This is the egg casserole my Grandma Jean used to make every Christmas morning. Mom makes it at Christmas now and I made it for the first time at Christmas last year. I made it again this past weekend for Easter brunch at my house with Kev and Erica. It makes a great brunch with cinnamon rolls or some kind of sweet biscuits, and fruit.
Grease casserole dish with butter.
Place 1/3 of each of the following ingredients in the dish:
3 cups cook ham (cubed) I use sausage
3 cups french bread (cubed)
3 cups Longhorn Cheddar Cheese (shredded)
Sprinkle with:
1 Tablespoon flour
1 Tsp. dry Mustard
1 Tbls. melted butter
Repeat 2 times with remaining ingredients.
Beat together in a separate bowl:
6 eggs
3 cups of milk
Add to egg & Milk mixture:
2 dashes tabasco
garlic powder
salt
Pour egg & milk mixture over other ingredients in casserole dish. Chill at least 4 hours or overnight. Bake 350 for 1 hour uncovered. May need additional 10 to 15 min.
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