This recipe has been through so many “owners” since I first received it y-e-a-r-s ago. (Remember when Taste of Home’s yearly cookbooks used to be spiral bound? That’s how long ago.)
First, I got it from the cookbook, then Lisa asked if she could contribute it to for our Christmas Happening recipes – put her name on it, Then Linda did a cooking demonstration and used it – now it had her name on it. Then, my husband decided he wanted to contribute to the men’s annual “stuff-yer-gut” Christmas breakfast in our old Sunday School class so I gladly handed the reigns to him. I didn’t mind at all because, you see, as I said I didn’t originate it. I just tweaked it. Besides that, if a recipe isn’t shared…it dies.
This past Sunday, we put ourselves down to bring snacks. My Man-of-the-house decided he was going to make the Breakfast Casserole (now called “his” casserole LOL). Gladly I “let him”, with the condition that I get to take pictures of him doing it and then share with all of you.
(his chef’s cap?)
Sunday School Breakfast Casserole (A.K.A. Overnight Breakfast Casserole)
8 eggs, beaten
1 cup milk
1/2 tsp dry mustard powder
1/2 tsp salt
8 hashbrown patties, frozen
* 2 cups ham, chopped or cubed
4 cups shredded cheddar cheese
Spray bottom of 9 x 13 pan with cooking spray, line with the hashbrown patties.
Mix together the milk, eggs, mustard powder and salt.
Top with the ham and cheese.
Pour milk- egg mixture over all.
Cover with foil and refrigerate overnight.
Bake at 350 for one hour, covered. Then uncover and bake another 15 minutes.
* Instead of ham, this time, we used bacon. (about a pound)
And I just realized, I totally forgot to take a picture of the end result!!!
Sorry, but it if helps – it was all gone by the end of Sunday School class!
and a special thanks to my wonderful husband for letting me take all the pics of him!