"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Harriet's Breakfast Casserole Recipe

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This recipe for Harriet's Breakfast Casserole, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Crawford
Added: Friday, October 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8-10 slices bread (thick sliced bread is good for this)
1# ham, cooked, cubed
8 oz. cheese, cubed or shredded (I use Cheddar)
5 eggs, beaten
1 tsp. mustard
1/2 tsp.salt
2 cups milk
6 T . butter (or margarine), melted

Directions:
Directions:
In a greased 9x13 pan, layer bread slices, cubed ham and cheese. Mix eggs, mustard, salt and milk and pour over the entire surface. Melt butter and pour over the egg and milk mixture. Cover and refrigerate overnight. Bake uncovered for one hour at 325 or until knife inserted in the center comes out clean. Sausage or bacon (cooked and drained) may be used in place of the ham.

Personal Notes:
Personal Notes:
This is the breakfast that I often serve on Christmas morning with sweet rolls and home canned peaches. It goes in the oven when we begin to open gifts and it's ready to eat by the time we're done!

 

 

 

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