Holiday Ham Breakfast Casserole
We had the honor of speaking at the Regional Extension Association of Family and Consumer Sciences Holiday Meeting and they served this amazing Holiday Ham Casserole. Shelley and I were really surprised that we found such a unique breakfast casserole that neither of us had tried before.
It was promoted as a heart healthy recipe too as it was made with whole wheat bread. We really enjoyed the topping which was made with corn flakes. I also loved that it was a ham casserole because I always serve ham at Christmas and I think this would be an amazing way to use the leftovers!
To prepare preheat the oven to 350 degrees. Spread 1/2 teaspoon butter on one side of each piece of bread (tip, melt the butter and it is easy to brush on). Place one-half of the buttered bread slices in a well greased 9×13 inch baking pan. Top each with a slice of the cheese and ham.
Place the remaining bread slices buttered side up on the top of the ham. Beat the eggs, milk, and dry mustard in a bowl. Pour over the bread. Chill for 8-10 hours. Sauté’ the mushrooms in a 1 tablespoon butter in a nonstick skillet until tender. Spread over the bread. Mix the cornflakes and 1/2 cup melted butter in a bowl. Sprinkle over the top. Bake for 45 minutes.
We hope you enjoy this delicious Holiday Ham Breakfast Casserole. It is perfect for Christmas morning.
Holiday Ham Breakfast Casserole
Print Recipe
Ingredients
- 1/2 cup 1-stick Butter, Softened
- 16 slices whole wheat bread crusts trimmed
- 8 slices sharp cheddar cheese
- 8 slices of cooked ham
- 6 eggs
- 3 cups skim milk
- 1/2 teaspoon dry mustard
- 8 ounces fresh mushrooms sliced
- 1 teaspoon butter
- 1 cup crushed cornflakes
- 1/2 cup 1 stick butter, melted
Instructions
- Preheat the oven to 350 degrees.
- Spread 1/2 teaspoon butter on one side of each piece of bread.
- Place one-half of the buttered bread slices in a well greased 9x13 inch baking pan.
- Top each with a slice of the cheese and ham.
- Place the remaining bread slices buttered side up on the top of the ham.
- Beat the eggs, milk, and dry mustard in a bowl.
- Pour over the bread.
- Chill for 8-10 hours.
- Saute' the mushrooms in a 1 tablespoon butter in a nonstick skillet until tender.
- Spread over the bread.
- Mix the cornflakes and 1/2 cup melted butter in a bowl.
- Sprinkle over the top.
- Bake for 45 minutes.
- Recipes Source: National Extension Association of Family and Consumer Sciences. (Living Well, More than a Cookbook)
CHRISTMAS RECIPES
2 Ingredient Slow Cooker Turkey Breast
How to cook a Ham in your Slow Cooker
Gluten Free Green Bean Casserole
Easy Italian Chicken Dinner Meal
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
I notice you use dry mustard, interesting. I wonder how it works in sweet potato casserole. Gotta try it and see.
This is great for popping in the oven really early Thanksgiving morning so I can feed the troops and then get started on cooking dinner. Thanks!