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March 16, 2017

Ham and Cheese Breakfast Bake

I've been trying to go through all the recipes I've torn out of magazines, such as this Ham and Cheese Breakfast Bake recipe from a 2014 issue of Good Housekeeping Magazine.

I made several adaptations (I just made one layer of bread since my slices were kind of thick; I used rice milk instead of low-fat milk and green onions instead of chives; I also didn't have thyme, so I just omitted it), and the kids enjoyed it.  My youngest son especially liked the "custard" (the dish was very reminiscent of this Bacon & Eggs Bread Pudding).

The Ham and Cheese Breakfast Bake is the perfect make-ahead brunch dish, and would be great for dinner too!

Ham and Cheese Breakfast Bake:

Ingredients:
  • 2½ c low-fat milk (I used rice milk)
  • 8 large eggs
  • 2 T Dijon mustard
  • 1/4 t salt
  • 1/4 t pepper
  • 1 baguette, cut into 1" slices
  • 1 c cheddar cheese, shredded
  • 1 c thinly sliced deli ham, chopped
  • 1 T chopped green onions
Directions:
  • Spray 9x13 baking dish with nonstick spray.
  • In bowl, whisk together the milk, eggs, mustard, salt, and pepper.
  • Arrange bread on bottom of baking dish.  
  • Pour milk mixture all over bread.
  • Top with cheese and ham.
  • Refrigerate for at least one hour.  
  • Preheat oven to 350 degrees F. Bake 50 to 55 minutes in a 350-degree Fahrenheit oven.
  • Garnish with chopped green onions.  
You can view the original recipe here:

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