French Ham Cheese and Egg Fondue Casserole

French Ham Cheese and Egg Fondue Casserole

38 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    10 h
SheasLounge
Recipe by  SheasLounge

“This delicate dish loaded with ham, cheese and bread cubes in an egg mixture is perfect for brunch or supper. Light and fluffy casserole that is sure to please your guests. Goes great with some fresh fruit and blueberry muffins! Another plus is you make it day ahead, so you have more time out of the kitchen!”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Generously grease a 9x13-inch glass baking dish with softened butter. Stir together flour and mustard powder. Place ham and Cheddar cubes in a large mixing bowl, sprinkle with flour mixture, and toss until evenly coated. Add bread cubes and toss to mix. In a separate bowl, whisk together eggs, milk, and hot pepper sauce.
  2. Pour 1/3 of the bread mixture into the prepared baking dish and smooth out to form a layer. Drizzle with 1 tablespoon of butter, and sprinkle with 1/3 of the Parmesan cheese. Repeat twice more to form three layers. Pour egg mixture overtop, cover with plastic wrap, and refrigerate 8 hours to overnight.
  3. The next morning, remove casserole from refrigerator, remove plastic wrap, and allow to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F (175 degrees C).
  4. Bake uncovered in preheated oven until the eggs have set, and the top is golden brown and crispy, about 1 hour.

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Reviews (38)

Rate This Recipe
imnotfreud
39

imnotfreud

I downloaded this recipe with intentions of having it for Xmas breakfast ...oops, it didn't happen. But I had to use the ham I bought or chuck it; glad I used it!! Even my picky 12 year old daughter gobbled it up. You can use slightly less ham to make it less salty. You don't have to use the hot pepper sauce if you have kids eating. It's loaded with flavour +++ with no weird ingredients that might make kids turn their noses up. Oh, and you DON'T have to worry about letting it sit AT ALL ...that part of the recipe is only for Xmas Eve chefs who want an easy meal the next day. YUMMMMMMM ...this will be on the table next Xmas breakfast. SOOOO good!

LUCKYKEL
28

LUCKYKEL

Wow, I cut come corners (did not do layers, added parm to top of casserole) and I am very impressed! I added cayenne to the flour mixture. Really fluffy and delicious.

DEBI EMILEE
23

DEBI EMILEE

There is no way to mess up this recipe. No matter what you do, it's still going to be yummy! I needed a recipe to use up 1/2 a loaf of white bread and some deli ham. I had 1/3 loaf of Velveeta, and a chunk of Mozarella, plus some grated Parmesan. I spayed a glass 13x19 with Pam, then put it in the oven with 1/4 cup of butter to melt before adding the rest of the ingredients (didn't add more butter). As someone else said, layers not really necessary. Let it sit 10 minutes after making before putting it into the oven @ 325* (with a glass pan, it will get too dark on the bottom if you set the oven to 350*). We had it for dinner with the Lemon Butter Broccoli from this site, and fresh sliced tomatoes. The cheese was yummy and the eggs made it custardy. Ummmmmm! The whole family loved it!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 357 cal
  • 18%
  • Fat
  • 21.9 g
  • 34%
  • Carbs
  • 19.8 g
  • 6%
  • Protein
  • 19.9 g
  • 40%
  • Cholesterol
  • 130 mg
  • 43%
  • Sodium
  • 857 mg
  • 34%

Based on a 2,000 calorie diet

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