Breakfast Casserole with Ham and Bacon
The ham and crispy bacon make this Easter breakfast casserole a pure comfort dish you can enjoy any day.
- 6 cups cubed bread about 4 Italian style bread rolls
- 1 cup milk
- 4 ounces bacon 4 strips, sliced
- 4 green onions scallions, chopped
- 8 ounces cubed ham
- 1 teaspoon ground thyme
- Salt and pepper to taste
- 1 tablespoon butter
- 4 eggs beaten
- Fresh thyme for garnish optional
Preheat oven to 375 degrees Fahrenheit. Grease a small casserole dish.
In a large bowl, add the bread and milk. Set aside to soak.
Meanwhile, in a non-stick skillet, fry the bacon until crisp. Stir in the white parts of the scallions, ham, thyme, salt, and pepper and cook until heated through, about 3-5 minutes.
Remove from the heat and add the butter.
Pour the beaten eggs over the bread and add the green parts of the scallions. Gently mix in the ham and bacon mixture and put into prepared casserole dish.
Bake for 30-40 minutes or until eggs are set and the casserole is golden brown in color.
Garnish with fresh thyme, sliced scallions or chopped parsley. Serve with sour cream.
Calories: 422kcal | Carbohydrates: 26g | Protein: 25g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 218mg | Sodium: 1268mg | Potassium: 306mg | Fiber: 2g | Sugar: 7g | Vitamin A: 580IU | Vitamin C: 2.2mg | Calcium: 165mg | Iron: 3.2mg