Description
An overnight breakfast casserole layered with bread, ham, cheese, green chiles, and eggs that bakes up puffy and golden.
Ingredients
Scale
- 8 oz French bread (stale works great)
- 8 oz diced ham
- 2 cups shredded cheddar, divided
- 4 eggs
- 3 cups milk, divided
- 1 tsp dry mustard
- 1 (10.5 oz) can cream of chicken and herbs soup
- 1 (4 oz) can diced green chiles
Instructions
- Spray a 9×13 inch pan with non-stick cooking spray. Cut bread into ½ inch cubes and spread them evenly into the pan.
- Add ham into pan evenly over the bread.
- Sprinkle 1 ½ cups of cheese over the top.
- In a bowl whisk together the eggs, 2 ½ cups of milk and dry mustard. Pour the mixture over the top of cheese.
- In the same bowl whisk together the soup, ½ cup milk and diced green chiles.Spread the soup mixture evenly over the casserole.
- Sprinkle remaining ½ cup of cheese over the top.
- Cover the pan with foil and refrigerate for 8-24 hours.
- Heat oven to 300° F. Bake covered for 45 minutes. Remove the foil and bake for 45 more minutes.
- Let sit for 10 minutes, slice and serve.
- Category: Breakfast
- Method: Oven