Breakfast Casserole

Hard-cooked eggs, hash browns, and ham are at the heart of this breakfast casserole. Layer the bread cubes, meat, and cheese up to two days ahead, cover, and store in the refrigerator.



PREP: 20 minutes
CHILL: 8 hours or overnight
BAKE: 45 minutes
STAND:10 minutes
OVEN: 350°F
MAKES:6 to 8 servings

INGREDIENTS
7 slices white bread
2 tablespoons butter, softened
2 cups diced cooked ham (10 ounces), cooked sausage, or crumbled crisp-cooked bacon 2 cups shredded cheddar cheese (8 ounces)
3 cups milk
6 eggs
1 teaspoon dry mustard
¼ teaspoon black pepper
PREPARATION
1. Spread 1 side of each bread slice with butter. Cut bread into ½-inch cubes. Arrange bread cubes evenly in a greased 2-quart rectangular baking dish. Top with meat and 1 cup of the cheese.
2. In a medium bowl whisk together milk, eggs, mustard, and pepper. Pour egg mixture over bread mixture in dish. Cover and chill at least 8 hours or overnight.
3. Bake, uncovered, in a 350°F oven for 35 minutes. Sprinkle with remaining 1 cup cheese. Bake about 10 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

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