Thanksgiving night, after you’ve put away the last spoonfuls of creamed potatoes and stored each scrap of leftover ham, you’ll probably look at the clock and realize your next mealtime bell will ring sooner than you would hope. Indeed, after a long day (or, rather, days) of cooking, the last thing you want to do is think about more meals to feed your hungry family.
This year, however, put those leftovers to good use and whip up a breakfast casserole as you put away the dishes and wipe down the counters. This way, you’re pulling double duty, using up leftovers, and preparing meals for the rest of the weekend.
This Cheesy Ham-and-Egg Breakfast Casserole makes use of cooked ham, but you’re likely to have many of these ingredients on hand—half-and-half, cheddar cheese, and eggs—if you’ve been doing the prep work for your Thanksgiving feast. We call for seasoned croutons—you can buy those in the grocery store—but use homemade ones if you have them leftover.
Mix all of the ingredients together, and pour them into your dish. Let it sit overnight so you don’t have to do any work tomorrow save pre-heating the oven, and sliding the casserole in to cook.
Serve with a side of fruit and a strong cup of coffee. Make it a double if you’ll be headed out for Black Friday shopping.
Cheesy Ham-and-Egg Breakfast Casserole
1 (5-oz) pkg seasoned croutons
2 cups shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 cups chopped cooked ham
2 1/2 cups half-and-half
10 large eggs
1/2 tsp salt
1/2 tsp pepper
2 Tbsp chopped fresh parsley
• Sprinkle croutons into a lightly greased 13- x 9-inch baking dish. Top with both cheeses and ham.
• Whisk together half-and-half, eggs, salt, and pepper in a bowl. Slowly pour over ham in baking dish. Cover and chill overnight.
• Let stand at room temperature 30 minutes. Preheat oven to 350°F.
• Bake 35 to 45 minutes or until center is puffed and set. Let stand 10 minutes; sprinkle with parsley.
Prep Time 15 minutes
Cook Time 35 minutes
Yield 8 servings