Cheesy Veggie and Ham Brunch Casserole

5 from 2 votes

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.

Course Breakfast, Brunch

Cuisine American

Prep Time 30

Cook Time 1 30

Total Time 2

Servings 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