This is not only a great breakfast to feed up to six people all at once, it’s a nice way to use the left over baguettes from last night’s dinner party. This breakfast has a decidedly French flare as it not only uses French bread, but also Dijon and thyme. Needs to chill at least one hour, but you can make this the night before so it’s ready in the morning.
Ingredients
- 1 Large baguette – sliced in 1/2″ thick pieces
- 8 Eggs
- 8 oz. Ham – thinly sliced
- 8 oz. Cheddar cheese – grated
- 20 oz. Whole milk (2.5 cups)
- 2 TBL Dijon mustard
- 1 TBL Butter
- 1 tsp Thyme
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- Garnish – chives or salsa (optional)
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Grease 9″x13″ baking pan.
- Whisk together milk, eggs, mustard, thyme, salt and pepper.
- Slice bread into 1/2″ pieces and arrange a layer on the bottom of the pan
- Pour half the egg mixture on top and cover with half the cheese, then half the ham.
- Repeat with another layer of bread, egg mix, cheese and ham.
- Chill at least 1 hour, but better overnight.
- Preheat oven to 350 F (175 C).
- Bake 55 mins. If top layer of cheese starts to brown, cover with foil.
- Let stand for 5-10 mins to firm up and to let the cheese cool.
- Garnish with optional chives or salsa.
