Deluxe Breakfast Bake

Name: Deluxe Breakfast Bake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 12 servings.
Ingredients: 1 package (6 ounces) onion and garlic salad croutons; 2 cups shredded cheddar cheese; 1-1/2 cups cubed fully cooked ham; 4 large Nellie’s Free Range Eggs; 2-3/4 cups whole milk, divided; 3/4 teaspoon ground mustard; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1 package (26 ounces) frozen shredded hash brown potatoes, thawed; 1/2 teaspoon paprika; 1/4 teaspoon pepper

My husband and three sons love this rich and creamy egg bake because it is so filling. I like it because it's very versatile (you can alter the ingredients) and it can be prepared ahead of time. —LaVonne Hegland, St. Michael, Minnesota

Ingredients

1 package (6 ounces) onion and garlic salad croutons
2 cups shredded cheddar cheese
1-1/2 cups cubed fully cooked ham
4 large Nellie’s Free Range Eggs
2-3/4 cups whole milk, divided
3/4 teaspoon ground mustard
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (26 ounces) frozen shredded hash brown potatoes, thawed
1/2 teaspoon paprika
1/4 teaspoon pepper

Directions

Place croutons in a greased 3-qt. baking dish. 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 overnight.
Remove from the refrigerator 30 minutes before baking. Combine soup and remaining milk until blended; spread over casserole. Top with hash browns; sprinkle with paprika and pepper.
Cover and bake at 350° for 30 minutes. Uncover; bake 35-40 minutes longer or until a knife inserted in the center come out clean. Let stand for 10 minutes before serving.

Nutrition Facts

1 piece: 290 calories, 14g fat (7g saturated fat), 107mg cholesterol, 748mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 15g protein.

Originally published as Breakfast Bake Deluxe in Taste of Home April/May 2008

Reviews

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Average Rating:

R Franklin

Mar 15, 2013

Very tasty as is. No way this could be "soupy" unless using the recipe wasn't followed properly. I like just a touch of 'hot' so added cayenne to the hashbrowns and it gave some good color and spice. Good recipe.
MaMel

Dec 7, 2011

Not enough eggs to give it an eggy taste. The soup just made it soupy, it didn't blend well with the hashbrowns or make anything particularly creamy. I'm game for anything new and interesting, and I love the cheesy potato casseroles made with cream-of-soups, but this just wasn't very good. Out of 5 of us, only 1 liked it. Otherwise I'd have rated it a 4.
HBcook

Mar 27, 2011

VERY good. I used seasoned crouton as onion and garlic no longer exist; I used reduced fat cheddar; 95% lean diced ham; 25% reduced sodium soup; and about 1/2 the amount of potatoes called for. I had cubed hash browns in the freezer and shredded would end up crispier or, the potatoes could be eliminated. I changed the serving to (8 to) 10 because this would never serve 12 people.
szklarz

Dec 20, 2008

Makes a great dinner, serve with asparagus and carrots and a salad,
jameebooz

Aug 15, 2008

I took this as a brunch dish for Bible Study. Everyone loved it! It was very tasty and very creamy. Did I mention delicious???