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Brunch Eggs Casserole Recipe

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This recipe for Brunch Eggs Casserole, by , is from Caroline's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ruth Harris


9-12 slices day old bread, cut or torn into cubes (about 7 cups)
2 c. cubed ham (may substitute cooked bacon or crumbled sausage)
2 c. shredded cheddar cheese
8 eggs
3 c. milk (at least 2% fat content or higher)
1/2 tsp salt
1/2 tsp. pepper
1/4 tsp. dry mustard (can use 1/2 tsp. prepared mustard instead)

The night before:
Generously grease 9X13 pan. Spread the bread cubes on bottom of pan.
Layer ham and cheese over the bread.
Beat together the eggs, milk, salt, pepper and mustard. Pour over ingredients in pan.
Cover with plastic wrap and leave in refrigerator overnight.

In the morning, preheat the oven to 350 F. Remove plastic wrap.
Re-cover pan with a generously greased piece of aluminum foil.
Bake for 40 minutes. Remove the foil and continue baking until middle is set.
This may take another 20-30 minutes. It may puff up like a souffle and then fall again.
This is normal.

Number Of Servings:
Number Of Servings:
15-20 servings




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