| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- Butter, for the baking dish
- 3 tablespoons oil
- 2 pounds lunch meat, diced (I’m using a combination of ham and bacon)
- 1 cup diced onion (I’m using yellow)
- 2 cups whole milk
- 1 teaspoon paprika (I’m using smoked)
- 1/2 teaspoon chile flakes, optional
- 6 large eggs
- Kosher salt and freshly ground black pepper
- 2 cups grated cheese (I’m using Cheddar)
- 10 slices day-old bread, torn up (I’m using sandwich bread)
- Maple syrup, for serving, optional
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with foil and set aside. Butter a large baking dish.
- Heat a large saute pan over medium heat and add the oil. Add the bacon and cook until crisp, 3 to 4 minutes. Add the onion and cook until tender, another 4 to 5 minutes. Mix in the ham, then set aside to cool.
- In a large bowl, whisk together the milk, paprika, chile flakes if using, eggs and some salt and pepper. Add the bacon, onion and ham mixture, stirring to combine. Fold in the Cheddar and bread, making sure the bread is soaked in the custard.
- Transfer the mixture to the prepared baking dish and gently press down. Cover the dish with foil, transfer to the lined baking sheet and bake for 30 minutes. Uncover and bake until golden brown, about 30 minutes more. Let rest for 5 minutes before serving. Serve with maple syrup, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 585 |
| Total Fat | 32 g |
| Saturated Fat | 14 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 13 g |
| Protein | 43 g |
| Cholesterol | 260 mg |
| Sodium | 750 mg |
Reviews
One of my favorite breakfast casseroles ever!
Great recipe! I make thus ahead when we are having guest stay over everyone loves it
We loved this. Definitely use older bread if you can or toast the bread. But I could have eaten this for days. Very flavorful, and the syrup on top really made it. A+!
omg, an artery blasting disaster! no need for the 3 tbsp oil, one pound of meat is probably even too much. the dish was swimming in fat.
One of our family’s new go tos! Michael Symon never disappoints in bringing the flavor!