Ham and Cheese Brunch Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 leeks, trimmed, split lengthwise and cut into 1/4 inch slices (about 1 cup)
1 T butter
6 T whole grain mustard
12 slices sourdough bread, dried
1/4 c. pepper jelly
1 lb. slices ham
1 lb. sliced Havarti and/or provolone cheese
9 eggs
1/2 c. extra virgin olive oil
1/2 c. whipping cream
1/2 c. freshly grated Parmesan cheese
1/2 c. coarsely chopped curly parsley
1/8 tsp freshly grated nutmeg
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Directions: |
Directions:Butter a 3 qt. baking dish; set aside. In a skillet cook leeks in the 1 T butter just until tender bot not brown; set aside. Spread 1 T mustard on one side of each of 6 slices bread. Spread a streak of jelly diagonally on one side of each of the remaining 6 slices.
Divide ham over mustard-spread bread slices. Top ham with cheese slices. Sprinkle leeks over. Add remaining bread slices, jelly sides down. Arrange sandwiches in rows in prepared baking dish.
In large mixing bowl whisk eggs until well blended. Whisk in olive oil and cream until very well blended. Whisk in Parmesan, parsley 1/2 tsp. kosher salt, 1/4 tsp. freshly ground black pepper, and nutmeg. Pour egg mixture over bread in dish. Cover. Chill at least 2 hours or overnight.
Remove dish from refrigerator. Let stand 30 minutes. Preheat oven to 350. Uncover; bake 40 minutes until puffed and golden brown with a good crust on bottom. Cool on a wire rach 10 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: Have not tried this recipe.
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