INGREDIENTS
2 tbsp
butter
8 oz
fresh mushrooms, sliced
8
slices challah bread (thickness of sandwich bread)
5 oz
Black Forest ham, cut into 1/2 inch pieces
5
eggs
2 cups
shredded sharp cheddar, divided (I used Cabot Extra Sharp Cheddar)
1 3/4 cups
whole milk
1 tbsp
chopped fresh thyme, divided
1 tsp
dry mustard
1/2 tsp
kosher salt
1/4 tsp
freshly ground black pepper