Breakfast/Brunch

HONEY BAKED HAM SAVORY BRUNCH BAKE

Wake up to this delicious and decadent brunch bake! A savory brunch bake is one of our favorite ways to use up leftovers after a holiday feast. Everyone always has a few pieces of stale bread laying around the day after a holiday. Any bread will do, even dinner rolls. This is fantastic for breakfast, lunch, or dinner and it works as a starter, side, or main dish.

Prep

10 minutes

Cook

80 minutes

Serves

6 people

Ingredients

Honey Baked Ham (diced)

5 OZ

Shredded Cheddar

1 1/4 CUPS

Stale Bread Torn into Chunks (Any Bread Will Do)

4 TO 5 PIECES

Butter

1 TBSP

Large Yellow Onion (finely chopped)

1

Sliced Cremini Mushrooms

1 LB

Olive Oil

3 TBSP

Large Eggs

5

Heavy Cream

1 CUP

Whole Milk

1 CUP

Ground Pepper

1/4 TSP

Ground Nutmeg

1/2 TSP

Fresh Thyme

2 TSP

Salt

1 TSP

Preparation

Begin by melting the butter in a large pan over medium heat.

Once butter is hot, add the onion and cook until soft, about 6 to 8 minutes. Remove the onions from the pan and set aside.

Add olive oil to the pan and increase the heat to medium-high. Add mushrooms to the pan along with 1/2 TSP of salt. Cook mushrooms until browned, another 8 to 10 minutes. Remove the mushrooms from the pan and add to the onions.

Preheat your oven to 375 degrees.

Next, prepare the custard. In a large mixing bowl combine the eggs, milk, cream and the remaining salt and whisk until smooth. Add 3/4 cup of cheese, pepper, nutmeg and thyme. Stir to combine.

In an 8x8 inch baking pan, mix the Honey Baked Ham, bread chunks, onions and mushrooms. Spread the mixture evenly across the bottom of the pan.

Pour the custard over the bread mixture, filling up the pan. Sprinkle with the remaining cheese. Let everything sit for 10 minutes to allow the custard to soak into the bread mixture.

Bake for 50 to 60 minutes. Let the Brunch Bake rest for 10 to 15 minutes before serving.