Sunday School Breakfast Casserole

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!
Enjoy!

and a special thanks to my wonderful husband for letting me take all the pics of him!