Wednesday, December 30, 2009

Western Ham and Egg Casserole

Make this casserole the night before, then refrigerate and pop it in the oven in the morning.

8 slices white bread, crust removed, cut into cubes
2 cups (8 ounces) shredded Cheddar cheese
1 1/4 cups cubed, cooked ham (about 8 ounces)
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper

6 eggs, beaten

3 cups milk

Directions for this ham and egg breakfast casserole.
Place bread cubes in a lightly greased 12x8x2-inch baking dish. Sprinkle with cheese, ham, onion, and green pepper. Whisk together eggs and milk; pour over ham and cheese mixture. Cover and refrigerate 8 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350° for 40 minutes or until set.
serves 8.

1 comment:

Shaun and Holly said...

This has to cook at least 20 minutes more than what is recommended in the recipe. For the extra 20 minutes, I also turned up the heat to 450. Was DELICIOUS, though!!!