This was the casserole my mom made every year for Christmas morning.
Ingredients
- cooking spray (such as Pam®)
- 2 cups diced cooked ham
- 2 tablespoons butter, or as needed
- 7 slices bread, crusts removed
- ½ pound American cheese, cubed
- 3 cups milk
- 6 eggs, beaten
- ¾ teaspoon dry mustard
- ¾ teaspoon salt
Directions
Step 1
Gather all ingredients.
Step 2
Spray a 9×13-inch casserole dish with cooking spray.
Step 3
Spread ham into the bottom of prepared casserole dish. Butter one side of each bread slice; cut slices into cubes. Arrange buttered bread cubes atop ham; layer American cheese over bread cubes.
Step 4
Whisk milk, eggs, mustard powder, and salt together in a bowl; pour over American cheese layer. Cover dish with aluminum foil and refrigerate 8 hours or overnight.
Step 5
Preheat oven to 350 degrees F (175 degrees C). Remove aluminum foil from casserole.
Step 6
Bake in the preheated oven until cheese is melted and eggs are set in the middle, about 1 hour.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 374 | |
% Daily Value * | |
Total Fat24g | 31% |
Saturated Fat12g | 61% |
Cholesterol200mg | 67% |
Sodium1333mg | 58% |
Total Carbohydrate16g | 6% |
Dietary Fiber1g | 2% |
Total Sugars6g | |
Protein22g | |
Vitamin C12mg | 60% |
Calcium321mg | 25% |
Iron2mg | 11% |
Potassium363mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Stlwildflower
- 11 years ago
Simple recipe with loads of flavor. I took it to a brunch and everyone complimented me on it. Even people who said they normally don’t like egg casseroles. I used sharp cheddar cheese as that is all I had, cubed ham instead of diced and cut the salt down to 1/2 tsp. I gave it 4 stars instead of 5 because it was really watery on the bottom after baking. I will make again but will probably add another egg or two.
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- by: Ylimely
- 11 years ago
I live in Spain so some of these ingredients were hard to come by. I dressed this recipe up a little by subbing a mild Emmenthal for the American cheese, french bread cubes (with crust) for the wonder bread, and a tablespoon of dijon mustard for the dry mustard. We did indeed have the casserole for Christmas morning, and really enjoyed it!
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- by: Deb C
- 10 years ago
Recipe Group Selection for 11/8/2014 ?I appreciated the simplicity of this recipe and how easy it is to adjust to your personal tastes. I substituted Johnsonville sweet sausage that I had browned instead of the ham, and topped with a mixture of different cheeses I needed to use up. I didn?t bother to remove the crusts. It was filling and delicious – pure comfort food. This is a keeper.
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- by: Molly
- 10 years ago
Recipe Group Selection: 08, November 2014 ~ A very good basic breakfast casserole dish. I only had 6 slices of bread, so I did not cut the crust off the 6 pieces I had, to make up for the seventh piece. I used 1 cup of milk and 2 cups of Half and Half for the liquid. This baked up nicely and set up perfectly. I did let is rest for about 8 minutes before cutting. This was served with fresh fruit and ‘Banana Plum Bread’ from AR.
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- by: ONIOND
- 10 years ago
Recipe Group: Solid breakfast recipe. I enjoyed it very much. The only change I made was to add a little bit of freshly ground white pepper. I did find it a bit salty, but that may be because we are not accustomed to eating American cheese. There was a little water at the bottom of the pan but not enough to concern me. I did only refrigerate for an hour before baking. Looking forward to leftovers for breakfast tomorrow 🙂 Thanks for sharing your recipe, Karen!
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- by: Cookdap Member
- 10 years ago
I had a ton of cheese left over that I was afraid to use because it was going to be all cheese and very little egg. I cut the cheese in half and doubled the egg. The point was to have an “egg” casserole. This is a good recipe and it’s easy to modify it to your own preference.. and that’s what I did.
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- by: Frackfamily5 CA?>CT
- 10 years ago
This was a quick way to make Christmas breakfast. BUT my guys didn’t like it!! It was a texture thing. I thought the flavor was good. I used 6 slices of wheat bread with the crusts on, jack cheese and turkey sausage for the ham. You can’t beat the ease in the morning. Can’t say I will make it again because of my picky kids but if you are looking for an easy tasty breakfast casserole this is a great choice.
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- by: Laurie M
- 9 years ago
As others said. This is a great basic recipe that can be altered to taste. I made it in muffin pans and cooked for about 35 minutes. That made it easy to serve and portion. Next time I will add green chilies for a little more flavor. Also, I used shredded cheddar cheese and had not liquid at the bottom. Yum!
