Directions:
- Generously grease a 9x13-inch glass baking dish with softened butter. Stir together flour and mustard powder. Place ham and Cheddar cubes in a large mixing bowl, sprinkle with flour mixture, and toss until evenly coated. Add bread cubes and toss to mix. In a separate bowl, whisk together eggs, milk, and hot pepper sauce.
- Pour 1/3 of the bread mixture into the prepared baking dish and smooth out to form a layer. Drizzle with 1 tablespoon of butter, and sprinkle with 1/3 of the Parmesan cheese. Repeat twice more to form three layers. Pour egg mixture overtop, cover with plastic wrap, and refrigerate 8 hours to overnight.
- The next morning, remove casserole from refrigerator, remove plastic wrap, and allow to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F (175 degrees C).
- Bake uncovered in preheated oven until the eggs have set, and the top is golden brown and crispy, about 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.33 Kcal (1442 kJ) | ||
| Calories from fat | 142.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.86g | 24% | |
|---|---|---|---|
| Cholesterol | 92.02mg | 31% | |
| Sodium | 507.27mg | 21% | |
| Potassium | 144.79mg | 3% | |
| Total Carbs | 33.24g | 11% | |
| Sugars | 6.09g | 24% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 16.48g | 33% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 6.1mg | 34% | |
| Calcium | 281.8mg | 28% | |
| Amount Per 100 g | |||
| Calories | 152.07 Kcal (637 kJ) | ||
| Calories from fat | 63.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 24% | |
|---|---|---|---|
| Cholesterol | 40.64mg | 31% | |
| Sodium | 224.03mg | 21% | |
| Potassium | 63.94mg | 3% | |
| Total Carbs | 14.68g | 11% | |
| Sugars | 2.69g | 24% | |
| Dietary Fiber | 0.35g | 3% | |
| Protein | 7.28g | 33% | |
| Iron | 2.7mg | 34% | |
| Calcium | 124.4mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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