Ham and Mushroom Egg Casserole

 


Ingredients

  • 3
    tablespoons vegetable oil
  • 1
    cup sliced shallots (about 3 medium)
  • 1
    package (8 oz) mushrooms, sliced
  • 6
    cups cubed (1-inch) challah bread
  • 2
    cups shredded fontina cheese (8 oz)
  • 1 1/2
    cups diced cooked ham
  • 10
    eggs
  • 2
    cups half-and-half
  • 2
    teaspoons Dijon mustard
  • 1
    tablespoon finely chopped fresh thyme leaves
  • 1/2
    teaspoon salt
  • 1/2
    teaspoon pepper

Steps

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

2 In 8-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat. Cook shallots in oil 4 to 6 minutes, stirring frequently, until starting to caramelize; remove from skillet. In same skillet, add remaining 1 tablespoon oil and the mushrooms. Cook 4 to 6 minutes, stirring frequently, until tender and browned.

3 In baking dish, layer half of the bread, 1 1/2 cups of the cheese, the shallots, mushrooms, ham and remaining bread. In large bowl, beat eggs and half-and-half with whisk; beat in Dijon mustard, thyme, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.

4 Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.

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