Name: Individual Ham and Cheese Breakfast Bakes
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter, plus more for the mini skillets; 1 large onion, thinly sliced; Kosher salt and freshly ground black pepper; 4 cups 1/2-inch bread cubes (about 8 ounces, crusts removed); 8 ounces cremini mushrooms, sliced; 1 1/4 cups half-and-half; 1 teaspoon Dijon mustard; Pinch cayenne pepper; 8 large eggs; 8 ounces ham, diced; 2 cups shredded Gruyere (about 6 ounces); 1 pint grape tomatoes, halved; 1/4 cup grated Parmesan

Directions

Watch how to make this recipe.

Special equipment:

4 mini 6 1/2-inch cast-iron skillets

Preheat the oven to 350 degrees F. Butter 4 mini 6 1/2-inch cast-iron skillets and put on a baking sheet.
Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Lower the heat to medium and continue to cook, stirring and lowering the heat further if starting to burn, until the onions are softened and caramelized, about 20 minutes more. Remove from the heat and season with salt and black pepper.
Meanwhile, heat another large skillet over medium heat. Add 2 tablespoons butter and the bread and cook, stirring occasionally, until the bread is light golden brown all over, about 8 minutes. Season with salt and black pepper. Transfer to a plate to cool.
Increase the heat under the skillet used for the bread to medium high, add the remaining 2 tablespoons butter and the mushrooms and cook, undisturbed, for 1 minute. Continue to cook, stirring occasionally, until the mushrooms are softened, about 2 minutes more. Remove from the heat and season with salt and black pepper.
Whisk the half-and-half, mustard, cayenne, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Stir in the onions, bread, mushrooms, ham and 1 cup of the Gruyere.
Divide the mixture evenly among the prepared mini skillets. Top with the grape tomatoes and sprinkle with the Parmesan and remaining Gruyere. Bake until the tops are golden brown and the casseroles are just set (they shouldn't jiggle when shaken), 25 to 30 minutes. Top each with a grind of black pepper.

Cook’s Note

To make the filling ahead of time, follow the instructions through stirring in the first cup of Gruyere. Refrigerate the filling, covered, up to 24 hours. Just before baking, divide the filling among the buttered skillets, top with the grape tomatoes, sprinkle with the Parmesan and remaining Gruyere and follow the baking instructions.