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Ham and Mushroom Egg Casserole
Ham and Mushroom Egg Casserole
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Prep Time:
25 minutes
Total Time:
1 hour 30 minutes
Create a savory breakfast bake with leftover ham, golden bread, caramelized shallots, mushrooms, and Dijon mustard for a crowd-pleasing dish.
Ingredients:
  • 3 tablespoons vegetable oil
  • 1 cup sliced shallots (about 3 medium)
  • 1 package (8 oz) mushrooms, sliced
  • 6 cups cubed (1-inch) challah bread
  • 2 cups shredded fontina cheese (8 oz)
  • 1 1/2 cups diced cooked ham
  • 10 eggs
  • 2 cups half-and-half
  • 2 teaspoons Dijon mustard
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1/2 teaspoon pepper
Instructions:
  • Preheat your oven to 350°F and generously coat a 13x9-inch (3-quart) baking dish with cooking spray.
  • Heat 2 tablespoons of oil in an 8-inch nonstick skillet over medium-high heat. Cook shallots for 4 to 6 minutes until starting to caramelize; then remove from skillet. In the same skillet, add 1 tablespoon of oil and cook mushrooms for 4 to 6 minutes until tender and browned, stirring frequently.
  • Spread a layer of half of the bread, followed by 1 1/2 cups of cheese, shallots, mushrooms, ham, and the rest of the bread in a baking dish. In a large bowl, whisk together eggs and half-and-half, then add Dijon mustard, thyme, salt, and pepper. Pour this mixture over the bread layers, gently pressing down. Finish by sprinkling the remaining 1/2 cup of cheese on top.
  • Bake for 45 to 50 minutes until golden brown with a slightly set center. Allow it to rest for 15 minutes before serving.

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