Breakfast Bake

By nurseliz

Ingredients

• 1 package (6 ounces) onion and garlic salad croutons
• 2 cups (8 ounces) shredded cheddar cheese
• 1-1/2 cups cubed fully cooked ham
• 4 eggs
• 2-3/4 cups milk, divided
• 3/4 teaspoon ground mustard
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 package (26 ounces) frozen shredded hash brown potatoes, thawed
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper

Details

Preparation time 15mins
Cooking time 80mins

Preparation

Step 1

Place croutons in a greased 3-qt. baking dish. Sprinkle with cheese and ham. In a large bowl, whisk the eggs, 2-1/4 cups milk and mustard; pour over ham and cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Combine soup and remaining milk until blended; spread over casserole. Top with hash browns; sprinkle with paprika and pepper.
Cover and bake at 350° for 30 minutes. Uncover; bake 35-40 minutes longer or until a knife inserted near the center come out clean. Let stand for 10 minutes before serving. Yield: 12 servings.

Nutritional Facts 1 serving equals 290 calories, 14 g fat (7 g saturated fat), 107 mg cholesterol, 748 mg sodium, 25 g carbohydrate, 2 g fiber, 15 g protein.