Ham and Cheese Breakfast Casserole
A generous breakfast casserole with a golden pastry base, savoury egg filling, diced ham and plenty of melted cheese. Ideal for brunch or using leftover roast ham.
Servings 8 people
Calories 360kcal
Cost 8
Equipment
- A 23 x 33cm (9 x 13in) baking dish
- A medium mixing bowl
- A balloon whisk
- A sharp knife and chopping board
- A cheese grater
- A flexible spatula for serving
- Digital kitchen scales for accurate measurements
Ingredients
- 250 g refrigerated croissant dough or 320g ready-rolled puff pastry
- 6 large eggs
- 150 g cooked ham diced
- 120 ml whole milk
- ½ tsp freshly ground black pepper
- 100 g mature cheddar grated
- 100 g mozzarella grated
- 1 tbsp chopped chives optional
- Butter or oil for greasing
Instructions
- Heat the oven to 180°C / 350°F, or 160°C fan, and grease a 23 x 33cm baking dish.
- Press the croissant dough over the base and seal the perforations.
- Scatter the diced ham evenly over the pastry.
- Whisk the eggs, milk and pepper, then pour over the ham.
- Mix the cheeses and scatter them over the filling. Add chives if using.
- Bake for 25–30 minutes until golden and set in the centre. Rest for 8–10 minutes before slicing.
Notes
Pat moist ham dry before using. Puff pastry can replace croissant dough. Refrigerate leftovers for up to three days or freeze individual cooked portions for up to two months.