Savory Eggnog Breakfast Casserole with Ham, Gruyère, and Rye Streusel Top

Name: Savory Eggnog Breakfast Casserole with Ham, Gruyère, and Rye Streusel Top
Cook time: 40 min
Yield: 8 servings
Ingredients: 10 g unsalted butter divided; 20 g unsalted butter divided; 120 g yellow onion small dice; 6 g garlic minced; 250 g ham small dice; 2 g fine salt divided; 10 each large eggs beaten; 480 ml eggnog room temperature; 120 ml whole milk none; 15 g Dijon mustard none; 2 g black pepper freshly ground; 1 g ground nutmeg divided; 3 g fine salt divided; 300 g rye bread cut into 2 cm cubes; 170 g Gruyère cheese grated; 4 g flat-leaf parsley chopped; 35 g plain breadcrumbs crumbled rye bread breadcrumbs; 15 g unsalted butter divided; 15 g all-purpose flour none; 20 g light brown sugar packed; 1 g ground nutmeg divided; 1 g fine salt divided; 4 g flat-leaf parsley chopped

This breakfast casserole uses eggnog as part of a savory custard rather than a French-toast-style soak. Rye bread cubes, ham, onions, and Gruyère bake into a structured casserole with a crunchy rye-breadcrumb streusel topping, giving it a clear holiday breakfast identity.

By Julienne

Savory Eggnog Breakfast Casserole with Ham, Gruyère, and Rye Streusel Top

Cook time: 40 minutes

Servings: 8

Ingredients

10 g unsalted butter divided
20 g unsalted butter divided
120 g yellow onion small dice
6 g garlic minced
250 g ham small dice
2 g fine salt divided
10 each large eggs beaten
480 ml eggnog room temperature
120 ml whole milk none
15 g Dijon mustard none
2 g black pepper freshly ground
1 g ground nutmeg divided
3 g fine salt divided
300 g rye bread cut into 2 cm cubes
170 g Gruyère cheese grated
4 g flat-leaf parsley chopped
35 g plain breadcrumbs crumbled rye bread breadcrumbs
15 g unsalted butter divided
15 g all-purpose flour none
20 g light brown sugar packed
1 g ground nutmeg divided
1 g fine salt divided
4 g flat-leaf parsley chopped

Instructions

Heat the oven to 175°C. Butter a 23 x 33 cm baking dish with 10 g of the butter. The oven is fully preheated and the baking dish is coated.
Set a large skillet over medium heat. Add 20 g of the butter, then cook the onion with 2 g of the salt until softened and lightly golden, about 6 minutes. Add the garlic and cook for 30 seconds. Stir in the ham and cook 1 minute more, just to warm through. The onion is soft and the ham is warmed without aggressive browning.
In a large bowl, whisk the eggs, eggnog, milk, Dijon mustard, black pepper, 1 g of the nutmeg, and 3 g of the salt until fully combined. The custard is smooth and evenly speckled with pepper.
Spread the bread cubes in the prepared dish. Scatter the warm onion-ham mixture over the bread, then sprinkle with the Gruyère and half of the parsley. Pour the custard evenly over the top and press down gently so the bread starts to absorb it. The bread is moistened and the cheese is distributed throughout the dish.
In a medium bowl, make the streusel topping by rubbing the remaining 15 g butter into the breadcrumbs, flour, brown sugar, the remaining 1 g nutmeg, and the remaining 1 g salt until clumpy and sandy with a few larger crumbs. Scatter the streusel evenly over the casserole. The topping looks crumbly and uneven, with some pea-sized clusters.
Bake for 35 to 40 minutes, until the center is just set, the edges are bubbling, and the streusel is browned. The middle should reach 72°C and wobble only slightly when the pan is nudged. If the top browns too quickly, tent loosely with foil for the last 10 minutes. The casserole is set in the center with a browned, crisp streusel top.
Rest for 10 minutes, then scatter over the remaining parsley and serve hot. The casserole slices cleanly and the streusel stays crisp.