This Ham and Cheese Breakfast ‘Casserole’ is a cracking ooey-gooey-cheesy-meaty,-eggy, way to start the day. Perfect to meal-prep for breakfast and full of protein to keep you full right until lunch. Go to work on an egg (casserole) folks!
This is very much not a casserole in the British sense but in the American sense – their sense seems to be pretty much anything you can bake in a casserole type dish so don’t worry this isn’t a weird oven baked stew! This Ham and Cheese Breakfast ‘Casserole’ is really a savoury bread and butter pudding. Without the butter and with ham and cheese. You get the picture.
I love a breakfast that I can make in advance and reheat throughout the week. Meal prep is a great thing but I generally have to freeze dishes like my Chicken, Chickpea and Butternut Korma and Turkey and Butternut Chowder and then mix and match them over a period of a few weeks. Breakfast however is generally a different deal and I can often eat the same breakfast every day for a week – certainly on weekdays.
I’m also not great at eating the moment that I wake up but I do have to eat breakfast to keep my migraines in check so I usually eat just after I get to the office. And so I baked this casserole on a Sunday evening to reheat in portions throughout the week. For other make ahead batch breakfasts, take a look at my first ever post – Sweet Potato Cornbread Breakfast Slice and my Baked Banana, Pecan and Maple Oatmeal which is a sweeter option.
As with the vast majority of my recipes, I absolutely condone substituting ingredients with what you already have or prefer. The ham could become cooked bacon or left out entirely for a vegetarian version. Mushrooms would add a contribution to your 5 a day (cook them first!) Nearly any leftover bread would work, just consider that if you use a denser bread then you may need to up the liquid quantities and of could you can use any cheese you want. Do bear in mind that any substitutions will affect the calorie content of the casserole!
Serves 4 – 392kcal per portion
8 Slices White Danish Bread (180g)
200g Sliced Ham
125g Light Mozzarella
100g Reduced Fat Cheddar
400ml Skimmed Milk
1 Tbsp Sea Salt Flakes
I don’t usually bother pre-preparing ingredients, I tend to measure and add as I go along but when creating dishes with layers, as I am a forgetful idiot, I tend to condone the additional washing up created. So…
Cube 8 Slices White Danish Bread (180g) – 16 or so chunks per slice and set aside.
Cut 200g Sliced Ham into small pieces – maybe 1/2cm squared-ish.
Shred 125g Light Mozzarella into small pieces.
Grate 100g Reduced Fat Cheddar – I went fine grated but coarse would also work.
Line a 25x25cm baking dish.
Add half of the bread cubes to the dish and spread into an even layer.
Scatter over half of the ham.
All all of the mozzarella in one layer then about one third of the grated cheddar.
Continue to layer the remaining bread and then ham.
Whisk 4 Eggs, 400ml Skimmed Milk and 1 Tbsp Sea Salt Flakes together then slowly pour the mix over the dish.
If you have time at this point, leave the dish aside for a little while to let the milk/egg mix soak right into the bread. If not, no real harm.
Top with remaining grated cheddar and bake for 50 minutes.
Serve straight away or leave to cool entirely and refrigerate overnight. Slice into portions and reheat for a couple of minutes per portion in the microwave.
Let me know what your favourite prep-ahead breakfast is in the comments!
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