Bridge Brunch Casserole

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Servings:

Calories: 277kcal

Author: Melanie Bauer | Melanie Makes

Prepped the night before in only 10 minutes, this cheesy, melty, ham studded Bridge Brunch Casserole is the perfect choice for Easter or any other morning.

Print Recipe

Ingredients

8 slices bread
1 pound ham cubed
2 cups shredded cheddar cheese divided
4 eggs beaten
3 cups milk
1 teaspoon dry mustard
1 10.75-ounce can cream of mushroom soup

Instructions

Tear bread into bite sized pieces and place in an even layer in a 9" x 13" baking dish.
TIP: You can use any type of bread in this recipe, wheat or white, however you'll want to avoid breads with a sweeter taste or those that contain seeds, nuts, etc.
TIP: Looking for a loftier casserole? I love using leftover hamburger or hotdog buns in this recipe as a substitute for the bread.
Add ham in an even over bread.
TIP: This casserole is a great recipe to use leftover ham. For a shortcut, I also like to purchase already diced ham.
Sprinkle 1-1/2 cups of cheese over ham.
In a small bowl, add eggs, 2-1/2 cups of milk and mustard.
Whisk together egg mixture to combine.
Pour egg mixture over casserole in baking dish.
In the same bowl, add soup and 1/2 cup milk.
Whisk together to combine.
Spread soup mixture evenly over casserole.
Sprinkle remaining 1/2 cup cheese over mushroom mixture.
Cover and refrigerate overnight or 8 hours.
The next morning, preheat oven to 300 degrees.
Bake uncovered for 90 minutes.

Nutrition