Brunch lovers, this one is for you! This Breakfast Casserole is one of those recipes that you pull out when you have overnight guests to impress or when it’s your meat-n-potatoes hubby’s birthday. It’s an indulgence, for sure, but one that you can feel good about enjoying.
If you’re wondering what in the world this breakfast casserole consists of, I’ll break it down for you: Layers of buttery almond bread sandwich slices of savory deli ham, with eggs baked into the whole thing, holding it together and giving it a cake-like texture.
It’s a little bit lunch, a little bit breakfast, and a lot a bit satisfying! Enjoy!
2 tablespoons coconut oil
3 tablespoons coconut flour
⅓ cup dijon mustard
½ teaspoon ground nutmeg
½ teaspoon sea salt
1 almond bread loaf
1 lb deli-sliced ham
1 teaspoon black pepper
2 tablespoons parsley, chopped
Lightly coat an 8x8-inch casserole pan with coconut oil.
Melt the coconut oil in a saucepan over medium-high heat. Whisk in the flour and cook roux 1-2 minutes.
Whisk in 1 can of coconut milk until combined. Whisk in the Dijon and nutmeg, season with salt. Reduce the heat to medium-low, cook until thickened enough to coat the back of a spoon, about 6 minutes.
Pour ½ cup of the sauce into the bottom of the prepared casserole. Layer with one-third of the bread slices, half of the ham, and another ½ cup of sauce over the top. Repeat the layering one more time, then top with the remaining bread slices and the remaining ½ cup of sauce.
Whisk together the eggs, remaining can of coconut milk and black pepper. Pour over the casserole layers. Cover with plastic wrap and weigh down. Chill at least 4 hours up to overnight.
Preheat the oven to 375 degrees F. Remove the casserole from the fridge and let sit at room temperature for at least 30 minutes. Remove the plastic wrap..
Bake until browned and bubbly, about 45-60 minutes, tenting with foil if the top browns too quickly. Let the casserole stand for 10-15 minutes before serving. Garnish with parsley. Enjoy.