This is one of those recipes that isn’t hard but requires some advanced planning. It’s best made over a few days. The first day leave your bread out to get stale a little bit. The next day mix together and let sit in the fridge overnight, then bake the next morning for best results.
This recipe was developed using the safe recipe style guide at SafeRecipeGuide.org.
16.9 ounce Brioche slider rolls (about 12 slider rolls)
1 pound precooked ham, cubed (about 3 1/2 cups)
12 ounces Oaxaca cheese, cubed (about 2 1/4 cups)
1 cup sliced pickled jalapeños
1 white onion, gently rub onion under cold running water, then chop
6 large eggs
2 2/3 cups whole milk
1 1/4 cups Mexican crema
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Wash hands with soap and water.
Dry out the bread. Cube the slider rolls into 1-inch squares and lay out on a baking sheet in a single layer. Leave out at room temperature to dry overnight. You can skip this step by toasting the bread cubes in a 350°F oven for 10-15 minutes or until the edges are crispy.
Prep the pan. Grease a 9 x 13-inch baking dish and set aside.
Combine dry ingredients. Combine cubed bread, ham, pickled jalapenos, onions, and cheese in a large bowl. Transfer to the prepared baking dish.
Combine wet ingredients. Combine eggs, milk, crema, salt, and pepper in a separate large bowl. Pour over bread mixture. Press down to submerge everything in the egg mixture.
Wash hands with soap and water after handling the eggs.
Refrigerate overnight. Cover with plastic wrap and refrigerate overnight or at least 2 hours.
Bake. Remove casserole from the refrigerator and let it sit at room temperature while the oven is heating. Heat oven to 375°F. Bake uncovered 55-65 minutes or until it is set in the middle and golden brown or until the internal temperature reaches 160°F on food thermometer.
Cut and enjoy! Cut into squares and serve immediately.
This is an awesome way to use leftover ham or use store-bought cooked ham.
Keywords: breakfast casserole