Looking for an easy dish to serve for breakfast or brunch? Heck, you can also make this casserole for dinner or on Christmas Day for Santa’s Breakfast.

The beauty about this recipe is you can prep it the night before so its ready to pop in the oven the next morning. Leaving you extra time to savour your morning cup of coffee or tea while the casserole bubbles away.

This is also a time-saving dish to prepare for overnight guests. To mix up options, you can also make a Leek, Egg and Cheese Torta.

Leftovers freeze nicely to enjoy again another day.

Ingredients (approx. 4 servings):

• Small red onion or leek
• 1 cup shredded cheddar or Gouda cheese
• Butter
• Bread (we used a soft white loaf from the bakery), sliced toast thickness and crusts removed
• Cooked ham (cold cut thickness)
• 2 large eggs, beaten
• ¾ cup/180 grams whipping cream
• Bacon

Instructions:

1. Sauté a small red onion or leek until soft
2. Butter a small casserole dish
3. Layer with bread
4. Layer 1/3 of the onions and 1/3 of the cheese and a layer of ham (optional, add a layer of bacon)
5. Add another 2 layers of bread, onions, and cheese (leave ham off of the top layer)
6. Mix the eggs and cream. Add a dash of tabasco. Pour mixture over bread and ham.
7. On the top layer cover with sliced bacon
8. Refrigerate overnight.
9. Bake in a convection oven at 180° C/ 350° F for 60 minutes. Cover with baking paper for the first 20 minutes. If the bacon starts getting too crispy, cover again with baking paper (don’t use aluminum on anything that comes in direct contact with food, especially salt).