Ham and Swiss pair perfectly in this savory breakfast casserole.
Overnight Breakfast Casserole
2017-01-31 21:48:53
Serves 8
Ingredients
- 12 cups cubed sourdough bread
- 2 tablespoons olive oil
- 1 cup chopped red onion
- 1 (5-ounce) bag fresh baby spinach
- 1 cup shredded sharp white Cheddar cheese, divided
- 1 cup shredded Swiss cheese, divided
- 1 pound cubed smoked ham
- 6 large eggs
- 4 cups half-and-half
- 2 teaspoons kosher salt
- 1⁄2 teaspoon ground black pepper
Instructions
- Place cubed bread in a single layer on a large baking sheet. Bake until slightly dried out, 10 to 15 minutes. Remove from oven; set aside.
- In a medium skillet, heat oil over medium-high heat. Add onion; cook until tender, about 5 minutes. Remove from skillet. Add spinach to skillet; cook until just wilted, about 2 minutes. Remove from heat.
- Spray a 13x9-inch baking dish with cooking spray. Place half of cubed bread in prepared pan. Top with half of onion, half of spinach, 1⁄2 cup Cheddar, 1⁄2 cup Swiss, and half of ham. Top with remaining cubed bread, remaining onion, remaining spinach, remaining 1⁄2 cup Cheddar, remaining 1⁄2 cup Swiss, and remaining ham.
- In a large bowl, whisk together eggs, half-and-half, salt, and pepper until combined. Pour egg mixture over casserole. Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°. Bake, uncovered, until center is cooked through, 45 to 50 minutes. Let cool slightly before serving.
Taste of the South https://tasteofthesouthmagazine.com/
Find more great recipes like this one in Taste of the South’s January/February 2017 issue!
