Description
My CHEESY JACK & HAM BREAKFAST CASSEROLE can easily be made g-free AND can easily be made with leftovers after a holiday (like Easter, Christmas or Thanksgiving!). Your weekend will thank you when you make it.
Ingredients
Scale
- 1 dozen fully baked dinner rolls (we use gluten-free)
- 6 eggs, lightly beaten
- 1 cup of milk
- 1 tablespoon Dijon mustard (I use Trader Joe’s)
- a liberal pinch of both salt and pepper
- 2 cups of shredded Pepper Jack (you can sub with cheddar if your family doesn’t love a little heat)
- about 2 cups of chopped ham (I use Boar’s Head)
Instructions
- Preheat your oven to 350 degrees. Lightly spray an 8×12 baking dish with non-stick spray.
- Take your dinner rolls and tear them into bite-sized pieces and sprinkle them all over the bottom of your casserole dish. Set aside.
- In a mixing bowl, add in your eggs (I lightly beat mine with a fork), milk, Dijon, salt, pepper, cheese and ham. Give this all a nice mix with your fork and then pour over your torn bread.
- You can either pop this in the oven right away and bake or you can cover it with foil and place it in the fridge for up to 24 hours before baking.
- When you’re ready to bake, place in your preheated oven and bake uncovered about 45 minutes (or until lightly browned on top and the middle set when you jiggle it).
- Remove from oven and allow to cool about five minutes before slicing into squares and serving.
- Keep in fridge when not enjoying.
Notes
If you have leftover rolls and/or ham after a large family gathering, this would be a great way to use up the leftovers.