Ham & Gruyère Egg Bake
Servings:*
10 servingsIngredients
- 1 pound loaf French bread, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 leek, thoroughly cleaned, white and light green parts sliced and chopped
- 1 - 5 ounce bag baby spinach, roughly chopped
- 8 ounces diced ham
- 8 ounces Gruyère cheese, shredded
- 8 large eggs
- 2 ¾ cups milk
- 1 tablespoon Dijon mustard
- ½ teaspoons salt
- ½ teaspoons pepper
Directions
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Spray 9×13 baking dish with cooking spray.
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Heat olive oil in medium skillet over medium-high heat.
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Add leek and cook until softened, about 5-7 minutes.
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Add in chopped spinach and stir, cooking until wilted. Remove from heat.
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Layer half of the bread cubes on the bottom of the baking dish.
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Top with half of the ham, half of the leek/spinach mixture and half of the cheese.
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Repeat with bread, ham, leek/spinach and cheese.
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In a medium bowl, whisk together eggs, milk, mustard, salt and pepper.
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Pour evenly over baking dish.
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Cover with plastic wrap and refrigerate overnight.
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In the morning, set out the baking dish for 30 minutes.
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Heat the oven to 350 F.
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Bake for 45-55 minutes, until golden brown and egg casserole is baked through. Serve and enjoy!
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.