Cheesy Breakfast Casserole

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This Cheesy Breakfast Casserole recipe was in this month’s Rachael Ray magazine, in a pull-out section entitled “Casseroles”. Every recipe in this little booklet looks so delicious, I want to try them all.

I went a little simpler with Cheesy Breakfast Casserole. The casserole has all the ingredients of a classic Croque Monsieur: Cheese, ham, eggs, bread. I used these classic ingredients (with a cheese substitution) and then went crazy at the end and served it with syrup. Sometimes I out do myself.

I made only a few small changes to the inspiration recipe. I changed the cheese to Monterey Jack and used slightly more butter and slightly less mustard. Rachael’s recipe calls for 2 tablespoons of mustard and I probably used half that, though I kept the same amount in the written recipe above. I would say go with what your family likes as far as mustard amounts.

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Cheesy Breakfast Casserole

5 from 1 vote

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Course: Breakfast

Cuisine: American

Keyword: CASSEROLE, cheesy

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Ingredients

• 1 day-old baguette or loaf of french bread 12 oz., cut into 20 slices (toast lightly if bread is fresh)
• 3 tablespoons butter melted
• 2 tablespoons Dijon mustard
• 9 ounces Monterey Jack cheese shredded
• 8 ounces thinly sliced Black Forest ham
• 4 eggs
• 1¼ cups milk use whatever milk you have on hand, I used 2% milk
• Salt and pepper
• syrup for serving

Instructions

• Cut half of the bread into ½ inch pieces. Place in large bowl and pour melted butter over it and stir until bread is moistened.
• Spread Dijon mustard on the remaining slices of bread. Lay the bread on bottom of greased casserole dish. If you need to, overlap pieces. Sprinkle ½ cup of cheese on top of bread. Fold slices of ham in half and layer evenly on top of cheese. Sprinkle ½ of the remaining cheese over the ham. Cover all with the chopped pieces of bread and then with remaining cheese.
• Mix together eggs, milk, and a pinch of salt and pepper. Pour over the casserole and let stand at room temperature for 30 minutes to an hour.
• Preheat oven to 400 degrees. Bake until lightly brown and bubbly on top, about 25-35 minutes. Let cool for at least 5 minutes before serving. Serve with your favorite syrup on the side.