Monday, January 18, 2010

Easter Ham Breakfast Casserole

Grandma Mary makes this each Easter for brunch after church before we go to Aunt Erma’s in the afternoon for an Easter egg hunt and supper.

6 slices bread buttered side down in dish
2 c cheddar cheese shredded
1 lb. cooked ham, chopped
½ lb. bacon crumbled or ½ lb. fresh mushrooms slice (or both)
2 c chopped jalapeno peppers
2 c montery jack cheese grated
6 eggs, beaten
2 c milk
2 t salt
½ t pepper
¼ t dry mustard

Beat eggs milk, salt, pepper and mustard and set aside. Lay bread into a 9 x 13 pan first, follow with all dry ingredients. Pour egg mixture over dry ingredients. Cover with foil and refrigerate overnight. Bake covered 325° for 30 minutes. Remove cover and bake an additional 20 minutes. Let stand 20 minutes before cutting.

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