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Deluxe Breakfast Bake


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  • 1 Pkg. (6 oz.) Onion and Garlic Salad Croutons
  • 2 Cups (8 oz.) Shredded Cheddar Cheese
  • 1 1/2 Cups Fully Cooked Ham, cubed
  • 4 Eggs
  • 2 3/4 Cup Milk, divided
  • 3/4 tsp. Ground Mustard
  • 1 Can (10 3/4 oz.) Cream of Mushroom Soup, undiluted
  • 1 Pkg. (26 oz.) Frozen Shredded Hash Brown Potatoes, thawed
  • 1/2 tsp. Paprika
  • 1/4 tsp. Pepper



Step 1

Place croutons in a greased 3 quart baking dish. Sprinkle with cheese and ham. In a large bowl, whisk eggs, 2 1/4 cups of milk, and mustard; pour over ham and cheese. Cover and refrigerate overnight. Remove from oven 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 degrees for 30 minutes. Uncover; bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

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