Prep 30 mins
Cook 1 hr 30 mins
There are many kinds of breakfast egg casseroles, but for my children, this is the one that makes Christmas Christmas. I make it the day before and the first person up on Christmas morning pops it in the oven. Prep time does not include the overnight in the refrigerator which is necessary.
- Cut crusts off loaf of bread.
- Cut bread into half inch cubes.
- Note: I have used a Pepperidge Farms type loaf or have made my own bread such as an oatmeal white bread.
- Melt butter in a bowl and toss bread cubes to coat.
- Grease a 9" x 13" glass casserole dish.
- Layer bread cubes, grated cheese, mushrooms, ham, etc. in dish.
- Combine the eggs, milk salt and pepper and beat.
- Pour over casserole.
- Cover with foil and let set overnight in the refrigerator so bread absorbs some of the egg mixture.
- To bake, place casserole in larger pan with 1 inch hot water.
- Bake, at 375 degrees (350 convection) for 1 1/2 hours or until silver knife inserted in center comes out clean. I start the baking with the foil on, then uncover for the last half hour.
- Casserole can be cooked without the water bath, but the sides will be a little crustier. It also bakes faster this way.
I have not made this particular recipe graciously shared by Donna but I have a similar recipe we call Cheese Fluff. The only difference between Donna's and mine is the overnight refrigeration but then my recipe is well over 35 years old. LOL The recipe has been a family favorite over all these years. My grandchildren request this recipe frequently when they come to Gram's for a weekend sleepover and I will surely be using the overnight method from now on. Cooked and crumbled breakfast sausage also works wonderfully (drain well). Other options are half green and half red sweet peppers for a pretty presentation. If a milder onion flavor is your preference use thinly sliced or chopped green onions. This is definitely a 5-star rated recipe in my opinion. Thank you, Donna.
Made this last Christmas and it was a hit! :)