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    Home » Recipes » Breakfast and Brunch

    Cheesy Veggie and Ham Brunch Casserole

    By: Kim Peterson · Posted: Mar 29, 2018 · Updated: Mar 21, 2022 · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    Remember to PIN THIS to save the recipe for later!

    Cheesy Veggie Brunch Casserole is a hearty, crowd pleasing recipe you can make ahead.

    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.

    Ingredients for recipe arranged in small piles.

    Rather than combining just the standard eggs and milk as the binder, white wine and Dijon mustard join in for another dimension of flavor.

    Egg mixture ingredients.

    Assembling

    Assembling the casserole is straightforward. Spread the bread cubes in the baking dish, and drizzle with melted butter.

    Bread cubes coated in melted butter.

    Then, add the ham and half the cheese. Omit the ham to keep the dish vegetarian. So easy!

    Ham and cheese layered in pan.

    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!

    Vegetables layered in pan.

    Cover and chill the assembled casserole a minimum of two hours or overnight. Your work is done for now!

    Casserole assembled and ready to bake.

    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!

    Baked casserole served with extra parmesan cheese.

    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

    Baked Zucchini Bites

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    Cheesy Veggie and Ham Brunch Casserole - Give it Some Thyme

    Cheesy Veggie and Ham Brunch Casserole

    Winter, spring, summer, or fall, this crowd-pleasing, make-ahead Cheesy Veggie and Ham Brunch Casserole rises to the occasion.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, Brunch
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 2 hours
    Servings: 12 servings
    Calories: 213kcal
    Author: Kim Peterson

    Equipment

    • Casserole dish

    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

    * Feel free to omit the ham to keep the dish vegetarian. Also, other herbs like parsley, tarragon, basil, or marjoram may be combined with or substituted for the thyme.

    Nutrition

    Serving: 1 serving | Calories: 213kcal | Carbohydrates: 6g | Protein: 16g | Fat: 13g | Cholesterol: 170mg | Sodium: 430mg | Potassium: 320mg | Fiber: 1g | Sugar: 4g | Vitamin A: 954IU | Vitamin C: 25mg | Calcium: 260mg
    Tried this recipe? Pin it for Later!Mention @giveitsomethyme or tag #giveitsomethyme!

    This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!

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    Kim | Creator and Author of Give it Some Thyme

    Welcome! I'm Kim - author, recipe developer, and food photographer behind Give it Some Thyme. Here you'll find wholesome, classic and contemporary recipes that make memorable meals every home chef can prepare. Pull up a chair!

    More about me →

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