Ingredients:

  • 7 plain English muffins, torn into 1-inch pieces
  • 300g cooked ham, diced into bite-sized cubes
  • 150g sharp white cheddar cheese, shredded
  • 50g Gruyère cheese, shredded
  • 8 large eggs
  • 475ml whole milk
  • 120ml heavy cream
  • 1/4 cup fresh chives, finely minced
  • 2 tbsp fresh Italian parsley, chopped
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Grease a 9x13 inch ceramic or glass baking dish generously with butter. Tear the English muffins by hand into jagged 1-inch pieces to create extra surface area for texture.
  2. Spread half of the torn English muffin pieces into the prepared dish. Layer evenly with the diced ham and half of the cheddar and Gruyère cheese blend.
  3. In a large mixing bowl, whisk the 8 eggs until fully combined. Whisk in the whole milk, heavy cream, Dijon mustard, chives, parsley, garlic powder, sea salt, and black pepper until the custard is emulsified.
  4. Top the dish with the remaining English muffin pieces. Pour the egg mixture evenly over the entire dish, ensuring all bread pieces are moistened. Top with the remaining cheese blend.
  5. Cover and refrigerate for at least 30 minutes (up to 4 hours) to allow the custard to soak into the nooks and crannies without breaking down the bread structure.
  6. Preheat oven to 375°F (190°C). Bake the casserole uncovered for 45 minutes, or until the custard is set in the center and the muffin peaks are golden brown and crispy.