Prep 15 mins
Cook 1 hr 30 mins
Our family has been serving this breakfast casserole most holiday mornings for years. It's been so popular, my mother has posted it in several community cookbooks. We prepare it a day or two ahead of time (usually one ham and one sausage, so it's best to double the recipe), refrigerate it and then bake it in the morning. It goes straight from the refrigerator to the oven. There's rarely any left. We usually serve it with a big bowl of fresh berries, grapes and fresh pineapple mixed together and/or cinnamon rolls. I just served it to a hockey crowd at our last lake weekend and they loved it!
- 1 lb ham, chopped (can substitute sausage, browned and drained)
- 4 cups white bread, cubed (leave the crust on)
- 1 cup celery, chopped
- 1⁄4 cup onion, chopped
- 1⁄2 cup green pepper (optional)
- 3 cups cheddar cheese, shredded
- 5 eggs, slightly whisked
- 1⁄2 cup mayonnaise (don't use Miracle Whip)
- 2 cups milk
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- In a 9 x 13 inch pan, make two layers of ham or sausage, fresh bread, celery, onion, green pepper and cheese. In a separate bowl, whisk together the eggs, mayonnaise, milk, soup, salt and pepper. Pour this evenly over the top of the layered mixture. Cover and refrigerate for at least 8 hours. Bake uncovered at 300 degrees for 1 1/2 hours. It should be golden brown on top.