Overnight Vegetable Egg Casserole |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
1/4 cup(s) butter |
6 whole(s) eggs |
3 cup(s) milk |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) ground black pepper |
12 slice(s) bread |
1 3/4 cup(s) cheddar cheese |
2 cup(s) ham diced |
1 whole(s) green pepper chopped |
1 whole(s) red onions chopped |
1 whole(s) jalape±o peppers chopped |
2 whole(s) mushrooms chopped |
Directions:
1. Butter bottom and sides of a 9 x13 baking dish.
2. Butter bread and cut into cubes. Set aside.
3. Beat milk, eggs, salt, and black pepper together in a large bowl. Mix in bread cubes, 1 1/4 cup cheddar cheese, ham and vegetables.
4. Pour egg mixture into baking dish; cover and refrigerate 8 hours or overnight.
5. Preheat oven to 350 degrees.
6. Sprinkle remaining cheese (1/2 cup) on top of dish. Bake uncovered egg mixture in the preheated oven until center is set, about 1 hour. Allow to sit and cool for 15 minutes before serving.
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