Denver Breakfast Casserole

Name: Denver Breakfast Casserole
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: American
Ingredients: 18 large eggs; 3 cups whole milk; 1 loaf day-old bread; 2 lb diced ham; 2 bell peppers; 1 large onion; 3 cups shredded cheddar; 1 1/2 tsp dry mustard

Ham, bell peppers, and onion baked into a make-ahead egg strata.

Prep: 25 min
Cook: 45 min
Serves 12
Difficulty: easy

Ham, bell peppers, onion, and cheddar baked with eggs — the Denver omelette in casserole form for ten hungry firefighters.

479Cal

38gProtein

26gCarbs

25gFat

Ingredients

18 large eggs
3 cups whole milk
1 loaf day-old bread
2 lb diced ham
2 bell peppers
1 large onion
3 cups shredded cheddar
1 1/2 tsp dry mustard

Instructions

Toast the bread cubes: Heat oven to 350°F. Spread bread cubes on a sheet pan and toast 6–8 minutes until dry at the edges. Cool slightly so they don't turn the custard soggy.
Build the pan: Butter a deep 9x13 dish. Layer half the bread, ham, peppers, onion, and half the cheese. Repeat layers, finishing with cheese on top.
Whisk the custard: Whisk eggs with milk, dry mustard, salt, pepper, and a pinch of paprika until smooth. Pour evenly over the bread—press gently so cubes soak without compacting.
Rest or refrigerate: Rest 30 minutes at room temperature, or cover and refrigerate overnight for a true make-ahead. Bring closer to room temp before baking if chilled.
Bake until set: Bake at 375°F until puffed, golden at the edges, and a knife inserted in the center comes out clean. Rest 10 minutes before cutting into squares for the line.

Station workflow

Prep and refrigerate the casserole the night before a busy shift; pull it 30 minutes before baking.
Assign one cook to oven checks while another sets up a warm holding pan with foil for staggered eaters.
Cut with a sharp serrated knife in the pan, then lift squares with a offset spatula to keep layers intact.

Cleanup

Soak the 9x13 in warm soapy water immediately after serving—egg custard bonds to metal if left to dry.
Line the sheet pan with parchment when toasting bread cubes for a one-wipe cleanup.

Leftovers

Wrap individual squares in foil and reheat at 325°F for 12 minutes until steaming in the center.
Dice cold casserole into a breakfast fried rice with soy, green onion, and a fried egg on top.