Crack Breakfast Casserole With Turkey Bacon Chicken Ham

Crack Breakfast Casserole With Turkey Bacon Chicken Ham

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Crack Breakfast Casserole: Your New Brunch Obsession

This Crack Breakfast Casserole delivers an irresistibly savory and satisfying start to any day, perfect for feeding a crowd with minimal effort.

This ultimate breakfast casserole comes together with just 15 minutes of active preparation, combining eggs, sharp cheddar, and a triple protein punch of turkey bacon, chicken, and ham.

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Ideal for holiday brunches, potlucks, or simply meal prepping a week of delicious breakfasts.

Crack Breakfast Casserole With Turkey Bacon Chicken Ham

Crack Breakfast Casserole With Turkey Bacon Chicken Ham
Crack Breakfast Casserole With Turkey Bacon Chicken Ham

Assemble this casserole with turkey bacon, chicken, ham, eggs, and cheese. Prepare ahead for a convenient meal.

Prep time:30 min
Cook time:40 min
Total time:70 min
Servings:8

Ingredients

  • 6 slices (180g) stale white sandwich bread, crusts removed, cut into 1-inch (2.5 cm) cubes
  • 1 tablespoon (15g) unsalted butter
  • 1/2 large (120g) yellow onion, finely diced
  • 1 medium (150g) red bell pepper, finely diced
  • 8 slices (150g) turkey bacon, cooked crisp and crumbled
  • 1 cup (150g) cooked chicken breast, shredded or diced into 1/2-inch (1.2 cm) pieces
  • 1 cup (150g) cooked lean ham, diced into 1/2-inch (1.2 cm) cubes
  • 2 cups (220g) freshly shredded sharp cheddar cheese, divided (reserve 1/2 cup for topping)
  • 12 large eggs
  • 1.5 cups (360ml) full-fat whole milk
  • 0.5 cup (120ml) heavy whipping cream
  • 1 teaspoon (5ml) Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon (5g) fine kosher salt
  • 1/2 teaspoon (2g) freshly ground black pepper

Instructions

  1. Preheat oven to 375°F (190°C) with a rack in the center position.
  2. Grease a 9×13 inch (23×33 cm) ceramic or glass baking dish with cooking spray or unsalted butter.
  3. Melt 1 tablespoon (15g) unsalted butter in a large skillet over medium heat. Add finely diced yellow onion and red bell pepper. Cook 5-7 minutes, stirring occasionally, until vegetables soften and become translucent.
  4. Distribute 1-inch (2.5 cm) cubed stale white sandwich bread evenly across the bottom of the prepared baking dish.
  5. Evenly sprinkle crumbled cooked turkey bacon, diced cooked chicken breast, diced cooked lean ham, and sautéed vegetables over the bread cubes.
  6. Sprinkle 1.5 cups (165g) shredded sharp cheddar cheese evenly over the layered meats and vegetables.
  7. In a large mixing bowl, whisk 12 large eggs, 1.5 cups (360ml) full-fat whole milk, 0.5 cup (120ml) heavy whipping cream, 1 teaspoon (5ml) Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon (5g) fine kosher salt, and 1/2 teaspoon (2g) freshly ground black pepper until the mixture is slightly frothy.
  8. Pour whisked egg mixture evenly over ingredients in the baking dish. Press down on bread and fillings with a spoon or spatula.
  9. Rest casserole at room temperature for 15-20 minutes, or cover tightly with plastic wrap and refrigerate for 2-24 hours.
  10. If chilled, remove casserole from refrigerator 30 minutes before baking. Cover baking dish tightly with aluminum foil. Bake at 375°F (190°C) for 30 minutes.
  11. Remove foil. Sprinkle reserved 0.5 cup (55g) shredded cheddar cheese evenly over the casserole. Bake, uncovered, for an additional 10-15 minutes, until golden brown, puffed, and a knife inserted into the center comes out clean.
  12. Remove casserole from oven. Rest on a wire rack for 5-10 minutes before slicing. Cut into squares and serve warm.
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Notes

