I like to prepare this breakfast bake when I have ham leftovers and day-old bread on hand. It's a delicious brunch dish. I love that it's prepared the night before, which allows me to focus on making other dishes for the meal. —Elizabeth Hesse, Springville, New York
Ham ‘n’ Egg Casserole
Ham ‘n’ Egg Casserole
Prep Time
15 min
Cook Time
45 min
Yield
12 servings
Ingredients
- 1/2 cup chopped green pepper
- 1/2 cup butter, cubed
- 10 slices white bread, cubed
- 2 cups cubed fully cooked ham
- 1/2 pound American cheese, cubed
- 6 large eggs
- 2 cups whole milk
- 1 teaspoon ground mustard
Directions
- In a large skillet, saute green pepper in butter until tender. Remove green pepper, reserving drippings. Combine the green pepper, bread and ham; place in an ungreased 13-in. x 9-in. baking dish.
- Add cheese to drippings; cook and stir over low heat until cheese melts. Pour over bread mixture. Whisk the eggs, milk and mustard; pour over cheese. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts
1 each: 287 calories, 19g fat (10g saturated fat), 157mg cholesterol, 764mg sodium, 15g carbohydrate (5g sugars, 1g fiber), 14g protein.
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