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Do-Ahead Brunch Bake Recipe

Joy Maynard of St. Ignatius, Montana wakes up her clan with this convenient breakfast casserole that she assembles the night before. Loaded with hearty ham and hash browns, it's sure to start their day in a tasty way.
TOTAL TIME: Prep: 10 min. + chilling Bake: 1 hour 20 min. + standing YIELD:12 servings


  • 8 frozen hash brown patties
  • 1 package (8 ounces) thinly sliced fully cooked ham, chopped
  • 1-1/4 cups shredded reduced-fat cheddar cheese, divided
  • 2 cups fat-free milk
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup egg substitute
  • 1 teaspoon ground mustard
  • 1/4 teaspoon pepper


  • 1. Place potato patties in a 13-in. x 9-in. baking dish coated with cooking spray. Top with ham and 1 cup cheese. Combine milk, soup, egg substitute, mustard and pepper; pour over cheese. Cover and refrigerate overnight.
  • 2. Remove from the refrigerator 30 minutes before baking. Bake at 350° for 1 hour. Uncover and sprinkle with remaining cheese. Bake 20-25 minutes longer or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Yield: 12 servings.

Nutritional Facts

One serving equals 122 calories, 5 g fat (0 saturated fat), 13 mg cholesterol, 463 mg sodium, 9 g carbohydrate, trace fiber, 11 g protein. Diabetic Exchanges: 1 meat, 1/2 starch.

Reviews for Do-Ahead Brunch Bake

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Reviewed Nov. 5, 2010

"I made this for family that came in town to stay with us. I got compliments on it from them and my husband."

Reviewed Jan. 28, 2010

"I make this recipe all the time. I followed the recipe exactly. But I've also used sausage. I've added green chilis and onions. I've used regular eggs. Always is a big hit and I never have any left."

Reviewed Jul. 14, 2009

"What would the equivalent be for real eggs instead of 1 cup egg substitute?"

Reviewed Jul. 24, 2008

"this is a very tasty breakfast dish. but be sure that you plan ahead, because you have to do a little prep before you bake it."

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