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 CasserolePrint Recipe
- 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
- 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)
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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.