Overnight Ham and Cheese Bake
An easy make ahead breakfast casserole!
Servings: 10 servings
Ingredients
- 6 slices bread (I like to use thick slices of bread)
- 2 tablespoons butter
- 1 1/2 cups grated cheddar cheese
- 12 ounces ham, chopped
- 8 ounces mushrooms (sliced and sauteed in a little butter until softened)
- One 7-ounce can diced green chiles, squeezed dry
- 1 1/2 cups grated Monterey Jack cheese
- 6 large eggs
- 2 cups 2% milk
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon dried basil
- 1/2 teaspoon dry mustard
- 1/4 teaspoon onion salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Butter 6 slices of bread; place the bread butter-side-down in a 9x13-inch baking dish. Sprinkle with cheddar cheese. Place the ham on top of the cheese; then layer with mushrooms and chiles. Top with Monterey Jack cheese.
- In a bowl, beat the eggs and add milk, salt, paprika, basil, dry mustard, onion salt, and pepper. Pour over the ingredients in the dish. Cover with plastic wrap and refrigerate overnight.
- To bake: Preheat the oven to 325°F. Uncover the casserole and bake for 50 to 60 minutes, or until the eggs are set and no longer liquidy. Let stand for 10 minutes to set before serving.
Notes
- *Ham is pretty salty on its own, so go lightly if you choose to add salt to the recipe.
- *You can go a little lighter on the cheese if you prefer.
Nutrition
Serving: 1serving | Calories: 362kcal | Carbohydrates: 13g | Protein: 24g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 190mg | Sodium: 1032mg | Potassium: 366mg | Fiber: 1g | Sugar: 4g | Vitamin A: 676IU | Vitamin C: 7mg | Calcium: 358mg | Iron: 2mg