Ham and Cheese Sourdough Breakfast Casserole (not eggy)
My ham and cheese sourdough breakfast casserole isn’t eggy and has the classic blend of ham and cheese. It’s perfect for Mother’s Day brunch, busy Saturday mornings, and even on Sundays before a football game. You’ll love how easy it is to whip up the same day or the night before. Also, it’s a great way to use up old bread or a loaf that didn’t turn out!
Ingredients
- 1/2 loaf of sourdough bread about 4-6 cups)
- 1 cup ham chunks
- 2 cups shredded cheddar cheese
- 1 egg
- 1 cup milk (dairy or dairy free)
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/2 tsp ground black pepper
Instructions
- Slice bread into small-to-medium-sized chunks (about 1-2 inches).
- Shred cheese if not done already, and slice ham into small-medium-sized chunks.
- In a large bowl, add the egg, milk, salt, smoked paprika, garlic, Dijon mustard, and pepper. Whisk to combine.
- Add ham slices, shredded cheese, and bread chunks to the mixing bowl and stir to combine until everything is coated.
- Place in the fridge for 20 minutes or overnight, if preferred.
- Preheat the oven to 375 degrees.
- Prepare a 9x6 or 9x11 baking dish with a light coating of butter or avocado oil.
- Once done refrigerating, pour the mixture into the prepared casserole dish and bake for 20–25 minutes.