Recipe Background
Everyone loves breakfast for dinner, but why should breakfast be constrained to just the beginning and the end of the day? Breakfast-For-Lunch Bake proves that no one can say no to fluffy eggs, savory ham, and melty cheese, no matter the time of day! Plenty of tender slices of baguette add buttery flavor to this delightful bake, so each bite is like a breakfast sandwich in casserole form! Breakfast-For-Lunch Bake shakes up the formula and sends your tastebuds the tasty message to expect the unexpected.
Everyone loves breakfast for dinner, but why should breakfast be constrained to just the beginning and the end of the day? Breakfast-For-Lunch Bake proves that no one can say no to fluffy eggs, savory ham, and melty cheese, no matter the time of day! Plenty of tender slices of baguette add buttery flavor to this delightful bake, so each bite is like a breakfast sandwich in casserole form! Breakfast-For-Lunch Bake shakes up the formula and sends your tastebuds the tasty message to expect the unexpected.
Ingredients
- 2 1/2 cups low-fat milk
- 8 large eggs
- 2 tablespoons Dijon mustard
- 1 teaspoon thyme chopped
- salt to taste
- pepper to taste
- 1 large baguette thinly sliced
- 8 ounces cheddar cheese shredded
- 8 ounces deli ham thinly sliced
- 1 tablespoon chives snipped
Directions
- Spray a square 2-quart baking dish with nonstick spray.
- In a bowl, whisk the milk, the eggs, the mustard, the thyme, the salt, and the pepper to blend.
- Arrange 1/2 of the bread, overlapping, in a baking dish.
- Pour 1/2 of the milk mixture over the bread and sprinkle with 1/2 of the cheddar.
- Add the ham in a layer.
- Repeat the layers of the bread, the milk, and the cheddar.
- Cover the dish and chill for at least 1 hour and up to overnight.
- Preheat the oven to 350 degrees F.
- Uncover the baking dish and bake until the casserole is golden and the custard is set, about 50-55 minutes.
- Let the casserole stand for 5 minutes.
- Garnish with the chives and serve.
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