Mother's Day Breakfast Casserole

Mother’s Day Breakfast Casserole

Posted by on May 5, 2016

Happy Mother’s Day! Mother’s Day at my house is full of good food cooked by my hubby, shoe shopping and hanging out with our kiddo. Don’t get me wrong, I do love cooking and being in the kitchen, but sometimes it’s just nice to have someone else do it for you … even if it happens to be mac & cheese! I do not, however, enjoy doing dishes that may have been piled up from all the yummy food.

This year I’m getting smarter and making a delicious overnight breakfast casserole. Dishes will be done the night before and breakfast can simply be put in the oven in the morning and brought to me in bed!

Enjoy!
– Rebecca

Overnight Breakfast Casserole

Ingredients

  • 8 ounces asparagus spears, cut into 2-inch pieces
  • 5 cups French bread, cubed
  • 2 cups shredded white Cheddar cheese
  • ½ cup chopped onion
  • 8 ounces cooked ham, diced and divided
  • 10 eggs
  • 1 packet Red Bell Pepper Warm Dip Mix
  • 2 cups milk

Directions

  1. In a large pot of boiling water, add asparagus and cook 5 minutes until bright green.
  2. Preheat oven to 325°F. In a greased 13×9 baking dish spread half bread cubes. Top with cheese, onion and half of the ham. Top with remaining bread cubes.
  3. In a bowl, whisk together 4 eggs, Red Bell Pepper Warm Dip Mix and milk. Evenly pour over layers in dish. Press down bread pieces into the egg and milk mixture with the back of a spoon. Top with remaining ham and asparagus.
  4. Cover; refrigerate up to 12 hours.
  5. Bake for 30 minutes. With the back of a spoon, press 6 indentations in the top of casserole. Pour a whole egg into each indentation. Bake 35 minutes more or until eggs are set. Let stand 15 minutes. Sprinkle with salt and pepper, if desired.
Makes 6-8 servings.

Tips and Hints

  • For a non-overnight version, skip step 4.
  • Substitute breakfast sausage for the diced ham.