Holiday Breakfast Casserole


Just before Christmas a friend  asked me, “What kind of bread do you use in your breakfast casserole?” When I told her croutons I thought she was going to cry. I use the big square ones, not the little bitty ones and I substitute about 1 bag for an 8×8 egg casserole. The trick is making sure that you use enough egg mixture to cover the croutons so they don’t get too crispy on top and enough egg to make then bready on the bottom. The other great thing about them is that you can use the flavored croutons depending on your casserole. I have used cheese, garlic, and herbed ones in this casserole and all have been delicious!

Verdict:

This is the casserole we make for Christmas and Easter Breakfast. My kids love it and expect it. I first wrote about it January 6, 2014. I still make it exactly the same way as I did back then. This recipe was originally in Applehood and Mother Pie: Handpicked Recipes from Upstate New York published by The Junior League of Rochester.

Holiday Breakfast Casserole

  • Servings: 9
  • Difficulty: easy
  • Print

A flavorful breakfast casserole of ham, cheese, and broccoli.

Ingredients:

    • 1 lb. ham steak- fully cooked, cut into 1/2 cubes
    • 1 1/2 cups broccoli florets, steamed until tender crisp
    • 8 oz sharp cheddar cheese, shredded
    • 6 eggs
    • 3 cups fat-free 1/2 and 1/2
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 – 1 1/2 (5 oz) bags large croutons

    Directions:

    1. In a non-stick sprayed 9×9 casserole dish spread one bag of croutons over the bottom.
    2. On top of the croutons layer 1/2 of the cheese, then 1/2 of the broccoli, then all of the ham.  Then layer the remaining broccoli over the ham followed by the rest of the cheese and then the remaining bag of croutons.
    3. Beat eggs, 1/2 and 1/2, salt and pepper in a large bowl until completely combined.  Gently pour the egg mixture over the the entire casserole allowing the egg mixture to seep into all the open spaces.
    4. Cover the casserole dish completely with plastic wrap and place in the refrigerator overnight or for at least 2 hours.
    5. To bake:  Preheat oven to 350 degrees.  Remove plastic wrap from casserole dish and bake until puffy and browned about 1 hour.  Let sit 3-5 minutes before cutting.

13 Comments Add yours

  1. We make breakfast casserole for Christmas Brunch and Easter. Ours has potatoes, bacon and sausage.

    Liked by 1 person

  2. Pat Grattan says:

    Being born and raised in Rochester, I have made this for decades. It never disappoints and is part of the family staple, not just for holidays but whenever a groups is coming and I want to preassemble the night before. Glad for the tip about the croutons as sometimes I do dry them out and wondered why!

    Liked by 2 people

    1. koolaidmoms says:

      Thanks Pat!

      Like

  3. Erika Kind says:

    That would make a great breakfast for my middle child. He loves steak and broccoli together with all the other ingredients.

    Liked by 1 person

  4. What a great idea to use croutons!

    Liked by 2 people

    1. koolaidmoms says:

      Thanks, Lynn!

      Liked by 1 person

    1. koolaidmoms says:

      Yes!!!

      Liked by 1 person

  5. I’ve used all kinds of bread, English muffins, croissants, and stuffing but never thought of croutons! Now I want to make an egg bake with garlic croutons!

    Liked by 1 person

    1. koolaidmoms says:

      Haha. I was the same way. One day I spotted the bag on the counter and thought, why not? I love the bit of flavor it adds.

      Liked by 1 person

  6. This reminds me of my families Christmas morning breakfast when I was a little girl. We called it a Swedish Omelet. We still eat it now and then. My family added ham, sausage, onions and potatoes then topped it all off with cheddar cheese. Never thought of adding Broccoli, which I love. Your recipe looks yummy.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! I love when food brings back good memories!

      Like

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