Recipe
Breakfast
Ham-and-Cheese Egg Casserole
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 10 slices Hy-Vee wheat bread, cubed (reserve 3 slices from rest) | ||
| 1 (8 oz) bag Velveeta shreds | ||
| 2 c. Hy-Vee diced ham | ||
| ½ c. chopped green bell pepper | ||
| 10 Hy-Vee large eggs | ||
| ¼ tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee dry mustard | ||
| 2 ½ c. Hy-Vee skim milk | ||
| ¼ c. Hy-Vee unsalted butter, melted |
Directions
- Prepare the night before.
- Placed cubed bread from 7 bread slices, cheese, ham and bell pepper in greased 9-by-13-inch baking pan.
- Beat eggs, salt, dry mustard and milk; pour over ingredients in pan.
- Pour butter over eggs and top with remaining bread cubes.
- Cover and refrigerate overnight.
- Uncover and bake at 350 degrees for 1 hour.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 220mg
- Sodium: 760mg
- Total Carbohydrates: 17g
- Protein: 16g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 8%
0%
Iron 6%
0%
Calcium 25%