Ingredients
1 loaf (1 pound) frozen bread dough, thawed3/4 cup butter, cubed1/3 cup all-purpose flour2-1/2 cups 2% milk3 tablespoons Dijon mustard3/4 teaspoon pepper1/2 teaspoon salt1/2 teaspoon ground nutmeg1/2 cup grated Parmesan cheese1 pound sliced smoked deli ham2 cups shredded Swiss cheese6 large eggs1/4 cup minced fresh parsley
Preparation
Preheat oven to 350°. On a lightly floured surface, roll dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. baking dish; build up edges slightly.
In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in mustard, pepper, salt and nutmeg. Remove from heat; stir in Parmesan cheese.
Place a third of the ham over the dough; top with 1 cup sauce and 2/3 cup Swiss cheese. Repeat layers twice. Bake, uncovered, 30 minutes or until bubbly and crust is golden brown.
Using the back of a tablespoon, make 6 indentations in top of casserole to within 2 in. of edges. Carefully break an egg into each indentation.
Bake 10-15 minutes longer or until egg whites are completely set and yolks begin to thicken but are not hard. (If desired, bake an additional 5 minutes for firmer eggs.) Sprinkle with parsley. Let stand 10 minutes before cutting.
