Overnight Breakfast Casserole

Ham and Swiss pair perfectly in this savory breakfast casserole.

Overnight Breakfast Casserole
Serves 8
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  1. 12 cups cubed sourdough bread
  2. 2 tablespoons olive oil
  3. 1 cup chopped red onion
  4. 1 (5-ounce) bag fresh baby spinach
  5. 1 cup shredded sharp white Cheddar cheese, divided
  6. 1 cup shredded Swiss cheese, divided
  7. 1 pound cubed smoked ham
  8. 6 large eggs
  9. 4 cups half-and-half
  10. 2 teaspoons kosher salt
  11. 1⁄2 teaspoon ground black pepper
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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://www.tasteofthesouthmagazine.com/

 Find more great recipes like this one in Taste of the South’s January/February 2017 issue!


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