Country Breakfast Casserole
Make this breakfast casserole the night before and breakfast will be a snap to finish and serve in the morning.
7 large eggs
2 cups milk
7 slices bread, trimmed and cubed
1 cup fully-cooked diced ham
1/3 cup finely chopped onion
2 cups medium cheddar cheese (grated)
1 teaspoon dry mustard
Sliced tomatoes for topping
Sliced green onions for topping
- Beat eggs and add milk, mixing well. Fold in remaining ingredients, except tomato and chives. Pour into a greased 13x9x2-inch baking pan. Cover and refrigerate overnight.
- Top with sliced tomatoes and sprinkle evenly with green onion
- Bake in 325°F (160°C) oven for 1 hour on top rack of oven.
Makes 6 servings.