Leek & Ham Breakfast Casserole

Leek & Ham Breakfast Casserole

(6 servings)    Printable Version
  • 1 cup thinly sliced leeks
  • 4 teaspoons butter
  • 5 cups cubed French Bread (in 3/4 in. cubes)
  • 1 1/2 cups shredded Swiss cheese
  • 1 1/2 cups (8oz.) finely chopped ham (in 1/4 in. cubes)
  • 1/3 cup finely chopped red bell pepper
  • 4 eggs (beaten)
  • 1 3/4 cups milk
  • 1/4 teaspoon salt
  • dash of cayenne pepper
  • Cooking spray
In a medium saucepan, cook leeks in butter until tender or about 4 minutes.

Lightly coat a 8x8 inch baking dish with nonstick cooking spray and preheat oven to 325F.

Place half the bread cubes in the dish, sprinkle with leeks, cheese, ham and bell pepper. Top with remaining bread cubes.

In a mixing bowl, beat eggs and stir in milk, salt and pepper. Pour over bread cubes, and let set to soak in for 15 minutes. (Can also be made ahead and refrigerated overnight.)

Bake uncovered for 60-70 minutes until fully set. Top with additional cheese before serving if desired. Let stand 5-10 minutes before cutting and serving.

You can also use egg substitute for a lower-fat version!

Mr Breakfast would like to thank HollyMartel for this recipe.

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