Ham Brunch Casserole
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
white bread
day-old |
|
| 1 | pound |
ham
cubed |
|
| 2 | cups |
cheddar cheese
shredded |
|
| 2 | cups |
monterey jack cheese
shredded |
|
| 12 | large |
eggs
|
|
| 3 | cups |
milk
|
|
| ½ | teaspoon |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
white bread
day-old |
|
| 453.6 | g |
ham
cubed |
|
| 473 | ml |
cheddar cheese
shredded |
|
| 473 | ml |
monterey jack cheese
shredded |
|
| 12 | large |
eggs
|
|
| 7.1E+2 | ml |
milk
|
|
| 2.5 | ml |
salt and black pepper
|
*
|
Directions
Grease a 9x13 inch pan.
Remove the crusts from the bread and cut into ½ inch strips.
Line the bottom of the pan with half of the bread slices.
Scatter the ham cubes over the bread and top with the cheeses.
Top with the remaining bread.
In a large bowl combine the eggs, milk, salt, and pepper.
Pour over the casserole.
Cover and refrigerate overnight.
Bake in a 350℉ (180℃). oven for 1 hur.
Cool the casserole before serving.
