese. Bake until the top is golden and the egg mixture is set in the center, 40 to 45 minutes.
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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.
