With only 10 minutes of preparation time this recipe is a perfect low effort way to make sure none of your holiday leftovers go to waste. Our repurposed breakfast casserole is a true celebration of flavors and a testament to the art of leftovers reinvented. Whether you’re entertaining guests during the holiday season or simply seeking a hearty and wholesome breakfast to relish with your family, this casserole is the epitome of culinary ingenuity. Redefine your breakfast rituals, making your mornings as special as the holiday moments it was inspired by.
8 large eggs
2 1/2 cups whole milk
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, minced, plus more for garnish
1 tablespoon fresh chives, minced, plus more for garnish
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
6 cups leftover slightly-stale french or italian bread, cut into 1/2” cubes
1 pound leftover baked ham, cut into small cubes
1 cup sharp white cheddar, shredded
1/2 cup Gruyere cheese, shredded
01Whisk together eggs, milk, mustard, parsley, chives, salt, pepper and paprika in large bowl until combined.
02Toss bread, ham and cheeses in a 9”x13” baking dish until combined. Pour egg mixture over bread and press down with back of spoon to submerge. Cover and refrigerate overnight.
03Preheat oven to 350 F. Remove casserole from refrigerator to come to room temperature while oven preheats. Remove foil and bake 40-45 minutes until eggs are set and top is golden brown. Remove from oven and garnish with parsley and chives. Serve warm.