Overnight Breakfast Casserole

Make the night prior, bake in the morning.

Overnight Casseroles are great for the Holidays or when you have overnight guests. Simply assemble it the night prior, then bake it in the morning.

This Casserole is loaded with flavor. If you have leftover Ham, this is a good recipe to use it in.

I like to serve this for brunch. All you need to add is a tray of fresh fruit, juice and coffee and your guests will be full and ready to start the day off right!

OVERNIGHT BREAKFAST CASSEROLE

Ingredients:

• 3 Cups Diced Ham
• 2 Cups Shredded Swiss Cheese
• 4-5 Cups Sourdough Bread, diced (about half of a 1 LB Loaf)
• 2 Large Eggs
• 3/4 Cup Diced Red Pepper
• 1/4 Cup Diced Green Onions
• 1 Cup Diced Button Mushrooms
• 1/4 Cup Chicken Broth
• 2 Cups Half & Half
• 1 (10-1/2 oz.) Can Cream of Broccoli Soup
• 1 Tablespoon Dijon Mustard
• Freshly Ground Black Pepper

Directions:

1. Generously butter a 9 x 13 pan. Set aside.

2. Sprinkle the Bread Cubes in the bottom of the prepared pan.

3. Layer the Cheese evenly on top of the Bread Cubes. Next layer the Ham on top of the Cheese. Then layer the Red Pepper, Onions and Mushrooms on top of the Ham.

4. In a large bowl whisk together the Eggs, Milk, Chicken Broth, Mustard and the Soup. Give your Pepper Mill a few good turns over all and whisk into the mixture. Pour evenly over the top of the Bread mixture in the pan. Cover and refrigerate for 8 hours or overnight.

5. Remove the Casserole from refrigerator 30 minutes prior to baking. Preheat oven to 350 degrees.

6. Bake the Casserole for 45-50 minutes. The edge should be a light golden brown and the Cheese melted. Insert a knife in the center and when it comes out clean the Casserole is done. Let the Casserole stand for 3-4 minutes prior to serving.

Recipe by: Hot Dish Homemaker