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Overnight Ham and Veggie Egg Bake

Overnight Ham and Veggie Egg Bake


  • 3 Slices of Jambon De Paris (Chopped into cubes)
  • 2 cups sliced fresh mushrooms
  • 1 shallot, finely chopped
  • 1 pound fresh Brussel Sprouts, cut in half
  • 1 cup of grape or cherry tomato's
  • 6 large eggs
  • 1 cup biscuit/baking mix
  • 1 cup of milk
  • 1 cup heavy whipping cream
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 cup of gruyere cheese 
  • 1 teaspoon of Moutarde A L'ancienne
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a large skillet, cook Jambon over medium heat until crisp, stirring occasionally. Remove and reserve1 tablespoon of grease in pan.
  2. Add mushrooms and shallot, cook and stir over medium-high heat until tender.
  3. In a large saucepan, steam Brussel Sprouts in basket until tender.
  4. In a large bowl, whisk eggs, biscuit mix, milk, cream, cheeses and seasoning until blended. Stir in Jambon and mushroom mix.
  5. Pour into a greased 13x9-in. baking dish; arrange asparagus and spinach over top. Cover and refrigerate overnight.
  6. Remove from refrigerator and let sit for 30 minutes before baking.
  7. Preheat oven to 365°. Bake, uncovered, until golden brown.

This savory breakfast casserole is perfect for feeding a crowd or meal prepping for the week ahead. For a vegetarian version, consider swapping the Jambon for some diced peppers or zucchini. You could also experiment with different types of cheeses or add in some fresh herbs, like thyme or rosemary, for an extra burst of flavor. And for a bit of crunch, try topping the casserole with some toasted breadcrumbs or crushed croutons before baking. Whatever variations you choose, this breakfast casserole is sure to become a new family favorite. Enjoy!