Breakfast Casserole

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RECIPE BY: - Corky Montgomery


3 cups milk
6 eggs
1/2 stick butter, more or less as desired
1 box Pepperidge Farm® Seasoned Croutons
2 cups Cheddar cheese, more or less as desired
1 cup ham, cubed, more if desired
1/2 teaspoon salt
1 teaspoon mustard
Dash of onion salt or powder
Dash pepper

Melt butter in bottom of a 9 x 13-inch glass dish; (do not use aluminum, as this will turn your eggs green!) cover bottom with croutons in a single layer. Sprinkle with cheese and then ham.

Beat eggs, add salt, pepper, mustard, onion salt or powder, and milk; mix well. Pour egg mixture over dish contents; cover and refrigerate 12 to 24 hours. Remove cover and bake 45 minutes at 350 degrees. Let set 10 minutes before serving.

Serves 10 to 12

To freeze: Prepare as directed but freeze before the soaking will soak as it defrosts. Then bake as directed. You can also use 2 square 8 x 8-inch pans and then it will fit in a gallon Ziplock bag once frozen.