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Individual Ham and Cheese Breakfast Bakes
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 851
- Total Fat
- 58 g
- Saturated Fat
- 31 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 47 g
- Cholesterol
- 531 mg
- Sodium
- 1481 mg
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 851
- Total Fat
- 58 g
- Saturated Fat
- 31 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 47 g
- Cholesterol
- 531 mg
- Sodium
- 1481 mg
Ingredients
Directions
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.
