Ham and Cheese Breakfast Casserole with Broccoli



12 Slices day-old bread, trimmed and cubed

1 (10-ounce) package frozen chopped broccoli, thawed and drained. (Or use 1 cup fresh broccoli cut into small pieces).

2 Cups cooked diced ham

2 Cups shredded cheddar cheese

6 Eggs, lightly beaten

3 Cups milk

¼-1/2 cup onion; finely chopped (or 2 Teaspoons onion flakes) (use more or less to taste)

½ Teaspoon salt

⅛ Teaspoon nutmeg

¼ Teaspoon dry mustard



Preheat oven to 350 degrees.

Cover bottom of buttered 9"x13" glass baking dish with half of the bread cubes.

Layer broccoli, ham and cheese over bread.

Top with remaining bread cubes.

In a medium mixing bowl, combine the eggs, milk, onion, salt, nutmeg, and mustard and pour over casserole.

Cover and refrigerate several hours or overnight.

Bake in a 350 degree oven until it tests done when a knife inserted in the center comes out clean, or 55-60 minutes.

Let stand 10 minutes and cut into squares. Makes 8-10 servings.

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