Tomato and Ham Breakfast Casserole

tomato-ham-breakfast-casserole
Photo by Charles Masters
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  • Serves 10
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 557 calories
    • 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

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.

Ingredients

  1. Check 8 large eggs
  2. Check 2 cups heavy cream
  3. Check kosher salt and black pepper
  4. Check 8 ounces sharp Cheddar, grated (about 2 cups)
  5. Check 1 loaf country bread, torn into 1-inch pieces (8 cups)
  6. Check 1 pound sliced deli ham, cut into 1/2-inch pieces (4 cups)
  7. Check 2 pints cherry tomatoes
  8. Check 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.