  • Assemble casserole up to Step 9 the night before. Cover tightly and refrigerate. In the morning, remove from refrigerator 30 minutes before baking. Proceed with baking instructions.
  • Substitute or add cooked breakfast sausage crumbles, spicy chorizo, or finely chopped cooked steak. Ensure all meats are cooked before adding.
  • Add sautéed mushrooms, fresh baby spinach (squeezed dry after wilting), finely chopped green onions, or frozen peas. Cook vegetables and remove excess moisture before incorporating.
  • Substitute or combine sharp cheddar with Gruyere, Monterey Jack, or Colby Jack. Use 2 cups (220g) total cheese.
  • Store leftover portions in an airtight container in the refrigerator for 3-4 days. Reheat individual slices in the microwave for 1-2 minutes until hot, or on a baking sheet in a 300°F (150°C) oven for 10-15 minutes until thoroughly warmed.

Serving Suggestions

  • Serve casserole slices with fruit salad, sliced avocado, or green salad.
  • Offer hot sauce, salsa, sour cream, or Greek yogurt on the side.
  • Serve with orange juice, coffee, or mimosas.

Pro Tips for a Perfect Crack Breakfast Casserole

Ingredient Tips

  • Pre-cook Turkey Bacon:Cook 8 ounces of turkey bacon in a skillet over medium heat for 6-8 minutes, flipping once, until deeply golden brown and crisp, not just rendered. This step prevents a rubbery texture and ensures distinct savory notes within the casserole.
  • Dicing Chicken Ham:Cut 12 ounces of pre-cooked chicken ham into precise 1/2-inch cubes. This uniform sizing ensures even distribution of the savory protein throughout the casserole and allows for cleaner, more stable slices when serving.
  • Bread Prep for Structure:Use 6 cups of day-old white bread, cut into 1-inch cubes. If using fresh bread, toast it lightly at 300°F for 10 minutes until slightly dry; this promotes optimal absorption of the egg mixture without turning soggy.
  • Optimizing Cheese Blend:Combine 1.5 cups of freshly grated sharp cheddar with 0.5 cups of Monterey Jack. The sharp cheddar provides robust, tangy flavor, while the Monterey Jack melts smoother, contributing to that signature gooey, “crack” texture.
  • Ranch Seasoning Activation:Whisk 2 tablespoons of dry Ranch seasoning mix directly into the wet egg mixture for 1 minute before adding it to the bread. This crucial step fully hydrates the herbs and spices, ensuring maximum flavor dispersion and impact.
  • Milk Choice for Richness:Opt for 2 cups of full-fat whole milk instead of lower-fat alternatives. The higher fat content contributes significantly to a richer, creamier custard base that sets beautifully and helps prevent a watery consistency in the final dish.
See also  Bacon Egg And Potato Hash

Technique Tips

  • Optimal Soaking Time:After combining all ingredients in the baking dish, refrigerate for a minimum of 4 hours, or ideally overnight (8-12 hours). This allows the bread to fully absorb the custard, preventing dry spots and ensuring a uniformly tender casserole.
  • Precision Oven Preheating:Always preheat your oven to 375°F for at least 20 minutes beyond when the indicator light suggests it’s ready. This guarantees the oven cavity and racks are uniformly heated, leading to even baking and a consistent, golden crust.
  • Initial Covered Bake:Bake the casserole, covered tightly with aluminum foil, for the first 30 minutes at 375°F. This traps steam, ensuring the interior cooks thoroughly and remains wonderfully moist before the top is allowed to brown.
  • Uncovered Finish & Doneness:Remove foil and continue baking for another 20-25 minutes, or until the top is deeply golden brown, the edges are bubbling vigorously, and a knife inserted into the center comes out mostly clean, indicating an internal temperature of 160°F.
  • Post-Bake Resting Period:Allow the casserole to rest for 10-15 minutes after removing it from the oven before slicing. This crucial resting time allows the custard to set further, preventing it from collapsing and ensuring neat, firm portions.

