Bridge Brunch Casserole Recipe

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This cheesy, melty, ham-studded Bridge Brunch Casserole can be made the night before in 10 minutes and is perfect for Easter or any other morning.

INGREDIENT

– 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

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INSTRUCTION

Evenly stack bite-sized bread pieces in a 9" x 13" baking dish. This recipe works with wheat or white bread, not sweet or seedy. TIP: Taller casseroles?  I love using leftover hamburger or hotdog buns instead of bread.

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Step 1

Cover bread with ham. TIP: This casserole uses leftover ham well.  I buy diced ham to save time. Top ham with 1-1/2 cups cheese. Mix eggs, 2-1/2 cups milk, and mustard in a small bowl.

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Step 2

Whisk eggy mixture. Egg-filled casserole baked. In same bowl, mix soup and 1/2 cup milk. Whisk together. Evenly cover casserole with soup.

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Step 3

Sprinkle remaining 1/2 cup cheese over mushroom mixture. Cover and chill 8 hours or overnight. Next morning, heat oven to 300°F. Bake 90 minutes uncovered.

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Step 4

Nutrition

– Calories: 277kcal |  – Carbohydrates: 12g |  – Protein: 18g |  – Fat: 16g |  – Saturated Fat: 7g |  – Cholesterol: 103mg |  – Sodium: 710mg |  – Potassium: 261mg |  – Sugar: 4g |  – Vitamin A: 365IU |  – Calcium: 241mg |  – Iron: 1.4mg

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