Hot Ham & Cheese Breakfast Bake
Time: 3 hours 10 minutes
Yield: 12 servings
About
The Hot Ham & 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 & 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 sourdough bread, dried
- 6 tablespoons whole-grain mustard
- 1/4 cup red pepper jelly
- 1 pound ham, sliced
- 1 pound Havarti 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
Directions
Step 1 -Grease a 3-quart baking dish.
Step 2 -Split the leeks lengthwise, then cut them into 1/4-inch-thick slices.
Step 3 -In a skillet, melt the butter over medium-low heat.
Step 4 -Cook the leeks in the butter slowly, until just tender but not brown, about 3-4 minutes.
Step 5 -On 6 slices of the bread, spread 1 tablespoon of the mustard each.
Step 6 -On the remaining bread slices, spread an even amount of the red pepper jelly diagonally.
Step 7 -Divide the ham over the mustard-spread bread slices.
Step 8 -Top the ham with the cheese slices.
Step 9 -Top the cheese with the leeks.
Step 10 -Top the leeks with the remaining bread slices, jelly-side down.
Step 11 -Arrange the sandwiches in rows in the prepared baking dish.
Step 12 -In a large mixing bowl, whisk the eggs well until blended.
Step 13 -Whisk in the olive oil and the whipping cream until they are well-blended.
Step 14 -Whisk the parmesan, the parsley, the salt, the pepper, and the nutmeg into the egg mixture.
Step 15 -Pour the egg mixture over the sandwiches in the dish.
Step 16 -Cover and chill the bake for at least 2 hours and up to overnight.
Step 17 -Remove the baking dish from the refrigerator and let it stand at room temperature for 30 minutes.
Step 18 -Preheat the oven to 350 degrees F.
Step 19 -Uncover the dish.
Step 20 -Bake until puffed and golden-brown, about 40 minutes.
Step 21 -Transfer the baking dish to a wire rack to cool for at least 10 minutes.
Step 22 -Serve.
