A delightful and easy-to-make breakfast casserole perfect for busy mornings.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
Butter one side of each bread slice using the unsalted butter.
Softened butter spreads more easily on bread.
Arrange half of the bread slices, buttered side down, in the baking pan.
Ensure the bread slices cover the bottom evenly.
Sprinkle the chopped ham evenly over the bread layer.
Distribute the ham evenly for consistent flavor.
Top with the shredded Swiss cheese.
Shredded cheese melts more evenly than slices.
Cover with the remaining bread slices, buttered side up.
Press gently to compact the layers slightly.
In a mixing bowl, whisk together the eggs, milk, Dijon mustard, and salt until well combined.
Whisking thoroughly ensures a smooth custard.
Pour the egg mixture evenly over the bread layers in the pan.
Pour slowly to allow the mixture to soak into the bread.
Cover the pan and refrigerate for at least 8 hours or overnight.
Refrigeration allows the flavors to meld together.
Bake uncovered in the preheated oven for 30 minutes or until the center is set.
A knife inserted in the center should come out clean when done.
Let the casserole cool for a few minutes before cutting into 4 portions to serve.
Cooling slightly makes it easier to slice and serve.
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