Easter Breakfast Casserole

 


Easter Breakfast Casserole

Ingredients

2 tbsp. salted butter, plus more for the baking dish

1 medium (9- to 12-oz.) baguette, sliced 1/2-inch thick, about 40 to 50 slices

1/2 lb. thinly sliced deli ham

2 c. shredded gruyère cheese or Swiss cheese, divided

8 large eggs

2 c. whole milk, divided

1 c. half-and-half

1/4 c. chopped fresh chives, plus more for sprinkling

2 tbsp. dijon mustard

1 tbsp. chopped fresh thyme, or 1 tsp. dried thyme

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

2 tbsp. all-purpose flour

Pinch of nutmeg 

Directions

1Butter a 13-by-9-inch casserole dish. Place half of the baguette slices in a single layer at the bottom of the dish. Shingle slices of ham in a single layer on top of the bread, overlapping as necessary. Sprinkle the ham with 1 ½ cups of shredded cheese.

2In a large bowl, whisk together the eggs, ½ cup of milk, half-and-half, chives, dijon mustard, thyme, salt, and ¼ teaspoon pepper. Pour the mixture evenly over the bread, ham, and cheese in the casserole dish. Top with the remaining bread in a single layer, pressing gently into the egg mixture.

3In a medium saucepan, melt the butter over medium heat until foamy. Whisk in the flour and nutmeg until well combined. Cook, whisking constantly, until the flour smells slightly nutty, 1 to 2 minutes. Whisking constantly, slowly stream in the remaining 1 ½ cups of milk, whisking until no lumps remain. Continue whisking over medium heat until the sauce thickens to a pudding-like texture, 4 to 5 minutes.

4To bake immediately: Preheat the oven to 350°F. Spread the white sauce over the surface of the casserole. Sprinkle with the remaining 1/2 cup of cheese. Bake until the top is golden and the egg mixture is set in the center, 35 to 40 minutes. 

5Turn the oven to broil and broil the casserole for 1 to 2 minutes until golden brown. Let rest for 10 minutes, then top with more chives and serve.

6To make ahead: Spoon the white sauce into a medium bowl or glass measuring cup. Place a piece of plastic wrap over the white sauce, pressing into the surface and refrigerate for up to 3 days. Cover and refrigerate the casserole overnight, or up to 24 hours.

7Preheat the oven to 350°F. Remove the casserole dish from the refrigerator and let it sit at room temperature for 30 minutes. Spread the white sauce over the surface of the casserole. Sprinkle with the remaining 1/2 cup of cheese. Bake until the top is golden and the egg mixture is set in the center, 40 to 45 minutes. 

8Turn the oven to broil and broil the casserole for 1 to 2 minutes until golden brown. Let rest for 10 minutes, then top with more chives and serve.

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