This recipe was developed by me for Smithfield. As always, all opinions are 100% my own.
Ah, when it rains it pours, as they say. Sometimes in a bad way, sometimes in a good way.
(1) You’re meeting your sister for lunch, but can’t find the restaurant, so you do the bonehead thing and have her direct you there, on the phone, not hands-free. Ticket ensues.
(2) You drop an entire set of glass nesting bowls on the tile floor. Bonus – it’s minutes before you need to pick up your kid from school. Yay me!
(3) The credit card bill comes. The end.
All in the same day.
(1) A box of assorted vanilla extract bottles are delivered.
(2) A huge box of new kitchen gadgets are delivered.
(3) A gorgeous Smithfield Spiral Sliced Ham is delivered.
All in the same day.
And let me tell you friends, this ham was outstanding. Every bite was like butter! We stuffed our faces until we were so full, we could barely move. And then we ate some more. #iamnotashamed.
I made sure I had enough left over, though, for sandwiches and a casserole. I just love a breakfast casserole.
I was inspired by a mix-and-match sort of tutorial in Food Network magazine and then did my own thing.
Save, bookmark, pin, print…whatever you need to do – just keep this one in your back pocket for the day after Easter when you need a brunch idea to serve a group.
Prep it the night before and the hardest thing you’ll have to do in the morning is make coffee.
Overnight Ham Casserole
Prep time: 25 minutes
Rest time: stand for 30 minutes or refrigerate overnight
Cook time: 55 minutes
• 2 tablespoons extra virgin olive oil
• 1 small sweet onion, diced small
• 1 small red bell pepper, diced small
• 10 eggs
• 3 cups half-n-half
• 1/2 teaspoon salt
• 2 scallions, chopped
• 2 tablespoons chopped fresh parsley
• 6 cups day-old cubed french bread, divided
• 2 cups shredded Monterey Jack cheese, divided
• 1 1/2 cups diced ham
Heat the olive oil in a large sauté pan over medium-high heat. Cook the onions and bell pepper, until soft, stirring occasionally, about 5 minutes. Season with a little salt and pepper. Transfer to a bowl; set aside.
In a large bowl, whisk together the eggs, half-n-half, and salt. Add in the scallions and parsley.
Butter a 9×13 baking dish. Scatter half of the bread cubes on the bottom. Sprinkle with 1 1/2 cups of the cheese on top, followed by the onion/bell pepper mixture and ham. Top with the remaining bread. Pour the custard on top; cover with plastic wrap and let stand 30 minutes or refrigerate overnight. (Bring to room temperature before baking.)
Preheat oven to 350 degrees. Uncover; sprinkle remaining 1/2 cup cheese evenly over the top. Bake for about 50-55 minutes or until puffed and golden and a knife inserted comes out clean. Let rest for 10 minutes before serving. Cut into squares and enjoy!
Note: the cooking time will depend on the depth of your baking dish and how your oven circulates the heat.
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