[Recipe] Overnight Ham & Swiss Breakfast Casserole

There isn’t much that’s easier than getting up on Christmas morning, making coffee, and popping your already prepared breakfast casserole into the oven before tackling the gifts under the tree. Then you can smell your delicious breakfast as it bakes. What a nice feeling. Leave some space in your refrigerator on Christmas Eve to allow this to sit in there overnight.

I thought that this year, I’d just throw together some of our favourite foods for our ham and swiss casserole for breakfast. Add my husband’s hollandaise, some sausage gravy, or some mushroom cream sauce to it, and YOWZA you have an amazing meal.

[Recipe] Overnight Ham and Swiss Breakfast Casserole

6 cups sourdough bread, cubed
2 cups Swiss cheese
1 cup caramelized onions
1 cup sautéed mushrooms
1 1/2 cups chopped ham
10 eggs
3 cups 2% milk or coffee cream
1 tsp salt
2 tsps dried thyme

Place half of the bread in a 9×13″ baking dish.

Sprinkle 1 1/2 cups of cheese over the bread.

Add the ham, onions, mushrooms, and remaining bread.

Whisk the eggs with the cream, salt, and thyme. Pour this custard over the ingredients in the pan.

Cover and refrigerate overnight (or at least one hour).

Bring the casserole to room temperature before baking. Sprinkle the casserole with the remaining Swiss cheese.

Bake at 325F, uncovered, for 40-50 minutes, until the casserole puffs and the custard is set.

Let rest 10 minutes before serving.

[Recipe] Overnight Ham & Swiss Breakfast Casserole

There isn't much that's easier than getting up on Christmas morning, making coffee, and popping your already prepared breakfast casserole into the oven before tackling the gifts under the tree.

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Prep Time 30 mins

Cook Time 50 mins

Total Time 1 hr 20 mins

Servings 8 servings

Ingredients

  

• 6 cups sourdough bread cubed
• 2 cups Swiss cheese
• 1 cup caramelized onions
• 1 cup sautéed mushrooms
• 1 1/2 cups chopped ham
• 10 eggs
• 3 cups 2% milk or coffee cream
• 1 tsp salt
• 2 tsps dried thyme

Instructions

 

• Place half of the bread in a 9x13" baking dish.
• Sprinkle 1 1/2 cups of cheese over the bread.
• Add the ham, onions, mushrooms, and remaining bread.
• Whisk the eggs with the cream, salt, and thyme. Pour this custard over the ingredients in the pan.
• Cover and refrigerate overnight (or at least one hour).
• Bring the casserole to room temperature before baking. Sprinkle the casserole with the remaining Swiss cheese.
• Bake at 325F, uncovered, for 40-50 minutes, until the casserole puffs and the custard is set.
• Let rest 10 minutes before serving.