Mexican Ham and Egg Brunch

Back to Breakfast recipes

(serves 4)

 

Layer in a greased 9-inch square baking pan:
4 slices bread, cubed
1 cup cooked ham, diced
1 cup cubed or shredded cheddar cheese

Beat together:
4 eggs
1 teaspoon salt
1/2 teaspoon dry mustard

 

Stir in:
1 cup tomato based mild salsa

1. Pour egg mixture over top of layered mixture. Cover mixture tightly and refrigerate overnight.
2. Preheat oven to 350*F (175*C).
3. Bake casserole, uncovered, for about 45 minutes or until set and lightly browned. Let set for 10 minutes before serving.

Submitted By (Miki)

Print this recipe