Apr 012003
 
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The doubled recipe will fill a 9×13” baking pan and serve 12 – 14. The casserole may be baked frozen. Bake it at 300° for 25 minutes, then 350° for 35 minutes. A half-pound of bacon or sausage, cooked, drained and crumbled may be substituted for the ham. A cup of sliced summer sausage, or similar sausage may also be substituted. A small can of drained shrimp or crab would also be good in this. A cup of cooked diced broccoli, fresh or canned mushrooms, or sweet bell pepper may be added.
Baked or Unbaked: Refrigerator (40°): 2-4 days, Freezer: 1-2 months
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Recipes

1

2

3

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6

Servings

6

12

18

24

30

36

Ingredients
Bread slices, crust removed if desired, make 1-inch cubes

8

16

24

32

40

48

Ham, diced

4 oz.

8 oz.

12 oz.

16 oz.

20 oz.

24 oz.

Swiss cheese, shredded

4 oz.

8 oz.

12 oz.

16 oz.

20 oz.

24 oz.

Cheddar cheese, shredded

4 oz.

8 oz.

12 oz.

16 oz.

20 oz.

24 oz.

Eggs

3

6

9

12

15

18

Milk

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Onion powder

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.

Salt

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Dry mustard

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

 

Assembly Directions:
Place 1/2 the bread cubes in a greased 9” square or round baking pan, or other heatproof baking dish. Over the bread cubes, layer half of the diced ham and half of each shredded cheese. Repeat all the layers ending with a layer of cheese. The pan will be very full. Beat the remaining ingredients together and pour over the pan. Cover the pan loosely with plastic wrap and refrigerate overnight if serving the next day. If not, continue with freezing instructions.

Freezing Directions:
Cover the pan loosely with plastic wrap and place inside a labeled one-gallon freezer bag. Remove excess air from the bag, seal and freeze.

Serving Directions:
Thaw the pan in the refrigerator for about 12 to 14 hours. Remove from bag and discard plastic wrap. Bake in a 375° preheated oven for 35 – 40 minutes. Cool 5-10 minutes before slicing to serve.

Nutritional Info: Breakfast Egg Casserole
Per Serving: 324 Calories; 18g Fat (49.5% calories from fat); 20g Protein; 20g Carbohydrate; 1g Dietary Fiber; 145mg Cholesterol; 820mg Sodium.
Exchanges: 1 Grain (Starch); 2 Lean Meat; 2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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