Winter, spring, summer, or fall, this crowd-pleasing, make-ahead Cheesy Veggie and Ham Brunch Casserole rises to the occasion any time of the year. The hint of white wine and Dijon mustard takes a traditional breakfast casserole to a whole new level.
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Key Ingredients
The cookbook I adapted this recipe from is written to serve 20! I've trimmed that down to a more manageable 10 servings, and added fresh zucchini, red bell pepper, and shallots for additional flavor, color, and texture. A blend of gruyere and white cheddar is layered throughout so every bite has a bit of nutty creaminess.
Rather than combining just the standard eggs and milk as the binder, white wine and Dijon mustard join in for another dimension of flavor.
Assembling
Assembling the casserole is straightforward. Spread the bread cubes in the baking dish, and drizzle with melted butter.
Then, add the ham and half the cheese. Omit the ham to keep the dish vegetarian. So easy!
The veggies and remaining cheese follow. Don't worry about not seeing the bread too well at this point. Once the egg mixture soaks into the bread, the cubes will expand and resurface in the oven. Promise!
Cover and chill the assembled casserole a minimum of two hours or overnight. Your work is done for now!
The last tip is to take the casserole out of the fridge one hour before baking. Otherwise, it will take longer to cook than indicated in the recipe.
Garnish the casserole with some fresh thyme when it comes out of the oven and enjoy!
More Brunch Recipes to Try!
Broccoli Mushroom Frittata Muffins
Brunch Cobb Salad with Creamy Herb Vinaigrette
Poached Eggs Garlicky Mushrooms & Spinach over Brioche
Strawberry Shortcake Buttermilk Waffles
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Cheesy Veggie and Ham Brunch Casserole
Equipment
Ingredients
- 1 loaf day-old rustic bread , cut into 1-inch cubes, about 8 cups
- 4 tablespoons butter , melted
- 6 ounces ham steak , ¼-inch dice (optional)*
- 1 cup packed medium cheddar cheese , freshly shredded
- 1 cup packed gruyere cheese , freshly shredded
- 2 zucchini , quarter-moon slices
- 1 large red bell pepper , chopped
- 3 medium shallots , chopped
- 3 green onions , thinly sliced
- 10 extra-large eggs
- 2 cups whole milk
- ½ cup dry white wine
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried*
- Salt and pepper
- ¼ cup Parmesan cheese , freshly grated
Instructions
- Several hours before assembling casserole, spread bread cubes in a single layer on a large, rimmed baking sheet to get dry. Alternatively, toast them in a 375°F oven for 10 minutes.
- Grease a 13x9x2 baking dish. Spread bread cubes in baking dish and drizzle with melted butter.
- Sprinkle with ham and half of the cheddar and gruyere cheeses. Next, sprinkle zucchini, shallots, bell pepper, and green onions over the top. Spread remaining cheese over the veggies.
- In a large bowl, mix eggs, milk, wine, mustard, thyme, salt and pepper until well combined. Pour mixture evenly over the casserole.
- Cover and refrigerate several hours or overnight. Remove from refrigerator 1 hour before baking.
- Preheat oven to 350°F. Bake uncovered for 1 hour. Cover with aluminum foil and bake 30 minutes more, or until center is set and an inserted knife does not come out wet.
- When done, sprinkle hot casserole with Parmesan cheese. Let stand 10 minutes before serving.
Notes
Nutrition
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