| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Oven, Dishes |
14 |
Servings |
INGREDIENTS
| 15 |
sl |
White bread |
| 3 |
c |
American cheese, shredded |
| 2 |
tb |
Minced onion, dried |
| 1 |
pk |
Froze chopped broccoli, cooked and drained |
| 2 |
c |
Fully cooked ham, diced |
| 6 |
|
Eggs, lightly beaten |
| 3 1/2 |
c |
Milk |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Dry mustard |
|
|
Paprika |
INSTRUCTIONS
Using a doughnut cutter, cut 15 circles and holes from the bread; set
aside. Tear leftover bread into small pieces and place in a greased 13-in.
x 9-in. x 2-in. baking dish. Sprinkle cheese and onion over bread. Layer
with broccoli and ham. Arrange bread circles and holes over ham. Combine
eggs, milk, salt and mustard; pour over all. Cover and chill 8 hours or
overnight. Remove from refrigerator 30 minutes before baking. Bake,
uncovered, at 325 for 50 minutes, sprinkle with paprika. Bake an additional
10 minutes or until golden brown. Let stand 5 minutes before cutting.
Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #526 by
Daphne <djoyce@voyager.net> on Mar 20, 1997
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