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Torta De Jamon Breakfast Casserole

Torta De Jamón Breakfast Casserole

Course Breakfast, entree
Servings 10 servings


  • 1 lb precooked ham, cubed (about 3-1/2 cups)
  • 1 16.9 oz Brioche slider rolls (about 12 slider rolls)
  • 12 oz Oaxaca cheese, cubed (about 2-1/4 cups)
  • 1 cup sliced pickled jalapeños
  • 1 white onion, gently rubbed under cold running water and chopped
  • 6 large eggs
  • 2-2/3 cups whole milk
  • 1-1/4 cups Mexican crema
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper


  • Wash hands with soap and water.
  • Dry out the bread. Cube the slider rolls into 1-inch squares and lay out on a baking sheet in a single layer. Leave out at room temperature to dry overnight. OPTIONAL: You can skip this step by toasting the bread cubes at 350 °F in a preheated oven for 10 to 15minutes or until the edges are crispy.
  • Grease a 9 x 13-inch baking dish and set aside.
  • Combine cubed bread, ham, pickled jalapenos, onions and cheese in a large bowl. Transfer to the prepared baking dish.
  • Combine eggs, milk, crema, salt and pepper in a separate large bowl. Mix until ingredients are evenly combined.
  • Pour egg mixture over bread mixture. Press down to submerge everything in the egg mixture.
  • Wash hands with soap and water after handling eggs.
  • Cover casserole with plastic wrap and refrigerate overnight or at least 2 hours.
  • Preheat oven to 375 °F.
  • Remove casserole from the refrigerator, and let it sit at room temperature while the oven is heating. Bake uncovered for 55 to 65 minutes until internal temperature reaches 160 °F on food thermometer.
  • Cut into squares and serve immediately.