Ham and Cheese Breakfast Casserole

SERVINGS

8

PREP TIME

15 min

TOTAL TIME

1 hr 45 min

GLUTEN FREE

NO


Ham Steak 7oz

This recipe is made with Jones Ham Steaks.


Prepare breakfast ahead of time for easy mornings with this family pleasing ham and cheese breakfast casserole recipe.


 Enjoy these main ingredient substitutions:

ingredients
6 cups of cubed day old French bread
1 (4.5 oz) can diced green chiles, drained
1 (10 oz) package Jones Dairy Farm Ham Steaks, cut into cubes
1 cup (4 oz) shredded cheddar cheese
6 eggs
2 cups milk
1 tablespoon spicy brown mustard
1/4 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
Spray 9x13 baking dish with nonstick cooking spray.

In large bowl, combine bread cubes, green chiles, ham and cheddar cheese. Mix completely, then pour into prepared baking dish.

In same bowl, lightly whisk eggs to break up yolks. Add milk, mustard, salt and pepper and whisk to combine. Pour mixture evenly over top of bread mixture. Use your hands or large spoon to gently press down on bread to make sure it is completely soaked by egg mixture. Cover and refrigerate overnight.

Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 300°F. Bake casserole, uncovered, until tester inserted in the center comes out clean, about 1 hour.

Ingredients

Directions

6 cups of cubed day old French bread
1 (4.5 oz) can diced green chiles, drained
1 (10 oz) package Jones Dairy Farm Ham Steaks, cut into cubes
1 cup (4 oz) shredded cheddar cheese
6 eggs
2 cups milk
1 tablespoon spicy brown mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Spray 9x13 baking dish with nonstick cooking spray.

In large bowl, combine bread cubes, green chiles, ham and cheddar cheese. Mix completely, then pour into prepared baking dish.

In same bowl, lightly whisk eggs to break up yolks. Add milk, mustard, salt and pepper and whisk to combine. Pour mixture evenly over top of bread mixture. Use your hands or large spoon to gently press down on bread to make sure it is completely soaked by egg mixture. Cover and refrigerate overnight.

Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 300°F. Bake casserole, uncovered, until tester inserted in the center comes out clean, about 1 hour.