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Ham and Swiss Brunch Bake

Brunch for a bunch? Serve your bunch ham and cheese sandwiches that magically turn into a tasty egg bake.

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( 56 Ratings)

56 Ratings

5 Stars 38%

4 Stars 20%

3 Stars 27%

2 Stars 14%

1 Stars

Member Reviews ( 5 )

c86d378b-e860-4ed5-9252-03795162fd37

Prep Time 25 min
Total Time 2 hr 0 min
Servings 10

Ingredients

1: loaf (1 lb) French bread, cut into 1/2-inch slices

2: tablespoons Dijon mustard

8: oz thinly sliced cooked ham

8: oz thinly sliced Swiss cheese

4: eggs

2: cups milk

1/4: cup grated Parmesan cheese

1/4: cup Progresso® plain bread crumbs

2: tablespoons chopped fresh parsley

3: tablespoons butter or margarine, melted

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Directions

1 In ungreased 13x9-inch (3-quart) glass baking dish, arrange half of the bread slices, overlapping as needed. Brush bread in dish with mustard. Top evenly with ham and Swiss cheese, overlapping as needed. Top with remaining bread slices, arranging them over first layer of bread slices to make sandwiches.
2 In medium bowl, beat eggs and milk with wire whisk until well blended. Carefully pour over sandwiches. Cover; refrigerate at least 1 hour but no longer than 12 hours.
3 Meanwhile, in small bowl, mix Parmesan cheese, bread crumbs, parsley and butter. Set aside.
4 Heat oven to 375°F. Sprinkle crumb topping over casserole. Bake uncovered 30 to 35 minutes or until sandwiches are puffed and golden brown.

EXPERT TIPS

Expert Tips

Prepare this dish the night before. Cover and refrigerate the sandwiches separately from the topping. Add the topping just before baking.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 140),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 135mg; 135%;
Sodium: 810mg; 810%;
Total Carbohydrate: 32g; 32%
(Dietary Fiber 1g 1% Sugars 7g 7% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 30%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 3/29/2013 3:48:34 PM REPORT ABUSE ConnorsMom15 said:

Rating:

boring flavor soggy texture on the bottom. Sorry just wanted to be honest and save someone else the dispaaointment. Gave it two stars because with some adjustment it might work out. I'm not planning to adjust and try it again though.

This reply was: Helpful Inspiring

Posted 10/28/2012 1:13:36 AM REPORT ABUSE jlewis0183 said:

Rating:

This was very good. We used the italian bread crumbs and it was great. Thou next time I will try it with colby/montery jack cheese because the swiss cheese is really over powering. But other than that, it was really an awesome dish. I will make this again with a couple tweaks.

This reply was: Helpful Inspiring

Posted 6/16/2011 11:34:18 PM REPORT ABUSE Grandma-gigi said:

Rating:

We made this for a breakfast when our friends came for the weekend. It was easy to make and we all loved it! It was good to eat left over too! I would add the Dijon mustard to both sides of the bread if making just for adults, but not too much, as it would over power the casserole. We will be making it again. Very easy to make and the ingredients easy to find or have on hand.

This reply was: Helpful Inspiring