Toasting give the delicate bread a firmer texture, so the milk and eggs don't make it mushy. You can also use toasted French bread cubes, but the slight sweetness of the Hawaiian bread brings out the salty ham and nutty cheese flavors. Use the remaining rolls to make mini ham and cheese sandwiches.
1 1/4 cups chopped green onions
3/4 cup chopped ham (about 3 ounces)
2 garlic cloves, chopped
7 (1-ounce) Hawaiian bread rolls, cut into 1/2-inch cubes
1 3/4 cups fat-free milk
3/4 cup egg substitute
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
3/4 cup (3 ounces) shredded Swiss cheese, divided
How to Make It
Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add onions, ham, and garlic; sauté 5 minutes. Remove from heat; cool.
Preheat oven to 350°.
Arrange bread cubes on a baking sheet. Bake at 350° for 15 minutes or until lightly browned, turning occasionally.
Combine milk and next 5 ingredients (milk through nutmeg) in a large bowl, stirring with a whisk until well blended. Stir in ham mixture. Add bread, tossing gently to coat.
Arrange half of bread mixture in an 8-inch square baking dish coated with cooking spray. Sprinkle with half of cheese; top with remaining bread mixture. Bake at 350° for 25 minutes. Sprinkle with remaining cheese; bake an additional 20 minutes or until set.
I've been making this since it first appeared in the magazine. It's a family favorite that I serve time and time again. I've never had anyone turn up a nose at this one!
I cook mine in a 9x13 (ish - handmade dish, not exact size!) casserole dish in a single layer. I sprinkle all the cheese over and bake 40-45 minutes until set.
I've been making this recipe for years, for dinner, brunch, lunch, for myself, for company. Always a big hit, even with the picky eaters in my family. The first time I made it, I accidentally picked up the Southwestern-flavored Egg Beaters...but I went ahead and used them, and I have done so ever since! They add a bit of kick and more roundness to the flavor, but it does not come across as Southwestern or chili-like. It's quite good! Not difficult to make, cube the bread first and then you can continue prep while the bread toasts.
I made this & within a week I was craving it again. Next time I will skip the cheese on top - I don't think it needs the extra calories. I also used small chunks of cheee in the middle instead of shredded. It made it more gooey.
This is my go-to recipe for make-ahead breakfasts, particularly when I have overnight guests. It is very flexible, and I use whatever bread, cheese, and meat I have on hand. I've even made it with smoked salmon and havarti for a special occasion. It's always a hit.
This is a quick recipe to throw together and the flavors are great. Because I love the combination of ham and cheese so much, I added a little extra of each to the recipe. I've made this using both already shredded cheese and a swiss cheese block, and I have to say that I prefer the flavor of the block cheese after it's been shredded. Good luck only having one serving of this!
I made this according to directions, and all I can say is YUCK!! Nobody in my family would eat it, and I ended up throwing it away! Sounds good, but soooo not good! Honestly one of the worst things I have ever eaten!
Prepared this exactly as recipe specified, and we thought it was delicious. I made it early in the day, put it in the refrigerator, and by evening, the bread had nicely soaked up all of the liquid. Don't skip the Hawaiian rolls, as I think that sweet flavor is important to the success of this dish. Served with freshly cooked apples, and tomatoes provencale (a very old CL recipe), and I would serve this to company.
This would be good for a brunch. The rolls give it is a lighter taste than other baked/egg recipes I've tried. I used 3 eggs instead of the egg substitue. It's a good way to use leftover baked ham. I went a little lighter on the mustard as my family is not a fan of it. This recipe took a while to bake and assemble--so I would not recommend it for a weeknight meal for a working mom.
This was delicious! Even my 5 year old ate it well. I substituted 2 day old french bread from Target. Tore it into bite size pieces and toasted as directed. It barely all fit in my 8" pan. The texture was a perfect mixture of crunchy and soft. The mustard gives it a delectable tang. We are adding this to our repertoire and it finally gives me a use for old bread!