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Full Online Book HomeLearning KitchenBreakfastandbrunches - Casserole - Breakfast Casserole
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Breakfastandbrunches - Casserole -  Breakfast Casserole Post by :kriscad Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1218

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Breakfastandbrunches - Casserole - Breakfast Casserole

2 cups dry chicken stove top stuffing mix (from the canister)
2 cups milk
1 1/2 cups cubed ham (or use Bob Evans Sausage, cooked, drained well, and crumbled)
6 eggs, beaten
1 cup shredded cheddar cheese
1/2 teaspoon salt


Mix all the ingredients together. Pour into a greased 9 x 12 baking dish. Bake at 350 degrees F for about 45-50 minutes or until set.
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8 slices white bread, day old, cut into cubes 1 pound bulk pork sausage, crumbled and cooked 1 1/2 cups grated sharp cheddar 10 large eggs 2 cups milk 2 teaspoons dry mustard 1 teaspoon salt Lightly grease 9x13x2 inch glass baking dish. Place bread in prepared dish. Top with sausage and cheese. Beat together eggs, milk, mustard and salt. Pour over sausage mixture. (Can be prepared 1 day ahead. Chill.) Preheat oven to 350°F. Bake casserole until puffed and center is set, about 50 minutes. Cool slightly then cut into squares. Serves 8 to 10. Variation - substitute sauteed onions,
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2 cups diced, cooked ham 2 pkgs. Betty Crocker hash brown potatoes 1 medium green bell pepper, chopped (1 cup) 1 Tbsp. chopped onion 2 cups shredded Cheddar cheese 3 cups milk 1 cup Bisquick mix 1/2 tsp. salt 4 eggs Grease rectangular baking dish, (13x9x2). Mix ham, potatoes, bell pepper, onion and 1 cup of the cheese. Spread in baking dish. Stir in milk, baking mix, salt and eggs until blended. Pour over potato mixture. Sprinkle with remaining 1 cup cheese. Cover and refrigerate at least 4 hours but no longer than 24 hours. Heat oven to 375 degrees. Uncover
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