HAM AND GRUYERE EGG CASSEROLE

4-5 cups day-old bread cut into 1” cubes (cube and leave out overnight or dry out in the oven)
4 tbsp butter
1 leek chopped (both green and white sections)
½ lb cubed ham steak or leftover ham
8 large eggs
1 ½ cup Shamrock Farms Half and Half
½ tsp salt
½ tsp pepper
½ tsp dry mustard
2 tsp fresh chopped thyme
6 oz grated Gruyere Cheese
2 tsp Parmesan Cheese
Fresh chopped parsley

Pre-heat oven to 350F
Spray or butter a 9”x13” Baking Dish
Spread cubed bread into the bottom of the dish. About 2 layers of bread is good.
Heat butter in a large skillet over medium heat. Add chopped leek, salt, and pepper. Saute until leeks are lightly carmelized. 5-8 minutes.
In a bowl whisk together the eggs, half and half, mustard, thyme, garlic, plus more salt, and pepper to taste if desired.
Add ham and ½ the Gruyere to egg mixture.
Pour the egg mixture over the cubed bread. Move bread around until the mixture is even.
Top with the rest of the Gruyere and Parmesan.
Bake uncovered for 40-45 minutes or until golden brown and cooked all the way through.
Top with fresh parsley and enjoy.

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