Breakfast casseroles make entertaining stress-free because they are made ahead of the event, so that even the cook can enjoy the company of guests.

Ham and Egg Brunch Bake

6 to 7 slices firm white bread, such as Pepperidge Farm
1 pound baked ham, cut into 1/2 inch cubes
1/2 pound aged Wisconsin Cheddar cheese, cut in 1/2 inch cubes
3 large eggs
2 cups milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 cup (2 sticks) butter, melted

1. Butter a 13 x 9 x 2 inch baking dish.
2. Cut bread into 1/2 inch cubes and combine with ham cubes. Spread over bottom of baking dish. Sprinkle with cheese cubes.
3. Beat eggs until well blended; add milk, mustard and salt and blend. Pour milk mixture over bread mixture. Pour melted butter over top of pan.
4. Cover pan with plastic wrap and refrigerate overnight.
5. Remove pan from refrigerator; discard wrap.
6. Bake in a 325°F (160°C) oven for 1 hour.
7. Cut into serving pieces and serve while warm.

Makes 8 servings.

Note: This recipe must be made the night before so the bread properly absorbs the milk mixture.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.