Holiday Leftover Breakfast Casserole

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2Made this recipe

Serves: 8

Prep Time: 10 Minutes

Cook Time: 60 Minutes


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.

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