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Deluxe Breakfast Bake Recipe
|Onion and garlic salad croutons||6 Ounce (1 Package)|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
|Cooked ham||1 1⁄2 Cup (24 tbs), cubed|
|Cubed cooked ham||1 1⁄2 Cup (24 tbs)|
|Milk||3⁄4 Cup (12 tbs), divided|
|Ground mustard||3⁄4 Teaspoon|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can, Undiluted)|
|Frozen shredded hash brown potatoes||26 Ounce, thawed (1 Package)|
Serving size: Complete recipe
Calories 3560 Calories from Fat 1391
% Daily Value*
Total Fat 156 g239.2%
Saturated Fat 70.8 g353.9%
Trans Fat 0 g
Cholesterol 1115 mg
Sodium 5225.9 mg217.7%
Total Carbohydrates 281 g93.6%
Dietary Fiber 23.9 g95.5%
Sugars 21 g
Protein 244 g488.5%
Vitamin A 114.6% Vitamin C 3%
Calcium 196.2% Iron 56.3%
*Based on a 2000 Calorie diet
Sprinkle with cheese and ham.
In a large bowl, whisk the eggs, 2-1/4 cups milk and mustard; pour over ham and cheese.
Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking.
Combine cream of mushroom soup and remaining milk until blended; spread over the casserole.
Top with hash browns; sprinkle with paprika and pepper.
Cover and bake at 350° for 30 minutes.
Uncover; bake 35-40 minutes longer or until edges are browned.
Let stand for 10 minutes before serving.