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- by: Jane
- 9 years ago
I make a variation of this same recipe. However, I omit the salt due to there being enough in the ham and I add sliced pimento stuffed olives and a small can of sliced mushrooms. I also use sharp cheddar cheese. I used to butter my bread but I no longer think it’s necessary and I put the bread on the bottom layer and then go from there. I’ve tried other recipes but my family still prefers this one.
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- by: Angelina
- 9 years ago
I don’t know what kind of bread was originally used when creating this recipe (hopefully, not plain old white sandwich bread.) I used sourdough rye bread (with the seeds) for flavor & texture. I also added a tiny sprinkle of garlic powder, and some fresh minced parsley. It was very tasty after making my personal adjustments.
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- by: Rgrimsley
- 9 years ago
This was probably the best breakfast casserole I have ever made. I did make some changes. I did not include the mustard, but might next time. I used bacon and a little bit of Jimmy Dean Sausage on the bottom layer (I didn’t have ham), then hashbrowns (homemade with 3 small potatoes), then 1/2 the cheese, then more bacon, then the bread (which I cut to 3 slides of 7-grain bread because of the potatoes), then the rest of the cheese. It was outstanding!
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- by: Kimberly Miller Beres
- 9 years ago
Great recipe, easy to make and delicious! I am gluten and dairy free so I modified it using almond milk, gluten free bread and almond milk cheddar style cheese and it was wonderful! I only had 4 slices of bread on hand so I also added a cup of thawed frozen shredded potatoes. Will definitely make again.
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- by: Barbsib
- 9 years ago
This recipe was a HIT with the family! The recipe provided here was the perfect base for me to adapt with touches of my own. I used crumbled sausage instead of ham, I used day-old cubed baguette bread instead of sliced white bread, and I added cheddar cubes with the American cheese. I used a square glass pan and baked it at 325 for just under 2 hours to make sure it cooked through (since it would be thicker than described in the recipe). This recipe was delicious inspiration for a casserole that everybody loved. Thank you!
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- by: Isanat
- 9 years ago
This was a big thumbs down at our home. I think it called for too much liquid. It cooked at 350 degrees for 1hr (I have an oven temperature gage & it read 350 when I put it in). It looked beautiful & golden brown when I took it out. But, the bread was soggy, it wasn’t slimy (thank goodness) so it was cooked all the way through, but it tasted too wet & too much like bread. I scrapped the whole top off & threw it out & saved as much of the ham, that I could. I put the chopped ham on a pan & browned it on the stove top. I’m so glad I had extra eggs in the fridge. I scrambled some eggs & served the chopped ham as a side.
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- by: Trish The Dish
- 9 years ago
Hearty and delicious! I used one extra egg and simply layered a package of thinly sliced sandwich ham on the bottom. I also used a teaspoon of spicy brown mustard since I didn’t have any dry mustard on hand. The bread was the Texas thick sliced white with the crust removed. I left the aluminum foil cover in place for the first 50 min and them removed it for the last 10. I did experience some of the liquid at the bottom that other cooks did, but it was minimal and easily drained with a small spoon. This one will be going into my favorites for another lazy weekend 🙂
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- by: Rosa210
- 8 years ago
…used this as a basic recipe to use up some leftover potatoes, ham, and grilled onions – Sauteed these together to reheat, added chopped spinach, jalapeno, garlic salt, black pepper, then eggs and finally folded in some Italian blend shredded cheese as it started to set up. Served in bowl with topping of more of the shredded cheese. Only took about 10 minutes to cook instead of an hour. Yummy!
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- by: Sandyj
- 8 years ago
I have made this for at least 3 years now and am planning on making it again this year. Super easy, make the night before then pull it out of the fridge and pop in the oven while we’re opening presents and then have a yummy breakfast-perfect!
I do use shredded Mild Cheddar cheese and upped the eggs to 8-otherwise I follow the recipe. Sorry I haven’t reviewed before now. -
- by: Francesca
- 7 years ago
This is the brunch casserole my Gram made every Christmas.We lost her three years ago and seeing this recipe brings me right back to the good aromas and joy of being with her in the kitchen.Thank you for the wonderful reminder! The only changes she made was using shredded mild cheddar,an extra slice of bread,and greasing the pan with butter instead of cooking spray. Both are delicious though!
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- by: Tamara Levell
- 7 years ago
This recipe is so good and I plan on making it for my family this Christmas when we are all together. I did make a few changes like leaving the bread crust on and omitting the butter. I added saut?ed onion, red pepper, minced garlic, Swiss chard, finely chopped summer squash, and an organic seasoning called Herbie, that I use when cooking.
