Ham and Cheese Breakfast Casserole

Ready in 1h 35 minutes
Prep: 20 minutes
Cook: 1h 15 minutes

Yield: 8 servings

Ingredients

6 tablespoons of butter, plus more for greasing dish
1 large thinly sliced onion
Freshly ground black pepper and kosher salt
4 cups of half-inch bread cubes (crusts removed)
8 ounces of sliced cremini mushrooms
8 large eggs
1 1/4 cups of half-and-half
1 teaspoon of Dijon mustard
Pinch cayenne
4 ounces of diced ham
1 1/2 cups of shredded Gruyere, Emmental or Jarlsberg (about 4 ounces)
2 small sliced very thinly plum tomatoes
2 tablespoons of grated Parmesan
2 tablespoons of for garnish chopped parsley

Directions 

Firstly preheat the oven to 350 degrees F and Butter a 9-by-13-inch casserole dish.
Then heat two tablespoons of the butter in a large skillet over medium-high heat. After that add the onions and cook, stirring occasionally, until lightly browned, about five minutes. Then lower the heat to medium and continue cooking and stirring until the onions are soft and caramelized, twenty minutes more. Lower the heat further If they start to burn and season with salt and black pepper.

In the meantime, heat another large skillet over medium heat and add two tablespoons of the butter and the bread and cook, stirring occasionally, until light golden brown all over, about eight minutes and season with salt and black pepper. After that transfer the bread to a large bowl and increase the heat to medium-high, add the remaining two tablespoons butter and the mushrooms and cook undisturbed to brown for one minute. Proceed cooking, stirring occasionally, until soft, about 2 minutes more and season with salt and black pepper.

Next, whisk together the eggs, half-and-half, mustard, cayenne, half teaspoon salt and a few grinds of black pepper in a large bowl then stir in the onions, bread, mushrooms, ham and one cup of the Gruyere. Then transfer the mixture to the buttered baking dish and top with a single layer of tomatoes and sprinkle with the remaining half cup Gruyere and the Parmesan. (Quick Tip: The casserole can be refrigerated overnight and baked the next day.)

After that bake until the top is golden brown and the casserole is set - it doesn't jiggle when shaken, about forty minutes. In the end top with the parsley. Enjoy your meal!