Ingredients
6 large eggs
2 cups whole milk
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
3 cups cubed day-old bread (French or sourdough works best)
1 1/2 cups diced cooked ham
1 1/2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup chopped green onions (optional)
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Whisk eggs, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper in a large bowl until fully combined.
Layer bread cubes evenly in the baking dish.
Add ham and cheese over the bread, distributing evenly.
Pour egg mixture over the top, gently pressing the bread down so it absorbs the liquid.
Let sit for 5–10 minutes (or refrigerate overnight for best flavor).
Bake uncovered for 35–40 minutes, or until the center is set and the top is golden brown.
Let cool for 5 minutes, garnish with green onions if desired, and serve warm.
Notes
Cooking Tips
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Use stale bread: Slightly dry bread absorbs the egg mixture better without becoming soggy.
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Make it ahead: Assemble the night before, cover, and refrigerate—perfect for stress-free mornings.
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Check doneness: Insert a knife in the center; it should come out clean when fully cooked.
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Don’t overbake: This keeps the casserole moist and fluffy rather than dry.
Variations
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Veggie Loaded: Add sautéed bell peppers, spinach, mushrooms, or onions.
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Spicy Kick: Mix in diced jalapeños or a pinch of red pepper flakes.
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Different Cheeses: Swap cheddar for Swiss, Gruyère, or pepper jack for a flavor twist.
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Low-Carb Option: Replace bread with cauliflower florets.
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Croissant Version: Use buttery croissants instead of bread for a richer texture.
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Sausage Swap: Substitute ham with cooked breakfast sausage or bacon.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 165mg