Save on Pinterest

Deluxe Breakfast Bake

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
  • Total Time
    Prep: 15 min. + chilling Bake: 65 min. + standing
  • Makes
    12 servings


  • 1 package (6 ounces) onion and garlic salad croutons
  • 2 cups shredded cheddar cheese
  • 1-1/2 cups cubed fully cooked ham
  • 4 large 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


  • 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.

Recommended Video


Click stars to rate
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.

  • keelimangino
    Dec 24, 2012

    No comment left

  • Glini
    Sep 24, 2012

    No comment left

  • 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.

  • kjudy8
    Sep 19, 2010

    No comment left

  • Anonymous
    Mar 8, 2010

    No comment left

  • Ames76
    Aug 9, 2009

    No comment left

  • jeizember
    Jan 7, 2009

    No comment left

  • sdonoghue
    Dec 21, 2008

    No comment left