Christmas Morning Egg Casserole Recipe -
Christmas Morning Egg Casserole Recipe
  • READY IN 9+ hrs

Christmas Morning Egg Casserole

Recipe by  

"This was the casserole my mom made every year for Christmas morning."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    9 hrs 20 mins


  1. Spray a 9x13-inch casserole dish with cooking spray.
  2. Spread ham into the bottom of prepared casserole dish. Butter one side of each bread slice; cut slices into cubes. Arrange buttered bread cubes atop ham; layer American cheese over bread cubes.
  3. Whisk milk, eggs, mustard powder, and salt together in a bowl; pour over American cheese layer. Cover dish with aluminum foil and refrigerate 8 hours or overnight.
  4. Preheat oven to 350 degrees F (175 degrees C). Remove aluminum foil from casserole.
  5. Bake in the preheated oven until cheese is melted and eggs are set in the middle, about 1 hour.
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Reviews More Reviews

Jan 04, 2013

Very good! I think the ground mustard gives it an extra good flavor!

Dec 25, 2013

I live in Spain so some of these ingredients were hard to come by. I dressed this recipe up a little by subbing a mild Emmenthal for the American cheese, french bread cubes (with crust) for the wonder bread, and a tablespoon of dijon mustard for the dry mustard. We did indeed have the casserole for Christmas morning, and really enjoyed it!

May 14, 2013

Simple recipe with loads of flavor. I took it to a brunch and everyone complimented me on it. Even people who said they normally don't like egg casseroles. I used sharp cheddar cheese as that is all I had, cubed ham instead of diced and cut the salt down to 1/2 tsp. I gave it 4 stars instead of 5 because it was really watery on the bottom after baking. I will make again but will probably add another egg or two.

Nov 11, 2014

Recipe Group Selection: 08, November 2014 ~ A very good basic breakfast casserole dish. I only had 6 slices of bread, so I did not cut the crust off the 6 pieces I had, to make up for the seventh piece. I used 1 cup of milk and 2 cups of Half and Half for the liquid. This baked up nicely and set up perfectly. I did let is rest for about 8 minutes before cutting. This was served with fresh fruit and 'Banana Plum Bread' from AR.

Apr 14, 2014

Easy to put together and delish in the morning!

Dec 26, 2014

This was quite good! Much easier than my previous breakfast casserole. I used Sara Lee Texas Toast and a couple of extra eggs. I also used shredded chedder instead of American cheese. I only had lunch cut Black Forest Ham which I cut up and still, this was a winner!!!

Nov 29, 2014

Recipe Group: Solid breakfast recipe. I enjoyed it very much. The only change I made was to add a little bit of freshly ground white pepper. I did find it a bit salty, but that may be because we are not accustomed to eating American cheese. There was a little water at the bottom of the pan but not enough to concern me. I did only refrigerate for an hour before baking. Looking forward to leftovers for breakfast tomorrow :) Thanks for sharing your recipe, Karen!

Nov 09, 2014

Recipe Group Selection for 11/8/2014 –I appreciated the simplicity of this recipe and how easy it is to adjust to your personal tastes. I substituted Johnsonville sweet sausage that I had browned instead of the ham, and topped with a mixture of different cheeses I needed to use up. I didn’t bother to remove the crusts. It was filling and delicious - pure comfort food. This is a keeper.


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  • Calories
  • 374 kcal
  • 19%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 200 mg
  • 67%
  • Fat
  • 24.4 g
  • 38%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 22 g
  • 44%
  • Sodium
  • 1333 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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