Recipes & Cooking Breakfast & Brunch Breakfast Casseroles Apple-Fennel Ham and Egg Casserole Be the first to rate & review! Our Test Kitchen describes this egg casserole as tasty and hearty, but still light. Save the fennel fronds for a photo-worthy garnish. By Laura Marzen, RD, LD Laura Marzen, RD, LD Laura Marzen, RD, LD, worked in the Better Homes and Gardens® Test Kitchen for over seven years, where she honed her skills for developing and testing approachable recipes with a keen attention to detail. Laura has since developed over 1,000 recipes for a variety of national magazines and cookbooks, including Better Homes and Gardens®, Midwest Living®, Eating Well®, Delicious Living®, the Whole30® series, and an Instant Pot® cookbook. She has consulted for authors Rocco DiSpirito and Joy Bauer and appeared on both local and national news and television programs on behalf of Better Homes and Gardens® and Living the Country Life®. With her work coaching women to improve their health, Laura has extensive knowledge on the topics of digestion, metabolism, inflammation, and IBS. Learn about BHG's Editorial Process Published on September 9, 2021 Rate PRINT Share Trending Videos Close this video player Photo: Jason Donnelly Prep Time: 25 mins Bake Time: 1 hr Stand Time: 10 mins Total Time: 1 hr 35 mins Servings: 8 Jump to Nutrition Facts Ingredients 6 ounce dry rye bread, cut into small cubes (4 cups)* 1 medium fennel bulb 6 ounce thinly sliced, cooked ham, chopped (1 1/4 cups) 1 large Granny Smith apple, cored and chopped (1 1/2 cups) 4 ounce Havarti cheese, shredded (1 cup) ½ cup thinly sliced green onions 6 eggs, lightly beaten 2 cup milk ¼ teaspoon black pepper Sliced green onions (optional) Directions Preheat oven to 325°F. Grease a 2-qt. rectangular baking dish. Spread half of the bread cubes in the dish. If desired, snip some of the green feathery tops from the fennel bulb and reserve for a garnish. Trim, core, and chop fennel bulb; measure 1 cup. Sprinkle fennel evenly over bread in dish. Top with ham, apple, cheese, and 1/2 cup green onions. Top with remaining bread. In a medium bowl whisk together eggs, milk, and pepper. Drizzle evenly over bread mixture in dish. Press down lightly with the back of a large spoon until all the bread is moistened. Bake, uncovered, about 1 hour or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. If desired, sprinkle top with reserved fennel fronds and/or additional sliced green onions. *To Dry Bread: Let bread cubes stand at room temperature, uncovered, 6 hours. Or, bake cubes bread in a 300°F oven 8 to 10 minutes or until dry. Rate It Print Nutrition Facts (per serving) 242 Calories 11g Fat 19g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 242 % Daily Value * Total Fat 11g 14% Saturated Fat 5g 25% Cholesterol 167mg 56% Sodium 523mg 23% Total Carbohydrate 19g 7% Total Sugars 7g Protein 16g 32% Vitamin C 4.9mg 5% Calcium 202mg 16% Iron 1.7mg 9% Potassium 435mg 9% Folate, total 56.6mcg Vitamin B-12 0.7mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.