Ham and Cheese Breakfast Bake

I've been trying to go through all the recipes I've torn out of magazines, such as this Ham and Cheese Breakfast Bake recipe from a 2014 issue of Good Housekeeping Magazine.

I made several adaptations (I just made one layer of bread since my slices were kind of thick; I used rice milk instead of low-fat milk and green onions instead of chives; I also didn't have thyme, so I just omitted it), and the kids enjoyed it.  My youngest son especially liked the "custard" (the dish was very reminiscent of this Bacon & Eggs Bread Pudding).

The Ham and Cheese Breakfast Bake is the perfect make-ahead brunch dish, and would be great for dinner too!

Ham and Cheese Breakfast Bake:

Ingredients:

• 2½ c low-fat milk (I used rice milk)
• 8 large eggs
• 2 T Dijon mustard
• 1/4 t salt
• 1/4 t pepper
• 1 baguette, cut into 1" slices
• 1 c cheddar cheese, shredded
• 1 c thinly sliced deli ham, chopped
• 1 T chopped green onions

Directions:

• Spray 9x13 baking dish with nonstick spray.
• In bowl, whisk together the milk, eggs, mustard, salt, and pepper.
• Arrange bread on bottom of baking dish.  
• Pour milk mixture all over bread.
• Top with cheese and ham.
• Refrigerate for at least one hour.  
• Preheat oven to 350 degrees F. Bake 50 to 55 minutes in a 350-degree Fahrenheit oven.
• Garnish with chopped green onions.  

You can view the original recipe here: