Big breakfasts are a family tradition on the weekends in the Pack household! It often either consists of:
A. Eggs, Home Fries & Bacon
D. Pancakes & Bacon
E. French Toast & Bacon
Steve and I cook together taking our time. We aren’t usually in a rush in the mornings. Well, we aren’t usually in a rush about most things, lol. But when we know we have things to do and don’t have time to cook for an hour followed by an hour of clean up (it takes that long for our teenage son to do dishes, don’t ask…), we make our breakfast casserole instead. It is made the night before and in the morning, it is tossed in the oven and we can get ourselves ready for whatever our busy day entails. This is a buttery and cheesy dish that is easy to make!
Printable Recipe: Breakfast Casserole
Loaf of white bread, whole grain or wheat
One stick of butter/margarine
Small onion, diced
1/2 Green pepper, diced
Ham steak, diced or package of diced ham
2 cups of colby-jack shredded cheese
Salt & pepper to taste
Spray a 9×13 pan with non-stick cooking spray.
In a large bowl, tear bread into small pieces.
Melt butter/margarine in a microwave safe dish. Pour 1/2 of the melted butter/margarine over the torn bread pieces. Yep, this was Stevie’s bowl when he was a toddler. I’ve kept it for over 15 years now. With a spatula, gently toss bread with the butter/margarine. Pour remainder of the butter/margarine over the torn bread and again gently toss bread with a spatula to ensure all bread pieces are lightly coated in butter/margarine.
Add 1/2 of the torn, buttered bread to the bottom of the prepared pan.
Sprinkle 1/2 of the diced pepper, 1/2 of the diced onion and 1/2 the diced ham evenly over the torn, buttered bread. It was way cheaper to buy a fully cooked ham steak than to buy already diced fully cooked ham. I don’t mind dicing up a flat and even slice of ham and I love saving money. The ham steak was a very large piece. So I only used half of the ham up for the entire casserole. Half of our family isn’t too fond of vegetables so as you can see in the picture above, I only put the vegetables on one half of the pan. If your family isn’t as picky as mine, sprinkle the green peppers, onions and ham evenly over the entire pan. Since I only put diced green peppers on 1/2 of the casserole, I had diced green peppers left over as well.
I often will dice up onions and green peppers as soon as I bring them home from the store and freeze them in snack-size Ziploc bags. That way they are always ready to throw in to whatever I am making. I will throw it in frozen and it melts away the ice while cooking and the flavor remains. As you can see in the picture of all the ingredients, I already had diced up, frozen onions to use in this dish. So I bagged up my diced green peppers that I can use in many of my recipes like our No Fail Chili or Cowboy Potatoes and Cheesy Scrambled Eggs. The diced ham I can use later in our Chunky, Cheesy, Potato and Ham Soup or our Beans. Just be sure to date your Ziplocs! Nothing worse then finding a chunk of something when cleaning out your freezer and not knowing if its still good or should be thrown out.
Sprinkle 1/2 the bag (1 cup) of Colby-Jack shredded cheese over the vegetables and ham. Add the remainder of the torn, buttered bread on top. Sprinkle the remainder of the diced pepper, diced onion and diced ham over the top layer of the torn, buttered bread. Sprinkle the remainder of the Colby-Jack shredded cheese over the vegetables and ham.
In a medium-sized bowl, crack all 12 eggs. Add 1/2 – 3/4 cup of milk. Add salt & pepper to taste. Wisk the eggs, milk and seasoning together making sure all yolks are busted. If you have a favorite scrambled egg recipe, prepare your eggs that same way. We add garlic powder in our eggs and always use fresh ground black pepper for seasoning. I love fresh ground black pepper, it makes everything taste better!
Pour the egg mix evenly over the breakfast casserole.
Place foil over the 9×13 pan and place in fridge overnight. The torn bread pieces will soak up all that wonderful egg mix while in the fridge. Preheat oven to 350 degrees the next morning. Leaving foil on, bake the Breakfast Casserole for 50 minutes. Remove foil and bake another 10 minutes.
Remove from oven and let set for approximately 5 minutes before cutting into slices.
This is a hearty breakfast and I am full with one piece! Since I did the prep work the night before and washed the dishes as I went, all that was left after breakfast was putting the leftover casserole in the fridge. Out the door we were with full stomachs ready to tackle our busy day! This past weekend was fantastic! Lots of sunshine, a slight breeze and warm temperatures! I hope your weekend was as fun as ours!