Better Breakfast Bake Thursday, May 29, 2008


1 6 oz pkg onion and garlic salad croutons
2 cups cheddar cheese, shredded
1 1/2 cups (about 8 oz) fully cooked, cubed ham
4 eggs
2 3/4 cups milk, divided
3/4 tsp dry mustard
1 can condensed cream of mushroom soup
1 26 oz pkg frozen shredded hash brown potatoes, thawed
Paprika and black pepper to taste


Spray a 9x13" baking pan with cooking oil spray. Spread the croutons evenly in the pan. Sprinkle the ham and the cheese over the croutons. Whisk together the soup, eggs, 2 1/4 cup milk, and mustard. Pour over ham and cheese. Cover and allow to stand in the refrigerator at least a couple of hours, but overnight works best. Remove from refrigerator about 30 minutes before you plan to bake. Combine soup with remaining ½ cup milk and spread over casserole. Top with potatoes spread evenly. Sprinkle with paprika and pepper. Cover and bake at 350 deg for 30 minutes. Uncover and bake 35 to 40 minutes or until top is browned. Allow to stand for 10 minutes before serving.

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