Ham and Cheese Breakfast Casserole

Second week of November and the Thanksgiving countdown is on. I have been doing test runs of the brined turkey situation, not a whole turkey but a turkey breast, to understand the brine formula before I commit to the real bird. The brine is salt, sugar, fresh herbs, a few peppercorns, and enough water to submerge the bird, and it goes for twelve to twenty-four hours in the coldest part of my refrigerator, which I have been reorganizing all week to create adequate space.

The turkey breast test was excellent. The brine does what everyone says it will do: the meat stays juicy even after it has cooked through, which is the whole problem with turkey in the first place. I roasted the breast with herb butter under the skin and the result was the best turkey I have eaten in my life, which is not a high bar given my history with Thanksgiving turkeys but still significant.

I called Gloria to report and she said the brine is the secret. I said why didn't you tell me sooner. She said you were not ready to hear it sooner. That is a very Gloria Martin answer and it is also probably true. Some techniques require a foundation. She has been building my foundation for eight years and she knows when to introduce the next level.

The daycare is already decorated for Thanksgiving. My coworker Ms. Wanda, who teaches the four-year-olds and has opinions about holiday timing, put up the decorations November first. I did not say anything because Ms. Wanda is wonderful and also it is fine to want the cozy things early. I understand that impulse completely.

All that test-cooking and refrigerator reorganizing means I need something reliable for actual meals that aren’t turkey trials — something I can assemble the night before and pull out in the morning without thinking too hard about it. This ham and cheese breakfast casserole has been exactly that anchor during these weeks of practice runs and phone calls with Gloria. It’s the kind of dish that holds steady while everything else is in learning mode, and right now steady is exactly what I need.

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 8

Ingredients

8 large eggs
2 cups whole milk
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups cubed day-old bread (about half a loaf), such as French or sourdough
2 cups diced cooked ham
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup shredded Gruyère or Swiss cheese
3 green onions, thinly sliced
1 tablespoon unsalted butter, for greasing the dish

Instructions

Prepare the dish. Grease a 9x13-inch baking dish with butter. If you plan to bake immediately, preheat your oven to 350°F. For an overnight casserole, skip preheating until morning.
Whisk the custard. In a large bowl, whisk together the eggs, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper until fully combined and slightly frothy.
Layer the casserole. Spread the cubed bread evenly across the prepared baking dish. Scatter the diced ham over the bread, then sprinkle 1 cup of the cheddar, all of the Gruyère, and half the green onions over the top.
Add the custard. Pour the egg mixture evenly over the bread and fillings, pressing the bread gently with a spatula so every cube absorbs some of the liquid. Top with the remaining 1/2 cup cheddar.
Rest or refrigerate. Let the casserole sit at room temperature for 20 minutes before baking, or cover with plastic wrap and refrigerate overnight (up to 12 hours). If refrigerated, remove it 20 minutes before baking to take the chill off.
Bake. Bake uncovered at 350°F for 40—45 minutes, until the top is golden and the center is set (a knife inserted in the middle should come out clean). If the top browns too quickly, tent loosely with foil after 30 minutes.
Rest and serve. Let the casserole rest for 5 minutes before slicing. Garnish with the remaining green onions and serve warm directly from the dish.

Nutrition (per serving)

Ham and Cheese Breakfast Casserole — When You're Still Practicing Before the Big Day