Monday, December 31, 2012

Make-Ahead Christmas Ham, Egg & Cheese Egg Bake

Notice I have no photo for this recipe.  It's because it was gone before I could take one.  You could win a prize for this no-hassle egg casserole.  I like to make an egg bake on Christmas so that I can enjoy the whole day with my family.  While the gifts are being opened, the casserole is making the whole house smell delicious.  Everyone knows their tummies will soon be satisfied with a scrumptious breakfast casserole.

4 eggs, slightly beaten
2 1/4 cups of milk
1  10.75 oz. can cream of mushroom soup
1 8 oz. block of cheddar cheese, shredded (Swiss would do just as well)
1 10 oz. box of chopped spinach, defrosted and drained
1 tsp. of dry mustard
1 6 oz. bag/box of seasoned croutons
2 cups of cooked ham (I used the leftovers from a ham dinner)
1/4 cup of onion, chopped
1/4 cup of crushed pineapple, drained

Spray 9x13 casserole dish with cooking spray.  Place seasoned croutons on the bottom of the dish.  Layer the cooked ham on top of croutons.  Then in a mixing bowl add eggs, milk, soup, cheese, spinach, mustard, onion and pineapple.  Once these ingredients are mixed pour over ham and croutons in the casserole dish.  Cover and refrigerate for up to one day.  When ready to cook, uncover the dish and preheat oven to 325 degrees Fahrenheit.  Cook for one hour.  Let set for five minutes before cutting.  Enjoy! 

Christmas morning couldn't be more hassle-free.   Spinach-haters beware!  Onion-haters you'll never know!  My daughter and son do not like spinach that much, but in this dish they gave me no fuss.  Believe me they both had a fair serving and their dishes were clean -- not a lick to pick. Clean up is a cinch, too.  Let me know of your success with this one.

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