Ham 'n' Egg Casserole
Reminisce
I LIKE to prepare this when I have leftovers of ham and day-old bread on hand. It's a delicious dish for brunch.
Besides being so tasty, it's prepared the night before, which allows me more time to complete other dishes for the meal.
This dish still tastes good hours after being baked, so it's also a favorite to take along for potluck gatherings.
-Elizabeth Hesse, Springville, New York
SERVINGS: 10-12
CATEGORY: Breakfast/Brunch
METHOD: Baked
TIME: Prep: 15 min. + chilling Bake: 1 hour
Ingredients:
- 1/2 cup chopped green pepper
- 1/2 cup butter or margarine
- 10 slices white bread, cubed
- 2 cups cubed fully cooked ham
- 1/2 pound process American cheese, cubed
- 6 eggs
- 2 cups milk
- 1 teaspoon ground mustard
Directions:
In a skillet, saute green pepper in butter until tender. Remove green pepper, reserving drippings. Combine green pepper, bread and ham; place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Add cheese to drippings; cook and stir over low heat until cheese melts. Pour over bread mixture. Beat eggs, milk and mustard; pour over cheese. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 300° for 1 hour. Yield: 10-12 servings.