This is a recipe I made a couple years ago for our church’s annual Easter breakfast, served right after the Easter sunrise service. It came out delicious – and it was a breeze to serve it on Easter morning since the preparation was all done the night before. You could also make this after Easter – if you’re serving a ham for the holiday dinner, the leftovers are perfect for this casserole.
In typical Candy fashion, I took the original recipe and added a bit of heat with green chiles while making it a bit healthier with the addition of chopped vegetables. Serve this breakfast casserole with sliced fresh fruit and it is a complete breakfast.
Overnight Breakfast Casserole Recipe
8 eggs, beaten with a fork
2 cups milk
1 t. salt
1 t. pepper
1 t. dry mustard
2 green onions, thinly sliced
1 small tomato, seeded and diced
1 can mild green chiles (or 1 – 2 fresh roasted green chiles)
8 slices soft bread (white or wheat)
2 cups grated cheddar cheese
1 cup cubed ham (or cooked, crumbled sausage)
Mix eggs, milk and seasonings. In a 9 x 9” glass or ceramic baking dish sprayed with cooking spray, layer half the bread slices, vegetables, ham and cheese. Repeat with remaining ingredients. Pour egg mixture over all. Cover with plastic wrap and refrigerate overnight. Bake at 325 degrees for one hour, or until completely set.
Note: I doubled the recipe to make enough to serve about 16 people.
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