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Make this breakfast casserole the night
before.
Country Breakfast
Casserole
- 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 13 x 9 x 2-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.
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