Eggs are an easy ingredient we all have on hand which makes this dish one that you’ll want to try for a weekend brunch. Plus, this is a versatile dish that’s easy to swap out vegetables, cheese and protein with what you’ve got in your fridge right now. No added trips to the grocery store required!
- 1 loaf (about 520 g) sliced bread (about 16 slices, discard ends)
- 8 ⅞ oz thinly sliced or shaved ham
- 2 cups cheddar cheese, shredded
- 6 eggs
- ¼ cup finely chopped onion
- ¼ cup finely chopped green pepper
- ⅓ tsp dry mustard
- ⅓ tsp black pepper
- ⅓ tsp Worcestershire sauce
- dash of Tabasco
- 3 cups milk
- ⅛ cup butter or margarine, melted
ONE: Trim crusts from bread; reserve crusts. Cover bottom of greased 13 x 9-inch (33 x 23 cm) baking dish with slices of bread, trimming to fit if necessary. Cover with ham, then cheese. Top with another layer of bread.
TWO Whisk eggs. Add onion, green pepper, dry mustard, pepper, Worcestershire sauce and Tabasco; whisk to combine. Whisk in milk. Pour mixture over bread. Cover and refrigerate overnight.
THREE Meanwhile, pulse reserved crusts in food processor until coarsely chopped. Set aside 1-1/2 cups (375 mL) of the bread crumbs. (Remainder can be frozen for another use.)
FOUR: The next day, stir butter into bread crumbs until moistened. Sprinkle buttered crumbs over top of casserole. Bake in a preheated 350°F (180°F) oven until puffed, set and golden brown, about 1 to 1-1/4 hours.