Deluxe Breakfast Bake

"I found this recipe in a Taste of Home Magazine and it is absolutely to die for. Generally, when trying a new recipe for the first time I make it exactly as the recipe states. The only thing I added to this recipe was the addition of Garlic Salt. It's a must have for me when having any potatoes. This would probably be good with sausage or bacon, but I don't think as good. The ham gives it a great smoky flavor. We are not big on onions, but for onion lovers, I would imagine they would be a nice addition. For those that want their potatoes really brown on top, I would also recommend putting them under the broiler. I think I'll try that next time. My kids love it when I make breakfast for dinner so once a month we do that. I made pancakes to go with it and there was plenty left over. It is easily reheated in the microwave and the left overs taste great! Hope you enjoy!"
photo by a user photo by a user
Ready In:
1hr 20mins




  • Place croutons in a greased 3-qt. baking dish and sprinkle with cheese and ham.
  • In a large bowl, whisk the eggs, 2 1/4 cups milk and mustard; pour over ham and cheese.
  • Cover and refrigerate for at least 3-4 hours.
  • Combine soup and remaining milk until blended and spread over casserole.
  • Combine garlic salt, paprika, and pepper together. Top casserole with hashbrowns and sprinkle with mixture of spices.
  • Cover and bake at 350 for 30 minutes. Uncover and bake 35-40 minutes longer or until edges are browned.
  • Let stand for 10 minutes before serving.
  • Note: Prep time is 15 minutes, plus chilling.

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  1. Very Good. I made for DH and myself for a breakfast for dinner night and we both enjoyed. Made for My-3-Chefs June 2012 game.


<img src=> <br>I currently live in Ohio, however I grew up in Arkansas. I am a mother of 2 beautiful girls (ages 9 & 12), and have a wonderful husband. He and I both have stressful jobs and cooking has become my outlet. I think I have always been a good cook, but I have been trying a lot of new things and adding different twists to old recipes. It's something I've really come to enjoy.
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