Prep 15 mins
Cook 45 mins
This is a popular Southeastern USA breakfast casserole that may be refrigerated overnight before baking the next morning.
- 6 eggs, beaten
- 6 slices ham, cubed
- 6 slices bread, cubed
- 2 cups milk
- 1 cup cheese (use grated lowfat for health)
- salt and pepper (to taste)
- 1 teaspoon onion, minced
- 1⁄2 teaspoon dry mustard
- Preheat oven to 350 degrees.
- Grease a 9" x 13" baking pan or dish.
- Mix ingredients well.
- Pour into greased baking pan or dish.
- Bake for 45 minute.
This was simple and quick to assemble. However, it didn't appeal to me (and I'm an egg and ham lover). The flavor was bland and the texture confusing. I really wanted to like this, but I'll make a frittata next time.
I was a big fan of how simple this recipe was to assemble. Then I tasted it. It was a disappointment. I put one less slice of bread and a few more eggs than the recipe called for, and it still tasted mostly of bread. It was bland and my guests left half the pan untouched. This was a fail in my opinion.
A nice basic recipe that you can change to suit your tastes. Use country ham instead of the milder ham implied in this recipe. Or half a pound (or more) cooked and crumbled bacon or country sausage. Vary the cheese. I like to use croutons, seasoned or plain, because it sets up a bit better. And I generally sprinkle with smoke paprika. Make the night before and refrigerate or in the morn, but let it sit at least an hour before baking. However you do it, a hearty breakfast.