{Ham and Cheese} Overnight Breakfast Casserole
This overnight breakfast casserole is the perfect way to use up leftover ham. Prep it the night before and you have breakfast ready to go in the morning - just bake!
Servings: 10
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups diced cooked ham
- 1 small sweet onion , diced small
- 1 small red bell pepper , diced small
- salt and pepper , to taste
- 2 scallions , diced
- 2 tablespoons chopped fresh parsley
- 15 ounce loaf french or Italian bread , day old, cut into small 1-inch cubes
- 2 cups shredded Colby Jack cheese , divided
- 10 large eggs
- 3 cups half-n-half
- 1/2 teaspoon kosher salt
Instructions
- Warm the olive oil in a large nonstick skillet over medium-high heat. Toss in the ham in an even layer and don't touch for a minute, to develop a nice crust. Then stir for a minute.
- Add in the onions and bell pepper; cook until soft, stirring occasionally, about 3 minutes. Season with a little salt and pepper. Remove from the heat and stir in the scallions and parsley. Set aside.
- Lightly coat a 9×13 baking dish with nonstick cooking spray. Scatter the bread cubes on the bottom. Sprinkle with half the cheese, followed by all of the cooked ham mixture.
- In a large bowl, whisk together the eggs, half-n-half, and salt. Pour over the top of the casserole; cover and refrigerate overnight. (Bring to room temperature before baking.)
- Preheat oven to 350 degrees F. Uncover; sprinkle remaining cheese evenly over the top.
- Bake for about 50-60 minutes or until puffed and golden and a knife inserted comes out clean. Let rest for 10 minutes before serving.
- Cut into squares and enjoy!
Notes
- Cooking time will depend on the depth of your baking dish and how your oven circulates the heat. Tent with foil the last 15 minutes if ingredients are browning too much.
- Half-n-half is equal parts whole milk and heavy cream.
- For recipe variations, please refer to the full article.
- To freeze: make sure to let it cool completely. It will keep up to 2 months in the freezer in an airtight container. Thaw in the refrigerator before reheating.
Nutrition
Calories: 492kcal · Carbohydrates: 31g · Protein: 25g · Fat: 29g · Saturated Fat: 14g · Cholesterol: 276mg · Sodium: 857mg · Potassium: 387mg · Fiber: 2g · Sugar: 4g · Vitamin A: 1149IU · Vitamin C: 13mg · Calcium: 318mg · Iron: 3mg