Ham and Cheese Breakfast Casserole

I usually just call this “The Breakfast Casserole” because it is my go to for any situation. Family or friends in town? I make this. Brunch pot luck at work? I make this. I just really like the creamy custard base over puffy bread with cheese and that sauce!! Yes, it really is all about the sauce.

Ingredients:

Base:

1 mini loaf of Italian or French bread (about 7 ounces), cubed (should yield about 5 packed cups)

Custard:

9 large eggs

2 ½ cups milk

1 teaspoon prepared mustard (Dijon if you have it, otherwise, whatever you have on hand)

1 teaspoon Worcestershire sauce

1 teaspoon salt

Freshly cracked black pepper to taste

3 green onions, sliced

2 cups chopped ham

1 cup shredded cheddar cheese

Topping/sauce:

1 (10.50 ounce) can cream of mushroom soup

1 cup sour cream

1 cup shredded cheddar cheese

Directions:

Spray a 13 by 9 inch baking pan with cooking spray. Toss the cubes of bread into the pan so that the bread is one solid layer.

In a large mixing bowl, whisk together the eggs, milk, mustard, Worcestershire, salt and pepper. Stir in the green onions, ham and 1 cup of the shredded cheddar cheese.

Pour the egg mixture over the bread cubes and push the bread down so that it is completely submerged. Cover with plastic wrap and refrigerate for at least 2 hours or overnight if possible.

Prepare the topping by combining the cream of mushroom soup, sour cream and the last cup of shredded cheddar cheese in a bowl. Cover with plastic wrap and refrigerate until needed.

Preheat oven to 325 degrees F. Remove the casserole from the fridge and remove plastic wrap. Bake for 40 minutes.

Remove the casserole from the oven and dollop spoon fulls of the topping over it. Spread the topping to cover the whole top. Return to the oven and bake for another 20 minutes or until the casserole is set and the topping is bubbling.

Let cool for 10 minutes and serve.