This Gruyere and Ham Breakfast Casserole can be prepped a night in advance and will bake to cheesy perfection. A perfect weekend brunch.
I actually happen to be one of those people who truly loves getting up early for a jump-start on my day, so I typically am not the one who rolls out of bed smelling food already being made. But I can imagine it’s wonderful.
The past couple of months I have been making a habit out of baking a breakfast casserole early in the week and eating it all week long. The thing I love about doing this is that not only can I throw whatever meat, cheese, and veggies I have on hand in the casserole, but it’s practically a no-brainer every morning. Better yet, I don’t have to think about what to feed my kids for breakfast, either. Just reheat and eat!
This Ham and Gruyere Egg Casserole is my newest obsession when it comes to my weekly breakfast casseroles. It has smoky ham, nutty Gruyere cheese, leeks, and big chunks of French bread. I topped it all off with a simple combination of eggs, milk, and some dijon mustard and breakfast for the week was finished! Well, after some time in the oven.
Now that I think of it, this could be the perfect solution for those of you not-morning people. You can snooze your alarms a few more times because you won’t have any breakfast prep to do.
Step by Step Guide to Making Gruyere, Ham and Egg Breakfast Casserole
1. Prep the Baking Dish:
- Spray a 9×13” baking dish generously with cooking spray.
2. Sauté the Leeks and Spinach:
- Heat olive oil in a medium skillet over medium-high heat.
- Add leeks and cook until they soften, about 5-7 minutes.
- Stir in the chopped spinach, cooking until it wilts. Remove skillet from heat.
3. Layer the Casserole:
- Place half of the bread cubes at the bottom of the baking dish.
- Layer with half of the diced ham, half of the leek/spinach mix, and half of the shredded cheese.
- Repeat the layers with the remaining bread, ham, leek/spinach, and cheese.
4. Prepare the Egg Mixture:
- In a medium-sized bowl, whisk together the eggs, milk, dijon mustard, salt, and pepper until well combined.
- Pour this mixture evenly over the layered ingredients in the baking dish.
5. Set to Marinate:
- Cover the baking dish with plastic wrap.
- Refrigerate overnight to allow the flavors to meld and bread to soak up the egg mixture.
6. Pre-Bake Steps:
- Remove the casserole from the refrigerator and let it sit at room temperature for at least 30 minutes.
7. Baking:
- Preheat your oven to 350°F.
- Remove the plastic wrap from the casserole.
- Bake in the preheated oven for 45-55 minutes. The top should turn a lovely golden brown, and the casserole should be cooked thoroughly.
8. Serving:
- Let it cool for a few minutes, then slice and serve.
Gruyere, Ham and Egg Breakfast Casserole
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
This Gruyere and Ham Breakfast Casserole can be prepped a night in advance and will bake to cheesy perfection. A perfect weekend brunch.
Ingredients
- 1 lb loaf of French bread, cut into 1” cubes
- 2 tablespoons olive oil
- 1 leek, white and light green parts sliced and chopped
- 1 5–ounce bag baby spinach, roughly chopped
- 8 ounces diced ham
- 8 ounces Gruyere cheese, shredded
- 8 large eggs
- 2 3/4 cups milk
- 1 tablespoon dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
1. Prep the Baking Dish:
- Spray a 9×13” baking dish generously with cooking spray.
2. Sauté the Leeks and Spinach:
- Heat olive oil in a medium skillet over medium-high heat.
- Add leeks and cook until they soften, about 5-7 minutes.
- Stir in the chopped spinach, cooking until it wilts. Remove skillet from heat.
3. Layer the Casserole:
- Place half of the bread cubes at the bottom of the baking dish.
- Layer with half of the diced ham, half of the leek/spinach mix, and half of the shredded cheese.
- Repeat the layers with the remaining bread, ham, leek/spinach, and cheese.
4. Prepare the Egg Mixture:
- In a medium-sized bowl, whisk together the eggs, milk, dijon mustard, salt, and pepper until well combined.
- Pour this mixture evenly over the layered ingredients in the baking dish.
5. Set to Marinate:
- Cover the baking dish with plastic wrap.
- Refrigerate overnight to allow the flavors to meld and bread to soak up the egg mixture.
6. Pre-Bake Steps:
- Remove the casserole from the refrigerator and let it sit at room temperature for at least 30 minutes.
7. Baking:
- Preheat your oven to 350°F.
- Remove the plastic wrap from the casserole.
- Bake in the preheated oven for 45-55 minutes. The top should turn a lovely golden brown, and the casserole should be cooked thoroughly.
8. Serving:
- Let it cool for a few minutes, then slice and serve.
Notes
- Bread Choice: Stale bread is preferable as it soaks up the egg mixture better without becoming too soggy. If you don’t have stale bread, you can cut the bread into cubes and toast them lightly in the oven for a few minutes until they’re dry but not browned.
- Cheese Variation: While Gruyere is the recommended cheese for its nutty and creamy flavor, you can also try other cheeses like Swiss, cheddar, or a combination depending on your taste.
- Veggie Variations: Feel free to add or substitute other vegetables like bell peppers, mushrooms, or zucchini. Just ensure they are sautéed or cooked to remove excess moisture before adding to the casserole.
- Make Ahead: This casserole is perfect for making ahead of time. Just prepare everything the night before and bake it in the morning. If you’re short on time in the morning, you can even bake it the night before and then just reheat before serving.
- Serving Suggestions: This casserole pairs well with fresh fruit, a light salad, or even a dollop of salsa or hot sauce on top for those who like a little kick.
- Storage: Leftovers can be covered and stored in the refrigerator for up to 3 days. To reheat, simply pop a serving in the microwave or reheat in the oven until warmed through.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 710mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 215mg