Common Issues

  • Soggy Bottom Prevention:If your casserole consistently has a soggy bottom, ensure your bread cubes are consistently 1-inch in size and either day-old or pre-toasted (300°F for 10 minutes) to maximize moisture absorption. Also, confirm your baking dish isn’t too shallow for the volume.
  • Dry Top/Edges:If the top or edges become too dry or over-browned prematurely (before the center is cooked), cover the casserole loosely with aluminum foil for the last 15-20 minutes of baking. This shields the top while allowing the interior to finish cooking perfectly.
  • Crumbling During Slicing:To prevent crumbling, ensure you’ve allowed the casserole to rest for a full 10-15 minutes after baking before attempting to slice. Additionally, verify your egg-to-milk ratio is precisely 6 large eggs to 2 cups whole milk, as too little egg can result in a less cohesive structure.

How to Store and Reheat Your Crack Breakfast Casserole

This savory Crack Breakfast Casserole with Turkey Bacon Chicken Ham is a fantastic make-ahead meal, perfect for feeding a crowd or enjoying throughout the week. Proper storage and reheating are key to maintaining its irresistible flavor and satisfying texture, ensuring every bite is as good as the first.

Refrigerator Storage

Duration: 3-4 days in an airtight container

Allow the casserole to cool completely at room temperature for no more than two hours before refrigerating. Transfer individual slices or the entire cooled casserole into an airtight glass container or a heavy-duty plastic container with a secure lid. Ensure it’s sealed tightly to prevent odor absorption and maintain freshness. Over time, the eggs in the casserole will firm up slightly, and the cheese may lose some of its initial creamy melt, becoming a bit drier. The turkey bacon and chicken ham may lose their initial crispiness, softening into the casserole. After day 4, the casserole’s quality begins to decline, potentially becoming drier and less flavorful, and safety becomes a concern.

See also  Blueberry Buttermilk Pancake Casserole

Freezer Storage

Duration: 2-3 months

Freezing is an excellent option for longer storage. First, ensure the casserole is completely cooled. For best results, slice the casserole into individual portions. Wrap each portion tightly in plastic wrap, then follow with a layer of aluminum foil or place them in individual freezer-safe airtight bags. For a whole casserole, wrap the entire baking dish (if freezer-safe) tightly in several layers of plastic wrap and then foil. Label each package with the date. When ready to enjoy, thaw frozen portions overnight in the refrigerator (8-12 hours for individual slices, 24-36 hours for a whole casserole). Be aware that upon thawing and reheating, the eggs may develop a slightly more rubbery or watery texture, and the cheese might become less smooth. The turkey bacon and chicken ham will retain their flavor but will likely lose any crispiness.

Reheating Instructions

  • Oven (Best Method):Preheat oven to 350°F. For a whole casserole or large portions, cover with aluminum foil to prevent drying out. Reheat thawed casserole for 20-30 minutes, or until heated through. For frozen portions, this can take 45-60 minutes. Individual thawed slices will need about 15-20 minutes. Remove foil for the last 5 minutes if you prefer a crispier top. The casserole is ready when an internal temperature of 165°F is reached. The oven method provides the most even heating and helps maintain the casserole’s overall texture and moisture.
  • Microwave (Quickest, but may alter texture):Place an individual slice on a microwave-safe plate. Reheat thawed portions on high for 1-2 minutes, or frozen portions for 3-4 minutes, rotating halfway through. Add additional time in 30-second increments until hot. While quick, the microwave can sometimes make the eggs rubbery and the cheese slightly greasy. It’s acceptable for convenience but may compromise texture.
  • Air Fryer (Good for individual portions, adds crispiness):Preheat air fryer to 325°F. Place an individual thawed slice in the air fryer basket. Reheat for 8-12 minutes, flipping halfway. This method is excellent for re-crisping the top layer and any exposed turkey bacon or chicken ham, offering a pleasant textural contrast. Be careful not to overcook, as it can dry out the casserole.

Make-Ahead Tips

To streamline your morning, several components of the Crack Breakfast Casserole can be prepped in advance. Cook and crumble your turkey bacon and dice your chicken ham up to 3-4 days ahead, storing them in separate airtight containers in the refrigerator. The egg and milk mixture can be whisked together 24 hours in advance and stored in a sealed container in the fridge. For ultimate convenience, assemble the entire casserole the night before, cover it tightly with plastic wrap, and refrigerate. Simply pop it into the oven for baking the next morning, extending its freshness and minimizing morning hustle.