Recipe by WALLEN
"This is so easy to prepare and everyone raves about it. The best part is that you can put it together the night before and just pop it in the oven the next morning. Delicious!"
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1/2 (1 pound) loaf
white bread, cut into cubes
1 1/2 pounds
Cheddar cheese, shredded
cubed cooked ham
hot pepper sauce, or to taste
chopped green onion
This recipe is actually a very good breakfast casserole, but there are some key details missing. First you must use french bread in this recipe. You need all the crust to soak up the eggs and milk. I simply rip the loaf into bite size pieces with my hands, much easier than cubing it. Secondly, toss the bread, 1.5 cups ham cubes and 2-3 cups shredded cheese with 2-3 Tablespoons of flour before putting it all in the baking dish, it keeps the egg bake from being soggy. Then, blend the eggs/milk in the blender with the other ingredients (I add 3 Tablespoons margerine and 1 tsp. dry mustard) and pour over the bread mixture. Cover and let it sit overnight in the fridge allowing the bread time to absorb the liquid. It will look almost too dry the next morning, but it's supposed to. I bake it at 350 for about an hour, uncovering it at about forty minutes. I do not put it in a water bath. Enjoy!
The flavor wasn't bad, but getting past the texture was rough for both my husband and me, and not one of four kids would have anything to do with it.
FOR THE PEOPLE WHO THINK THIS RECIPE IS BLAND, ARN'T ADDING ENOUGH EXTRA'S LIKE A CAN OF ASPARAGUS, OR SOME GREEN, AND RED PEPPERS, OR A LITTLE EXTRA HOT SAUCE, THIS WAS ABSOLUTELY DELICIOUS AND IF YOU DON'T WANT IT TO MOIST, JUST BAKE IT WITH OUT THE PAN OF WATER....
This dish is FANTASTIC! I made it for my future in-laws, and they loved it! (Whew!) I noted that other people were less than thrilled with the texture, so I didn't use a water pan at all, I just made the whole dish the night before, took the foil off in the morning and put it in the oven without the water pan, and 1 hour later it was absolutely perfect. I will make this again and again! Thanks for a keeper!
Great recipe with some modifications. The first time I made this recipe I used the 2 cups of milk and did not like the mushy/soggy texture. Next time I made it I decreased the milk to one cup, used a little less cheese, and used a full loaf of bread and it came out great. I also did not use the water pan to bake it.
Great easy recipe to prepare the night before and bake in the morning. The bread gets nice and crisp on top, I actually used english muffins instead and that turned out great. Cooking for 2 people I almost always have leftovers, but with this I recommend not making more than you can eat, no good reheated.
I've had a couple of brunch parties and this was a hit! I omit the ham though and substitute red pepper for a vegetarian version. Also, I find that 1 1/2lb cheese is WAY too much. I only use a 1/2 pound and it's plenty. Enjoy!
I always shake my head when someone rates something 5 stars and then makes over the whole recipe! I make something very similar to this and it is my family's FAVORITE. I use regular bread and I do layer it - both "details" that I would leave the same as the recipe. Sometimes we substitute crispy bacon for ham. Oh - and we leave the bread in whole slices (minus the crust) and butter it. I suppose that is why we don't have to use the water pan. Another thing we add is some crushed Special K or corn flakes to the top just before baking with some melted butter sprinkled on top to prevent them from drying out. Adds some crisp. BUT...this omelet is GREAT just as it is written. We call ours the Christmas Morning Lifesaver! Great for company and if we need two, we do one ham and one bacon.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Brunch Omelet
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 375
** Calories from Fat: 231
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