Country Breakfast Casserole
Source of Recipe
Aunt Saunny
7 large eggs
2 cups milk
7 slices bread, trimmed and cubed
1 cup fully-cooked diced ham
1/3 cup finely chopped onion
2 cups medium cheddar cheese (grated)
1 teaspoon dry mustard
Sliced tomatoes for topping
Sliced green onions for topping
Beat eggs and add milk, mixing well. Fold in remaining
ingredients, except tomato and chives. Pour into a
greased 13 x 9 x 2-inch baking pan. Cover and
refrigerate overnight.
Top with sliced tomatoes and sprinkle evenly with
green onion.
Bake in 325*F (160*C) oven for 1 hour on top rack of
oven.
Serves 6.
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