For Christmas morning, I wanted to make a different type of breakfast casserole than the egg/sausage one I usually make. We have to have some kind of protein to counteract the cinnamon rolls, frozen fruit cups, and hot cocoa.
I set out on a search to find a recipe that suited me, but since I’m picky, I couldn’t find the perfect casserole. So, I created one based on several recipes. I knew I wanted ham, peppers and onions. And it needed to be something I could make the day before and pop in the oven on Christmas morning to bake.
The result was exactly what I hoped for. The green and red pepper made it look Christmasy, but it would be good for any brunch. It would also make a good breakfast-for-dinner meal. I didn’t get a photo of the ingredients, but here’s what you’ll need:
- 1/2 – 2/3 loaf of French or Italian bread
- about 1/8 cup finely diced onion
- 1/2 red pepper, chopped
- 1/2 green pepper, chopped
- 1-2 cups diced ham
- 1 cup shredded cheddar
- 10 eggs
- 2 cups milk
- 1 tsp. dry mustard
- salt and pepper, to taste
Butter a 9×13 casserole dish. Tear the bread into pieces and place in the dish. Scatter the peppers, onions, ham and cheese over the top of the bread. Beat the eggs with a whisk. Stir in the milk, dry mustard, salt and pepper. Pour over the other ingredients. Cover and refrigerate overnight. Bake at 325 degrees for 1 hour.
Kerri Bryan says
I am going to add this to my menu for this month (to use up ham from New Years).
Marsha Baker@TheBetterBaker says
Sounds like an awesome dish – how creative you are! I make something similar and use frozen hash brown patties for the bottom. You have sooo many awesome recipes – I’ll let you know when I share one of your links at my blog soon.
I don’t know if you have ever tried it, but frozen hashbrowns make a great base too. I make a similar cassorole with them with pretty much the same ingredients and it works great. It is good not only for breakfast but dinner too.
Can you tell me if you use the shredded hash browns or the cubed ones. Do you cook the hashbrowns or leave them frozen. Do you still prepare the night before.
Thanks for your help
Sandra, this recipe doesn’t have any hash browns in it. I think you could make it with hash browns if you wanted. Leave out the bread. Use either cubed or shredded hash browns. Thaw them enough to assemble it. No need to prep the night before, but you could if you wanted to.
Debbi Does Dinner Healthy says
This sounds awesome! I love casseroles like this! Thanks!
One of my best short cut recipes is to make “Salad Bar Quiche.” I use frozen hashbrowns and a few tbs of melted butter, salt, and pepper as my crust. I prebake that for 12 minutes at 425. Then I take 5-7 eggs and beat with some milk. I fill a small salad box with toppings from the salad bar at the grocery store. Usually my toppings include diced ham, bacon, cheese, and the awesome pico de gallo that they have. The chiles, green pepper, and onion from the pico are what make this dish great! I dump in my salad bar toppings with the eggs, then pour onto the pre-baked crush. I cook for 45-hour until set at 350. Sometimes I will make the crust the night before, mix up the egg and toppings and put aside in a bowl, then just assemble in the morning.
Megan, what a fantastic recipe! Thanks for sharing it!
This would be a nice alternative to the one I make with hashbrowns, since my one daughter hates hashbrowns and won’t eat any.
Tammy D says
You can use Tatar tots too very good
Jen L. says
I can’t wait to try this!! I usually do the sausage one , too, but this is a wonderful twist! Thanks for sharing.
Is refrigerating overnight optional?
Brooke, yes, I refrigerated mine overnight.
I always forget to make these ahead of time so mine only got to sit a few hours, but still really yummy! I think next time I am going to add some tomatoes and sprinkle some cheese over the bread before putting toppings on too. We really like cheese 🙂
Brooke, we love cheese too. Great idea to add tomatoes.
Do you keep it covered while it bakes? I’m prepping it for tomorrow’s breakfast. 🙂
Bethany, it bakes uncovered.
Natasha Adsit says
Is there a slow cooker option for this? Sounds amazing!
I’ve never done this in the slow cooker, but that’s a great idea. If I try it, I’ll do a post on it. If you try it first, let me know how it works.
Hello, lovely recipe! I want to try it, but I have a daughter that can’t have gluten, so I was going to go skip the bread and instead go with the hashbrown bottoms, but hubby says he “just won’t eat it” if I put hashbrowns in it….and I cannot find another Christmas casserole recipe that doesn’t have one or the other in it! The rest of the ingredients you have listed is exactly what I’m looking for, I was wondering if you thought I could make it just like this but without the bread at all? What will happen without some type of base?
I think it would be okay without bread or hash browns. It should turn out kind of like a crustless quiche, I think.
I wonder if this could be frozen. I am attending an event in which I need to bring two breakfast casseroles and I need to fix them ahead of time. Could this be cooked and then frozen???
I think it would work to cook, then freeze but I haven’t tried it myself.
Jerry W Moore says
This Western Breakfast Casserole is a keeper……..all other breakfast casserole are being deleted from my recipe file. Thank sounds great and that my breakfast or brunch tomorrow. God bless.
Hope you enjoy it Jerry!!