Herbed Egg and Cheese Breakfast Casserole

Name: Herbed Egg and Cheese Breakfast Casserole
Cook time: 40 min
Yield: 6 servings
Ingredients: 15 g unsalted butter divided; for greasing the baking dish and sautéing the onion; 120 g yellow onion finely chopped; 6 g garlic minced; 300 g country bread cut into 2.5 cm cubes; 8 large eggs beaten; 360 ml whole milk room temperature; 4 g fine salt divided; 1.5 g black pepper freshly ground, divided; 0.5 g ground nutmeg optional; 15 g fresh parsley finely chopped; 8 g fresh chives thinly sliced; 2 g fresh thyme leaves stripped from stems; 120 g sharp cheddar cheese grated; 50 g sharp cheddar cheese grated; 2 g fine salt divided; 0.5 g black pepper freshly ground, divided

This breakfast casserole combines bread cubes, sautéed onion and garlic, a seasoned egg-and-milk custard, fresh herbs, and cheddar in one baked dish. It is designed for assembly in advance, then baking until set in the center with browned edges and a soft, custardy middle.

By Julienne

Herbed Egg and Cheese Breakfast Casserole

Cook time: 40 minutes

Servings: 6

Ingredients

15 g unsalted butter divided; for greasing the baking dish and sautéing the onion
120 g yellow onion finely chopped
6 g garlic minced
300 g country bread cut into 2.5 cm cubes
8 large eggs beaten
360 ml whole milk room temperature
4 g fine salt divided
1.5 g black pepper freshly ground, divided
0.5 g ground nutmeg optional
15 g fresh parsley finely chopped
8 g fresh chives thinly sliced
2 g fresh thyme leaves stripped from stems
120 g sharp cheddar cheese grated
50 g sharp cheddar cheese grated
2 g fine salt divided
0.5 g black pepper freshly ground, divided

Instructions

Heat the oven to 190°C. Use 5 g of the butter to grease a 9 x 13 inch baking dish. In a skillet over medium heat, melt the remaining 10 g butter, then add the onion and cook for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds more. Spread the bread cubes in the baking dish and scatter the onion mixture over them. The onion is softened and fragrant, and the bread is evenly spread in the dish.
In a large bowl, whisk together the eggs, milk, 4 g of the salt, 1.5 g of the black pepper, and the nutmeg if using. Stir in the parsley, chives, and thyme, then fold in 120 g of the grated cheese. The custard looks smooth, and the herbs and cheese are evenly distributed.
Pour the custard over the bread and onion mixture. Press the bread down gently so it absorbs the liquid, then top with the remaining 50 g cheese, the remaining 2 g salt, and the remaining 0.5 g black pepper. The bread is moistened throughout and the surface is evenly covered with cheese.
Bake for 35 to 40 minutes until the center is just set, the top is browned, and a knife inserted in the center comes out mostly clean with a few moist crumbs. Rest for 5 minutes before slicing and serving warm. The casserole no longer sloshes when the pan is gently shaken, and the edges are browned.