Nothing makes a holiday run more smoothly than planning ahead, and this delicious Easter breakfast casserole is the perfect way to fuel a hungry host of egg hunters. This easybreakfast casserole can be quickly assembled the morning of and be on the table in a little over an hour. Or, you can prep the majority of the casserole the night before and add a few finishing touches before sliding it into the oven for the easiest, breeziest Easter brunch that feeds a crowd.
What do you put into an Easter breakfast casserole?
While there are no official rules about what can go in an Easter breakfast casserole, ham and cheese just feel right. Inspired by the scrumptious and beloved French sandwich, croque monsieur, this casserole sandwiches thin slices of ham and shredded cheese between slices of baguette. It would not be a breakfast casserole without cracking a few eggs, so this dish gets covered with an egg custard mixture flavored with herbs and dijon mustard. Finally, a quick stovetop bechamel sauce spread over the top of the casserole, along with another sprinkle of cheese, completes this saucy, golden croque monsieur sandwich in casserole form.
Can you make Easter breakfast casserole ahead of time?
The beauty of this casserole is that it can be made all the way through or assembled 24 hours in advance. This makes for an incredibly convenient morning! The day before, assemble most of the casserole but store the bechamel sauce and extra sprinkle of cheese separately from the bread and egg custard. In the morning, spread the sauce in a thin layer over the top of the casserole, top it with cheese, and pop it into the oven!
How long will leftovers last?
Any leftovers will last for 3 days in an airtight container in the refrigerator. The casserole can also be frozen for up to 1 month.
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- Yields:
- 12 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 10 mins
Ingredients
- 2 tbsp.
salted butter, plus more for the baking dish
- 1
medium (9- to 12-oz.) baguette, sliced 1/2-inch thick, about 40 to 50 slices
- 1/2 lb.
thinly sliced deli ham
- 2 c.
shredded gruyère cheese or Swiss cheese, divided
- 8
large eggs
- 2 c.
whole milk, divided
- 1 c.
half-and-half
- 1/4 c.
chopped fresh chives, plus more for sprinkling
- 2 tbsp.
dijon mustard
- 1 tbsp.
chopped fresh thyme, or 1 tsp. dried thyme
- 1/2 tsp.
kosher salt
- 1/4 tsp.
ground black pepper
- 2 tbsp.
all-purpose flour
Pinch of nutmeg
Directions
- Step1Butter a 13-by-9-inch casserole dish. Place half of the baguette slices in a single layer at the bottom of the dish. Shingle slices of ham in a single layer on top of the bread, overlapping as necessary. Sprinkle the ham with 1 ½ cups of shredded cheese.
- Step2In a large bowl, whisk together the eggs, ½ cup of milk, half-and-half, chives, dijon mustard, thyme, salt, and ¼ teaspoon pepper. Pour the mixture evenly over the bread, ham, and cheese in the casserole dish. Top with the remaining bread in a single layer, pressing gently into the egg mixture.
- Step3In a medium saucepan, melt the butter over medium heatuntil foamy. Whisk in the flour and nutmeg until well combined. Cook, whisking constantly, until the flour smells slightly nutty, 1 to 2 minutes. Whisking constantly, slowly stream in the remaining 1 ½ cups of milk, whisking until no lumps remain. Continue whisking over medium heat until the sauce thickens to a pudding-like texture, 4 to 5 minutes.
- Step4To bake immediately: Preheat the oven to 350°F. Spread the white sauce over the surface of the casserole. Sprinkle with the remaining 1/2 cup of cheese. Bake until the top is golden and the egg mixture is set in the center, 35 to 40 minutes.
- Step5Turn the oven to broil and broil the casserole for 1 to 2 minutes until golden brown. Let rest for 10 minutes, then top with more chives and serve.
- Step6To make ahead: Spoon the white sauce into a medium bowl or glass measuring cup. Place a piece of plastic wrap over the white sauce, pressing into the surface and refrigerate for up to 3 days. Cover and refrigerate the casserole overnight, or up to 24 hours.
- Step7Preheat the oven to 350°F. Remove the casserole dish from the refrigerator and let it sit at room temperature for 30 minutes. Spread the white sauce over the surface of the casserole. Sprinkle with the remaining 1/2 cup of cheese. Bake until the top is golden and the egg mixture is set in the center, 40 to 45 minutes.
- Step8Turn the oven to broil and broil the casserole for 1 to 2 minutes until golden brown. Let rest for 10 minutes, then top with more chives and serve.
Tip: For a perfectly cooked egg casserole, use an instant-read thermometer. The eggs should be cooked and set at 160°F.
