If you enjoy planning ahead, you’ll love this Croatian breakfast casserole. Traditionally served on Easter Sunday, it brings together stale or fresh bread with ham and bacon for a savory family-style morning meal.
The ingredients are mixed with beaten eggs and baked until golden and set. It’s especially convenient because you can assemble it the night before, which makes holiday mornings much more relaxed.
When I was sent to stay with my aunt Jelica in Delnice, she always made this casserole for Sunday breakfast. I happily ate everything she served—partly because I was a timid child who obeyed her and partly because the fresh mountain air in western Croatia always made me hungry.
On visits to my aunt’s log house I would gain a few pounds and feel restored; those summers remain some of my fondest memories. This bacon-and-ham breakfast casserole, alongside potatoes with Swiss chard, are still my favorite Croatian dishes. This Easter morning I’ll serve my aunt Jelica’s casserole and think back to those simple, comforting days.
Ingredients:
- stale bread (cubed)
- milk
- bacon (sliced)
- green onions (scallions), white and green parts separated
- ham (cubed)
- ground thyme
- salt and pepper
- butter
- eggs (beaten)
- fresh thyme or chopped parsley for garnish (optional)
Directions:
- Preheat the oven to 375°F (190°C). Grease a small casserole dish.
- Place the cubed bread in a large bowl and pour the milk over it. Set aside to soak while you prepare the other ingredients.
- In a non-stick skillet, fry the bacon until crisp. Add the white parts of the scallions, the cubed ham, ground thyme, salt, and pepper. Cook briefly, about 3–5 minutes, until heated through.
- Remove the skillet from the heat and stir in the butter so it melts into the meat mixture.
- Pour the beaten eggs over the soaked bread and add the green parts of the scallions. Gently fold in the ham and bacon mixture to distribute evenly, then transfer everything to the prepared casserole dish.
- Bake for 30–40 minutes, or until the eggs are set and the top is golden brown.
- Garnish with fresh thyme sprigs, sliced scallions, or chopped parsley. Serve warm, with sour cream on the side if desired.
Breakfast Casserole with Ham and Bacon
Print Recipe
Ingredients
- 6 cups cubed bread (about 4 Italian-style rolls)
- 1 cup milk
- 4 ounces bacon (4 strips), sliced
- 4 green onions (scallions), chopped
- 8 ounces cubed ham
- 1 teaspoon ground thyme
- Salt and pepper to taste
- 1 tablespoon butter
- 4 eggs, beaten
- Fresh thyme for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a small casserole dish.
- In a large bowl, combine the cubed bread and milk. Set aside to soak.
- In a non-stick skillet, fry the bacon until crisp. Add the white parts of the scallions, ham, ground thyme, salt, and pepper; cook 3–5 minutes until warmed through.
- Remove from heat and stir in the butter until it melts into the mixture.
- Pour the beaten eggs over the soaked bread and add the green parts of the scallions. Gently fold in the ham and bacon mixture, then transfer to the prepared casserole dish.
- Bake 30–40 minutes, until the eggs are set and the top is golden brown.
- Garnish with fresh thyme, sliced scallions, or chopped parsley. Serve warm, with sour cream if you like.
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