Carolina Kitchen: Chimney Breakfast Casserole

P-KITCHEN-BREAKFAST CASSEROLE.transfer_frame_11458.png

by Old Rock, Chef Randall Spencer


  • 6 Tbsp Butter
  • 1 ea. Medium onion, thinly sliced
  • TT Smoked sea salt & freshly cracked black pepper
  • 4 c 1/2-inch bread cubes, crust removed
  • 8 oz Baby portabella mushrooms, sliced
  • 8 ea. Large eggs
  • 1 1/4 c Heavy cream
  • 1 tsp Dijon mustard
  • 1/2 tsp Cayenne pepper
  • 5 oz Ham, diced
  • 2 c Shredded smoked gouda cheese
  • 3 ea. Plum tomatoes, sliced thinly
  • 2 Tbsp Grated parmesan
  • 2 Tbsp Chopped parsley


  1. Preheat oven to 350. Butter 9x13 casserole dish.
  2. Heat 2 tablespoons of butter in a large skillet over medium-high heat Add onions and cook, until lightly browned, about 5mins. Lower heat to medium and continue cooking until onions are caramelized, 15-20 minutes more. Season with salt & pepper.
  3. Heat another large skillet over medium heat. Add 2 tablespoons of butter and the bread. Cook until lightly golden brow all over. Season with salt & pepper. Transfer to a large bowl.
  4. Increase the heat to medium-high, add the remaining butter and mushrooms. Cook to brown. Season with salt & pepper and continue to cook until soft.
  5. In large bowl whisk together eggs, heavy cream, mustard, cayenne, slat & pepper to taste. Stir in onions, bread, mushrooms, ham, 1 1/2 cup of gouda cheese. Transfer mixture to the buttered baking dish. Top with single layer of tomatoes, and sprinkle remaining gouda cheese and parmesan.
  6. Bake until the top is golden brown, and the casserole is set. Top with parsley and serve.