Overnight Breakfast Casserole for Two

I had a plumber scheduled to arrive first thing in the morning. As I just wanted to roll out of bed right before they arrive, I set up a breakfast casserole the night before so all we needed to do is preheat the oven and pop it in for a while.

I used 4 corn muffins that I made earlier in the week (recipe HERE) but sandwich bread works just as well.

We ended up not putting it in until lunchtime (as I felt guilty eating while the plumber worked) and the added time of the soak wasn’t an issue. The texture was great and the flavor delicious.

We reheated the leftovers the next day and it was still delicious.

Overnight Breakfast Casserole for Two

4 eggs, beaten
1 cup milk
½ teaspoon salt and pepper
½ teaspoon dry mustard (I like Colemans Dry Mustard Powder)
4 cornbread muffins, crumbled or 4-5 slices of sandwich bread, torn into pieces
1 cup grated cheddar cheese
½ cup cubed ham

Whisk together eggs, milk, salt, pepper and mustard. Layer bread, ham and cheese alternately in bottom of shallow casserole dish. Pour egg mixture over all and refrigerate overnight. Bake at 325 degrees for one hour.

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