Instead of baking a ham on Sunday in celebration of Easter, Hubby Bryan and I decided to do a brunch.
Actually, I think it was Bryan’s suggestion. He was hungry for the egg-and-ham brunch dish, which I have to admit I hadn’t made for a while.
So we invited Bryan’s parents and my aunt and uncle.
Then I started work on the menu. The problem is, there are SO many recipes for the egg-and-ham dish, and I wanted to find the one that was THE best. After consulting several cookbooks and the Internet, I finally decided to combine the best aspects of the various recipes and come up with my own. It is loosely based on one found in DotMom’s “Mixing & Musing Cookbook,” but is not the dish that I grew up with. (That one only called for three eggs, which I don’t think is enough for a 9- by 13-inch casserole.)
I was pleased with the result, and evidently so were our guests, since there were very few leftovers.
Better Brunch Casserole
Cube 13 or 14 slices of white bread (I used whole-grain white) and arrange half in a 9- by 13-inch Pyrex pan that has been coated with cooking spray. Top with 1 cup finely diced ham, 1 cup shredded cheddar jack cheese, and ¼ cup finely diced onion. Top with remaining bread and another 1 cup of diced ham, 1 cup shredded cheese and ¼ cup onion.
Combine 6 eggs, slightly beaten, with 3½ cups milk, ½ teaspoon dried mustard and ½ teaspoon seasoned salt. Pour over dish, making sure all the bread gets saturated.
Cover and refrigerate overnight.
The next morning, bake at 325 degrees for about 1 hour.