If you enjoy planning ahead, you’ll love this Croatian breakfast casserole. Traditionally served on Easter Sunday, it brings together cubed stale or fresh bread with ham and crispy bacon, all bound with eggs and baked until golden. It’s a comforting, rustic dish that can be assembled the night before—perfect for easing the rush of a holiday morning.
My aunt Jelica in Delnice used to make this for Sunday breakfast whenever I stayed with her. The mountainous air and her simple, hearty cooking always made me eat well during those visits. I have fond memories of sitting at her table and enjoying this casserole alongside potatoes with Swiss chard—two of the dishes that remind me of home.
This ham-and-bacon casserole is straightforward to prepare and forgiving when it comes to substitutions. Use any sturdy bread, leftover rolls, or a boule; swap smoked ham for cooked roast or pancetta if that’s what you have on hand. The recipe below is easy to scale and yields a satisfying breakfast for four.
Ingredients:
- 6 cups cubed bread (about 4 Italian-style rolls), preferably slightly stale
- 1 cup milk
- 4 ounces bacon (about 4 strips), sliced
- 4 green onions (scallions), chopped; separate white and green parts
- 8 ounces cubed ham
- 1 teaspoon ground thyme
- Salt and freshly ground black pepper, to taste
- 1 tablespoon butter
- 4 large eggs, beaten
- Fresh thyme, sliced scallions, or chopped parsley for garnish (optional)
Directions:
- Preheat the oven to 375°F (190°C). Grease a small casserole dish or baking pan.
- Place the cubed bread in a large bowl and pour the milk over it. Toss gently to soak and set aside while you prepare the other ingredients.
- In a nonstick skillet, cook the sliced bacon over medium heat until it becomes crisp. Remove the bacon and drain briefly on paper towels, leaving a little fat in the pan.
- Add the white parts of the scallions and the cubed ham to the skillet. Stir in the ground thyme, salt, and pepper, and cook just until warmed through, about 3–5 minutes. Remove from heat and stir in the butter until it melts.
- Pour the beaten eggs over the soaked bread and gently fold in the green parts of the scallions. Add the bacon and ham mixture and combine everything gently so the bread absorbs the egg mixture but does not become mushy.
- Transfer the mixture to the prepared casserole dish, spreading it evenly. Bake for 30–40 minutes, or until the eggs are set and the top turns a rich golden brown.
- Remove from the oven and let rest for a few minutes. Garnish with fresh thyme sprigs, sliced scallions, or chopped parsley if desired. Serve warm with a dollop of sour cream or a simple green salad.
Tips and variations: This casserole keeps well. You can assemble it the night before, cover it, and refrigerate; bake it on the morning you plan to serve. For a lighter version, reduce the bacon or choose a lower-fat ham. Add grated cheese (such as Gruyère or cheddar) for extra richness, or toss in diced vegetables—peppers, mushrooms, or spinach—if you’d like more color and nutrients.
Yields about 4 servings. Prep time is quick—approximately 10 minutes active preparation—and total cooking time is roughly 45 minutes. This recipe is ideal for a leisurely weekend breakfast or a special holiday brunch when you want a warm, filling dish that fills the kitchen with homey aromas.
Whether you’re honoring a family tradition or simply craving a satisfying baked egg dish, this Croatian breakfast casserole with ham and bacon is an easy, comforting choice. It’s a great way to use up leftover bread and cooked meats and makes a lovely centerpiece for a relaxed morning meal.