Deluxe Breakfast Bake

I found this recipe in a taste of home magazine and it is absolutely to die for. generally, when trying a new recipe for the first time i make it exactly as the recipe states. the only thing i added to this recipe was the addition of garlic salt. it's a must have for me when having any potatoes. this would probably be good with sausage or bacon, but i don't think as good. The ham gives it a great smoky flavor. we are not big on onions, but for onion lovers, i would imagine they would be a nice addition. for those that want their potatoes really brown on top, i would also recommend putting them under the broiler. i think i'll try that next time. my kids love it when i make breakfast for dinner so once a month we do that. i made pancakes to go with it and there was plenty left over. it is easily reheated in the microwave and the left overs taste great! hope you enjoy!

Steps

Place croutons in a greased 3-qt.

Baking dish and sprinkle with cheese and ham.

In a large bowl , whisk the eggs , 2 1 / 4 cups milk and mustard.

Pour over ham and cheese.

Cover and refrigerate for at least 3-4 hours.

Combine soup and remaining milk until blended and spread over casserole.

Combine garlic salt , paprika , and pepper together.

Top casserole with hashbrowns and sprinkle with mixture of spices.

Cover and bake at 350 for 30 minutes.

Uncover and bake 35-40 minutes longer or until edges are browned.

Let stand for 10 minutes before serving.

Ingredients

onion and garlic croutons, cheddar cheese, cooked ham, eggs, milk, ground mustard, condensed cream of mushroom soup, frozen hash brown potatoes, garlic salt, paprika, pepper