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Ham and Egg Brunch Bake recipe

Breakfast casseroles make entertainingstress-free because they are made ahead of the event, so thateven the cook can enjoy the company of guests.

Recipe: Ham and Egg BrunchBake

6 to 7 slices firm white bread, such asPepperidge 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

  • Butter a 13 x 9 x 2 inch baking dish.
  • Cut bread into 1/2 inch cubes and combinewith ham cubes. Spread over bottom of baking dish. Sprinkle withcheese cubes.
  • 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.
  • Cover pan with plastic wrap and refrigerateovernight.
  • Remove pan from refrigerator; discardwrap.
  • Bake in a 325°F (160°C) oven for1 hour.
  • Cut into serving pieces and serve whilewarm.

    Makes 8 servings.

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

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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  • Comments

    1 Comment


    This delicate dish is loaded with ham, cheese and bread cubes in an egg mixture is perfect for brunch or supper. Goes great with some fresh fruit and blueberry muffins! Another plus is you make it day ahead, so you have more time out of the kitchen!

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