Overnight Broccoli Breakfast

(6 servings) Printable Version

1 (10-oz.) box frozen chopped broccoli
1 pound shredded Cheddar cheese
8 slices white or wheat bread torn up
1 can cream of mushroom soup
1 pound ham cubed
4 eggs
2 cups milk
1 teaspoon dry mustard

Cover the bottom of a greased 9x13-inch pan with the bread. Sprinkle cheese over the bread.

Cook broccoli in boiling water just until unfrozen, drain. Arrange on top of the cheese. Add ham.

Combine eggs, milk and mustard; lightly beat. Pour over mixture in the pan.

Store in refrigerator overnight. Spread soup over the top in the morning. Bake at 350 degrees for 1 hour.

Even the most staunch broccoli-hating kid will sing a different tune when this dish comes out of the oven.

Mr Breakfast would like to thank Saunny for this recipe.

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