Leek Ham Gruyere Brunch Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I love breakfast or brunch egg dishes that can be made the night before, ready the next morning to pop in the oven and serve fresh and hot to family and friends. I just tried this recipe today for Father’s Day, and we enjoyed it very much. Read more . I like using French bread (I think if holds up so well in the egg soak), and ham and gruyere are always a favorite of mine. So this combination, with the addition of the sautéed leeks and fresh garlic, was a winner for us. I found the recipe in a grocer’s produce department - I’m sure glad I picked that one up! Ingredients:
1 large leek, white and part of the green sliced thinly |
2 large cloves of garlic, diced |
2 tablespoons butter |
additional butter for buttering the baking dish |
1 loaf french bread, cubed into 1’ cubes (depending on the size of your loaf, you may or may not need the entire loaf - you need enough to cover the bottom on the baking dish, and a layer on the top) |
11/2 cups cubed smoked ham (i prefer the saltiness of smoked ham over the sweet taste of honey or brown sugar ham - if you don’t have leftover ham to use, just ask the deli person to slice a 1” thick piece of smoked ham for you) |
11/2 cups grated gruyere cheese (swiss cheese will do, but gruyere is worth the splurge!) |
13/4 cups half-and-half or whole milk |
4 large eggs |
1/4 teaspoon salt |
1/4 teaspoon garlic salt |
1/4 teaspoon pepper |
optional: a very light drizzle of hollandaise sauce over each slice is a nice addition, too. if you put the sauce in a separate gravy server, your guests can have the choice of adding it or noti’m a big fan of hollandaise, so of course i never pass it up |
Directions:
1. In a medium skillet, melt 2 tablespoons butter; add the leeks and garlic, stirring over medium heat just until lightly browned (don’t let the garlic burn or it will have a bitter taste).
2. Generously butter a glass 11x7 baking dish (the glass baking dish will give you a nice browned crust around the sides and bottom of the casserole, as well as the top).
3. Place a single layer of bread cubes in the bottom of the baking dish.
4. Cover bread with ham cubes, then grated cheese, then the sautéed leeks and garlic.
5. Place another single layer of bread cubes over the top of the mixture.
6. In a 3 cup measuring cup, measure the half-and-half, then break in the eggs and add the seasoning.
7. Use a whisk or immersion blender to mix the ingredients together well.
8. Pour the egg mixture over the top of the casserole, making sure to get it into the corners and all around the top of the dish.
9. Cover tightly with foil and refrigerate 2 to 12 hours.
10. When ready to bake, remove foil and bake casserole at 325 degrees for 60 to 75 minutes, until a knife inserted in the center comes out clean and the top and sides of the casserole are a golden brown.
11. If the top begins to brown too much before the casserole is done, lay a piece of foil loosely over the top and remove it the last 10 minutes of baking time.
12. Let the casserole set for about 10 minutes before cutting into squares and serving.
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