Recipes and Cooking Ham and Cheese Brunch Casserole 4.0 (26) A brunch casserole is a quick, easy way to serve up plenty of delicious breakfast foods for your guests. This easy breakfast casserole is filled with favorites like ham, eggs, sourdough bread, and havarti cheese, so we doubt you'll have to worry about any leftovers! By Scott Peacock Scott Peacock Website Chef Scott Peacock grew up in Hartford, Alabama, eating seafood and fresh produce. His first job was as a pastry chef at The Golden Pheasant, and his work has been featured in Martha Stewart Living, Atlanta, and Duchess Fare, among other publications. Scott's recipes can be found in the Better Homes & Gardens classic The New Cookbook, and his fried chicken recipe was called one of the "40 best recipes ever published" by Food and Wine. He won a James Beard award in 2007 for "The Best Chef in the Southeast," and his career spans over two decades. Learn about BHG's Editorial Process Published on November 1, 2014 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Chill Time: 2 hrs Bake Time: 40 mins Total Time: 3 hrs 10 mins Servings: 12 Jump to Nutrition Facts Ingredients 3 leeks, trimmed 1 tablespoon butter 6 tablespoon whole grain mustard 12 0.5 inch thick slices sourdough bread (about 1 pound), dried ¼ cup red pepper jelly 1 pound sliced ham 1 pound sliced havarti and/or provolone cheese 9 eggs ½ cup extra-virgin olive oil ½ cup whipping cream ½ cup freshly grated Parmesan cheese ½ cup coarsely chopped or torn curly parsley ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ⅛ teaspoon freshly grated nutmeg Directions Butter a 3-quart baking dish; set aside. Split leeks lengthwise and cut into 1/4-inch thick slices (you should have about 1 cup). Cook slowly in a skillet with 1 tablespoon butter just until tender but not brown; set aside. Spread 1 tablespoon mustard on one side of each of 6 slices bread. Spread a streak of jelly diagonally on one side of each of the remaining 6 slices. Divide the ham over the mustard-spread bread slices. Top ham with cheese slices. Top cheese with leeks. Add remaining bread slices, jelly sides down. Arrange sandwiches in rows in prepared baking dish. In a large mixing bowl whisk the eggs well until blended. Whisk in the olive oil and cream until very well blended. Whisk in Parmesan, parsley, salt, pepper, and nutmeg. Pour egg mixture over bread stacks in dish. Cover and chill at least 2 hours or overnight. Remove baking dish from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 350°F. Uncover dish; bake for 40 minutes until puffed and golden brown with a good crust on the bottom. Remove and cool on a wire rack for 10 minutes before serving. Print Nutrition Facts (per serving) 494 Calories 32g Fat 30g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 494 % Daily Value * Total Fat 32g 41% Saturated Fat 13g 65% Cholesterol 207mg 69% Sodium 1109mg 48% Total Carbohydrate 30g 11% Total Sugars 5g Protein 24g Vitamin C 6mg 30% Calcium 302mg 23% Iron 2.8mg 16% Potassium 252mg 5% Folate, total 85.7mcg Vitamin B-12 0.6mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.