French Ham Cheese and Egg Fondue Casserole
I made this recipe for a faculty breakfast at work and it turned out great. I did not realize, however, that it was supposed to sit overnight when I printed it, though, so I had to make a few adaptations. First, I used fresh French bread instead of day-old, so it wasn't quite so dry and didn't need as much soaking time. I also felt that the three cups of ham looked like A LOT, so I made mine with three cups of milk and six eggs instead of four. Finally, I let it sit for about an hour before putting it in the oven. I was also concerned about the massive amount of bread and ham burning on top, so I actually baked mine covered in foil for the first 45 minutes, then let it get golden brown on top uncovered for the last 15 minutes.
One caveat - I think the butter drizzling is probably completely unnecessary. The cheddar and the ham seem to have plenty of grease on their own and I felt that the top looked a little greasy after baking. Next time, I will probably skip the butter. Otherwise, it was a great recipe and a big hit at the breakfast!
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Feb. 22, 2013