Ham, Egg, Green Onion and Cheddar Brunch Puff

Here’s an easy casserole for an easy Sunday brunch or, if you are like me, makes a great breakfast any day of the week. It’s just cheesy comfort. Note to self: Assemble this casserole the night before, cover with plastic wrap and refrigerate overnight for a quick and easy breakfast/brunch.

Ingredients:

4 cups diced leftover bread—you want drier bread for this (I used a piece of leftover French bread)

2 green onions, diced

1 cup diced ham

1 cup shredded cheddar cheese

1/3 cup grated parmesan cheese

1 heaping teaspoon Dijon mustard

7 large eggs

½ cup milk

½ teaspoon salt

Pinch of freshly cracked black pepper

Directions:

Spray a 1.5 quart baking dish with cooking spray. Spread the bread cubes in an even layer in the bottom of the dish. Sprinkle the green onions over and then the cheddar and then the parmesan. Set aside.

In a large mixing bowl, whisk together the mustard, eggs, milk, salt and pepper. Slowly pour over the other ingredients in the dish. Push down so that the bread is completely submerged in the egg mixture. Refrigerate for at least 30 minutes, pushing down on the top occasionally.

Preheat oven to 350 degrees F. While the oven is preheating, remove the baking dish from the fridge and let come closer to room temperature. Cover it loosely with foil and bake for 30 minutes. Remove the foil and bake for another 25-30 minutes or until the top is golden and a knife inserted into the center comes out clean.  

Remove from the oven and serve hot.