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Egg Bake Casserole

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Ingredients

Adjust Servings:
1 lb ham, chopped (can substitute sausage, browned and drained)
4 cups white bread, cubed (leave the crust on)
1 cup celery, chopped
1/4 cup onion, chopped
1/2 cup green pepper (optional)
3 cups cheddar cheese, shredded
5 eggs, slightly whisked
1/2 cup mayonnaise (don't use miracle whip)
2 cups milk
1 (10 3/4 ounce) can cream of mushroom soup
1/2 teaspoon salt
1/4 teaspoon pepper

Nutritional information

491.7
Calories
273 g
Calories From Fat
30.4 g
Total Fat
13.8 g
Saturated Fat
202.6 mg
Cholesterol
1841 mg
Sodium
22 g
Carbs
0.8 g
Dietary Fiber
3.2 g
Sugars
31.8 g
Protein
223g
Serving Size

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Egg Bake Casserole

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    Cuisine:

    Our family has been serving this breakfast casserole most holiday mornings for years. It's been so popular, my mother has posted it in several community cookbooks. We prepare it a day or two ahead of time (usually one ham and one sausage, so it's best to double the recipe), refrigerate it and then bake it in the morning. It goes straight from the refrigerator to the oven. There's rarely any left. We usually serve it with a big bowl of fresh berries, grapes and fresh pineapple mixed together and/or cinnamon rolls. I just served it to a hockey crowd at our last lake weekend and they loved it!

    • 125 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Egg Bake Casserole, Our family has been serving this breakfast casserole most holiday mornings for years It’s been so popular, my mother has posted it in several community cookbooks We prepare it a day or two ahead of time (usually one ham and one sausage, so it’s best to double the recipe), refrigerate it and then bake it in the morning It goes straight from the refrigerator to the oven There’s rarely any left We usually serve it with a big bowl of fresh berries, grapes and fresh pineapple mixed together and/or cinnamon rolls I just served it to a hockey crowd at our last lake weekend and they loved it!, Our family has been serving this breakfast casserole most holiday mornings for years It’s been so popular, my mother has posted it in several community cookbooks We prepare it a day or two ahead of time (usually one ham and one sausage, so it’s best to double the recipe), refrigerate it and then bake it in the morning It goes straight from the refrigerator to the oven There’s rarely any left We usually serve it with a big bowl of fresh berries, grapes and fresh pineapple mixed together and/or cinnamon rolls I just served it to a hockey crowd at our last lake weekend and they loved it!


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    Steps

    1
    Done

    In a 9 X 13 Inch Pan, Make Two Layers of Ham or Sausage, Fresh Bread, Celery, Onion, Green Pepper and Cheese. in a Separate Bowl, Whisk Together the Eggs, Mayonnaise, Milk, Soup, Salt and Pepper. Pour This Evenly Over the Top of the Layered Mixture. Cover and Refrigerate For at Least 8 Hours. Bake Uncovered at 300 Degrees For 1 1/2 Hours. It Should Be Golden Brown on Top.

    Avatar Of Simon Nelson

    Simon Nelson

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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