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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ham, Egg, and Cheese Breakfast Casserole Recipe

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This recipe for Ham, Egg, and Cheese Breakfast Casserole is from It's in the Kitchen where the warmth of shared memories, laughter, and life, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups ham cubed
6 eggs beaten
6 slices bread broken into pieces
2 cups shredded cheddar cheese
2 cups milk
1 tsp salt
1 tsp dry ground mustard (found in the spice section)
Directions:
Directions:
Preheat oven to 375 degrees. Chop the ham into cubes. I used around 2 cups. You can add more or less depending on your desires. Crumble the bread into small pieces. Mix the bread, cheese, and ham together. Spread evenly in a greased 13×9 casserole dish. Crack and beat the eggs. Add the milk, salt, and ground mustard to the eggs and mix well. Pour over the ham, cheese, and bread in the casserole dish.Bake in the oven at 375 degrees for about 40 minutes.
Enjoy!
Personal Notes:
Personal Notes:
This easy, make-ahead casserole is perfect for a Christmas brunch, Easter brunch, or any day of the year!

 

 

 

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