Deluxe Breakfast Casserole |
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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I like serving this casserole when I set up for brunch buffets or I have family over for breakfast. Ingredients:
1 (6 oz.) pkg onion and garlic salad croutons |
2 cups shredded colby jack cheese |
1 1/2 cups cubed fully cooked ham |
4 eggs |
2 3/4 cups milk, divided |
1 tbsp. dijon mustard |
1 can cream of mushroom soup |
1/3 cup sour cream |
1 (26 oz.) frozen o'brien hash brown potatoes (with onionsand bell |
pepper) |
2 tbsp. butter |
1/2 tsp. sweet paprika |
1/4 tsp. 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 over night.
2. Preheat oven to 350*.
3. Remove from the refrigerator 30 minutes before baking. Whisk soup, sour cream and remaining milk together until blended; spread over casserole. Top with hash browns; dot with butter and sprinkle with paprika and pepper.
4. Cover and bake for 30 minutes. Uncover and bake for 30 minutes more, until edges are browned. Let stand for 10 minutes before serving.
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