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- by: Linda
- 7 years ago
A very nice breakfast to wake up to and very easy to make. Although I’m not sure why the crust needed to be cut off the bread or why the bread needed to be buttered (there’s already oil in the cheese, fat in the ham, and non-stick spray on the dish). It seems like those two steps could be skipped and still get the same good results. Also, I prefer cheddar cheese instead of American and, to save time, I used an 8 oz. bag of shredded cheddar instead of cutting a block of cheese into cubes.
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- by: Nicole
- 7 years ago
After reading the reviews I opted for using a baguette rather than sliced bread, which I think added a nice texture and consistency. I used sliced American cheese mixed with cheddar and this was a mistake. The sliced cheese did not melt well and did not go well with the dish. In the future I will stick with cheddar or I may try goat’s cheese or other types of cheese. I considered substituting bacon for ham, but went with ham which went very well with the eggs and melted cheese. Happy cooking!
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- by: Lucyturn
- 6 years ago
As simple as the ingredients are, they blend together in an irresistible way…tasting even better a day or two later. I was tempted to make changes while assembling this for the first time, but decided to try the recipe on its own merits. I won’t change a thing. Delicious as is! Super yum! xox
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- by: Igetboredsoicook
- 6 years ago
I made half a recipe. I listened to the other reviews and cut the milk down, i used almond milk. I also switched mushroom, green bell pepper, onion, and tomato in in place of the ham. Instead of salt and dry mustard, I used some oregano and a couple drops of dijon mustard. I left the butter out altogether. Lastly i used vegan cheese and probably alot less. I like it, it has a satisfying easy taste with just enough zing, my mom is less impressed (she wanted ham, salt, pepper, and lots of real cheese! XD) admittedly pepper probably would be a good idea. I plan to make it again. ^.^
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- by: Mesagemini
- 6 years ago
Perfect for both Thanksgiving, Christmas, and Easter. Light, for those holidays with bigger meals later in the day, but filling enough were people won?t be picking at all your food while you are cooking later. Delicious with white sharp cheddar cheese and a little pepper. My family loves this!
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- by: Amy
- 6 years ago
Fantastic- I ran out of milk and only did 1 cup and so it was very dense but still delicious. I also used hashbrowns as a base as well as the bread and my husband loved it. I didn’t have mustard powder and so substituted grey poupon which I wouldn’t recommend but it worked in a pinch.
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- by: New Leaf
- 6 years ago
This is a good, solid recipe. I made it as written, except that I cut it in half, making four servings instead of eight. I also followed the advice of others and used less milk — in my case, that meant 1 cup instead of 1 1/2. There was no sogginess. Now that I’ve tried it as written, here’s what I’d do differently next time: 1. Continue using the smaller amount of milk. 2. Omit the salt altogether, because the ham is plenty salty already. 3. Add some black pepper. 4. Add some finely chopped green and red bell pepper for a “Christmasy” look. 5. Bake it on a lower rack in the oven, because the top of mine got browner than I’d have preferred. All of that, though, is just fine-tuning. This recipe is a keeper, and who knows, maybe we’ll make it on one of the other 364 days of the year!
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- by: Christa
- 5 years ago
With so many great reviews I thought I?d give this one a try. The flavour was great. Mine wasn?t runny at all but I couldn?t get passed the texture of the bread. It was very soggy. I tried cooking it a bit longer but it didn?t help. I couldn?t get anyone in my family to eat it. I might try it again but without the bread. Disappointed.
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- by: Kikikim
- 4 years ago
This egg casserole is very forgiving and adaptable! You can use almost anything as a starch binder besides bread and practically any type of meat,such as sausage or bacon as well as ham. I used my Christmas Eve ham chopped up. I had a quart of pork Chinese fried rice that I threw in,everything else as far as ingredients I kept the same. The only suggestion I would make since this the 4th time I made it,is to use dry mustard as it is essential if you want the savory flavor to really come out.
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- by: Duane Brown
- 4 years ago
Perfect for Christmas morning, just take it from the fridge and pop it in the oven. I made a half recipe since it’s just my wife and I. I also left the crust on the bread and used shredded cheese. I had ham in the freezer that I cooked for thanksgiving so I used that as well. I didn’t have to go shopping for anything. It turned out wonderful!
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- by: Tracy Gundy
- 4 years ago
Jimmy dean sausage. Bread as described. Chopped salami on top of bread. Layer of cubed Swiss. Layer of cubed cheddar. Layer of cubed valveeta. Sprinkled chopped green and red peppers and mushrooms. Used only 2 cups milk. Accidentally added 3/4 cumin. If not for small children, I would add onions and chorizo. Turned out AMAZING! Will save this forever!
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