This was the casserole my mom made every year for Christmas morning.

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
8 hrs
total:
9 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spray a 9x13-inch casserole dish with cooking spray.

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  • Spread ham into the bottom of prepared casserole dish. Butter one side of each bread slice; cut slices into cubes. Arrange buttered bread cubes atop ham; layer American cheese over bread cubes.

  • Whisk milk, eggs, mustard powder, and salt together in a bowl; pour over American cheese layer. Cover dish with aluminum foil and refrigerate 8 hours or overnight.

  • Preheat oven to 350 degrees F (175 degrees C). Remove aluminum foil from casserole.

  • Bake in the preheated oven until cheese is melted and eggs are set in the middle, about 1 hour.

Nutrition Facts

374 calories; protein 22g; carbohydrates 16.2g; fat 24.4g; cholesterol 200mg; sodium 1333.3mg. Full Nutrition
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Reviews (104)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/25/2013
I live in Spain so some of these ingredients were hard to come by. I dressed this recipe up a little by subbing a mild Emmenthal for the American cheese, french bread cubes (with crust) for the wonder bread, and a tablespoon of dijon mustard for the dry mustard. We did indeed have the casserole for Christmas morning, and really enjoyed it! Read More
(63)

Most helpful critical review

Rating: 3 stars
12/07/2017
The problem is you don't need 3 cups of milk - 2 is always what I use in all my egg casseroles - that's why this one's soggy Read More
(15)
124 Ratings
  • 5 star values: 74
  • 4 star values: 37
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
12/25/2013
I live in Spain so some of these ingredients were hard to come by. I dressed this recipe up a little by subbing a mild Emmenthal for the American cheese, french bread cubes (with crust) for the wonder bread, and a tablespoon of dijon mustard for the dry mustard. We did indeed have the casserole for Christmas morning, and really enjoyed it! Read More
(63)
Rating: 5 stars
01/04/2013
Very good! I think the ground mustard gives it an extra good flavor! Read More
(48)
Rating: 4 stars
05/14/2013
Simple recipe with loads of flavor. I took it to a brunch and everyone complimented me on it. Even people who said they normally don't like egg casseroles. I used sharp cheddar cheese as that is all I had, cubed ham instead of diced and cut the salt down to 1/2 tsp. I gave it 4 stars instead of 5 because it was really watery on the bottom after baking. I will make again but will probably add another egg or two. Read More
(43)
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Rating: 5 stars
12/26/2014
This was quite good! Much easier than my previous breakfast casserole. I used Sara Lee Texas Toast and a couple of extra eggs. I also used shredded chedder instead of American cheese. I only had lunch cut Black Forest Ham which I cut up and still this was a winner!!! Read More
(31)
Rating: 5 stars
08/17/2015
As others said. This is a great basic recipe that can be altered to taste. I made it in muffin pans and cooked for about 35 minutes. That made it easy to serve and portion. Next time I will add green chilies for a little more flavor. Also, I used shredded cheddar cheese and had not liquid at the bottom. Yum! Read More
(25)
Rating: 5 stars
11/09/2014
Recipe Group Selection for 11/8/2014 I appreciated the simplicity of this recipe and how easy it is to adjust to your personal tastes. I substituted Johnsonville sweet sausage that I had browned instead of the ham and topped with a mixture of different cheeses I needed to use up. I didn t bother to remove the crusts. It was filling and delicious - pure comfort food. This is a keeper. Read More
(23)
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Rating: 4 stars
11/29/2014
Recipe Group: Solid breakfast recipe. I enjoyed it very much. The only change I made was to add a little bit of freshly ground white pepper. I did find it a bit salty but that may be because we are not accustomed to eating American cheese. There was a little water at the bottom of the pan but not enough to concern me. I did only refrigerate for an hour before baking. Looking forward to leftovers for breakfast tomorrow:) Thanks for sharing your recipe Karen! Read More
(21)
Rating: 4 stars
11/11/2014
Recipe Group Selection: 08 November 2014 A very good basic breakfast casserole dish. I only had 6 slices of bread so I did not cut the crust off the 6 pieces I had to make up for the seventh piece. I used 1 cup of milk and 2 cups of Half and Half for the liquid. This baked up nicely and set up perfectly. I did let is rest for about 8 minutes before cutting. This was served with fresh fruit and 'Banana Plum Bread' from AR. Read More
(17)
Rating: 3 stars
12/07/2017
The problem is you don't need 3 cups of milk - 2 is always what I use in all my egg casseroles - that's why this one's soggy Read More
(15)
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