Tomato and Ham Breakfast Casserole

Tomato and Ham Breakfast Casserole
Charles Masters
Serves 10
preparation
15
minutes
cooking
95
minutes

Ingredients

8
large eggs
2
cups
heavy cream
kosher salt and black pepper
8
ounces
sharp Cheddar, grated (about 2 cups)
1
loaf country bread, torn into 1-inch pieces (8 cups)
1
pound
sliced deli ham, cut into 1/2-inch pieces (4 cups)
2
pints
cherry tomatoes
2
tablespoons
chopped flat-leaf parsley

Directions

  1. Heat oven to 375° F. In a large bowl, whisk together the eggs, cream, 1 teaspoon salt, and ½ teaspoon pepper. Add the Cheddar, bread, and ham and toss to combine. Pour the mixture into a 9-by-13-inch baking dish; top with the tomatoes. Cover with foil and bake until warmed through, 35 to 40 minutes. Remove the foil and cook until the top is golden brown, 35 to 40 minutes more. Sprinkle with the parsley.
Kristin Evans Dittami
September 2012

Nutritional Information

  • Per Serving
  • Calories 557
  • Fat 33 g
  • Sat Fat 17 g
  • Cholesterol 276 mg
  • Sodium 1,227 mg
  • Protein 26 g
  • Carbohydrate 39 g
  • Sugar 9 g
  • Fiber 4 g
  • Iron 4 mg
  • Calcium 289 mg
What does this mean? See Nutrition 101.