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  Onion and garlic salad croutons 6 Ounce (1 Package)
  Shredded cheddar cheese 8 Ounce (2 Cups)
  Cooked ham 1 1⁄2 Cup (24 tbs), cubed
  Cubed cooked ham 1 1⁄2 Cup (24 tbs)
  Eggs 4
  Milk 3⁄4 Cup (12 tbs), divided
  Ground mustard 3⁄4 Teaspoon
  Condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can, Undiluted)
  Frozen shredded hash brown potatoes 26 Ounce, thawed (1 Package)
  Paprika 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon

Place croutons in a greased 3-qt.baking dish.
Sprinkle with cheese and ham.
In a large bowl, whisk the eggs, 2-1/4 cups milk and mustard; pour over ham and cheese.
Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking.
Combine cream of mushroom soup and remaining milk until blended; spread over the casserole.
Top with hash browns; sprinkle with paprika and pepper.
Cover and bake at 350° for 30 minutes.
Uncover; bake 35-40 minutes longer or until edges are browned.
Let stand for 10 minutes before serving.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2060 Calories from Fat 1090

% Daily Value*

Total Fat 122 g187.7%

Saturated Fat 59.6 g298.1%

Trans Fat 0 g

Cholesterol 1115 mg371.7%

Sodium 4741.5 mg197.6%

Total Carbohydrates 135 g44.9%

Dietary Fiber 2.8 g11.2%

Sugars 17.2 g

Protein 95 g190.9%

Vitamin A 114.6% Vitamin C 3%

Calcium 196.2% Iron 56.3%

*Based on a 2000 Calorie diet

Deluxe Breakfast Bake Recipe