The Hot Ham and Cheese Breakfast Bake takes the classic ham and cheese sandwich and the breakfast casserole and finds that, yes, putting them together can make a truly delicious combination! Incredible ham and cheese sandwiches with creamy Havarti, bold red pepper jelly, and tangy whole grain mustard are nestled in a cheesy, fluffy bed of eggs. The sandwiches are topped with even more cheese and savory leeks for added delight! The Hot Ham and Cheese Breakfast Bake is an entire brunch all at once, and everyone will be scrambling for more!
Ingredients• 3 leeks, thoroughly washed and trimmed • 1 tablespoon butter • 12 (1/2-inch-thick) slices of sourdough bread, dried • 6 tablespoons whole grain mustard • 1/4 cup red pepper jelly • 1 pound ham, sliced • 1 pound Havarti and/or provolone cheese, sliced • 9 eggs • 1/2 cup extra-virgin olive oil • 1/2 cup whipping cream • 1/2 cup parmesan cheese, freshly grated • 1/2 cup curly parsley, coarsely chopped or torn • 1/2 teaspoon kosher salt • 1/4 teaspoon freshly ground black pepper • 1/8 teaspoon freshly grated nutmeg
Butter a 3-quart baking dish.
Split the leeks lengthwise, then cut them into 1/4-inch-thick slices.
In a skillet, melt the butter over medium-low heat.
Cook the leeks in the butter slowly, until just tender but not brown, about 3-4 minutes.
On 6 slices of bread, spread 1 tablespoon of mustard each.
On the remaining bread slices, spread an even streak of the red pepper jelly diagonally.
Divide the ham over the mustard-spread bread slices.
Top the ham with the cheese slices.
Top the cheese with the leeks.
Top the leeks with the remaining bread slices, jelly-side down.
Arrange the sandwiches in rows in the prepared baking dish.
In a large mixing bowl, whisk the eggs well until blended.
Whisk in the olive oil and whipping cream until they are well-blended with the eggs.
Whisk the parmesan, parsley, salt, pepper, and nutmeg into the egg mixture.
Pour the egg mixture over the sandwiches in the dish.
Cover and chill the bake for at least 2 hours and up to overnight.
Remove the baking dish from the refrigerator and let stand at room temperature for 30 minutes.
Preheat the oven to 350 degrees F.
Uncover the dish.
Bake until puffed and golden brown with a good crust on the bottom, about 40 minutes.
Transfer the baking dish to a wire rack to cool for at least 10 minutes.