The Best Make-Ahead Breakfast Casserole (Yum!)
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 8 1x
Scale
Ingredients
8 slices white sandwich bread
1 ¼ cups cooked ham, diced (about 8 ounces)
¼ cup finely chopped green bell pepper
4 scallions, thinly sliced
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded Monterey Jack cheese
8 eggs
1 ½ cups milk
½ cup heavy cream
1 tbsp yellow mustard
1 tbsp chopped parsley
salt, black pepper to taste
Instructions
- Preheat oven to 425°F.
- Place the bread on a baking sheet lined with parchment paper and bake in preheated oven for 8–10 minutes or until dry.
- Remove from the oven and set aside.
- In a bowl combine the eggs, milk, heavy cream and yellow mustard.
- Season with salt and black pepper to taste and set aside.
- Arrange the bread slices in a lightly buttered baking dish in one layer, covering the bottom of the pan completely. Cut slices to fit if needed.
- Sprinkle the cheeses over the bread and then top with the ham, onion, and green bell pepper.
- Pour the egg mixture over ham and cheese mixture.
- Cover the casserole and refrigerate overnight.
- When ready to eat, remove the breakfast casserole from the refrigerator and let stand at room temperature for 30 minutes.
- Preheat oven to 350°F.
- Uncover and bake in the preheated oven for 40 minutes or until set.
- Sprinkle with fresh parsley and serve.
- Leftovers can be frozen for up to 2 months.
- To reheat frozen leftovers, place them in a baking dish and cover with foil.
- Place the baking dish in a cold oven and turn the oven to 425°F.
- Bake for 50-55 minute or until hot in center.
Find it online: https://misswish.com/make-ahead-breakfast-casserole