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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 12 |
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My husband and three sons love this rich and creamy egg bake because it is so filling. I like it because it's very versatile (you can alter the ingredients) and it can be prepared ahead of time. 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 |
Directions:
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.
2. 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.
3. 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.
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